Garlic Butter Shrimp Pasta

I still remember the first time I whipped up this garlic butter shrimp pasta after stumbling upon an old recipe tucked in my grandmother's cookbook. The kitchen filled instantly with the warm aroma of butter, garlic, and a hint of lemon, making me feel like I'd discovered something truly special.

I vividly recall the evening some unexpected guests arrived and how this dish came together in a flash, saving the night with just pantry staples and fresh shrimp.

Ingredients

• Spaghetti or linguine: I always pick spaghetti for its perfect bite and easy twirl, but linguine works beautifully if you prefer a flatter noodle
• Large shrimp: peeled and deveined with tails on if you want that extra presentation flair
• Unsalted butter: the star that makes the sauce silky and rich without adding unwanted saltiness
• Extra-virgin olive oil: adding depth and balance to the butter and garlic
• Garlic: fresh and minced finely so its flavor infuses the butter gently
• Lemon zest and juice: brightening the dish and cutting through the richness
• Parsley: fresh and chopped finely to add color and freshness at the end
• White wine or chicken broth: I opt for dry white wine for that subtle tang and complexity, but broth works well too

Instructions

Get Everything Ready:

Bring a large pot of salted water to a boil. Cook pasta until al dente, just firm to the bite, then reserve some pasta water before draining so you can loosen the sauce later.

Season Shrimp:

Pat the shrimp dry and toss with kosher salt, freshly ground black pepper, and if you like a slight kick, red pepper flakes.

Sear the Shrimp:

In a skillet over medium-high heat, melt butter and olive oil together. When shimmering, add the shrimp and cook until they turn pink and opaque, about 1 to 2 minutes per side. Remove shrimp carefully to avoid drying them out.

Build The Sauce:

Lower heat to medium and add remaining butter and olive oil. Sauté the garlic just until fragrant — you'll smell that rich aroma hit instantly, but watch carefully so it doesn't brown.

Deglaze and Zest:

Pour in the white wine or chicken broth, then add lemon zest and juice. Let it simmer for around 2 minutes so the sauce reduces slightly, scraping those lovely browned bits off the skillet bottom.

Combine It All:

Return the shrimp to the pan with the sauce, then toss in the cooked pasta. Add reserved pasta water a little at a time to get a silky, clingy sauce texture.

Finish With Parsley:

Stir in chopped fresh parsley for a pop of color and brightness, then taste and adjust salt or pepper if needed.

Serve and Garnish:

Plate immediately, sprinkle freshly grated Parmesan cheese and more parsley on top, and offer lemon wedges alongside for extra zing.

Save

This dish became more than a meal one chilly evening when friends gathered around the table, sharing stories and laughter, the warm buttery aroma wrapping us in cozy comfort beyond just the food.

Keeping It Fresh

Using the freshest shrimp you can find makes all the difference here. Frozen is fine in a pinch, but fresh offers a sweetness and texture that feels like a treat every time I make it.

When You're Missing Something

If you don't have white wine on hand, chicken broth or even a squeeze more lemon juice bring brightness to the sauce without losing depth.

Serving Ideas That Clicked

This pasta pairs wonderfully with a simple green salad dressed lightly in vinaigrette, and a crusty loaf to mop up the sauce is a must. Some nights I even dice a few cherry tomatoes in at the end for a juicy pop.

• Don't forget to save a bit of sauce for drizzling on your salad leaves
• One quick trick is to toast some bread in garlic butter for an instant upgrade
• Always have lemon wedges ready, they amp the flavors beautifully right before eating

Save

Thanks for spending some time in the kitchen with me—I hope this garlic butter shrimp pasta brings as much joy to your table as it has to mine.

Recipe FAQ

→ How do I ensure the shrimp stays tender?

Cook shrimp quickly over medium-high heat until just pink and opaque to avoid toughness.

→ Can I use a different type of pasta?

Yes, linguine or other long pasta varieties work well; gluten-free options are suitable if needed.

→ What can I substitute for white wine in the sauce?

Low-sodium chicken broth or vegetable broth can be used as a mild substitute without altering flavor significantly.

→ How do I adjust the sauce consistency?

Reserve pasta water and add gradually when tossing to achieve a silky, cohesive sauce.

→ What garnishes complement this dish?

Freshly grated Parmesan, extra parsley, and lemon wedges enhance flavor and presentation.

→ Can this be made dairy-free?

Replace butter with olive oil and omit Parmesan cheese for a dairy-free version.