Garlic Butter Shrimp Pasta – Easy 30-Minute Dinner Recipe

The smell of sizzling garlic in melted butter always pulls everyone into the kitchen—honestly, it’s impossible to resist. I still remember the first time I whipped up this garlic butter shrimp pasta for a weeknight dinner, expecting nothing fancy, and it turned into a full-on family favorite in no time. There’s just something magical about the way plump shrimp soak up all that buttery, garlicky goodness and wrap themselves around twirls of al dente pasta. If you’ve ever wanted a meal that feels luxuriously restaurant-worthy but comes together in the time it takes to watch your favorite sitcom, this is it.

I’ve made this garlic butter shrimp pasta so many times, it’s practically muscle memory now. From rushed evenings to impromptu dinner parties, it never lets me down. The best part? You don’t need obscure ingredients or hours of prep—just a handful of pantry staples, a bag of shrimp, and a craving for something seriously tasty. Whether you’re feeding a hungry crew, looking for a quick date-night dish, or trying to impress picky eaters (trust me, even my kids beg for seconds), this recipe fits the bill.

As someone who’s tested a ton of shrimp pasta recipes (some bland, some oily, and a few total disasters), I can honestly say this version nails the balance of flavors and textures. The garlic butter sauce coats every strand of pasta and the shrimp cook up juicy—not rubbery. If you’re looking to shake up your dinner routine with a little wow factor that’s secretly easy, garlic butter shrimp pasta is about to become your new go-to. Let’s get into why you’ll be obsessed, too.

Why You’ll Love This Garlic Butter Shrimp Pasta

• Quick & Easy: This entire meal comes together in about 30 minutes—perfect for those nights when patience (and time) is running thin.
• Simple Ingredients: No need for a special grocery run. Most of what you need is already hiding in your kitchen—shrimp, pasta, garlic, butter, and a handful of basics.
• Perfect for Any Occasion: Whether it’s a cozy weeknight dinner, a casual lunch with friends, or a “fancy” meal when you want to feel special, this pasta fits right in.
• Crowd-Pleaser: I’ve served this to kids, seafood skeptics, and even my Italian in-laws—every plate comes back clean. It’s just that good.
• Unbelievably Delicious: The combination of garlicky butter, sweet shrimp, and bright lemon is the kind of flavor trio that makes you want to lick the plate (no judgment here).

What really sets this garlic butter shrimp pasta apart is the method. I always use fresh garlic (not the jarred stuff) and quickly sauté the shrimp so they stay tender and juicy. A splash of pasta water helps the sauce hug every noodle, and a sprinkle of fresh parsley and parmesan adds a pop of color and flavor that just feels special. Plus, you can easily tweak it—add chili flakes for heat, swap in gluten-free pasta, or toss in a handful of spinach for extra greens.

Honestly, there’s a comfort to this dish that’s hard to describe until you take that first bite. It’s the kind of meal that turns an ordinary night into something memorable—where people pause mid-conversation just to savor a mouthful. And the best part? It’s so easy, you’ll want to make it again and again. Even after dozens of times, I still look forward to every forkful. If you’re looking for dinner perfection with minimal fuss, garlic butter shrimp pasta is your answer.

What Ingredients You Will Need

This garlic butter shrimp pasta recipe relies on fresh, simple ingredients that you can easily find at any grocery store—and honestly, you probably have most of them already. Each ingredient plays a key role in building the layers of flavor and creating that crave-worthy, silky sauce.

• Shrimp: 1 pound (450g), large, peeled and deveined (I like wild-caught for the best flavor—but frozen, thawed shrimp works just fine in a pinch; tails on or off, your call!)
• Pasta: 12 ounces (340g) spaghetti or linguine (regular, whole wheat, or gluten-free all work; I’ve even tried it with fettuccine—delish!)
• Butter: 4 tablespoons (56g), unsalted (you want that rich, creamy base—Salted works if you skip extra salt later)
• Olive Oil: 2 tablespoons (30ml) (helps keep the butter from burning and adds depth)
• Garlic: 6 cloves, minced (fresh is best for that punchy aroma—don’t skimp!)
• Lemon Juice: 2 tablespoons (30ml), freshly squeezed (adds brightness and balances the richness)
• Lemon Zest: Zest of 1 lemon (for a fresh, fragrant lift—totally worth it!)
• Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of heat; my family loves a little kick)
• Salt & Black Pepper: To taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper—adjust as you go)
• Fresh Parsley: 1/4 cup (10g), chopped (for color, freshness, and a bit of herbal zing)
• Parmesan Cheese: 1/2 cup (50g), freshly grated (finishes the dish with nutty, salty goodness—you can skip for dairy-free)
• Pasta Water: 1/2 cup (120ml), reserved (magic ingredient! Helps create a silky, clingy sauce)

