Go Back

Garlic Butter Shrimp Pasta

This dish features tender shrimp cooked in a fragrant garlic and buttery sauce, served over al dente pasta. The shrimp curl up beautifully in the pan, coated in a glossy, flavorful sauce with bright lemon notes and fresh herbs, creating a comforting yet elegant plate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp, peeled and deveined firm, pink, ocean smell
  • 8 ounces spaghetti or linguine cook until just al dente
  • 4 cloves garlic, minced crush well before chopping
  • 4 tablespoons butter European-style preferred for richness
  • 1/2 lemon lemon, juice and zest roll on counter first for maximum juice
  • 1 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons extra virgin olive oil for cooking and flavor
  • 1/4 cup chopped parsley add last-minute for freshness
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Pasta pot
  • Tongs
  • Slotted spoon

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Cook the pasta until just al dente, about 8 minutes, then drain, reserving half a cup of pasta water.
  2. While the pasta cooks, pat the shrimp dry thoroughly with paper towels. Mince the garlic finely and set aside.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant and golden, stirring constantly.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink, opaque, and curl up slightly. Remove the shrimp from the pan and set aside.
  5. Squeeze half a lemon into the skillet, stirring to loosen any flavorful browned bits from the bottom. Add red pepper flakes and stir for a gentle spicy aroma.
  6. Return the cooked shrimp to the skillet, tossing to coat in the garlicky butter sauce. Cook together for 1-2 minutes to meld flavors.
  7. Add the drained pasta to the skillet, tossing well to coat in the sauce. If needed, stir in a splash of the reserved pasta water to loosen and create a glossy coating.
  8. Remove from heat, sprinkle with chopped parsley, and zest the remaining lemon over the top. Season with salt and pepper to taste.
  9. Serve immediately on warmed plates, garnished with extra lemon wedges if desired, and enjoy that aromatic, beautifully coated shrimp pasta.

Notes

Make sure to pat the shrimp dry thoroughly to prevent splattering. Add lemon juice off the heat to keep its bright flavor. Toss the pasta in the sauce quickly to keep it glossy and flavorful. Finish with fresh parsley for vibrant color and aroma.