This easy garlic butter shrimp with pasta recipe makes a fast, satisfying Fish dinner in about 30 minutes. Tender large shrimp are quickly seared in olive oil and butter, then tossed with al dente spaghetti or linguine in a bright garlic, lemon, and white wine or chicken broth sauce.
Every forkful brings together sweet shrimp, fragrant garlic, silky butter, a touch of heat, and fresh lemon. The recipe serves four and uses reserved pasta water to help the sauce cling lightly to every strand without needing cream.
Jump to RecipeWhy You’ll Love This Recipe
This garlic butter shrimp pasta is the kind of dinner that feels special while remaining easy enough for a busy weeknight. The ingredient list is straightforward, the shrimp cook in only a few minutes, and the sauce comes together in the same skillet used for the seafood.
The finished pasta is buttery without being heavy. Garlic provides the main savory note, lemon keeps the sauce fresh, and a little white wine or chicken broth adds depth while helping loosen the browned bits left by the shrimp.
It is also a flexible meal for seafood lovers. For another comforting shrimp idea, you may enjoy our creamy potato shrimp soup, especially when you want something warm and spoonable.
- Fast: Prep takes 10 minutes and cooking takes 15–20 minutes.
- Serves four: It is ideal for a family dinner or a relaxed meal with friends.
- Balanced flavor: Garlic, butter, lemon, parsley, and optional chili flakes keep every bite lively.
- No cream required: Pasta water helps create a smooth, lightly coating sauce.
Ingredients You’ll Need
Choose spaghetti or linguine according to your preference. Linguine gives the sauce a broad surface to cling to, while spaghetti offers a classic, easy-to-twirl presentation.
Large shrimp labeled 31–40 per pound work well because they remain juicy during the quick sear. Peel and devein them before cooking, and pat them thoroughly dry with paper towels so excess moisture does not make them steam.
Use unsalted butter so you can control the seasoning, plus olive oil to help the butter handle the initial medium-high heat. Five finely minced garlic cloves provide a generous garlic flavor, while 1/4 teaspoon red pepper flakes adds optional warmth.
Dry white wine gives the sauce a delicate fruitiness, but low-sodium chicken broth is an excellent alternative. Fresh lemon juice, parsley, and optional Parmesan finish the dish, while lemon wedges let everyone add brightness to taste.
Before draining the pasta, reserve at least 1/2 cup of its cooking water. This starchy liquid is important because it helps the butter, broth, and Parmesan form a sauce that lightly wraps around the noodles instead of pooling at the bottom of the skillet.
For a hearty meat-centered dinner on another evening, our garlic butter herb roast beef is a flavorful option to keep in your recipe collection.
How to Make It Step-by-Step
Step 1: Bring a large pot of generously salted water to a boil, then cook the spaghetti or linguine according to the package directions. Stop at al dente because the noodles will cook briefly again in the skillet, and reserve at least 1/2 cup pasta water before draining.
Step 2: While the pasta cooks, pat the shrimp very dry and season them with about 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Dry shrimp develop better color in the pan and are less likely to release excess water while cooking.
Step 3: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 1–2 minutes per side, removing them as soon as they turn pink and opaque.
Step 4: Transfer the shrimp to a plate and reduce the heat to medium. Add the remaining 3 tablespoons butter, finely minced garlic, and optional red pepper flakes, then cook for 30–60 seconds until the garlic smells fragrant but has not browned.
Step 5: Pour the 1/2 cup dry white wine or low-sodium chicken broth into the skillet. Let it simmer for 2–3 minutes while scraping up the browned bits, which add savory flavor to the buttery sauce.
Step 6: Add the drained pasta and 1 tablespoon fresh lemon juice. Toss continuously while adding the reserved pasta water a few tablespoons at a time until the sauce lightly coats the noodles and looks glossy rather than watery.
Step 7: Return the shrimp to the skillet and toss gently until they are heated through. Stir in the optional Parmesan, scatter the parsley over the top, and serve right away with lemon wedges.
Chef Tips for Tender Shrimp and Silky Sauce
The most important shrimp tip is to stop cooking as soon as the pieces are pink and opaque. Shrimp can become firm and rubbery when left over heat, so transferring them to a plate before making the sauce gives you much better control.
Do not skip the drying step. Moisture on the surface of the shrimp prevents the quick sear that gives them light browning and concentrated flavor.
Keep the garlic pale golden or simply fragrant. Garlic can turn bitter if browned too aggressively, especially in butter, so medium heat and a short cooking time are all it needs.
Add pasta water gradually rather than pouring in the entire 1/2 cup at once. The exact amount depends on the pan, the pasta, and how much liquid remains after draining, so use only enough to create a light coating.
Parmesan is optional, but finely grating it helps it disperse through the warm sauce. Add it after the pasta has been tossed with lemon and pasta water, then serve promptly for the smoothest texture.
If you are planning a seafood-inspired menu, pair this pasta with a crisp green salad or steamed vegetables. For a different fish dinner with fresh, spicy flavors, try our spicy salmon poke recipe.
Serving Ideas, Storage, and Reheating
Serve the pasta in warm bowls with extra parsley, a little Parmesan, and lemon wedges. A simple salad with a mild vinaigrette provides a crisp contrast to the buttery noodles without competing with the shrimp.
This dish is best immediately after cooking because the sauce is at its glossiest and the shrimp are at their most tender. If you have leftovers, place them in an airtight container and refrigerate promptly.
Reheat leftovers gently in a skillet over low to medium heat with a small splash of water or broth. Toss often and stop as soon as the pasta is warm; high heat can dry the noodles and overcook the shrimp.
Do not add all the lemon juice or Parmesan at the start if you expect leftovers. Finishing with a fresh squeeze of lemon after reheating can refresh the flavor and make the next serving taste brighter.
For a soup-based comfort meal to serve on another night, see this easy tortellini soup. If you are planning dessert after dinner, our Pina Colada bars bring coconut and pineapple flavor to the table.
Easy Garlic Butter Shrimp with Pasta
Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the spaghetti or linguine until al dente according to the package directions, then reserve at least 1/2 cup of pasta water before draining.
- Pat the shrimp dry and season with about 1/2 teaspoon kosher salt and the black pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then cook the shrimp in a single layer for about 1–2 minutes per side, just until pink and opaque.
- Transfer the shrimp to a plate as soon as they are cooked. Reduce the skillet heat to medium and add the remaining 3 tablespoons butter, garlic, and optional red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
- Pour in the dry white wine or low-sodium chicken broth and simmer for 2–3 minutes. Scrape up any browned bits from the bottom of the skillet so they become part of the sauce.
- Add the drained pasta and fresh lemon juice to the skillet. Toss well, adding the reserved pasta water a few tablespoons at a time until the butter sauce lightly coats the noodles.
- Return the shrimp to the skillet and toss gently just until heated through. Stir in the optional Parmesan cheese and adjust the consistency with another small splash of pasta water if needed.
- Garnish the pasta with chopped fresh parsley and serve immediately. Pass lemon wedges at the table for an extra fresh, tangy finish.
Notes
Final Thoughts
This easy garlic butter shrimp with pasta recipe proves that a short ingredient list can produce a memorable dinner. Quick-seared shrimp, fragrant garlic butter, lemon, and starchy pasta water create a sauce that is flavorful, light, and perfect for twirling.
Keep the pasta al dente, remove the shrimp promptly, and add pasta water slowly for the best result. Finish each bowl with parsley and lemon wedges, then serve immediately while the sauce is glossy and the shrimp are tender.