Ever have one of those nights where you want something fancy and delicious, but you're also exhausted and the thought of spending an hour in the kitchen sounds like torture? Yeah, me too. That's exactly when I reach for this Garlic Butter Shrimp Pasta recipe.
This dish is absolute magic. We're talking plump, juicy shrimp swimming in a rich garlic butter sauce that clings to every strand of perfectly cooked pasta. It tastes like something you'd order at an upscale Italian restaurant, but it comes together in about 20 minutes with ingredients you probably already have. The best part? It's so simple that even cooking beginners can nail it on the first try.
I discovered this recipe during one of those weeks when I was craving something special but didn't have the energy for anything complicated. I threw together some shrimp, butter, garlic, and pasta—and honestly, I was shocked at how incredible it turned out. My family thought I'd spent hours preparing it. Nope, just twenty minutes and a whole lot of garlic butter goodness.
Whether you're trying to impress someone on date night, need a quick weeknight dinner that doesn't feel boring, or just want to treat yourself to something delicious, this Garlic Butter Shrimp Pasta has your back. Trust me, once you make this, it'll become your go-to "fancy but easy" meal. Ready to see how ridiculously simple this is? Let's get cooking.
Look, I don't throw around words like "perfect" lightly. But this recipe? It absolutely earns it. Here's why this garlic butter shrimp pasta is about to become your new favorite dinner.
Twenty minutes. That's all you need from start to finish. By the time the pasta water boils and the noodles cook, you've already sautéed the shrimp and whipped up that gorgeous garlic butter sauce. There's no marinating, no complicated prep work, no babysitting a pot for an hour. You're literally in and out of the kitchen faster than it takes to order takeout and wait for delivery. For busy weeknights when you're running on fumes but still want real food? This is your lifesaver.
Here's the thing—this tastes expensive. The combination of butter, garlic, white wine (or broth), and a squeeze of lemon creates this silky, luxurious sauce that coats every bite. The shrimp stay tender and juicy, the pasta soaks up all that garlicky goodness, and every forkful feels indulgent. IMO, this is the kind of dish that makes you wonder why you ever bother going out to eat. You're getting restaurant-quality flavor and presentation without the markup, the wait, or having to change out of your sweatpants.
You don't need any fancy or hard-to-find ingredients for this recipe. Shrimp, pasta, butter, garlic, a splash of white wine or chicken broth, lemon, and some parsley. That's it. No weird specialty items, no running to three different grocery stores. Just pantry staples and fresh shrimp coming together to create something that tastes way more complicated than it actually is. The secret is in the technique—sautéing the garlic just right, getting a good sear on the shrimp, and building that sauce properly. Simple ingredients, maximum impact.
This recipe adapts to whatever you need. Want it creamy? Stir in some heavy cream or cream cheese. Craving spice? Toss in red pepper flakes. Need more veggies? Add spinach, cherry tomatoes, or asparagus. Going low-carb? Swap the pasta for zucchini noodles. The base recipe is so solid that you can riff on it a million different ways and it still turns out amazing. Plus, it works for literally any occasion—casual weeknight dinner, date night at home, meal prep for the week, or even serving guests. One recipe, endless possibilities.
One of my favorite things about this recipe is how short the ingredient list is. You're getting maximum flavor with minimal shopping, and honestly, that's the dream. Everything here is either sitting in your pantry right now or easily grabbed on a quick grocery run.
For the Pasta:
For the Shrimp:
For the Garlic Butter Sauce:
Shrimp: Size matters here, folks. Large or jumbo shrimp (21-25 count per pound) work best because they stay juicy and don't overcook in seconds. You can buy them already peeled and deveined to save time—it costs a bit more, but the convenience is worth it when you're trying to get dinner on the table fast. Fresh or frozen both work perfectly. If using frozen, just thaw them in the fridge overnight or run them under cold water for a few minutes. Pat them completely dry before cooking so they get a nice sear instead of steaming.
