Simple Garlic Butter Shrimp Pasta

There are certain smells that instantly mean comfort in our house, and the scent of garlic and butter sizzling in a pan is at the very top of that list. It’s the aroma that signals the end of a long day and the beginning of a delicious, soul-soothing meal. This Simple Garlic Butter Shrimp Pasta recipe is more than just food for us; it’s a weeknight champion, a last-minute dinner party savior, and the one dish I can make that guarantees clean plates and happy sighs from everyone at the table. I remember the first time I made it, I was skeptical that something with so few ingredients could be so profoundly satisfying. But as my family twirled the slick, garlic-infused noodles and bit into the plump, perfectly cooked shrimp, I knew I had found a permanent fixture in our meal rotation. The beauty of this dish lies in its elegant simplicity—it tastes like something you’d order at a charming seaside restaurant, yet it comes together in less than 30 minutes with ingredients you likely already have. It’s a culinary magic trick that turns a handful of pantry staples into a meal that feels both luxurious and incredibly homey.

Ingredients

Here is the simple list of components you’ll need to create this stunning pasta dish. The quality of these few ingredients will directly impact the final flavor, so choose the best you can.

• Linguine or Spaghetti (1 pound / 450g): A long pasta is traditional and ideal for catching the light, buttery sauce. Linguine offers a slightly wider surface area, while spaghetti is a classic choice.
• Large Shrimp (1.5 pounds / 680g): Peeled and deveined. Use fresh or frozen (and thawed) shrimp. Large or jumbo shrimp work best as they remain juicy and are less likely to overcook.
• Unsalted Butter (1/2 cup / 1 stick / 113g): This is the rich, decadent 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): Used alongside the butter, it adds a fruity depth of flavor and helps prevent the butter from browning too quickly.
• Garlic (8-10 cloves): Freshly minced or very thinly sliced. This is a primary flavor, so don’t be shy! The amount can be adjusted to your personal preference, but 8 cloves is a great starting point for a robust garlic flavor.
• Dry White Wine (1/2 cup / 120ml): A crisp wine like Sauvignon Blanc or Pinot Grigio is perfect. It deglazes the pan, adding a complex acidity that cuts through the richness of the butter. If you prefer not to use alcohol, you can substitute with chicken or vegetable broth.
• Lemon (1 whole): You will use both the juice and the zest. The zest provides a fragrant citrus aroma, while the juice adds a bright, fresh finish that lifts all the flavors.
• Red Pepper Flakes (1/2 teaspoon): This is optional but highly recommended for a gentle background heat that beautifully contrasts the rich sauce. Adjust the amount based on your spice tolerance.
• Fresh Parsley (1/2 cup): Finely chopped. It adds a fresh, herbaceous note and a vibrant splash of color to the finished dish.
• Salt and Black Pepper: To taste. You’ll need salt for the pasta water and for seasoning the final dish. Freshly ground black pepper is always best.

Instructions

Follow these steps carefully to ensure your pasta is perfectly cooked, your shrimp are tender and juicy, and your sauce is balanced and delicious. The key is to have all your ingredients prepped and ready to go, as the cooking process moves very quickly.

Step 1: Prepare the Pasta
Bring a large pot of water to a rolling boil. Once boiling, generously salt the water—it should taste like the sea. This is the only opportunity you have to season the pasta itself. Add the linguine or spaghetti and cook according to the package directions until it reaches al dente. This means it should still have a slight, firm bite in the center. Before draining the pasta, carefully reserve about 1.5 cups of the starchy pasta water. This liquid gold is crucial for creating a silky, emulsified sauce. Drain the pasta in a colander and set it aside.

Step 2: Sauté the Aromatics
While the pasta is cooking, place a large skillet or sauté pan over medium heat. Add the olive oil and butter. Allow the butter to melt completely, swirling the pan to combine it with the oil. Once the butter is melted and starts to foam gently, add the minced garlic and red pepper flakes. Sauté for about 60-90 seconds, stirring constantly. The goal is to cook the raw edge off the garlic and make it incredibly fragrant, not to brown it. Browned garlic will taste bitter and ruin the sauce. Your kitchen should be filled with an amazing garlic aroma at this point.

Step 3: Cook the Shrimp
Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet in a single layer. It’s important not to overcrowd the pan, so work in batches if necessary. Season the shrimp generously with salt and freshly ground black pepper. Cook the shrimp for 1-2 minutes per side. You’ll know they’re ready when they turn pink and opaque and curl into a “C” shape. An overcooked shrimp will curl into a tight “O” and become rubbery, so watch them closely. Remove the cooked shrimp from the pan and set them aside on a plate.

Step 4: Create the Sauce
Pour the dry white wine (or broth) into the hot skillet. As it sizzles, use a wooden spoon or spatula to scrape up any browned bits (known as fond) from the bottom of the pan. These bits are packed with flavor. Let the wine simmer and reduce by about half, which should only take 2-3 minutes. This cooks off the alcohol taste and concentrates the flavor.

