Garlic Butter Shrimp Pasta Perfection
Fresh, juicy shrimp tossed in a silky garlic-butter sauce with perfectly cooked pasta — simple, elegant, and packed with flavor
Ingredients (4 servings)
400 g pasta (spaghetti, linguine, or fettuccine)
500 g large shrimp, peeled & deveined
4 tablespoons butter
2 tablespoons olive oil
5 garlic cloves, minced
½ teaspoon chili flakes (optional)
Juice of ½–1 lemon (to taste)
½ cup (120 ml) pasta cooking water (reserved)
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ½ cup pasta water, then drain.
2️⃣ Cook the Shrimp
Pat shrimp dry and season with salt and pepper.
Heat olive oil + 2 tablespoons butter in a large skillet over medium-high heat.
Add shrimp in a single layer.
Cook 1–2 minutes per side until pink and opaque.
Remove shrimp from pan and set aside (don’t overcook!).
3️⃣ Make the Garlic Butter Sauce
In the same pan, reduce heat to medium.
Add remaining 2 tablespoons butter.
Stir in minced garlic and chili flakes.
Cook for 30–60 seconds until fragrant (don’t brown the garlic).
Add lemon juice and a splash of reserved pasta water to create a silky sauce.
4️⃣ Combine Everything
Add drained pasta to the skillet.
Toss to coat in the garlic butter sauce.
Stir in Parmesan and more pasta water as needed to loosen the sauce.
Return shrimp to the pan and toss gently.
5️⃣ Finish & Serve
Sprinkle with fresh parsley.
Add extra Parmesan and black pepper on top.
Serve immediately while hot and glossy
Optional Upgrades
Add ½ cup heavy cream for a creamy version
Toss in spinach or cherry tomatoes
Finish with lemon zest for extra brightness
Add a splash of white wine when cooking garlic (let it reduce first)
