If you’ve been craving a pasta dinner that feels special but doesn’t keep you in the kitchen for hours, this garlic butter shrimp pasta is your answer. It’s buttery, garlicky, and loaded with juicy shrimp that cook up in minutes. I often make this on busy weeknights when I don’t want to compromise on flavor but need something fast. It’s one of those dishes that looks fancy but is secretly so easy. Since pasta is a big love in my kitchen, you’ll also find this recipe right at home in my Pasta Recipes collection. Last week, I even paired it alongside my Instant Pot Mac and Cheese for a cozy pasta night — the kids were in heaven!
What You’ll Need
Here’s what makes this pasta shine. I try to keep most of these ingredients stocked, so I can whip it up anytime.
- Linguine or spaghetti – I usually go with linguine because it hugs the sauce so well.
- Shrimp – peeled and deveined; I prefer medium-sized for quicker cooking.
- Butter – unsalted, so I can control the seasoning.
- Garlic – fresh cloves, minced finely. (Trust me, fresh garlic makes all the difference.)
- Olive oil – helps keep the butter from burning.
- Lemon juice – brightens up the richness.
- Fresh parsley – adds a fresh pop of green.
- Salt & black pepper – simple but essential.
I always keep frozen shrimp on hand, so I can make this dish in a pinch. If you’re into slow cooking too, you’ll probably love trying it with Slow Cooker Chicken Tacos on another night.
Step-by-Step Guide to Garlic Butter Shrimp Pasta
Making this recipe is straightforward — and quick! Here’s exactly how I do it. (And if you’re into pressure cooker dinners, you’ll love my Pressure Cooker Pulled Pork for another easy win.)
Step 1 — Cook the pasta
Bring a large pot of salted water to boil and cook the linguine until just al dente. Don’t overcook — it will finish in the skillet with the sauce. I like to scoop out a cup of pasta water before draining, just in case I need to loosen the sauce later.
Step 2 — Sauté the shrimp
In a big skillet, heat butter and olive oil together. Toss in the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Be careful not to overcook — shrimp turn rubbery fast. I remove them from the pan as soon as they’re done.
Step 3 — Build the garlic butter sauce
Add a little more butter and minced garlic to the skillet. Cook for about 30 seconds until fragrant (don’t let it burn!). Squeeze in fresh lemon juice for brightness — it balances the richness beautifully.
Step 4 — Combine pasta and shrimp
Toss the drained pasta into the garlic butter sauce. Add the shrimp back in and a splash of pasta water if it feels too dry. Mix until everything is glossy and coated.
Step 5 — Garnish and serve
Sprinkle fresh parsley on top, give it a final toss, and serve warm. That’s it — dinner is ready in under 30 minutes!
Pro Tips & Easy Swaps
- Use spaghetti, fettuccine, or even angel hair if that’s what you have.
- Add crushed red pepper flakes if you like a bit of heat.
- Grated Parmesan adds a creamy, salty finish.
- Don’t skip the olive oil — it keeps the butter from browning too fast.
- Frozen shrimp works perfectly, just thaw and pat dry first.
- Squeeze lemon juice at the very end to keep it fresh and zesty.
- Swap shrimp with scallops or chicken if you’re in the mood.
- For extra richness, add a splash of cream to the sauce.
Serving Ideas & Variations
I usually serve garlic butter shrimp pasta with a side salad or crusty bread to mop up the sauce. You can also:
- Add sautéed spinach or asparagus for veggies in the dish.
- Toss in cherry tomatoes for sweetness.
- Pair with garlic bread for a true Italian-style dinner.
- Serve with a crisp white wine like Sauvignon Blanc.
- Turn it spicy with red pepper flakes and a pinch of paprika.
- Double the sauce and serve over rice instead of pasta.
Common Mistakes (and How to Fix Them)
- Overcooking shrimp – They cook fast! Remove as soon as they’re opaque.
- Burning garlic – Keep heat low; burnt garlic turns bitter.
- Dry pasta – Always save a bit of pasta water to loosen the sauce.
- Too salty – Remember pasta water is salted; taste before adding more salt.
- Clumpy pasta – Toss pasta with a drizzle of olive oil after draining if not using immediately.
Frequently Asked Questions
Yes! Just thaw them overnight in the fridge or run under cold water, then pat dry before cooking.
Linguine or spaghetti works best, but fettuccine or angel hair can be used too.
Yes, add a splash of heavy cream or half-and-half to the garlic butter sauce before tossing in the pasta.
Reheat gently in a skillet with a splash of water or broth. Avoid microwaving, as shrimp can get rubbery.
You’ll Also Love
If you enjoyed this pasta, here are more recipes I often rotate in my kitchen:
- Spaghetti Carbonara Recipe – creamy, cheesy, and oh-so-satisfying.
- Baked Ziti with Sausage – a hearty baked pasta for family dinners.
- Creamy Alfredo Pasta Recipe – rich and indulgent with a velvety sauce.
For even more ideas, check out my full Pasta Recipes collection.
Garlic Butter Shrimp Pasta
Ingredients
Method
- Cook linguine in salted water until al dente. Reserve 1 cup pasta water and drain.
- Heat butter and olive oil in a skillet. Cook shrimp 2–3 minutes per side, then remove.
- Add garlic to skillet, cook until fragrant. Stir in lemon juice.
- Toss pasta into sauce, add shrimp back, and splash in pasta water as needed.
- Garnish with parsley and serve warm.
