Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta is a flavorful and satisfying dish made with tender shrimp, perfectly cooked pasta, and a rich garlic butter sauce. Lightly seasoned and finished with herbs, this recipe delivers a balanced combination of savory flavors without being heavy. It’s ideal for quick weeknight dinners, family meals, or casual entertaining.

Ingredients

• 12 oz (340 g) pasta (spaghetti or linguine)

• 1 lb (450 g) large shrimp, peeled and deveined

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional)

• ½ teaspoon black pepper

• Salt to taste

• ½ cup pasta cooking water (reserved)

• 2 tablespoons chopped fresh parsley

• Grated Parmesan cheese (optional, for serving)

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

Cook the Shrimp

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the shrimp with salt and black pepper.

Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.

Make the Garlic Butter Sauce

In the same skillet, reduce heat to medium. Add the remaining butter and minced garlic. Cook for about 30 seconds, stirring constantly until fragrant.

Stir in red pepper flakes if using.

Combine Pasta and Shrimp

Add the cooked pasta to the skillet along with the reserved pasta water. Toss gently to coat the pasta in the sauce.

Return the shrimp to the pan and mix until everything is evenly combined and heated through.

Finish and Serve

Remove from heat and sprinkle with chopped parsley. Serve immediately with grated Parmesan cheese if desired.

Serving Suggestions

• Serve with a side salad or garlic bread

• Best enjoyed fresh and hot

• Suitable as a main course for lunch or dinner

Storage Tips

• Store leftovers in an airtight container in the refrigerator

• Keeps well for up to 2 days

• Reheat gently to avoid overcooking the shrimp