Garlic Butter Shrimp Pasta

There are some dishes that just feel like a warm hug in a bowl, and this Garlic Butter Shrimp Pasta is a prime example. I still remember the first time I made it. It was one of those hectic Tuesday evenings where everyone was tired and hungry, and I needed something fast but special. The moment the garlic and butter hit the hot pan, the entire kitchen filled with the most intoxicating aroma. My kids, who were previously glued to their screens, suddenly appeared, asking, “What smells so good?” In less than 30 minutes, we were all sitting around the table, twirling our forks in pasta slick with a golden, garlicky sauce, dotted with perfectly pink shrimp and flecks of fresh parsley. It was an instant hit. The silence, broken only by the happy sounds of eating, was the highest compliment a home cook can receive. This recipe has since become our go-to for a quick weeknight indulgence, a celebratory meal, or whenever we need a delicious reminder that the best things in life are often the simplest. It’s elegant enough for company but easy enough for a beginner, and I’m so excited to share with you how to make it perfectly every single time.

Ingredients

Here is the curated list of ingredients you’ll need to create this stunningly simple yet elegant pasta dish. Using high-quality components will elevate the final flavor, so choose the best you can find.

• Pasta: 1 lb (450g) of long pasta like Linguine, Fettuccine, or Spaghetti. The long strands are ideal for catching every drop of the luxurious garlic butter sauce, ensuring a perfect bite every time.
• Shrimp: 1.5 lbs (680g) of large or jumbo shrimp, peeled and deveined. Using larger shrimp provides a meatier, more satisfying texture. You can leave the tails on for a more restaurant-style presentation if you wish.
• Unsalted Butter: 1/2 cup (1 stick or 113g). This is the rich, creamy heart of the sauce. Using unsalted butter allows you to control the final saltiness of the dish.
• Extra Virgin Olive Oil: 1/4 cup (60ml). A good quality olive oil partners with the butter to create a complex and flavorful sauce base, and it helps prevent the butter from browning too quickly.
• Garlic: 8-10 cloves, thinly sliced or minced. This is a garlic-forward dish, so don’t be shy! Freshly minced garlic provides a potent, aromatic flavor that garlic powder simply can’t replicate.
• Dry White Wine: 1/2 cup (120ml) of a good drinking wine like Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay. The wine deglazes the pan, adding a crucial layer of acidity and depth that cuts through the richness of the butter.
• Lemon: 1 large lemon, for both juice and zest. The zest adds a bright, floral aroma, while the juice provides a fresh, tangy finish that brightens all the other flavors.
• Fresh Parsley: 1/2 cup, finely chopped, plus more for garnish. Fresh flat-leaf parsley adds a clean, peppery freshness that complements the garlic and shrimp beautifully.
• Red Pepper Flakes: 1/2 teaspoon, or to taste. This adds a gentle, warming heat to the background of the sauce. Adjust the amount based on your preference for spice.
• Salt and Black Pepper: To taste. For seasoning the shrimp and the final sauce. Remember to salt your pasta water generously as well.
• Reserved Pasta Water: About 1 cup. The starchy water is the secret ingredient that helps the sauce cling to the pasta, creating a silky, emulsified consistency rather than a greasy one.

Instructions

Follow these step-by-step instructions carefully to achieve a perfectly balanced and incredibly delicious Garlic Butter Shrimp Pasta. The key is in the timing and preparation, ensuring each component is cooked to perfection.

Step 1: Prepare the Pasta
Bring a large pot of water to a rolling boil. Add a generous amount of salt (the water should taste like the sea). This is your only chance to season the pasta itself. Add your choice of pasta and cook according to the package directions until it reaches al dente—tender but still with a slight bite. Just before draining, carefully reserve about 1 to 1.5 cups of the starchy pasta water. Drain the pasta in a colander and set it aside. Do not rinse the pasta, as the starch on its surface helps the sauce adhere.

Step 2: Season and Prepare the Shrimp
While the pasta is cooking, prepare your shrimp. If they are not already, ensure they are fully peeled and deveined. Pat the shrimp completely dry with paper towels. This is a critical step to ensure they sear nicely in the pan rather than steaming. In a medium bowl, toss the dry shrimp with a pinch of salt and freshly ground black pepper.

Step 3: Begin the Garlic Butter Sauce
In a large skillet or Dutch oven (large enough to eventually hold the pasta), melt the butter with the olive oil over medium heat. The combination of fats adds flavor and increases the smoke point. Once the butter is melted and foaming gently, add the sliced or minced garlic and the red pepper flakes. Cook, stirring constantly, for about 60-90 seconds until the garlic is fragrant and just beginning to turn a very light golden color. Be very careful not to burn the garlic, as it will become bitter and ruin the sauce.

Step 4: Cook the Shrimp
Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. The shrimp cook very quickly, and overcooking them will result in a tough, rubbery texture. As soon as they are cooked, use a slotted spoon to remove the shrimp from the skillet and set them aside on a plate. This prevents them from overcooking while you finish the sauce.

