Here’s a delicious, comforting recipe for Garlic Butter Shrimp Pasta — rich, garlicky, and ready in under 30 minutes. 🍤🍝
🍽️ Ingredients (Serves 4)
- 8 oz (225 g) spaghetti, linguine, or fettuccine
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5–6 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- ½ cup grated Parmesan cheese
- Juice of ½ lemon (plus wedges for serving)
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley (for garnish)
👩🍳 Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
- Cook the shrimp:
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add shrimp and cook 1–2 minutes per side, until pink and opaque.
- Remove shrimp from the pan and set aside.
- Make the garlic butter sauce:
- In the same skillet, add remaining butter and olive oil.
- Add minced garlic and red pepper flakes; sauté for 30–60 seconds, just until fragrant (don’t burn the garlic!).
- Squeeze in lemon juice and stir.
- Combine:
- Add the cooked pasta and a splash of reserved pasta water to the skillet. Toss to coat in the garlic butter sauce.
- Stir in Parmesan cheese until melted and creamy.
- Return shrimp to the skillet and toss everything together for 1–2 minutes to heat through.
- Serve:
- Garnish with parsley and extra Parmesan.
- Serve immediately with lemon wedges on the side.
💡 Tips
- For extra flavor, add a splash of white wine to deglaze the pan before adding butter.
- Use fresh garlic — it’s the star of the dish!
- If you like it creamier, stir in ¼ cup of heavy cream before adding the pasta.
Would you like me to give you a creamy version of this (like a Garlic Butter Shrimp Alfredo)?
