Save This Garlic Butter Shrimp Pasta is my secret weapon for relaxed but impressive weeknight dinners when the craving for something rich and comforting strikes. Tender shrimp, garlic, bright lemon, and fresh herbs come together with silky pasta in just 20 minutes. With simple ingredients and big flavor, you will feel like you are dining out without leaving the house.
Every time I whip up this pasta, I am amazed by how something so fast feels so indulgent. I made this first when I was rushing between school pickups and after-school activities, and now everyone in my family cheers when they see shrimp defrosting in the fridge.
Ingredients
- Linguine or spaghetti pasta: The classic backbone that carries all the bold flavors Al dente is key to that luxurious bite Select high-quality dried pasta for best texture
- Salt: Essential in the pasta water to deeply season noodles
- Large shrimp peeled and deveined: They shine as the star ingredient Pick firm fresh or thawed shrimp that smell sweet
- Olive oil: Divided for sautéing both the shrimp and aromatics Go for a robust extra virgin olive oil for maximum flavor
- Unsalted butter: Brings creamy depth to the sauce Use real butter for optimal taste
- Garlic minced: Injects sharp heat and rich aroma Freshly minced works best skip pre-chopped
- Red pepper flakes: Optional but brings subtle heat Use fresh flakes for a brighter kick
- Dry white wine or chicken broth: De-glazes and deepens the sauce Choose a crisp drinkable wine or flavorful broth
- Juice of two lemons: Wakes up the whole dish Use juicy ripe lemons squeeze fresh
- Salt and freshly ground black pepper: Season every layer Season to taste with flaky salt and cracked pepper
- Fresh parsley chopped: Adds fresh herbal notes Use bright green fragrant parsley
- Parmesan cheese grated: Melts beautifully into the pasta Choose real Parmigiano-Reggiano for best results
- Lemon zest: Infuses the whole dish with citrus aroma Zest just the yellow part to avoid bitterness
- Lemon wedges for serving: Brightens each bite and looks beautiful on the plate
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until it reaches a perfect al dente texture. Before draining reserve half a cup of pasta water as this starchy liquid will help thicken and bind the sauce beautifully later.
- Season the shrimp:
- While pasta cooks pat the shrimp dry with paper towels. Lay them out on a tray and sprinkle both sides generously with salt and black pepper. This basic but crucial step ensures the shrimp develop a flavorful surface crust.
- Cook the shrimp:
- Heat two tablespoons of olive oil in a wide skillet over medium-high heat until shimmering but not smoking. Place the shrimp into the skillet in a single layer without crowding. Cook for two minutes on the first side until the flesh just turns pink then flip and cook for another two minutes. Transfer the perfectly cooked shrimp to a plate so they stay tender.
- Make the garlic butter sauce:
- In the same skillet add the remaining olive oil and all the butter letting the butter melt and sizzle. Add the minced garlic and red pepper flakes letting them cook for about thirty seconds until the kitchen fills with their fragrance. Immediately pour in the white wine and lemon juice using a wooden spoon to scrape any delicious browned bits from the bottom. Let this mixture simmer and reduce for two minutes to concentrate the flavors.
- Combine pasta and shrimp:
- Add the drained hot pasta to the skillet tossing with tongs so the strands are fully coated in the garlic butter sauce. Drizzle in some of the reserved pasta water as needed to transform the sauce into a silky coating that clings to the noodles. Return the cooked shrimp along with any juices to the skillet and gently toss everything together so the shrimp nestle back into the pasta.
- Finish and serve:
- Remove the skillet from the heat. Immediately sprinkle over the chopped parsley grated Parmesan and lemon zest tossing gently to combine. Taste and adjust seasoning if needed. Serve right away in warm bowls with extra lemon wedges for squeezing.
Save I always look forward to zesting fresh lemons for this dish the aroma reminds me of lazy weekends by the coast. My kids love helping sprinkle the parsley and Parmesan at the table—it makes them feel like chefs.
Storage Tips
This pasta is best enjoyed fresh but stores well for up to two days in the fridge. To reheat splash in a tablespoon of water or broth before microwaving or warming gently on the stove. The garlic butter sauce will revive with a gentle toss.
Ingredient Substitutions
If you are out of wine extra chicken broth and a tablespoon of lemon juice do the job nicely. Switch out the pasta for gluten-free or whole wheat if you wish. For a dairy-free version use plant butter and skip the Parmesan.
Serving Suggestions
This pasta stands tall as a main course on its own but is lovely with a crisp green salad or a tangle of garlicky sautéed spinach. Garlic bread is always a hit for mopping up the luscious sauce.
Cultural Context
Garlic butter sauces are a beloved Italian-American specialty often encountered in coastal trattorias. Tossing shrimp through warm pasta with lemon and parsley is a classic that bridges casual and elegant dining.
Seasonal Adaptations
Try swapping parsley for basil in the summer for a sweeter finish In spring include a big handful of fresh peas for color and bite Chill leftovers and serve as a cold pasta salad for picnics
Success Stories
Nearly every friend who has tried this pasta is surprised by how quick it becomes a comfort food tradition. One neighbor texted me that this recipe won over a picky eater after a single bite.
Freezer Meal Conversion
Though best fresh you can freeze cooked shrimp separately from the pasta. Store in airtight containers for up to two months then thaw and toss together gently with fresh pasta and a splash of new garlic butter sauce.
Save This pasta is a speedy but luxurious dinner that always impresses. Enjoy every garlicky bite—and do not forget the lemon wedges!
Recipe FAQ Section
- → What type of shrimp works best?
Large or jumbo peeled and deveined shrimp are preferred for their texture and ease of cooking.
- → Can I substitute the wine?
Yes, use chicken broth with an extra tablespoon of lemon juice for a similar depth of flavor.
- → Is there a gluten-free alternative?
Swap in your favorite gluten-free pasta; simply adjust cooking time as needed for texture.
- → How can I make the sauce creamier?
Add a splash of reserved pasta water and toss to achieve a silky, luxurious sauce.
- → What sides pair well?
Consider a simple green salad or steamed vegetables to balance the richness of the dish.
- → How do I avoid overcooking the shrimp?
Cook shrimp for just 2 minutes per side until pink and opaque for juicy, tender results.