Garlic Butter Shrimp Pasta

If you’re looking for a quick yet elegant dinner that feels like a restaurant-quality meal, this Garlic Butter Shrimp Pasta is it.

Tender shrimp sautéed in garlicky, lemony butter sauce and tossed with perfectly cooked pasta this dish is rich, flavorful, and ready in just 25 minutes. It’s one of those meals that looks fancy but is incredibly simple to pull together with pantry staples and fresh ingredients.

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Why This Recipe Works

• Quick and easy: Everything comes together in under 30 minutes.
• One-pan sauce: The garlic butter sauce is made while the pasta cooks.
• Restaurant flavor at home: Rich, bright, and satisfying.
• Light yet indulgent: No heavy cream, just butter, garlic, lemon, and parmesan.
• Customizable: Works with different pasta shapes and add-ins like spinach or chili flakes.

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Ingredients

• 8 oz spaghetti (or linguine or fettuccine)
• 1 lb large shrimp, peeled and deveined (tail-on or off)
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese
• ¼ cup reserved pasta water (as needed)
• 2 tablespoons chopped fresh parsley

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How to Make Garlic Butter Shrimp Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ¼ cup of the pasta water. Drain and set aside.

Step 2: Prepare the Shrimp

While the pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper.

Step 3: Sauté the Shrimp

In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Add the shrimp in a single layer and cook for 1–2 minutes per side, until just pink and opaque. Remove shrimp from the pan and set aside.

Step 4: Make the Garlic Butter Sauce

Reduce heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Stir in the minced garlic and cook for 1–2 minutes until fragrant but not browned. Add red pepper flakes and lemon zest. Stir to combine.

Step 5: Toss It All Together

Add the cooked pasta to the skillet, along with lemon juice and half of the reserved pasta water. Toss gently to coat in the sauce. If the mixture is too dry, add more pasta water, a tablespoon at a time.

Step 6: Add Shrimp and Finish

Return the cooked shrimp to the skillet. Add Parmesan cheese and toss to combine. Taste and adjust seasoning with salt and black pepper. Sprinkle with fresh parsley before serving.

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Tips for Success

• Don’t overcook the shrimp: They cook quickly remove from the pan as soon as they turn pink.
• Use fresh garlic: Pre-minced garlic doesn’t deliver the same depth of flavor.
• Reserve pasta water: It helps the sauce cling to the noodles and adds silkiness.
• Finish in the skillet: Tossing everything together over heat binds the flavors.
• Lemon adds brightness: Don’t skip it, it balances the richness of butter and cheese.

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Mistakes to Avoid

• Overcooked shrimp: They become rubbery if left too long on heat.
• Not seasoning the pasta water: It should taste like the sea for best flavor.
• Using too much Parmesan early: It can clump add it last and toss quickly.
• Skipping pasta water: Butter alone won’t coat the pasta as smoothly.
• Burning the garlic: Cook it on medium heat to keep it aromatic, not bitter.

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What to Serve With Garlic Butter Shrimp Pasta

This pasta is satisfying on its own, but a few simple sides can turn it into a full dinner:

• Garlic bread or crusty sourdough for soaking up the buttery sauce
• Caesar salad or arugula salad with lemon vinaigrette
• Roasted asparagus or steamed green beans for extra veggies
• Glass of white wine like Pinot Grigio or Sauvignon Blanc

Optional: Top with more Parmesan and cracked black pepper for extra richness.

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Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended! the texture of shrimp and pasta changes after freezing.
Reheat: Warm gently in a pan over low heat with a splash of water or butter. Microwave in short bursts if needed.

Note: Shrimp can get overcooked during reheating, so heat only until warm.

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Custom Variations

• Add spinach: Toss in a handful of fresh spinach right before the shrimp.
• Make it spicy: Add more red pepper flakes or a pinch of cayenne.
• Creamy version: Add ¼ cup of heavy cream or a splash of half-and-half.
• Make it gluten-free: Use gluten-free pasta without changing the rest.
• Lemon garlic chicken pasta: Swap shrimp for sliced grilled chicken breast.

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Nutrition Estimate (Per Serving)

• Calories: 520
• Protein: 34g
• Fat: 22g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 2g
• Sodium: 680mg

Based on 4 servings. Nutritional values may vary depending on ingredients used.

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FAQs

Can I use frozen shrimp?

Yes, but thaw completely and pat dry before cooking. Avoid pre-cooked shrimp—it can turn rubbery.

What pasta shape works best?

Spaghetti, linguine, and fettuccine all work great. You can also use angel hair for a lighter feel.

Can I make this ahead of time?

You can prep the shrimp and garlic ahead, but it’s best served fresh. The pasta can be cooked in advance and stored with a little oil to prevent sticking.

Is it very garlicky?

Yes in a good way! But you can reduce the garlic to 3–4 cloves if you prefer a milder flavor.

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Garlic Butter Shrimp Pasta is a dinner winner for so many reasons: it’s quick, satisfying, and full of flavor without needing heavy sauces or complicated steps. From the buttery garlic aroma to the tender shrimp and silky pasta, every bite is balanced and crave-worthy.

Best of all, it’s flexible enough for both casual meals and special occasions. With just a few quality ingredients and one pan, you’ll have a dish that feels indulgent but is surprisingly simple.