Garlic Butter Shrimp Pasta

 This garlic butter shrimp pasta is the perfect quick and flavorful dinner. Juicy shrimp are cooked in a rich, garlicky butter sauce and tossed with tender pasta for a dish that tastes impressive but comes together in about 30 minutes. It's ideal for weeknights but special enough for company.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes

📝 Ingredients

For the Pasta & Shrimp

• 12 oz (340 g) pasta (spaghetti, linguine, or fettuccine work well)

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

• Salt and freshly ground black pepper, to taste

• ½ teaspoon garlic powder (optional)

For the Garlic Butter Sauce

• 2 tablespoons olive oil, divided

• 4 tablespoons unsalted butter, divided

• 4-5 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional, for heat)

• ½ cup cherry tomatoes, halved (optional, for freshness)

• ½ cup dry white wine or chicken broth (optional, for extra flavor)

• ½ cup freshly grated Parmesan cheese, plus more for serving

• ¼ cup fresh parsley, chopped

• 1 tablespoon fresh lemon juice (optional, for brightness)

• Reserved pasta water (about ½ cup)

🍴 Equipment Needed

• Large pot for pasta

• Large skillet or frying pan

• Colander

• Tongs

• Measuring cups and spoons

👩‍🍳 Step-by-Step Instructions

Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside .

💡 Tip: The reserved pasta water is key for creating a silky sauce that clings to the noodles .

Step 2: Prepare the Shrimp
While the pasta cooks, pat the shrimp completely dry with paper towels. This ensures they sear properly instead of steaming. Season them lightly with salt, pepper, and garlic powder if using .

Step 3: Cook the Shrimp
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they will become rubbery. Remove the shrimp from the skillet and set aside .

Step 4: Build the Garlic Butter Sauce
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic .

If using cherry tomatoes, add them now and cook for 1-2 minutes until they just begin to soften. If using white wine or broth, pour it in now, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly .

Step 5: Combine Everything
Reduce the heat to low. Add the remaining 2 tablespoons of butter to the skillet and swirl until melted. Add the cooked pasta, the reserved shrimp, and about ¼ cup of the reserved pasta water. Toss everything together with tongs until the pasta is evenly coated in the sauce. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency .

Step 6: Finish and Serve
Remove the skillet from the heat. Stir in the fresh lemon juice (if using), half of the parsley, and the grated Parmesan cheese. Toss quickly to combine. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with the remaining parsley and extra Parmesan cheese .

✨ Tips for Success

• Don't overcook the shrimp: They cook very quickly. As soon as they turn pink and opaque, get them out of the pan .

• Use fresh garlic: For the most aromatic and flavorful sauce, fresh minced garlic is essential .

• Reserve that pasta water: It's the secret to a restaurant-quality sauce that emulsifies beautifully .

• Work quickly: Have all your ingredients prepped and ready before you start cooking, as the process moves fast once you begin.

🍽️ Serving Suggestions

This pasta is delicious on its own but pairs wonderfully with:

• A crisp green salad with a simple lemon vinaigrette

• Crusty garlic bread to soak up any extra sauce 

• Roasted or steamed vegetables like asparagus or broccoli

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or butter to revive the sauce