Garlic Butter Shrimp Pasta is a quick and delicious dish perfect for weeknight dinners or special occasions. This recipe combines succulent shrimp, tender pasta, and a rich garlic butter sauce with a touch of lemon for a refreshing finish. Ready in under 30 minutes, this flavorful dish is sure to become a family favorite!
Ingredients
- 8 oz (225g) spaghetti (or any pasta of your choice)
- 1 lb (450g) large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Sauté the Shrimp
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season the shrimp with salt and black pepper. Add the shrimp to the skillet in a single layer.
- Cook for 2–3 minutes per side, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, reduce the heat to medium-low. Add the butter, the remaining olive oil, and minced garlic.
- Sauté for 1–2 minutes, stirring constantly until the garlic is fragrant but not browned.
- Stir in the red pepper flakes (if using) and lemon juice.
Step 4: Combine Pasta and Shrimp
- Add the cooked pasta to the skillet, tossing it to coat evenly with the garlic butter sauce.
- Add the cooked shrimp back into the skillet and mix everything gently. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
- Sprinkle in the lemon zest and chopped parsley, tossing to combine.
Step 5: Serve
- Divide the pasta into bowls and garnish with additional parsley and freshly grated Parmesan cheese, if desired.
- Serve immediately with a wedge of lemon for an extra burst of flavor.
Serving and Storage Tips
- Serving: This dish is best served immediately while the shrimp are tender and the pasta is coated in the buttery sauce. Pair it with a fresh salad or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or butter to revive the sauce.
- Freezing: It’s not recommended to freeze this dish as shrimp can become rubbery when reheated.
1. Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely and pat them dry with a paper towel before cooking to avoid excess moisture.
2. What other pasta shapes can I use?
Any pasta works! Try linguine, fettuccine, or penne for a similar result.
3. Can I add vegetables to this dish?
Absolutely! Spinach, asparagus, cherry tomatoes, or zucchini pair beautifully with the garlic butter shrimp. Add them when cooking the sauce.
4. Can I make this dish spicy?
Yes, add more red pepper flakes or a pinch of cayenne pepper to the sauce for an extra kick.
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Garlic Butter Shrimp Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Butter Shrimp Pasta is a quick and elegant dish featuring tender shrimp sautéed in a rich garlic butter sauce and tossed with perfectly cooked pasta. Ready in under 30 minutes, it’s a flavorful and satisfying meal perfect for busy weeknights or date nights at home!
Ingredients
Units
Scale
For the pasta and shrimp:
- 8 oz (225 g) spaghetti, fettuccine, or linguine
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (about 2 tablespoons)
- 1/4 cup (30 g) grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Cook the shrimp:
- While the pasta cooks, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant (be careful not to burn the garlic).
- Add the shrimp in a single layer, season with salt and black pepper, and cook for 2–3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the garlic butter sauce:
- In the same skillet, add the remaining 1 tablespoon of butter and a splash of reserved pasta water. Stir in the lemon juice and bring to a gentle simmer.
- Combine pasta and shrimp:
- Add the cooked pasta to the skillet, tossing to coat it in the garlic butter sauce. Return the shrimp to the skillet and sprinkle with Parmesan cheese (if using). Toss everything together until well combined.
- Garnish and serve:
- Garnish with freshly chopped parsley and serve with extra Parmesan cheese and lemon wedges, if desired.
Notes
- Pasta options: Use any pasta shape, such as spaghetti, linguine, or angel hair.
- Extra flavor: Add a splash of white wine to the sauce before adding the pasta for a richer flavor.
- Protein swap: Replace shrimp with chicken or scallops for variation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.