Last updated: 2025-11-03

Garlic Butter Shrimp Pasta

Skillet of garlic butter shrimp over pasta

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Why This Shrimp Pasta Works

Juicy shrimp in a silky garlic-butter sauce tossed with al dente pasta—on the table in about 20 minutes. Bright lemon and parsley keep it light, while a hint of chili adds gentle heat.

Ingredients

  • 12 oz (340 g) spaghetti or linguine
  • 1 lb (450 g) large shrimp, peeled & deveined
  • 3 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 4–5 cloves garlic, minced
  • ½ tsp red pepper flakes (to taste)
  • ½ cup dry white wine or seafood/chicken broth
  • 1 Tbsp fresh lemon juice + zest of ½ lemon
  • ¼ cup chopped fresh parsley
  • Salt & freshly ground black pepper
  • Optional: ¼ cup grated Parmesan, plus more for serving

Directions

  1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water; drain.
  2. Pat shrimp dry; season lightly with salt and pepper.
  3. In a large skillet over medium heat, warm 1 Tbsp butter and 2 Tbsp olive oil. Add garlic and red pepper flakes; sauté 30–45 seconds until fragrant.
  4. Add shrimp in a single layer; cook 1–2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
  5. Pour in white wine (or broth); simmer 1–2 minutes to reduce slightly, scraping up any browned bits.
  6. Stir in remaining 2 Tbsp butter and the lemon juice; whisk to emulsify into a glossy sauce.
  7. Return shrimp to the pan with cooked pasta, lemon zest, and parsley. Toss, adding reserved pasta water as needed to coat.
  8. Taste and adjust salt/pepper. Serve immediately with extra parsley and Parmesan.

Variations with Potential

  • Tomato-Garlic: Add 1 cup halved cherry tomatoes with the wine; simmer until just saucy.
  • Lemon-Herb: Finish with basil + extra lemon zest for a brighter profile.
  • Creamy: Stir in ¼–? cup heavy cream after reducing the wine for a silky sauce.

Serving Suggestions

  • Top with toasted breadcrumbs for crunch.
  • Serve with a simple green salad or steamed asparagus.
  • Finish with extra lemon wedges at the table.

Pair It With

  • Wine: Pinot Grigio, Sauvignon Blanc, or Vermentino.
  • Bread: Warm crusty baguette or garlic bread.
  • Veg sides: Roasted cherry tomatoes, lemony broccolini.

Notes & Tips

  • Frozen shrimp work great—thaw under cold running water and pat very dry.
  • Gluten-free? Use GF pasta; sauce is naturally GF.
  • Dairy-free? Swap butter for more olive oil; skip Parmesan.