Garlic Butter Shrimp & Pasta

Nothing beats the scent of garlic sizzling in butter on a weeknight — it takes me straight back to cozy dinners at my aunt’s table. I still remember her stirring a big pot of pasta while the shrimp popped and hissed in the pan, sending out that irresistible garlicky steam. This Garlic Butter Shrimp & Pasta brings that warm kitchen feeling to my table in under 30 minutes. It’s bright with lemon, buttery without being heavy, and just the right mix of saucy and silky. If you want a quick dinner that looks and tastes like you spent all evening, this is the one I reach for when I want to impress myself (and usually, my guests).

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe hits the sweet spot between fast and fancy. The pasta soaks up a glossy, garlicky butter sauce while the shrimp stay juicy with slightly crisp edges. It tastes rich but fresh thanks to bright lemon and parsley. It’s so easy even your oven can’t mess it up — and the kitchen smells like you ordered takeout from a really good place.

Ingredients

For the Main Dish:

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined (tails off or on, your choice)
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced (about 2 tbsp)
• 1/4 cup dry white wine or low-sodium chicken broth (optional)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/2 tsp red pepper flakes (optional, adjust for heat)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4–1/2 cup grated Parmesan, for serving (optional)

For the Sauce / Garnish (if applicable):

• Extra lemon wedges, for serving
• Extra chopped parsley and a pat of butter, if you like it extra glossy

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil (think: surfacing bubbles). Add the 12 oz linguine and cook until al dente — usually about 8–10 minutes depending on the brand. Reserve about 1 cup of pasta water before you drain. That starchy water turns the sauce silky, so don’t dump it down the sink.

Step 2:

While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. When the butter melts and begins to foam, add the shrimp in a single layer. You should hear a satisfying sizzle. Cook the shrimp for about 2 minutes per side until they turn pink and opaque with golden edges. Don’t crowd the pan — work in batches if needed.

Step 3:

Remove the shrimp to a plate and drop another 2 tbsp butter into the skillet. Add the minced garlic and 1/2 tsp red pepper flakes. Stir constantly and smell that garlicky perfume — it’ll get aromatic in about 30 seconds. Pour in the 1/4 cup white wine (or chicken broth) and scrape up the browned bits from the bottom. Let it reduce for 1–2 minutes so the flavor concentrates.

Step 4:

Toss the drained pasta into the skillet with the garlic-butter sauce. Add the reserved pasta water a splash at a time until the sauce clings to the noodles. Squeeze in 2 tbsp lemon juice, season with salt and pepper, then return the shrimp to the pan. Toss everything together until the shrimp heat through — about 1 minute so they stay juicy and don’t get rubbery.

Step 5:

Finish with 1/4 cup chopped parsley and a generous grate of Parmesan if you like. Taste and adjust salt, pepper, and lemon. Serve immediately with extra lemon wedges and a sprinkle of red pepper flakes for anyone who wants more kick. The noodles should glisten, the shrimp should pop with color, and the kitchen should smell absolutely irresistible.

Pro Tips

• Use room-temperature shrimp so they sear evenly and don’t cool the pan down.
• Reserve pasta water — the starch helps emulsify the butter into a velvety sauce.
• If you don’t drink wine, use low-sodium chicken broth; it adds depth without alcohol.
• Want extra garlic perfume? Lightly toast the garlic for 10–15 seconds before adding the wine, but don’t let it brown or it will turn bitter.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap linguine for gluten-free pasta for a GF option — texture may vary slightly.
• Replace shrimp with cubed chicken breast (cook to 165°F) or firm tofu for a vegetarian twist.
• Use olive oil instead of butter for a dairy-free version; expect a lighter, less silky sauce.
• If you don’t have fresh lemon, use 1 tsp lemon zest plus 1 tbsp bottled lemon juice for brightness.

Variations & Tips

• Spicy: Add an extra 1/4–1/2 tsp red pepper flakes and a splash of hot sauce.
• Kid-friendly: Omit the red pepper flakes and use only 1 tbsp lemon juice for milder flavor.
• Garlic lovers: Double the garlic and finish with a drizzle of garlic-infused olive oil.
• Herb twist: Swap parsley for basil or add a spoonful of chopped dill for a bright change.
• Seafood medley: Add scallops or chunks of firm white fish; sear quickly and fold in at the end.
• Creative twist: Stir in 1/2 cup roasted cherry tomatoes for sweet bursts and color contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the pasta slightly under al dente and keep sauce and shrimp separate in the fridge up to 2 days. Reheat gently in a skillet with a splash of pasta water so the sauce loosens.

Can I double the recipe?

Sure thing. Use a wider pot and a larger skillet so you don’t overcrowd the shrimp. Work in batches for the best sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shrimp turn opaque and pink with slight golden edges and curl into a loose “C” (not a tight “O”). Pasta should feel firm yet tender — that’s al dente.

What if I don’t have ingredient X?

No worries — swap Parmesan for Pecorino or nutritional yeast. Use broth instead of wine, and bottled lemon if fresh lemons run out.

How I Like to Serve It

I serve this with a simple green salad and crusty bread to sop up the sauce. For company, pop open a crisp white wine like Sauvignon Blanc. It shines as a cozy weeknight meal and scales up nicely for a relaxed dinner party — perfect for spring and summer evenings when shrimp feel extra light and bright.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth.
• Seafood safety: shrimp cook quickly — cook until opaque. Poultry should reach 165°F if you substitute chicken.

Final Thoughts

Closing: There you go — a simple weeknight hero that smells amazing and tastes like you fussed way more than you did. Now go impress someone — or just yourself — with your homemade masterpiece!