Pasta: Linguine is traditional and perfect for this sauce, but honestly? Use whatever pasta you have. Spaghetti, fettuccine, angel hair, even penne will work. The key is cooking it al dente—it should have a slight bite to it because it'll continue cooking slightly when you toss it with the hot garlic butter sauce. If you're gluten-free, use your favorite GF pasta. Just follow the package directions since cooking times vary.
Butter: Unsalted butter is best because it lets you control the salt level in the dish. Salted butter works too, just go easy on adding extra salt later. The butter is what makes this sauce rich and luxurious, so don't skimp or try to substitute it all with oil. You need that butter for the proper flavor and texture.
Garlic: Fresh garlic is non-negotiable here. I know jarred minced garlic is convenient, but it just doesn't have the same punch. Six cloves sounds like a lot, but trust me, it's perfect. If you're a serious garlic lover (like me), feel free to add an extra clove or two. Just don't let it burn when you're sautéing—burnt garlic turns bitter and will ruin your sauce.
White Wine: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay adds amazing depth and acidity to the sauce. Use something you'd actually drink—no need for expensive stuff, but don't use "cooking wine" either. If you don't have wine or prefer not to use it, chicken broth works perfectly fine as a substitute. The flavor will be slightly different but still delicious.
Lemon Juice: Fresh lemon juice is where it's at. Bottled stuff in a pinch works, but fresh just tastes brighter and better. That acidity cuts through the richness of the butter and brings the whole dish into balance. Plus, having lemon wedges on the side lets everyone add extra if they want that extra zing.
Red Pepper Flakes: Totally optional, but that little kick of heat is chef's kiss. If you're cooking for kids or people who can't handle spice, leave it out. You can always serve hot sauce on the side for those who want it.
Parsley: Fresh parsley adds a pop of color and a hint of freshness that makes the dish feel complete. Dried parsley in a pinch works, but it won't have the same vibrant flavor. Basil also works beautifully if that's what you've got.
Alright, let's make some magic happen. This is where everything comes together, and honestly, it's almost too easy. If you can boil water and mince garlic, you can absolutely master this dish. Let's break it down step by step.
Boil the Pasta Water: Fill a large pot with water—you want plenty of room for the pasta to move around. Add a generous amount of salt (the water should taste like the ocean, seriously). Bring it to a rolling boil over high heat. This is the perfect time to prep your other ingredients while you wait.
Cook the Pasta: Once the water's boiling, add your pasta and cook according to the package directions, but aim for al dente—usually about 8-10 minutes depending on the type. You want it to have a slight bite because it'll continue cooking a bit when you toss it with the sauce. Before draining, save about 1 cup of the pasta water. This starchy water is liquid gold for adjusting your sauce consistency later. Drain the pasta and set it aside.
Prep the Shrimp: While the pasta's cooking, pat your shrimp completely dry with paper towels. This is important—wet shrimp will steam instead of getting that beautiful golden sear. Season them generously on both sides with salt and black pepper. Don't be shy here; shrimp can handle the seasoning and it makes a huge difference in the final flavor.
Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat until it's shimmering. Add the shrimp in a single layer—don't crowd the pan or they'll steam instead of sear. Cook for about 2 minutes per side until they're pink and opaque with a nice golden color on the outside. They cook fast, so don't walk away. :) Once done, transfer them to a plate and set aside. They'll finish cooking when you toss everything together, so slightly undercooking them now prevents rubbery shrimp later.
Make the Garlic Butter Sauce: In the same skillet (don't wash it—those browned bits are flavor!), reduce the heat to medium and add the butter. Once it's melted and foamy, add the minced garlic and red pepper flakes if using. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden. Watch it carefully—burnt garlic is bitter and will ruin everything. As soon as it smells amazing, move to the next step.
Deglaze with Wine: Pour in the white wine (or chicken broth) and lemon juice. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes until it reduces slightly and the alcohol cooks off. You'll notice the sauce thickening just a bit and the flavors concentrating. This is where the magic happens.
