Save This Garlic Butter Shrimp Pasta with Fresh Herbs is my go-to when I need dinner to feel a little luxurious but not take up the whole evening. Plump shrimp, a cascade of buttery garlic, and ribbons of fresh green herbs tumble through strands of just-cooked pasta, creating a dish with restaurant charm that lands on the table in half an hour.
Each time I pull this together, I remember the first summer night I served it outdoors with good friends and cold white wine. Nobody could believe something so cozy and flavorful came together so fast.
Ingredients
- Spaghetti or linguine pasta: Choose a quality brand for gluten options look for a sturdy texture that holds sauce well
- Sea salt for pasta water: Enhances flavor and is a must for good noodles
- Large shrimp: Peeled and deveined Fresh or thawed from frozen wild caught is best for flavor and texture
- Unsalted butter: Brings creaminess and richness look for a pale color for best quality
- Extra-virgin olive oil: Adds fruity undertones opt for cold-pressed varieties
- Fresh garlic: Minced for a pronounced punch buy firm tight bulbs
- Red pepper flakes: optional For gentle heat use sparingly for Mediterranean kick
- Lemon zest and freshly squeezed juice: Brightens and balances the richness always zest before juicing
- Dry white wine or seafood stock: Lends depth of flavor Sauvignon Blanc or a mild stock works beautifully
- Fresh parsley basil and chives: optional For grassy citrusy notes go for herbs that look crisp and vibrant
- Grated Parmesan cheese: optional Creates savory finish choose a wedge and grate yourself for top results
- Freshly ground black pepper: Lifts all flavors and adds gentle heat freshly cracked is always more fragrant
Instructions
- Prepare the Pasta:
- Boil a large pot of salted water then cook your chosen pasta until it is just al dente Reserve half a cup of pasta water before draining This step creates the base for everything and perfectly seasoned noodles make all the difference
- Season the Shrimp:
- Use paper towels to pat the shrimp dry Sprinkle evenly with salt and pepper This helps the shrimp sear quickly and brings out their natural sweetness
- Sauté the Shrimp:
- Get a large skillet hot then add half the butter and all the olive oil Swirl to blend then arrange shrimp in a single even layer Let them cook undisturbed for one or two minutes until the bottom turns pink and slightly golden Flip and finish the other side until opaque then move them to a plate so they do not overcook
- Build the Garlic Butter Sauce:
- Lower the heat and melt in the remaining butter Add the minced garlic and red pepper flakes Stir for about a minute until fragrant but stay close as burnt garlic will turn the sauce bitter
- Deglaze and Add Acidity:
- Pour in the wine or stock along with the lemon zest and juice Simmer this for a couple of minutes to lift up any brown sticky bits These bits deepen the sauce with flavor and the lemon keeps everything bright
- Finish the Pasta and Sauce:
- Return the shrimp with any juices to the skillet Tip in the drained pasta and use tongs to toss everything together Add a little reserved pasta water at a time as needed to bring the whole dish together into a glossy luscious sauce
- Add Fresh Herbs and Cheese:
- Take the skillet off the heat Fold in the chopped parsley basil and chives along with half the Parmesan Taste and tweak the salt pepper or lemon as needed The herbs should stay vibrant
- Serve and Garnish:
- Plate the pasta right away Sprinkle with more herbs and Parmesan Crack a little fresh pepper over the top for aroma
Save Basil is my favorite touch in this dish It feels like summer in every bite At my house this pasta now means a celebration or the promise of a cozy evening when the day needs cheering up
Storage Tips
Store leftovers in a tightly sealed container in the fridge for up to two days When reheating add a spoonful of water or stock to loosen the sauce and keep the shrimp tender
Ingredient Substitutions
No shrimp Use large scallops or even sliced chicken breast and adjust cooking times accordingly Dairy-free butter and vegan Parmesan give great flavor for dairy-sensitive eaters If fresh herbs are limited a blend of dried Italian herbs will still give aromatic results
Serving Suggestions
Serve with lemon wedges and extra herb sprigs A crisp green salad with arugula and shaved fennel pairs perfectly For bread lovers pass around warm baguette to soak up every bit of sauce
Cultural Context
This recipe blends Italian-American comfort and classic Mediterranean flavors Shrimp and garlic butter pasta echo the abundance and hospitality found in many seaside regions of Italy making it a favorite for gatherings across generations and backgrounds
Seasonal Adaptations
Add ripe cherry tomatoes in summer for color and brightness Substitute winter greens like spinach or kale for herbs in cooler months Try tarragon or dill for a different herbal twist in spring
Success Stories
I once doubled this recipe for a family birthday and was shocked there were no leftovers Another reader told me their picky kids were won over by the zesty lemon and buttery shrimp
Freezer Meal Conversion
While shrimp texture changes after freezing the sauce freezes beautifully If making ahead freeze just the sauce and cook fresh shrimp and pasta when ready to serve
Save The herbs should stay vibrant and fragrant The sauce should cling to the pasta beautifully
Recipe FAQ Section
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely and pat dry before cooking for the best texture and flavor.
- → What pasta shapes work best?
Spaghetti, linguine, or fettuccine all complement the sauce and shrimp. Alternative shapes can also be used.
- → How can I avoid overcooking shrimp?
Sauté shrimp just until they turn pink and opaque, typically 1–2 minutes per side, then remove promptly from heat.
- → Are there dairy-free or gluten-free options?
Choose plant-based butter and cheese for a dairy-free meal, and use gluten-free pasta to meet dietary needs.
- → Which herbs pair best with this dish?
Fresh parsley, basil, and chives impart bright flavors; tarragon or dill can substitute for added variety.