Ingredient Tips & Substitutions:

• If you’re out of fresh garlic, use 1/2 teaspoon garlic powder per clove (not quite the same, but it works in a pinch).
• For gluten-free: Use your favorite GF pasta brand (I like Barilla or Jovial for best texture).
• No parsley? Try basil or even a little arugula for a peppery twist.
• Dairy-free? Use vegan butter and skip the parmesan, or try a sprinkle of nutritional yeast for that “cheesy” hint.
• For a lighter version, swap half the butter for extra olive oil.
• If you only have small shrimp, just reduce the cooking time so they stay juicy.

You don’t need fancy shrimp or imported parmesan for this one, but trust me—use the freshest ingredients you can. It truly makes the garlic butter shrimp pasta shine.

Equipment Needed

• Large Pot: For boiling the pasta. If you can, use a heavy-bottomed one so the pasta cooks evenly and doesn’t stick.
• Large Skillet or Sauté Pan: A 12-inch skillet gives you plenty of space to cook the shrimp and toss everything together. Non-stick or stainless steel both work—just avoid overcrowding.
• Colander: For draining the pasta. I like one with handles for easy shaking (less pasta stuck behind!).
• Wooden Spoon or Tongs: For stirring the shrimp and tossing the pasta with the sauce. Tongs make serving easy, too.
• Microplane or Zester: For fresh lemon zest. If you don’t have one, the fine side of a box grater gets the job done.
• Measuring Cups & Spoons: To keep your ratios right, especially for the sauce and seasoning.
• Knife & Cutting Board: For mincing garlic, chopping parsley, and prepping lemon.

If you don’t own a big skillet, you can do the shrimp in batches or use a Dutch oven. I’ve even made this in a deep sauté pan—just keep an eye on the shrimp so they don’t overcook. For maintenance, I always hand-wash my skillet to keep it non-stick, and I dry it immediately. If you’re on a budget, no worries—affordable brands like T-fal or IKEA work just fine for this recipe.

How to Make Garlic Butter Shrimp Pasta

1. Prep the Ingredients:
   Time: 5 minutes
   Start by thawing the shrimp if they’re frozen (place in a colander under cold running water for 4-5 minutes). Pat them dry with paper towels. Mince the garlic, zest the lemon, and chop the parsley. Set everything within arm’s reach—this recipe moves fast!
2. Cook the Pasta:
   Time: 10 minutes
   Bring a large pot of salted water to a boil. Add 12 oz (340g) spaghetti or linguine and cook according to package directions until just al dente (usually 8-10 minutes). Before draining, reserve 1/2 cup (120ml) pasta water. Drain the pasta and set aside.
3. Sauté the Shrimp:
   Time: 4-6 minutes
   While the pasta cooks, heat 2 tablespoons (30ml) olive oil and 2 tablespoons (28g) butter in a large skillet over medium-high heat. When the butter melts and starts to foam, add the shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes per side, until they turn pink and opaque. Don’t overcook! Remove shrimp to a clean plate and cover loosely with foil.
   
   Tip: If your shrimp release a lot of liquid, let it bubble off so they sear, not steam.
4. Make the Garlic Butter Sauce:
   Time: 3-4 minutes
   Lower the heat to medium. Add the remaining 2 tablespoons (28g) butter to the skillet. Stir in the minced garlic and cook for 1-2 minutes, just until fragrant (keep stirring—garlic burns quickly!). Sprinkle in red pepper flakes if using.
5. Finish the Sauce:
   Add the lemon juice and zest, then pour in 1/2 cup (120ml) reserved pasta water. Let the sauce simmer for about 2 minutes to emulsify and thicken slightly. Scrape up any browned bits from the bottom of the skillet—they’re pure flavor.
   
   Note: If the sauce looks thin, let it bubble for another minute; if it’s too thick, add a splash more pasta water.
6. Combine Everything:
   Add the drained pasta and cooked shrimp back to the skillet. Toss everything together with tongs so the sauce coats every strand. Sprinkle in chopped parsley and half the parmesan cheese. Taste for salt, pepper, and lemon—adjust as needed.
7. Serve:
   Plate the pasta and shrimp, then finish with the remaining parmesan and a sprinkle of fresh parsley. Serve hot, with extra lemon wedges on the side if you like a punchier citrus flavor.