Step 5: Bring It All Together
Reduce the heat to low. Add the reserved pasta water (start with 1 cup), the juice of half a lemon, and the lemon zest to the skillet. Stir vigorously to combine everything. The starches in the pasta water will help to emulsify the butter and wine, creating a smooth, cohesive sauce rather than an oily one. Add the drained pasta directly into the skillet with the sauce. Use tongs to toss everything together thoroughly, ensuring every strand of pasta is coated in the glorious garlic butter sauce.

Step 6: Final Touches
Return the cooked shrimp to the pan along with the chopped fresh parsley. Toss everything together one last time to warm the shrimp through and distribute the parsley. Taste the pasta and adjust the seasoning as needed. You may want to add more salt, pepper, a squeeze of the remaining lemon juice for brightness, or another pinch of red pepper flakes for heat. Serve immediately.

Nutrition Facts

This nutritional information is an estimate based on a serving size of 1/6th of the total recipe.

• Servings: 6
• Calories per serving: Approximately 550 kcal
• Protein (30g): The shrimp are an excellent source of lean protein, which is vital for muscle building, repair, and keeping you feeling full and satisfied after your meal.
• Carbohydrates (55g): Primarily from the pasta, carbohydrates are the body’s main source of energy, fueling your brain and muscles.
• Fat (22g): A mix of unsaturated fats from the olive oil and saturated fats from the butter. Fat is essential for absorbing vitamins and providing rich flavor and satiety.
• Sodium (600mg): This can vary greatly depending on how much salt you add to the pasta water and the final dish. Using unsalted butter helps you manage the sodium content more effectively.

Preparation Time

This dish is celebrated for its speed and efficiency, making it an ideal choice for busy evenings.

• Prep Time: 10 minutes. This includes mincing the garlic, chopping the parsley, zesting and juicing the lemon, and preparing the shrimp if they are not already peeled and deveined.
• Cook Time: 15-20 minutes. This time runs concurrently. The sauce is prepared while the pasta is boiling, making the entire process very streamlined.
• Total Time: Approximately 25-30 minutes from start to finish.

How to Serve

Serving this pasta is all about celebrating its fresh, vibrant flavors. Presentation can elevate this simple dish into something truly special.

• Plating:
  • Use tongs to twirl a generous portion of pasta into a neat mound in the center of a warm, shallow bowl or plate.
  • Arrange several plump shrimp attractively on top and around the pasta.
  • Drizzle any extra sauce from the pan over the top.
• Garnishes:
  • Fresh Parsley: A final sprinkle of finely chopped fresh parsley adds a pop of green and a burst of freshness.
  • Lemon Zest or Wedges: A little extra lemon zest grated over the top or a lemon wedge served on the side allows diners to add more brightness to their liking.
  • Parmesan Cheese: A dusting of freshly grated Parmesan or Pecorino Romano cheese adds a salty, nutty flavor that complements the dish beautifully.
  • Red Pepper Flakes: Place a small bowl of red pepper flakes on the table for those who enjoy an extra kick of spice.
• Perfect Side Dishes:
  • Crusty Bread: Serve with slices of warm, crusty baguette or ciabatta for sopping up every last drop of the incredible garlic butter sauce. Garlic bread is also a fantastic, albeit more decadent, choice.
  • Simple Green Salad: A light salad with a simple vinaigrette provides a crisp, refreshing contrast to the richness of the pasta. Think arugula, cherry tomatoes, and a light lemon-based dressing.
  • Steamed or Roasted Vegetables: Steamed asparagus, green beans, or roasted broccoli make for a healthy and delicious accompaniment that rounds out the meal.
• Wine Pairing:
  • Sauvignon Blanc: The crisp, acidic, and often citrusy notes of a Sauvignon Blanc perfectly mirror the lemon in the sauce, making it a classic pairing.
  • Pinot Grigio: Another excellent choice, this light-bodied white wine is clean and refreshing, and won’t overpower the delicate flavors of the shrimp.
  • Unoaked Chardonnay: A crisp, unoaked Chardonnay can also work well, complementing the buttery notes in the sauce without being too heavy.

Additional Tips

Master this recipe and make it your own with these eight professional tips.

1. The Secret to Perfectly Cooked Shrimp
The number one rule is to not overcook the shrimp. They cook incredibly fast. A perfectly cooked shrimp is tender and juicy and forms a loose “C” shape. If it curls into a tight “O,” it’s overcooked and will be tough. It’s better to slightly undercook them in the initial sauté, as they will cook a little more when you return them to the hot pasta and sauce at the end.

