Garlic Butter Shrimp Pasta

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🍝 The Ultimate Garlic Butter Shrimp Pasta Recipe

⭐ Why You’ll Love It

This dish comes together in under 30 minutes and combines juicy shrimp, silky garlic butter sauce, and perfectly cooked pasta. It’s elegant enough for a date night yet simple enough for a weeknight dinner.

🧄 Ingredients

For the Pasta

  • 8 oz (225 g) spaghetti, linguine, or fettuccine

  • 2 tablespoons salt (for the pasta water)

For the Shrimp

  • 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon paprika (optional, for color)

  • 1 tablespoon olive oil

For the Garlic Butter Sauce

  • 4 tablespoons (½ stick or 60 g) unsalted butter

  • 1 tablespoon olive oil

  • 5–6 cloves garlic, minced

  • ¼ teaspoon crushed red pepper flakes (optional, for heat)

  • ½ cup (120 ml) dry white wine or chicken broth

  • Juice of ½ lemon (about 1 tablespoon)

  • ¼ cup (60 ml) reserved pasta water (add as needed)

  • Salt and black pepper, to taste

To Finish

  • 2 tablespoons chopped fresh parsley

  • ¼ cup freshly grated Parmesan cheese

  • Extra lemon wedges, for serving

👩‍🍳 Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add the pasta and cook 1 minute less than package directions (it will finish cooking in the sauce).

  3. Reserve ½ cup of pasta water, then drain and set aside.

2. Season and Sear the Shrimp

  1. Pat the shrimp dry with paper towels.

  2. Season with salt, pepper, and paprika.

  3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

  4. Add the shrimp in a single layer.

    • Cook 1–2 minutes per side, until pink and opaque.

  5. Remove shrimp and set aside on a plate.

3. Make the Garlic Butter Sauce

  1. In the same skillet, reduce heat to medium.

  2. Add 4 tablespoons butter and 1 tablespoon olive oil.

  3. Stir in minced garlic and red pepper flakes; sauté 30 seconds until fragrant (don’t brown the garlic).

  4. Pour in white wine or chicken broth, scraping up any browned bits from the pan.

  5. Simmer for 2–3 minutes, until slightly reduced.

  6. Add lemon juice and stir.

4. Combine Everything

  1. Add the drained pasta to the skillet.

  2. Toss to coat in the garlic butter sauce.

  3. Add a splash of reserved pasta water as needed to loosen the sauce.

  4. Return the shrimp to the pan and toss until heated through.

  5. Taste and adjust seasoning with salt, pepper, or more lemon juice.

5. Garnish & Serve

  1. Sprinkle with fresh parsley and grated Parmesan.

  2. Serve immediately with extra lemon wedges and crusty bread to soak up the sauce.

🍋 Optional Add-Ins & Variations

  • Creamy version: Add ½ cup heavy cream before tossing in the pasta.

  • Spicy version: Double the red pepper flakes or add a pinch of cayenne.

  • Veggie boost: Stir in spinach, cherry tomatoes, or asparagus.

  • Low-carb option: Use zucchini noodles or spaghetti squash.

🧊 Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 2 days.

  • Reheat: Warm gently in a skillet over low heat with a splash of broth or water — avoid microwaving the shrimp too long, as it can become rubbery.

💡 Pro Tips

  1. Don’t overcook shrimp — they cook quickly! Once they’re pink and curled, they’re done.

  2. Use fresh garlic — it’s the star flavor here.

  3. Deglaze the pan with wine or broth to capture all that shrimp flavor.

  4. Finish in the sauce — this helps the pasta absorb the buttery, garlicky goodness.

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