This recipe comes together in under 30 minutes and delivers restaurant-quality flavor with minimal effort. The combination of garlic, butter, and shrimp creates a rich and savory sauce, while a touch of lemon adds brightness. It’s perfect for busy weeknights or when you want to impress without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (such as spaghetti or linguine) shrimp, peeled and deveined butter olive oil garlic cloves, minced red pepper flakes (optional) lemon juice lemon zest salt black pepper fresh parsley, chopped grated parmesan cheese (optional)
Directions
Cook the pasta according to package instructions in salted water until al dente. Reserve a small amount of pasta water, then drain and set aside.
In a large skillet, heat olive oil and a portion of the butter over medium heat.
Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
Add red pepper flakes if using, then stir in lemon juice and zest.
Return the shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta and a splash of reserved pasta water, tossing everything together until well combined.
Season with salt and black pepper to taste. Sprinkle with fresh parsley and grated parmesan cheese if desired.
Serve immediately while hot.
Servings and timing
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 15–20 minutes, making the total time around 30 minutes.
Variations
You can add vegetables like spinach, cherry tomatoes, or asparagus for extra color and nutrition. Swap shrimp with scallops or chicken for a different protein. For a creamier version, stir in a splash of heavy cream. You can also use whole wheat or gluten-free pasta depending on your preference.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid overcooking the shrimp to keep it tender.
Freezing is not recommended, as shrimp can become rubbery when reheated.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What pasta works best?
Spaghetti or linguine are ideal, but any pasta will work.
How do I know when shrimp is cooked?
Shrimp turns pink and opaque and curls slightly when done.
Can I make it spicy?
Yes, add more red pepper flakes or chili paste.
Can I use pre-cooked shrimp?
Yes, but add them at the end to avoid overcooking.
How do I keep the sauce from being too oily?
Balance the butter with pasta water and lemon juice.
Can I make this dairy-free?
Yes, substitute butter with olive oil or a plant-based alternative.
What can I serve with this dish?
A fresh salad or garlic bread pairs well.
Can I add cheese?
Yes, parmesan adds a nice savory finish.
Is this recipe quick to make?
Yes, it’s ready in about 30 minutes.
Conclusion
Garlic butter shrimp pasta is a delicious, quick, and satisfying dish that combines rich flavors with simple ingredients. Whether for a weeknight dinner or a special meal, it’s a recipe that’s sure to impress and become a favorite in your kitchen.
This garlic butter shrimp pasta recipe is a quick and easy dish featuring juicy shrimp tossed in a rich garlic butter sauce with a hint of lemon, served over perfectly cooked pasta. Ready in just 30 minutes, this flavorful shrimp pasta is perfect for weeknight dinners or elegant meals at home.
Author:Catherine
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-Inspired
Ingredients
400g (14 oz) pasta (spaghetti or linguine)
450g (1 lb) shrimp, peeled and deveined
3 tbsp butter
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes (optional)
2 tbsp lemon juice
1 tsp lemon zest
Salt and black pepper to taste
¼ cup fresh parsley, chopped
¼ cup grated parmesan cheese (optional)
Instructions
ook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, melt remaining butter and sauté garlic for about 1 minute until fragrant.
Add red pepper flakes (if using), then stir in lemon juice and zest.
Return shrimp to the skillet and toss in the sauce.
Add cooked pasta and a splash of reserved pasta water. Toss until well combined.
Season with salt and pepper. Sprinkle with parsley and parmesan if desired.
Serve immediately while hot.
Notes
Do not overcook shrimp—they become rubbery quickly.Pasta water helps create a silky, well-balanced sauce.Adjust lemon and garlic to taste for brightness and depth.
