Garlic Butter Shrimp Pasta
This garlic butter shrimp pasta is ready in 30 minutes, tossed in a rich buttery garlic sauce with a splash of lemon for the ultimate weeknight dinner.
Why You Will Love This Garlic Butter Shrimp Pasta
There is something about a buttery garlic shrimp pasta that feels like a restaurant dinner, even though it comes together in one skillet in well under thirty minutes. This is the kind of buttery shrimp pasta that turns a plain weeknight into something worth lingering over, with plump shrimp, a glossy garlic butter sauce, and just enough lemon to keep things bright instead of heavy.
If you have ever wondered how to make butter shrimp pasta that actually tastes like it came from your favorite Italian spot, this recipe is your answer. It is simple enough for a Tuesday and impressive enough for guests, and it uses ingredients you probably already have sitting in your kitchen.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet helps the garlic toast evenly without burning, and a good quality olive oil and real butter, not margarine, are what give this creamy garlic butter shrimp pasta its rich, silky finish. These are the products that genuinely help this recipe shine:
The Secret to a Great Garlic Butter Sauce
The magic of this dish lives in the sauce, and it really only needs a handful of ingredients to get there. Butter and olive oil work together so the garlic cooks gently without scorching, while a splash of white wine or broth deglazes the pan and pulls every bit of flavor up from the bottom.
Chef's Tip: Keep the heat at medium when cooking the garlic. Burnt garlic turns bitter fast, and there is no fixing a bitter sauce once it happens.
A few things that make this butter shrimp pasta recipe work so well every time:
- Searing the shrimp first and setting them aside locks in flavor without overcooking them later
- Reserved pasta water is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl
- Fresh lemon juice, added at the end, keeps the whole dish from tasting flat or one-note
A Few Notes on the Shrimp
Large or jumbo shrimp work best here because they hold up to the quick sear without turning tough. Pat them dry before they hit the pan, since wet shrimp will steam instead of getting that light golden edge that adds so much flavor.
If you happen to have chicken on hand and want to stretch the dish further, this base sauce also works beautifully as a chicken and shrimp pasta garlic butter combination. Just sear thin sliced chicken breast alongside the shrimp and proceed with the recipe as written.
Building the Pasta
Once the sauce has simmered down slightly, the pasta goes straight into the skillet rather than into a separate bowl. Tossing everything together in one pan means the noodles soak up all that buttery garlic shrimp pasta flavor instead of sitting next to a sauce that never really integrates.
Ready to make it? Here is the full step-by-step recipe:
Garlic Butter Shrimp Pasta
This garlic butter shrimp pasta is ready in 30 minutes, tossed in a rich buttery garlic sauce with a splash of lemon for the ultimate weeknight dinner.
Ingredients
- 12 oz spaghetti, or linguine
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil, extra virgin
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes, optional, for heat
- 1/2 cup dry white wine, or low-sodium chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup parmesan cheese, freshly grated, optional
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper, freshly cracked
Instruction
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter melts and foams.
Add the shrimp in a single layer and sear for 1 to 2 minutes per side, until pink and just cooked through. Transfer the shrimp to a plate.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant but not browned.
Pour in the white wine or broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes to let the sauce reduce slightly.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss well to coat every strand in the buttery garlic sauce.
Return the shrimp to the pan and toss again, then stir in the chopped parsley and parmesan if using.
Taste and adjust salt and pepper, then serve immediately with extra parsley and lemon wedges on the side.
Equipment
- Large pot
- Large skillet
- Tongs
- Colander
Notes
Serving and Storage Tips
This pasta is meant to be served right away, while the sauce is still glossy and the shrimp are tender. A sprinkle of fresh parsley and a wedge of lemon on the side go a long way, and a little extra parmesan never hurts.
If you do end up with leftovers, store them in an airtight container in the fridge for up to two days. When reheating, go low and slow in a skillet with a splash of water or broth rather than the microwave, which can make the shrimp rubbery.
Easy Variations to Try
Once you have the base technique down, this recipe is easy to play with. A few favorite buttered shrimp pasta variations worth trying:
- Stir in a handful of baby spinach or cherry tomatoes during the last minute of cooking
- Swap spaghetti for linguine or even angel hair for a lighter bite
- Add a splash of heavy cream at the end for an extra creamy garlic butter shrimp pasta finish
- Use this same shrimp pasta butter garlic sauce as a base for shrimp scampi by skipping the pasta altogether and serving it over crusty bread
However you serve it, this dish proves that a handful of simple ingredients, treated well, can taste like something far more special than the effort it takes to make them.