Combine Everything: Add the cooked pasta to the skillet and toss it with the garlic butter sauce until every strand is coated. If the sauce seems too thick or the pasta looks dry, add some of that reserved pasta water a little at a time until you get the consistency you want—silky and glossy, coating the noodles but not pooling at the bottom. Add the shrimp back in along with any juices that accumulated on the plate. Toss everything together gently for about a minute until the shrimp are heated through and everything's beautifully combined.
Finish and Serve: Remove from heat and stir in the fresh parsley. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon if needed. Serve immediately in bowls or on plates, with extra parmesan cheese if you're feeling fancy and lemon wedges on the side. A crack of fresh black pepper over the top never hurts either.
This garlic butter shrimp pasta is incredible on its own, but here are some of my favorite ways to serve it and turn it into a complete meal:
Classic Italian Style: Serve with a simple side salad—mixed greens, cherry tomatoes, cucumber, and a light vinaigrette. Add some crusty garlic bread or warm ciabatta to soak up every drop of that buttery sauce. A glass of the same white wine you cooked with? Chef's kiss.
Veggie-Loaded Version: Toss in sautéed cherry tomatoes, baby spinach, or asparagus when you add the shrimp back to the pan. They add color, nutrition, and bulk up the dish without much extra effort.
Creamy Variation: Stir in ½ cup of heavy cream or a few tablespoons of cream cheese after deglazing with wine. This transforms it into a luscious, creamy garlic shrimp pasta that's even more indulgent.
Low-Carb Option: Skip the pasta entirely and serve the garlic butter shrimp over zucchini noodles, spaghetti squash, or cauliflower rice. You still get all that amazing garlicky, buttery flavor without the carbs.
Meal Prep Bowls: Portion the pasta and shrimp into containers with a side of roasted vegetables or a green salad. It reheats beautifully and makes for impressive work lunches all week.
Date Night Presentation: Twirl the pasta into neat nests on the plate, arrange the shrimp on top, garnish with extra parsley and a lemon wedge, and grate fresh parmesan over everything. Dim the lights, light a candle, and boom—you've got a romantic dinner that cost a fraction of what a restaurant would charge.
This Garlic Butter Shrimp Pasta is one of those recipes that feels like a gift. It's quick enough for a Tuesday night when you're exhausted, but fancy enough to serve when you're trying to impress someone. The combination of tender shrimp, silky garlic butter sauce, and perfectly cooked pasta is just magic—there's no other word for it.
I love that this recipe doesn't require any special skills or obscure ingredients. You're using simple, quality ingredients and letting them shine. The garlic butter sauce does all the heavy lifting flavor-wise, and honestly, it's so good you'll want to make extra just to have with bread.
Whether you're making this for yourself on a quiet weeknight, surprising someone special with a homemade dinner, or meal prepping for the week ahead, this dish delivers every single time. It's become one of my most-requested recipes, and I have a feeling it's about to become one of yours too.
So grab some shrimp, get that pasta water boiling, and treat yourself to something delicious. You deserve it. And hey, if you end up making this on repeat like I do, I totally get it. Some recipes are just worth coming back to again and again.
Happy cooking, and enjoy every garlicky, buttery bite!
Tender shrimp sautéed in a luscious garlic butter sauce, tossed with pasta for a quick and elegant dinner that tastes like it came from an Italian restaurant.
Boil salted water in a large pot. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Pat shrimp dry and season generously with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and golden. Transfer to a plate.
Add wine and lemon juice, scraping up browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
Add cooked pasta to the skillet and toss with the sauce. Add reserved pasta water as needed to reach desired consistency.Wine Substitute: Use chicken broth if you prefer not to cook with wine. The flavor will be slightly different but still delicious.
Shrimp Size: Large (21-25 count) or jumbo shrimp work best. Smaller shrimp cook faster and can easily overcook.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water. Note that shrimp can become rubbery when reheated, so this is best enjoyed fresh.
Make it Creamy: Add ½ cup heavy cream after deglazing with wine for a creamy version.
Gluten-Free: Use your favorite gluten-free pasta and follow package directions.