2. Don’t Discard the Pasta Water
We mentioned it in the instructions, but it bears repeating: starchy pasta water is the key to a restaurant-quality sauce. The starches in the water act as an emulsifier, helping the fat (butter and oil) and the liquid (wine and lemon juice) to bind together. This creates a creamy, silky sauce that clings to the noodles instead of a broken, oily mess. Always reserve more than you think you need.

3. Use High-Quality Butter and Oil
With so few ingredients, each one must shine. This is not the time for margarine or a blended oil. Use a good quality European-style butter for its higher fat content and richer flavor. A fruity, robust extra-virgin olive oil will lend a beautiful peppery and grassy note that complements the garlic and lemon.

4. Fresh is Best
Whenever possible, opt for fresh ingredients. Freshly minced garlic has a far superior, more potent flavor than the pre-minced jarred variety, which can sometimes have a sour or “off” taste. Similarly, fresh parsley and fresh lemon juice are non-negotiable for achieving the bright, vibrant finish this dish deserves.

5. Add Vegetables for a Complete Meal
You can easily turn this into a one-pan meal by adding vegetables. Add quick-cooking vegetables like spinach or arugula to the pasta at the very end and toss until wilted. You can also add chopped asparagus, cherry tomatoes, or sun-dried tomatoes to the skillet along with the garlic to cook them through.

6. Control the Heat
Pay close attention to your stove’s heat levels. Use medium heat to gently melt the butter and toast the garlic to avoid burning it. Use medium-high heat to get a good, quick sear on the shrimp. Then, lower the heat when you’re combining the sauce and pasta to prevent it from breaking or becoming greasy.

7. Make It Creamy (Optional)
If you’re in the mood for a richer, creamier sauce, you can add a splash of heavy cream or a few tablespoons of mascarpone or cream cheese to the sauce along with the pasta water. Stir until it’s melted and fully incorporated for a more decadent, luscious texture.

8. Don’t Rinse Your Pasta
Never rinse your pasta after draining it for a dish like this. Rinsing washes away the surface starches that are essential for helping the sauce adhere to the noodles. The pasta should go directly from the colander into the skillet with the sauce.

FAQ Section

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

1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp are a fantastic and convenient option. For the best results, thaw them properly first. You can do this by placing them in a colander in the sink and running cold water over them for 5-10 minutes, or by letting them thaw overnight in the refrigerator. Pat them thoroughly dry with paper towels before cooking to ensure they sear properly rather than steam.

2. What can I use as a substitute for white wine?
If you prefer to cook without alcohol, you can easily substitute the white wine. The best substitute is an equal amount of chicken broth or vegetable broth. This will still allow you to deglaze the pan and capture all the flavorful bits. For a little extra acidity to mimic the wine, you can add an extra squeeze of fresh lemon juice or a teaspoon of white wine vinegar along with the broth.

3. How do I know for sure when the shrimp is cooked?
There are two main visual cues. First, the color will change from translucent grey to opaque pink. Second, the shape will change. A raw shrimp is relatively straight. As it cooks, it will curl into a gentle “C” shape. This is the sign of a perfectly cooked, tender shrimp. If it curls all the way into a tight “O,” it has been cooked for too long and will be chewy.

4. Can I make this dish gluten-free?
Yes, this recipe is very easy to adapt for a gluten-free diet. Simply substitute the regular linguine with your favorite gluten-free pasta. Cook the gluten-free pasta according to its specific package instructions, as cooking times and methods can vary. The rest of the ingredients in the sauce are naturally gluten-free.

5. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Seafood is best enjoyed fresh, so try to eat leftovers promptly. To reheat, it’s best to avoid the microwave, which can make the shrimp rubbery. Gently reheat the pasta in a skillet over low heat. Add a splash of water, broth, or a squeeze of lemon juice to help loosen the sauce and bring it back to life.

6. What is the best type of pasta for this recipe?
Long pasta shapes are ideal because they are perfect for twirling and getting coated in the light sauce. Linguine is a top choice due to its flat, wide shape. Spaghetti, fettuccine, angel hair, and bucatini are also excellent options. You could use a short pasta like penne or fusilli, but the experience of slurping the long, sauce-coated noodles is part of the charm.

7. Why is my garlic butter sauce oily instead of creamy?
This usually happens for one of two reasons: either the heat was too high when you combined the ingredients, or you didn’t use enough of the starchy pasta water. The pasta water is the magic ingredient that emulsifies the sauce, binding the fat and liquid. If your sauce looks oily or “broken,” try adding another splash of hot pasta water and whisking or tossing vigorously over low heat to bring it back together.

8. Can I use pre-cooked shrimp to save time?
While you can, it’s not recommended for the best flavor and texture. Pre-cooked shrimp often become rubbery and overcooked when you reheat them in the sauce. The flavor is also less integrated, as the shrimp won’t have a chance to absorb the delicious garlic and butter as they cook. Cooking raw shrimp directly in the pan takes only 3-4 minutes and yields a far superior result.