Garlic Butter Shrimp Pasta: The Ultimate Weeknight Indulgence
Ever want to eat something that tastes like it came from a fancy Italian restaurant but don’t actually want to put on real pants or spend your entire paycheck? This garlic butter shrimp pasta is about to become your new best friend. It’s ridiculously delicious, takes less time than waiting for delivery, and makes your kitchen smell like heaven had a baby with a five-star restaurant.
Why This Recipe is Awesome
It’s literally impossible to mess up, which is saying something because I once burned cereal. The hardest part is not eating all the shrimp while you’re cooking them, and honestly, that’s more of a willpower problem than a cooking problem.
This pasta tastes like you spent hours slaving over a hot stove when really you just threw some garlic, butter, and shrimp in a pan and called it a day. The garlic butter sauce is pure liquid gold that coats every strand of pasta perfectly, and the shrimp get tender and flavorful without any fancy techniques required.
Plus, it’s ready in about 20 minutes, which means you can go from “what’s for dinner?” to “holy cow, this is amazing” faster than you can say “but I don’t know how to cook.” It’s also fancy enough to impress guests but easy enough to make on a random Tuesday when you need something good in your life.
Garlic Butter Shrimp Pasta That’ll Make You Question Why You Ever Ordered Takeout
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes520
kcal25
minutesGarlic Butter Shrimp Pasta is a simple yet elegant dish featuring tender shrimp sautéed in a garlic-infused butter sauce, tossed with perfectly cooked pasta for a satisfying meal.
Ingredients
8 oz (225g) spaghetti or linguine
1 lb (450g) large shrimp, peeled and deveined
3 tbsp unsalted butter
3 tbsp olive oil
5 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
1 tbsp lemon juice (fresh)
2 tbsp chopped fresh parsley
1/4 cup white wine or pasta water (optional)
Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Sauté the shrimp:
- While pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shrimp, salt, pepper, and red pepper flakes (if using). Cook 1–2 minutes per side or until pink and opaque. Remove shrimp and set aside.
- Make garlic butter sauce:
- In the same pan, melt remaining butter. Add garlic and sauté for 1–2 minutes until fragrant. Pour in white wine or reserved pasta water and let it simmer for 2–3 minutes.
- Combine:
- Add drained pasta to the pan, toss to coat with sauce. Stir in Parmesan, lemon juice, and shrimp. Cook 1–2 minutes to heat through.
- Finish and serve:
- Sprinkle with chopped parsley and extra cheese if desired. Serve hot.
Notes
- For extra flavor, use freshly grated Parmesan and a splash of white wine when cooking the shrimp. You can also add chili flakes for a spicy kick or swap spaghetti for linguine or fettuccine.
Common Mistakes to Avoid
Overcooking the shrimp. They cook super fast—like, blink-and-you-miss-it fast. Pink and slightly curled means done. Gray and rubbery means you went too far and should order pizza instead.
Burning the garlic. Garlic goes from fragrant to bitter in about 2 seconds. Keep the heat at medium and watch it like a hawk. Burnt garlic will ruin the whole dish, and that’s just tragic.
Not saving pasta water. That starchy water is liquid gold for making your sauce silky and helping it stick to the noodles. Don’t dump it all down the drain like some kind of pasta amateur.
Adding cheese to the pan. Parmesan can get clumpy when heated too much. Add it at the table where people can control their own cheese destiny.
Alternatives & Substitutions
No white wine? Chicken broth works perfectly, or even just extra lemon juice and a splash of pasta water. Don’t go buying a whole bottle of wine just for this unless you plan to drink the rest.
Different pasta shapes? Angel hair cooks faster, penne holds the sauce differently, but honestly, any pasta works. Use what you have—the garlic butter doesn’t discriminate.
Frozen shrimp? Totally fine! Just thaw them completely and pat dry. Fresh is great, but frozen shrimp are often flash-frozen right on the boat, so they can actually be fresher than “fresh” shrimp that’s been sitting around.
Want more vegetables? Throw in some cherry tomatoes, spinach, or asparagus. Just add them at the right time so they don’t turn to mush.
FAQ (Frequently Asked Questions)
Can I use pre-cooked shrimp? You can, but why would you want to? Pre-cooked shrimp will get rubbery when you reheat them. Fresh or frozen raw shrimp are the way to go.
How do I know when shrimp are done? They’ll be pink, slightly curled, and firm but not tough. If they’re gray or super curled up like tiny question marks, you’ve gone too far.
Can I make this dairy-free? Replace the butter with more olive oil or vegan butter. It won’t taste exactly the same, but it’ll still be delicious.
What if I don’t have fresh parsley? Dried parsley works, but use less—about 1 tablespoon instead of 1/4 cup. Fresh basil is also amazing here if you have it.
Can I add cream to make it richer? You absolutely can! Add 1/4 cup heavy cream after the wine reduces. Just don’t let it boil or it might curdle.
Final Thoughts
There you have it—garlic butter shrimp pasta that’s going to make you feel like a kitchen rockstar. It’s proof that sometimes the simplest ingredients create the most incredible flavors, especially when garlic and butter are involved.
This recipe is your ticket to impressive dinners without the stress. The combination of tender shrimp, perfectly cooked pasta, and that gorgeous garlic butter sauce is pretty much guaranteed to make everyone happy. Plus, you’ll have dinner ready faster than you can spell “procrastination.”
Now go make this masterpiece and bask in all the compliments. You’ve just upgraded your weeknight dinner game, and that’s worth celebrating with a second helping.
