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Garlic Butter Shrimp Pasta is the perfect dish for those evenings when you want a satisfying meal without spending hours in the kitchen. This recipe combines succulent shrimp with a rich garlic butter sauce, all tossed with al dente spaghetti. It’s quick, flavorful, and absolutely crave-worthy—ideal for a weeknight dinner that feels a bit fancy!
Why You’ll Love This Recipe
This easy garlic butter shrimp pasta recipe is a delightful way to elevate your dinner routine. With minimal effort and a handful of ingredients, you can whip up a restaurant-quality dish right at home.
- Quick to Prepare: Ready in under 30 minutes!
- Flavor Packed: Garlic butter sauce that’s simply irresistible.
- Versatile: Perfect for any seafood lover and easy to customize.
- Impressive Presentation: Looks as good as it tastes, perfect for entertaining.
Ingredients
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Red pepper flakes, optional
How to Make Garlic Butter Shrimp Pasta
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes, turning occasionally, until the shrimp are pink and opaque.
- Reduce the heat to low, then add the remaining butter and lemon juice to the skillet. Stir until the butter is melted and combined with the garlic and shrimp.
- Combine the cooked spaghetti with the shrimp mixture in the skillet. Toss to coat, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
- Sprinkle the chopped parsley over the top and toss again. Serve immediately, garnished with additional parsley if desired.
Tips for the Best Results
- Make sure not to overcook the shrimp; they should only take a few minutes to become tender and opaque.
- Use fresh garlic for the best flavor; pre-minced garlic can lose its potency.
- If you like a spicier kick, feel free to add more red pepper flakes or even a splash of hot sauce.
Easy Variations
- Swap out the spaghetti for gluten-free pasta or zucchini noodles for a lighter option.
- Add vegetables like spinach or cherry tomatoes for extra color and nutrition.
- Try using different proteins, such as scallops or chicken, if shrimp isn’t your preference.
What to Serve With It
- A simple green salad drizzled with vinaigrette.
- Garlic bread for a buttery sidekick.
- A light white wine, like Sauvignon Blanc, to complement the dish.
Storage and Reheating
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Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
Recipe Card
Garlic Butter Shrimp Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions:
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes, turning occasionally, until the shrimp are pink and opaque.
- Reduce the heat to low, then add the remaining butter and lemon juice to the skillet. Stir until the butter is melted and combined with the garlic and shrimp.
- Combine the cooked spaghetti with the shrimp mixture in the skillet. Toss to coat, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
- Sprinkle the chopped parsley over the top and toss again. Serve immediately, garnished with additional parsley if desired.
Notes: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of water or broth if needed.