Troubleshooting Tips:

• Shrimp overcooked? Next time, pull them off the heat just as they turn pink—they keep cooking from residual heat.
• Sauce too greasy? Add more pasta water and toss—this helps everything blend together.
• Pasta too dry? Save extra pasta water before draining, just in case you need to loosen things up at the end.
• Garlic burned? Wipe out the skillet and start over with fresh butter and garlic. Burned garlic can turn the whole dish bitter (I’ve learned this the hard way!).

Cooking Tips & Techniques for Perfect Garlic Butter Shrimp Pasta

Over the years, I’ve picked up a few tricks that turn a good garlic butter shrimp pasta into a truly unforgettable one. First off, always use fresh garlic—not pre-minced or powdered—because it delivers the biggest punch of flavor. I’ve tried the shortcuts, but honestly, nothing compares to that aroma when fresh garlic hits hot butter.

Timing is everything here. I like to cook the pasta and shrimp at the same time, so everything’s ready to toss together while it’s still piping hot. Multitasking can feel a little chaotic at first, but having all your ingredients prepped makes it a breeze. If you’re worried about overcooked shrimp (I’ve been there—rubbery shrimp is the worst), just remember: shrimp are done the second they curl and turn pink, not a minute longer.

Another pro move? Reserve more pasta water than you think you’ll need. It’s the secret to a glossy, clingy sauce. If your pasta ever looks dry or sticky, adding a bit of that starchy water brings it back to life. And don’t be afraid to adjust to taste—lemon, salt, and parmesan can all be tweaked at the end to get the flavors just right.

Oh, and don’t crowd your shrimp in the pan. They need space to sear and caramelize. If your skillet’s on the smaller side, cook them in two batches. I learned this after a few soggy, sad attempts early on! Finally, toss the pasta with the sauce and shrimp off the heat so nothing overcooks and the sauce stays silky, not greasy. These little details make all the difference in getting that restaurant-quality garlic butter shrimp pasta at home.

Variations & Adaptations

One of my favorite things about garlic butter shrimp pasta is how endlessly customizable it is. Here’s how you can make it your own (or tweak it for dietary needs):

• Low-Carb/Keto: Swap the pasta for spiralized zucchini or cooked spaghetti squash. The garlic butter shrimp sauce works perfectly with veggie noodles—just sauté them briefly so they don’t get mushy.
• Gluten-Free: Use your favorite gluten-free pasta. I’m partial to brown rice pasta for its texture, but any sturdy GF brand will hold up. Be sure to cook it just until al dente.
• Extra Veggies: Toss in baby spinach, halved cherry tomatoes, or steamed broccoli in the last minute of cooking. They add color, nutrition, and a touch of sweetness that complements the garlicky sauce.
• Spicy Kick: Add more red pepper flakes or a pinch of cayenne for heat lovers. My husband always wants his with a little more fire!
• Dairy-Free: Use vegan butter and skip the parmesan. A sprinkle of nutritional yeast or vegan parmesan gives a “cheesy” note if you miss it.
• Different Proteins: Not into shrimp? Try chunks of cooked chicken breast, scallops, or even sautéed mushrooms for a vegetarian twist.
• Personal Favorite: I sometimes stir in a spoonful of pesto at the end for an herby, fresh twist—it’s a game changer, especially in summer.

No matter how you riff on this recipe, the basics stay the same: quick-cooked protein, silky garlic butter sauce, bright lemon, and plenty of fresh herbs. Feel free to experiment—honestly, I do it all the time!

Serving & Storage Suggestions

Garlic butter shrimp pasta is best served immediately, piping hot, straight from the skillet. I love to pile it high in shallow bowls, sprinkle with extra parmesan, and add a big squeeze of lemon. For that restaurant vibe, a sprig of fresh parsley or a grind of black pepper on top always looks beautiful.

This pasta pairs perfectly with a crisp green salad, garlic bread, or a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio. If you’re making it for a crowd, keep the pasta and shrimp warm in a low oven (covered) for up to 20 minutes—just don’t overdo it, or the shrimp will dry out.

For storing leftovers, let the pasta cool to room temperature and transfer to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, add a splash of water or broth and warm gently in a skillet over medium heat until hot—this helps bring the sauce back to life. I don’t recommend freezing, as shrimp can turn rubbery and pasta texture suffers, but honestly, leftovers rarely last long in my kitchen anyway. If anything, the flavors get even more garlicky and delicious by the next day!

Nutritional Information & Benefits

Each serving of garlic butter shrimp pasta (about 1/4 of the recipe) delivers approximately 500-550 calories, with 27g protein, 18g fat, and 55g carbohydrates. Shrimp are a great source of lean protein and omega-3s, plus they’re low in calories. Garlic offers immune-boosting properties, and fresh lemon adds vitamin C. If you opt for whole wheat or gluten-free pasta, you get extra fiber, too.