Step 5: Deglaze and Build the Sauce
Pour the dry white wine into the hot skillet. As it sizzles, use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. This is where a huge amount of flavor is concentrated. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This cooks off the raw alcohol flavor, leaving behind a complex acidity.

Step 6: Finish the Luscious Sauce
Reduce the heat to low. Stir in the juice of half the lemon and the lemon zest. Now, add about 1/2 cup of the reserved pasta water to the skillet and whisk to combine. This starchy water will emulsify with the butter and oil, creating a silky, cohesive sauce. Let it simmer gently for a minute. Taste the sauce and season with more salt and pepper if needed.

Step 7: Combine Everything
Add the drained pasta directly into the skillet with the sauce. Toss everything together thoroughly, ensuring every strand of pasta is coated in the garlic butter goodness. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.

Step 8: Final Touches and Serving
Turn off the heat. Add the cooked shrimp back into the pan along with the chopped fresh parsley. Toss everything one last time to combine and gently warm the shrimp through. Serve immediately in warm bowls, garnished with extra fresh parsley, a sprinkle of red pepper flakes, and an optional wedge of lemon on the side.

Nutrition Facts

This nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 4-6 generous servings
• Calories per serving: Approximately 550-650 kcal

1. Protein (approx. 30-35g): Primarily from the shrimp, protein is vital for building and repairing tissues, supporting muscle health, and keeping you feeling full and satisfied.
2. Carbohydrates (approx. 55-65g): The pasta provides complex carbohydrates, which are the body’s main source of energy, fueling your brain and muscles throughout the day.
3. Fat (approx. 20-25g): A mix of saturated fat from the butter and heart-healthier monounsaturated fat from the olive oil. Fats are essential for absorbing vitamins and creating a rich, satisfying flavor.
4. Selenium (High): Shrimp are an excellent source of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
5. Vitamin C (Moderate): Coming from the fresh lemon juice and parsley, Vitamin C is another key antioxidant that aids in immune defense and collagen production for healthy skin.

Preparation Time

This dish is celebrated for its speed and efficiency, making it a perfect champion for busy weeknights. From the moment you start boiling the water to the final toss of parsley, the entire meal can be on the table in under 30 minutes.

• Prep Time: 10-15 minutes (chopping garlic, parsley, zesting/juicing the lemon, and deveining shrimp if not already done).
• Cook Time: 15 minutes (boiling pasta and simultaneously cooking the sauce and shrimp).
• Total Time: Approximately 25-30 minutes.

How to Serve

Serving this Garlic Butter Shrimp Pasta is all about complementing its rich, bright flavors. Here are some fantastic ways to present and enjoy your meal:

• The Classic Bowl:
  • Serve the pasta hot and fresh directly into warmed, shallow pasta bowls.
  • Use tongs to twirl the pasta into a neat mound in the center of the bowl.
  • Artfully arrange the shrimp on top and around the pasta.
  • Spoon any extra sauce from the pan over the top.
• Essential Garnishes:
  • Fresh Parsley: A generous sprinkle of freshly chopped parsley adds a pop of color and clean, herbaceous flavor.
  • Lemon Wedges: Always serve with a lemon wedge on the side. A final squeeze of fresh lemon juice right before eating brightens up the entire dish.
  • Parmesan Cheese: While not traditional in seafood pasta in Italy (cheese can overpower delicate seafood), many people love it. Offer freshly grated Parmesan cheese on the side for those who want to add a salty, nutty kick.
  • Red Pepper Flakes: Keep the shaker on the table for those who enjoy an extra bit of heat.
• Perfect Side Pairings:
  • Crusty Bread: This is almost non-negotiable. A warm, crusty baguette or slice of ciabatta is the perfect vessel for sopping up every last bit of the incredible garlic butter sauce left in the bowl.
  • Simple Green Salad: A lightly dressed salad with a simple vinaigrette provides a crisp, refreshing contrast to the richness of the pasta. Think arugula, mixed greens, and cherry tomatoes.
  • Steamed or Roasted Vegetables: To make it a more well-rounded meal, serve alongside simple steamed asparagus, green beans, or roasted broccoli.
• Wine Pairing:
  • The best wine to serve is the one you used in the sauce. A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc has the right acidity to cut through the butter and complement the lemon and shrimp flavors beautifully.

Additional Tips

Master this dish with these eight pro tips that will take your Garlic Butter Shrimp Pasta from great to absolutely unforgettable.

