Save This 15-Minute Garlic Butter Shrimp Pasta is my go-to dinner when the day gets busy but cravings strike for something rich and comforting. The whole dish comes together in a single pan while the pasta boils, blanketing juicy shrimp in a buttery garlic sauce that soaks into every strand. Even kitchen newbies will find this meal so easy and delicious it will slide into regular rotation.
The first time I made this shrimp pasta was after a long workday when I wanted restaurant flavor but zero fuss. It quickly became a favorite for its speed and that creamy, garlicky sauce my family cannot get enough of.
Ingredients
- Raw large shrimp: peeled and deveined I love to pick bright, juicy shrimp from the seafood counter as they stay extra plump after a quick cook
- Unsalted butter: provides the backbone of the luscious sauce choose European-style for added richness
- Fresh garlic: brings all the bold aromatic flavor mince it yourself for the punchiest taste
- Linguine or spaghetti: holds the sauce beautifully and cooks quickly dried pasta works best for texture
- Parmesan cheese: adds savory depth grate it yourself for a silkier finish
- Fresh lemon: for a burst of brightness and balance choose a firm and fragrant lemon
- Flat-leaf parsley: gives color and fresh herb lift always pick parsley with vivid green leaves
- Red pepper flakes: for gentle heat go easy if you prefer it mild
Instructions
- Prepare the Pasta:
- Bring a generous pot of salted water to a rolling boil. Drop in the linguine or spaghetti. Cook just until al dente, stirring occasionally, for the best bite. Reserve half a cup of pasta water before draining.
- Sauté the Garlic:
- While the pasta cooks, melt the unsalted butter over medium heat in a spacious skillet. Once the butter foams, toss in the minced garlic and let it sizzle gently for barely one minute. The goal is fragrant garlic with no browning.
- Cook the Shrimp:
- Lay the shrimp in a single layer in the garlicky butter. Let each side sear for about two minutes, just until the flesh side turns blush pink and opaque. Quickly flip for even cooking and resist stirring constantly.
- Make the Sauce:
- Pour in the reserved pasta water a splash at a time, stirring to emulsify the butter into a glossy sauce. Toss in grated Parmesan and squeeze fresh lemon right over the pan. Stir well until the cheese melts smoothly.
- Finish and Combine:
- Add the drained pasta to the skillet with the shrimp and sauce. Tumble everything together using tongs, ensuring every strand gets coated. Shower over chopped parsley and a pinch of red pepper flakes if you like a hint of spice.
- Taste and Serve:
- Twirl onto plates and finish with another dusting of Parmesan and a final zing of lemon zest for sparkle. Serve piping hot while the shrimp are plump and the pasta’s still glossy.
Save Once I learned the trick of swirling butter, cheese, and pasta water while still hot, it was a total game changer. My son always volunteers to juice the lemon because he loves giving the final flourish at the table.
Storage Tips
Store leftovers in a tightly covered container in the fridge for up to two days. For best flavor, reheat gently on the stove with a splash of water to keep the sauce silky. Avoid microwaving as the shrimp can get rubbery.
Ingredient Substitutions
No fresh shrimp on hand Use frozen cleaned shrimp thawed and patted dry before sautéing. If Parmesan is out, try pecorino romano for a sharper bite. Any long pasta works beautifully from fettuccine to bucatini.
Serving Suggestions
Pair your garlic butter shrimp pasta with a crisp green salad or roasted asparagus to keep things simple and bright. Add a chunk of crusty bread to mop up the sauce. For date night, serve with a chilled white wine for an extra treat.
Cultural Context
This recipe borrows the Italian tradition of scampi-style pasta but keeps it weeknight bulletproof. Butter garlic and lemon are classic coastal flavors that make even humble ingredients shine. Inspired by trattoria fare but ready in a flash.
Seasonal Adaptations
Use basil or chives if parsley is out of season Add cherry tomatoes during summer for a burst of sweetness Tuck in baby spinach for a veggie boost in colder months
Success Stories
Plenty of friends have tried this recipe and marveled at the speed. One neighbor whipped it up after her kids&s soccer practice and claimed the sauce tasted better than a restaurant&s. Even my picky eater niece requests extras every time.
Freezer Meal Conversion
While pasta and shrimp are best made fresh, you can prep the sauce base ahead. Sauté butter and garlic, cool, and freeze in small jars. Thaw and finish with shrimp and pasta for a shortcut.
Save This comforting pasta promises big flavor in minimal time. You&ll appreciate how impressively delicious it tastes with such simple prep.
Recipe Guide
- → Can frozen shrimp be used for this pasta?
Frozen shrimp work well—thaw them completely and pat dry before cooking for best texture.
- → What pasta shapes are recommended?
Spaghetti, linguine, or fettuccine pair nicely, but short shapes like penne also absorb the sauce well.
- → How can I add extra flavor?
Consider adding a squeeze of lemon, a pinch of chili flakes, or a handful of fresh parsley for brightness.
- → Is this dish suitable for meal prepping?
It is best enjoyed fresh, but leftovers can be stored in the fridge for 1-2 days and reheated gently.
- → What wine pairs well with shrimp pasta?
A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the garlic butter sauce.