If you’re craving a restaurant-quality meal without the hassle, this garlic butter shrimp pasta is your new best friend. Juicy shrimp, perfectly al dente pasta, and a luscious garlic butter sauce come together in a dish that’s as easy to make as it is impressive. Whether it’s a busy weeknight or a cozy dinner for two, this recipe will have everyone asking for seconds!
Why You’ll Love This Recipe
This dish is a perfect blend of elegance and simplicity—so much flavor for so little effort! Here’s why you’ll love it:
- Quick & Easy: Ready in just 20 minutes, this is perfect for busy nights.
- One-Pan Wonder: Less cleanup means more time enjoying your meal.
- Restaurant-Worthy: Rich garlic butter sauce and tender shrimp make this dish feel fancy.
- Customizable: Add veggies, swap the pasta, or spice it up—endless possibilities!
Ingredients Breakdown
Essentials
- 8 oz spaghetti (or your favorite pasta)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup chicken broth (or white wine for extra depth)
- Juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Pro Tips
- Use high-quality butter: It makes all the difference in the sauce’s richness.
- Don’t overcook the shrimp: They cook quickly—2 minutes per side is usually perfect.
- Fresh garlic is key: Avoid pre-minced garlic for the best flavor.
Step-by-Step Instructions
- Cook the pasta: Boil in salted water until al dente, then drain and set aside.
- Sauté the shrimp: Heat 1 tbsp butter in a large pan and cook shrimp for 2 minutes per side until pink. Remove from the pan.
- Make the garlic butter sauce: In the same pan, melt the remaining butter, add minced garlic and red pepper flakes, and sauté until fragrant (about 1 minute).
- Deglaze and simmer: Pour in chicken broth (or white wine), scraping up any bits from the pan. Let it simmer for 2-3 minutes.
- Toss everything together: Add the shrimp back to the pan, followed by the cooked pasta, lemon juice, Parmesan, and parsley. Toss well to coat.
- Season and serve: Taste and adjust seasoning with salt and black pepper. Serve immediately with extra Parmesan on top.
Chef’s Tips and Tricks
- For extra richness: Stir in a splash of heavy cream for a creamy garlic butter sauce.
- Don’t rinse the pasta: The starch helps the sauce cling better.
- Want a touch of sweetness? Add a pinch of sugar to balance the garlic and lemon flavors.
Recipe Variations and Serving Suggestions
- Add veggies: Sauté spinach, cherry tomatoes, or asparagus with the garlic for extra nutrition.
- Spice it up: Increase the red pepper flakes or add a dash of cayenne.
- Make it dairy-free: Swap the butter for olive oil and leave out the Parmesan.
- Pair it with: A crisp white wine like Sauvignon Blanc and a side of garlic bread.
FAQs
Can I use frozen shrimp?
Absolutely! Just be sure to thaw them thoroughly and pat them dry before cooking to prevent excess water in the sauce.
What’s the best pasta for this dish?
Spaghetti, linguine, or fettuccine work beautifully, but you can use any pasta you love.
Can I make this ahead of time?
You can prep ingredients in advance, but this dish is best enjoyed fresh. If reheating, add a splash of broth to loosen up the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth or white wine
- Juice of 1 lemon
- 1/4 cup Parmesan cheese
- 2 tbsp fresh parsley
- Salt and black pepper, to taste
Instructions:
- Cook pasta in salted water until al dente; drain and set aside.
- Sauté shrimp in 1 tbsp butter for 2 minutes per side until pink; remove.
- Melt remaining butter, add garlic and red pepper flakes, and cook until fragrant.
- Pour in broth or wine, simmer for 2-3 minutes.
- Return shrimp to pan, add pasta, lemon juice, Parmesan, and parsley; toss well.
- Season with salt and black pepper; serve warm.
If you try this recipe, I’d love to hear how it turned out! Leave a comment, rate the recipe, or snap a pic and tag me on Instagram @thekitchensaid. Happy cooking!