1. Don’t Overcook the Shrimp: This is the most common mistake. Shrimp cook in a matter of minutes. The moment they curl into a “C” shape and turn pink and opaque, they are done. An overcooked shrimp (curled into a tight “O”) will be tough and rubbery. Cooking them separately first and adding them back at the end is the best way to ensure they remain tender and succulent.
2. The Magic of Pasta Water: Never, ever throw away all your pasta water. The salty, starchy water is liquid gold. It helps emulsify the fat (butter and oil) with the liquid (wine and lemon juice), creating a smooth, creamy sauce that clings beautifully to the pasta instead of being a greasy mess at the bottom of the pan.
3. Fresh is Always Best: While you can use dried herbs and bottled juice in a pinch, the vibrant flavor of this dish comes from fresh ingredients. Use fresh garlic cloves (not the pre-minced jarred kind), a real lemon for its zest and juice, and fresh flat-leaf parsley. The difference in taste is monumental.
4. Pat the Shrimp Dry: For a perfect sear, your shrimp must be as dry as possible. Use paper towels to pat them down before seasoning. Moisture on the surface of the shrimp will create steam in the hot pan, which prevents them from browning and developing that delicious, slightly caramelized flavor.
5. Properly Deglaze the Pan: When you add the white wine, don’t just pour it in. Use a wooden spoon or a firm spatula to scrape all the browned bits (the “fond”) from the bottom of the pan. This process, called deglazing, releases a massive amount of concentrated flavor into your sauce.
6. Control Your Garlic Heat: Garlic can go from perfectly fragrant to acrid and bitter in seconds. Keep your heat at a steady medium and stir the garlic constantly. The goal is to infuse the oil with its flavor, not to deep-fry it. As soon as it’s aromatic and barely golden, move on to the next step.
7. Pasta Choice Matters: While any pasta will work, long, thin-to-medium strands like linguine, spaghetti, or fettuccine are superior for this recipe. They provide the perfect surface area for the light sauce to coat, ensuring you get sauce, shrimp, and pasta in every single bite.
8. Make it Creamy (Optional Variation): If you prefer a richer, creamier sauce, you can easily adapt this recipe. After the wine has reduced, lower the heat and stir in 1/4 to 1/3 cup of heavy cream. Let it simmer gently for a minute to thicken slightly before you add the pasta. This creates a more decadent, restaurant-style creamy shrimp pasta.

FAQ Section

Here are answers to some of the most frequently asked questions about making Garlic Butter Shrimp Pasta.

1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp is a fantastic and convenient option. For the best results, thaw it properly first. You can either place the frozen shrimp in a colander and run cold water over them for 5-10 minutes or thaw them overnight in the refrigerator. The most important step is to pat them completely dry with paper towels before cooking to ensure they sear well.

2. What can I use as a substitute for white wine?
If you prefer not to cook with alcohol, you can easily substitute the white wine. Use an equal amount of chicken broth or seafood stock. To replicate the acidity that the wine provides, add an extra squeeze of fresh lemon juice (about 1-2 teaspoons) along with the broth.

3. My sauce seems too thin or greasy. How can I fix it?
This problem usually happens when the sauce hasn’t emulsified properly. The solution is the reserved pasta water. If the sauce is too thin, let it simmer for an extra minute or two to reduce and thicken. If it looks greasy or broken, turn the heat to low, add a few tablespoons of the starchy pasta water, and whisk vigorously. The starch will help bind the oil and water together into a silky sauce.

4. How do I properly store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Seafood pasta is best eaten fresh, but you can reheat it. The best way is to do so gently in a skillet over low heat. Add a splash of water or chicken broth to the pan to create some steam and prevent the pasta and shrimp from drying out. Avoid the microwave, as it tends to make the shrimp rubbery.

5. Can I add vegetables to this garlic butter shrimp pasta?
Yes, this dish is very versatile! Quick-cooking vegetables are a great addition. You can add a cup of halved cherry tomatoes, a few handfuls of fresh spinach (which will wilt down in the final step), or blanched asparagus tips or peas. Add heartier vegetables like broccoli florets to the pasta water during the last 3-4 minutes of cooking, then drain them with the pasta.

6. Is this recipe the same thing as Shrimp Scampi?
This recipe is very similar to and often called Shrimp Scampi, especially in the United States. Traditionally, “scampi” are actually tiny lobsters (langoustines). In Italian-American cuisine, the preparation method (sautéed in garlic, butter, and white wine) was adapted for shrimp, and the name “Shrimp Scampi” stuck. So, for all intents and purposes, this garlic butter shrimp pasta is a delicious version of the dish everyone knows and loves as Shrimp Scampi.

7. Can I make this dish ahead of time for a party?
Because the shrimp can overcook easily upon reheating and the pasta can absorb all the sauce, this dish is truly at its peak when served immediately. If you need to prep ahead, you can chop your garlic, parsley, and lemon. You can even make the entire sauce (without the shrimp) an hour or two in advance. When ready to serve, bring the sauce back to a simmer, cook the pasta fresh, cook the shrimp, and then combine everything at the last minute.

8. How can I be sure my shrimp is deveined properly?
The “vein” is the shrimp’s digestive tract. While harmless to eat, it can have a gritty texture. Most store-bought shrimp come peeled and deveined. If you need to do it yourself, make a shallow slit along the back of the shrimp with a small paring knife. This will expose the dark-colored vein, which you can then easily pull out with the tip of your knife or your fingers.