Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta

A quick and luxurious 30-minute pasta dish with perfectly seared shrimp in a rich garlic butter sauce.

Key Info

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Easy-Moderate
• Diet: Pescatarian, Dairy-Optional

Equipment Needed

• Large pot
• Large skillet/sauté pan
• Cutting board & knife
• Garlic press (or knife for mincing)
• Tongs or pasta server
• Grater (if using fresh parmesan)

Ingredients

For the Pasta

• 12 oz (340g) spaghetti or linguine
• 2 tbsp (30g) salt for pasta water

For the Shrimp & Sauce

• 1 lb (450g) large shrimp, peeled and deveined
• 4 tbsp (60g) butter
• 2 tbsp (30ml) olive oil
• 6 large garlic cloves, minced
• ½ tsp red pepper flakes
• 2 tbsp (30ml) fresh lemon juice
• ½ cup (120ml) reserved pasta water
• Salt and black pepper to taste

For Garnish

• ⅓ cup fresh parsley, chopped
• ½ cup (50g) freshly grated parmesan (optional)

Method

1. Bring a large pot of water to boil. Add salt and pasta. Cook until al dente (usually 8-10 minutes). Reserve 1 cup pasta water before draining.
2. While pasta cooks, pat shrimp dry with paper towels. Season with salt and pepper.
3. In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil.
4. Add shrimp in a single layer. Cook 2 minutes per side until pink and just opaque. Remove to a plate.
5. In the same pan, add remaining butter and garlic. Cook for 30 seconds until fragrant but not brown.
6. Add red pepper flakes, drained pasta, ½ cup reserved pasta water, and lemon juice. Toss well to combine.
7. Return shrimp to pan and toss until everything is well-coated. Add more pasta water if needed for desired sauce consistency.
8. Season to taste with salt and pepper. Garnish with parsley and parmesan if using.

Crucial Tips

• Don’t overcook the shrimp – they should be just pink and opaque.
• Pat shrimp completely dry before cooking for better searing.
• Watch the garlic carefully – it burns quickly.
• Always reserve pasta water – it’s essential for the sauce.
• Use freshly minced garlic, not pre-minced.

Storage & Variations

Storage

Refrigerate leftovers up to 3 days in airtight container.

Reheating

Warm gently in pan with splash of water.

Variations

• Gluten-free: Use your favorite GF pasta.
• Dairy-free: Skip parmesan and use all olive oil instead of butter.
• Spicy: Double the red pepper flakes.
• Creamy: Add ¼ cup heavy cream with the pasta water.

This recipe combines the classic flavors of garlic and butter with perfectly cooked shrimp and al dente pasta. The sauce is light yet satisfying, clinging beautifully to each strand of pasta. Follow the timing carefully for best results – overcooked shrimp can become rubbery quickly.