Garlic Butter Shrimp Pasta – Simple, Comforting, and Full of Flavor

This Garlic Butter Shrimp Pasta is the kind of dinner that feels special without being fussy. Tender shrimp, silky garlic butter, and a splash of lemon come together with pasta in a way that’s bright, rich, and satisfying. It’s quick enough for a weeknight but elegant enough for guests.

If you love bold garlic flavor and juicy shrimp, this one checks every box. You only need a handful of ingredients and about 30 minutes to get it on the table.

What Makes This Recipe So Good

• Quick and easy: From start to finish, this dinner comes together fast—great for busy evenings.
• Restaurant-worthy flavor: Butter, garlic, and lemon create a rich sauce that clings beautifully to the pasta.
• Balanced and bright: A touch of lemon and fresh parsley keeps the dish from feeling heavy.
• Flexible: Use whatever long pasta you have, swap in zucchini noodles, or add a handful of veggies.
• Minimal cleanup: One pot for pasta, one pan for shrimp and sauce—done.

Shopping List

• 12 ounces spaghetti, linguine, or fettuccine
• 1 pound large shrimp, peeled and deveined (thawed if frozen)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5–6 cloves garlic, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup reserved pasta water
• Lemon wedges, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

   Reserve about 1/2 cup of the pasta water before draining.
2. Pat the shrimp dry with paper towels. Season with salt and pepper on both sides.
3. In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add shrimp in a single layer.

   Cook 1–2 minutes per side, just until pink and opaque. Do not overcook. Transfer shrimp to a plate.

4. Lower the heat slightly. Add the remaining olive oil and 1 tablespoon butter to the skillet. Stir in the minced garlic and red pepper flakes.

   Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic brown.

5. Pour in the white wine or chicken broth. Simmer 2–3 minutes, scraping any browned bits from the pan, until the liquid reduces slightly.
6. Stir in the remaining 2 tablespoons butter, lemon zest, and lemon juice. Taste and season with salt and pepper.
7. Add the drained pasta to the skillet.

   Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
8. Return the shrimp to the pan. Sprinkle in the Parmesan and most of the parsley. Toss gently until everything is combined and glossy.
9. Serve right away with extra Parmesan, the remaining parsley, and lemon wedges.

   Finish with a grind of black pepper.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Shrimp are delicate, so don’t wait longer than that.
• Reheating: Warm gently in a skillet over low heat with a splash of water or broth. Heat just until warmed through to avoid rubbery shrimp.
• Freezing: Not recommended.

  The texture of both shrimp and pasta suffers after freezing and thawing.

Health Benefits

• Lean protein: Shrimp are high in protein and low in saturated fat, helping you feel satisfied without weighing you down.
• Nutrients in shrimp: They provide selenium, B12, iodine, and omega-3s, which support thyroid health, brain function, and heart health.
• Olive oil and garlic: Olive oil adds heart-friendly monounsaturated fats. Garlic may support cardiovascular health and offers antioxidants.
• Balanced energy: Pairing protein-rich shrimp with pasta and healthy fats creates a satisfying, steady source of energy.

What Not to Do

• Don’t overcook the shrimp: They only need 1–2 minutes per side. Overcooked shrimp turn tough and chewy fast.
• Don’t brown the garlic: Burnt garlic tastes bitter and can ruin the sauce.

  Keep the heat moderate.

• Don’t forget pasta water: The starchy water helps emulsify the sauce and brings everything together.
• Don’t skip seasoning: Taste and adjust salt and lemon at the end. A bright finish makes a big difference.
• Don’t crowd the pan: Cook shrimp in batches if needed so they sear evenly.

Recipe Variations

• Creamy version: Add 1/3 cup heavy cream after the wine reduces. Simmer briefly, then proceed with butter and lemon.
• Veggie boost: Toss in baby spinach, cherry tomatoes, or asparagus during the sauce step.

  Cook until just tender.

• Garlic-herb: Add chopped fresh basil or chives with the parsley. A little thyme is nice, too.
• Spicy: Double the red pepper flakes or add a pinch of cayenne.
• Gluten-free: Use gluten-free pasta and check labels on broth and Parmesan.
• Low-carb: Swap pasta for zucchini noodles or spaghetti squash. Warm the zoodles briefly in the sauce to keep them crisp-tender.
• Breadcrumb finish: Toast panko in butter with a pinch of salt and lemon zest, then sprinkle over the plated pasta for crunch.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them in the fridge overnight or place them in a bowl of cold water for 15–20 minutes, then drain and pat very dry before cooking.

What can I use instead of white wine?

Chicken broth works well. If you want a little extra brightness, add an extra squeeze of lemon at the end.

Which pasta shape works best?

Long strands like spaghetti, linguine, or fettuccine are ideal because they twirl nicely and hold the sauce. Short shapes like penne will still work if that’s what you have.

How do I make it dairy-free?

Use a dairy-free butter alternative and skip the Parmesan, or use a vegan Parmesan-style cheese.

The lemon and garlic will keep the sauce flavorful.

How can I tell when the shrimp are done?

They turn pink and opaque with a slight curl into a “C” shape. If they curl tightly into an “O,” they’re likely overcooked.

Can I add more protein?

Sure. A handful of seared scallops or chunks of cooked lobster make it extra special.

For a land-and-sea twist, crispy pancetta or bacon bits can be added at the end.

In Conclusion

Garlic Butter Shrimp Pasta is the kind of meal that feels cozy and bright at the same time. It’s quick to cook, full of garlicky goodness, and endlessly adaptable. Keep a bag of shrimp in the freezer and a box of pasta in the pantry, and you’re halfway to dinner.

With a squeeze of lemon and a sprinkle of parsley, you’ll have a comforting plate that tastes like you fussed—without actually doing so.