Garlic Butter Shrimp Pasta is a rich and savory dish where juicy shrimp are sautéed in garlic butter and tossed with perfectly cooked pasta. It’s simple, full of flavor, and comes together in just one skillet—making it a favorite for busy nights and special dinners alike.
Why You’ll Love This Recipe
I love how this dish comes together with just a handful of ingredients and still tastes like something from a fancy restaurant. The buttery garlic sauce clings to every strand of pasta, and the shrimp are perfectly tender and flavorful. It’s a one-pan meal that feels indulgent but is surprisingly quick and easy to make. Whether I’m cooking for guests or just myself, it never disappoints.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 oz (225 g) spaghetti or linguine
- 1 lb (450 g) shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ¼ cup reserved pasta water (if needed)
Directions
- I start by cooking the pasta in salted boiling water until al dente. I save a bit of the pasta water before draining.
- While the pasta cooks, I melt butter in a large skillet over medium heat, then sauté the garlic until fragrant.
- I add the shrimp, season them with smoked paprika, red pepper flakes, salt, and pepper, and cook for 2–3 minutes per side until pink and opaque.
- I squeeze in lemon juice and stir to coat the shrimp evenly.
- I add the cooked pasta to the skillet and toss everything together, adding a bit of pasta water if the sauce needs thinning.
- I finish with Parmesan and fresh parsley, then serve hot.
Servings and timing
This recipe serves 3 to 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
When I want to make it creamy, I add a splash of heavy cream or a dollop of cream cheese just before mixing in the pasta. Sometimes I swap the shrimp for scallops or add baby spinach or sun-dried tomatoes for extra depth. I also occasionally use angel hair pasta for a more delicate texture.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet with a splash of water or butter to loosen the sauce. I try to avoid the microwave for this one because the shrimp can overcook and turn rubbery.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp. I just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.
What kind of pasta works best?
I like spaghetti or linguine, but fettuccine or even penne works too. I choose what I have on hand or what I’m in the mood for.
Can I add vegetables to this dish?
Absolutely. I sometimes stir in spinach, cherry tomatoes, or even steamed broccoli for a more rounded meal.
How do I avoid overcooking the shrimp?
I watch closely and cook them just until they turn pink and curl slightly—usually 2–3 minutes per side is enough.
Is this recipe spicy?
It’s mildly spicy if I add red pepper flakes, but I can easily leave them out if I want a milder flavor.
Conclusion
Garlic Butter Shrimp Pasta is one of those dishes I turn to when I want something quick yet comforting. It’s packed with flavor, easy to make, and always feels like a treat. Whether it’s a casual weeknight dinner or something a little special, this recipe is always a winner in my kitchen.
Garlic Butter Shrimp Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Sauté
- Cuisine: American, Italian-Inspired
Description
Garlic Butter Shrimp Pasta is a rich, savory one-pan dinner made with juicy shrimp, garlic-infused butter, and perfectly cooked pasta. Ready in just 25 minutes, this easy shrimp pasta recipe is packed with flavor and perfect for both weeknight meals and special occasions.
Ingredients
- 8 oz (225 g) spaghetti or linguine
- 1 lb (450 g) shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ¼ cup reserved pasta water (if needed)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet. Season with paprika, red pepper flakes (if using), salt, and pepper. Cook for 2–3 minutes per side, or until shrimp are pink and opaque.
- Squeeze in lemon juice and stir to coat shrimp.
- Add cooked pasta to the skillet and toss everything together. If needed, add reserved pasta water to loosen the sauce.
- Stir in Parmesan and sprinkle with fresh parsley. Serve hot.
Notes
- Use frozen shrimp if needed—just thaw and pat dry before cooking.
- For a creamy version, add a splash of heavy cream or a spoonful of cream cheese before tossing with the pasta.
- Swap shrimp for scallops, or add vegetables like baby spinach, cherry tomatoes, or steamed broccoli.
- Avoid overcooking shrimp; they only need a few minutes per side.
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