This recipe is naturally nut-free (just double-check your pasta brand) and easily adaptable for dairy-free or gluten-free diets. For anyone watching sodium, use unsalted butter and low-salt parmesan. As someone who tries to eat balanced meals, I love knowing this dish offers protein, healthy fats, and energy-packed carbs—all in one bowl. And honestly, it just makes me feel happy and satisfied after a long day.

Conclusion

If you’re searching for a dinner that’s fast, flavorful, and sure to impress, garlic butter shrimp pasta really is perfection. It’s one of those recipes I turn to again and again because it never fails—whether I’m feeding my family on a busy weeknight or hosting friends for a laid-back weekend meal.

Don’t be afraid to put your own spin on it—add extra veggies, swap the pasta, or play with the level of heat. That’s the beauty of a dish like this: it’s endlessly adaptable to your mood and your pantry. Personally, I love how this pasta recipe brings everyone together around the table, every single time.

Give it a try, and let me know how it goes! Drop a comment with your favorite tweaks, share a photo on Pinterest, or tag me on social if you make it. Here’s to easy, delicious dinners that make you excited to cook again—happy twirling!

FAQs About Garlic Butter Shrimp Pasta

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them under cold running water, pat dry, and cook as directed. I use frozen shrimp all the time, and it still tastes amazing.

What’s the best pasta shape to use?

Spaghetti, linguine, or fettuccine all work great. I sometimes use penne or rotini if that’s what I have on hand. Just make sure to cook until al dente for the best texture.

How do I avoid overcooking the shrimp?

Keep an eye on them—they turn pink and curl up when done, usually in 2-3 minutes per side. Remove from heat the moment they’re opaque for juicy, tender shrimp.

Can I make this dish ahead of time?

It’s best fresh, but you can prep the garlic, lemon, and parsley ahead. If you need to reheat, do it gently with a splash of water or broth to keep the pasta creamy.

What can I serve with garlic butter shrimp pasta?

I love a green salad, steamed veggies, or garlic bread on the side. A crisp white wine pairs beautifully, too—perfect for a simple but special meal.

Garlic Butter Shrimp Pasta

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• Author: Louise
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy garlic butter shrimp pasta is a quick, restaurant-worthy dinner that comes together in just 30 minutes. Plump shrimp, fresh garlic, and a silky lemon-butter sauce coat every strand of pasta for a meal that’s sure to impress any night of the week.

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Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 12 ounces spaghetti or linguine (regular, whole wheat, or gluten-free)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
• 1/4 cup fresh parsley, chopped
• 1/2 cup freshly grated parmesan cheese (optional for dairy-free)
• 1/2 cup reserved pasta water

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Instructions

1. Thaw shrimp if frozen by placing in a colander under cold running water for 4-5 minutes. Pat dry with paper towels. Mince garlic, zest lemon, and chop parsley. Set aside.
2. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente (8-10 minutes). Reserve 1/2 cup pasta water before draining. Drain pasta and set aside.
3. While pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter melts and foams, add shrimp in a single layer. Season with salt and pepper. Cook about 2 minutes per side, until pink and opaque. Remove shrimp to a plate and cover loosely with foil.
4. Lower heat to medium. Add remaining 2 tablespoons butter to skillet. Stir in minced garlic and cook for 1-2 minutes until fragrant. Add red pepper flakes if using.
5. Add lemon juice and zest, then pour in reserved pasta water. Simmer for about 2 minutes to emulsify and thicken slightly, scraping up any browned bits from the skillet.
6. Add drained pasta and cooked shrimp back to the skillet. Toss everything together with tongs so sauce coats every strand. Sprinkle in chopped parsley and half the parmesan cheese. Taste and adjust salt, pepper, and lemon as needed.
7. Plate pasta and shrimp. Finish with remaining parmesan and a sprinkle of fresh parsley. Serve hot, with extra lemon wedges if desired.

Notes

Use fresh garlic for the best flavor. Don’t overcook the shrimp—remove them as soon as they turn pink and opaque. Reserve extra pasta water to adjust sauce consistency. For gluten-free, use GF pasta; for dairy-free, use vegan butter and skip parmesan. Add extra veggies or chili flakes to customize.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1/4 of the recipe (1 heaping bowl)
• Calories: 525
• Sugar: 3
• Sodium: 700
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 55
• Fiber: 3
• Protein: 27

Keywords: garlic butter shrimp pasta, shrimp pasta, easy dinner, 30 minute meal, seafood pasta, lemon garlic shrimp, weeknight dinner, Italian pasta, quick pasta recipe