Garlic Butter Shrimp Pasta
This easy garlic butter shrimp pasta is a quick, comforting dinner packed with juicy shrimp, silky noodles, and a rich garlicky butter sauce. Ready in just 20 minutes, it’s perfect for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 8 oz spaghetti, linguine, or fettuccine
- 4 tbsp unsalted butter
- 5 cloves garlic, finely minced
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- In a large skillet over medium heat, add olive oil and butter. Once butter melts, add minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned.
- Add shrimp in a single layer. Cook for 2 minutes on one side until pink, then flip and cook another 1–2 minutes. Remove shrimp to a plate.
- Reduce heat to low. Add red pepper flakes (if using) and lemon juice. Stir in chopped parsley. Add a splash of reserved pasta water if sauce seems thick.
- Add drained pasta to the skillet and toss well to coat with sauce. Return shrimp and any juices to the pan. Toss everything together for 1 minute, allowing pasta to absorb flavors.
- Serve immediately with grated Parmesan cheese and extra parsley. Squeeze more lemon if desired.
Notes
Dry shrimp before cooking for best sear. Use reserved pasta water to adjust sauce consistency. For gluten-free, use GF pasta; for dairy-free, use plant-based butter and skip Parmesan. Don’t overcook shrimp—remove as soon as they turn pink and opaque. Taste and adjust salt before serving.
Nutrition
- Serving Size: 1/4 of recipe (about 2 oz pasta and 1/4 lb shrimp per serving)
- Calories: 430
- Sugar: 2
- Sodium: 700
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
Keywords: shrimp pasta, garlic butter, easy dinner, Italian, seafood pasta, weeknight meal, quick pasta, comfort food