Garlic Butter Shrimp Pasta Recipe

There’s something undeniably satisfying about a well-made pasta dish, especially when it’s combined with the richness of garlic butter shrimp. This garlic butter shrimp pasta recipe is one of those easy, no-fuss meals that feels luxurious, but can be thrown together on a weeknight. I’ve made it on more occasions than I can count—when I’m craving comfort, when friends pop by unexpectedly, or when I just need something that tastes like a celebration but doesn’t require hours in the kitchen.

What makes this recipe a game-changer is how quickly it comes together without compromising on flavor. The briny, buttery shrimp paired with the sharpness of Parmesan and the zing of fresh lemon is the kind of balance you dream of in a meal. It’s the perfect comfort food without being too heavy, which is why I keep returning to it again and again.

this RECIPE

A pasta night rescue story

I remember the first time I whipped this up. It was one of those long, exhausting days where I had no energy to fuss with dinner, but I also wasn’t willing to settle for takeout. Staring blankly into my pantry, I realized I had some fettuccine lying around, and in the freezer, a pound of shrimp that I’d almost forgotten about. The garlic, butter, and lemon were pantry staples, so I figured, why not? I threw it all together in a pan with some Parmesan, hoping for the best. After one bite, I knew I had a winner on my hands. My tiredness melted away, and I found myself savoring every buttery, garlicky bite.

The evolution of shrimp pasta 🍋🦐

Garlic butter shrimp pasta, in one form or another, is a classic found in cuisines around the world, especially in coastal areas where fresh seafood is plentiful. Italian pasta dishes with seafood—often referred to as frutti di mare—are popular, but this dish has evolved to be as much about the sauce as the seafood. Over time, people have jazzed it up with spices, swapped out ingredients, or kept it simple like this version. The beauty of this dish is that it can be as versatile as you want it to be, while still retaining its essence: pasta, shrimp, butter, and garlic.

Let’s talk ingredients: The good, the better, and the “oops, I’m out of that”

Shrimp: Fresh shrimp is, of course, ideal, but I’ve often used frozen shrimp with fantastic results. Just be sure to thaw them completely before cooking. If you’re feeling fancy, jumbo shrimp are a showstopper, but medium shrimp works just as well for a more casual feel. If you don’t have shrimp, scallops or even chunks of lobster could make this dish a little more decadent.

Garlic: Garlic is the backbone of this dish. I use four cloves, but you could adjust based on how much you love garlic. (And honestly, who doesn’t love garlic?) If you’re out of fresh garlic, garlic powder can work in a pinch, but I highly recommend sticking to fresh for the best flavor.

Fettuccine: Any long pasta like spaghetti or linguine would work here if you don’t have fettuccine. Fettuccine holds onto the sauce beautifully though, making it my go-to. For a lighter option, you could even try zucchini noodles or spaghetti squash.

Parmesan Cheese: The sharp, nutty flavor of Parmesan is essential here. If you’re out of Parmesan, Pecorino Romano is a great substitute, though a bit saltier. I’ve even tried this with a sprinkling of mozzarella or Gouda in a pinch!

Butter: Four tablespoons may seem like a lot, but trust me, it’s worth it. That buttery richness is what gives the dish its decadent flavor. If you want to cut back a bit, you can reduce the butter and add a drizzle of olive oil, but the texture may be slightly different.

Lemon Juice and Zest: The lemon adds the perfect brightness to balance the richness of the butter and shrimp. You’ll want the juice and the zest here for a fresh pop of flavor. If you don’t have lemon, lime can also add a nice citrusy twist, though the flavor will be a bit different.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you’ll need just a few basic tools:

• A large pot for boiling your pasta. The bigger, the better, so the fettuccine has plenty of room to move.
• A large skillet or sauté pan to cook the shrimp and sauce. A heavy-bottomed pan is ideal for even cooking, but anything will work.
• A zester for the lemon zest, though in a pinch, you could carefully use a knife to scrape the zest off. Trust me, the zest really adds that extra punch of freshness.
• Tongs to toss the pasta with the sauce, ensuring everything gets nicely coated. If you don’t have tongs, a couple of forks will do the trick.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cook the pasta: Boil your fettuccine in a large pot of salted water until al dente. I’ve forgotten to salt my pasta water in the past, and the result is always a little flat, so don’t skip this step. It should taste like the sea! Once cooked, drain and set aside—but don’t forget to reserve a cup of pasta water in case you need it later to loosen the sauce.
2. Sauté the garlic: Heat your cooking oil in a pan over medium heat. Add the garlic and cook until it’s fragrant, about 2 minutes. You want to watch closely here—burnt garlic can happen fast and will turn your whole dish bitter. If it happens (it’s happened to me more than once), just start over with fresh garlic.
3. Cook the shrimp: Now, melt the butter in the same pan and add the shrimp. Stir occasionally, cooking until the shrimp are pink and opaque—about 4 to 6 minutes. If you’ve ever overcooked shrimp (guilty!), you know they turn rubbery. Keep a close eye on them, and remove them from the heat as soon as they’re done.
4. Add the flavors: Toss in your lemon juice, zest, Parmesan cheese, salt, and pepper. Stir everything together until it’s well combined and the cheese has melted into the sauce. This is where I like to add a little reserved pasta water if the sauce is looking too thick—it helps it cling to the pasta better.
5. Combine the pasta: Finally, add the drained fettuccine to the pan. Toss everything together until the pasta is evenly coated with the sauce.
6. Garnish and serve: Just before serving, sprinkle with some freshly chopped parsley for a pop of color and freshness.

Variations and tweaks to try

There are so many ways you can customize this dish. Here are a few I’ve tried:

• Gluten-free: Simply swap out the fettuccine for your favorite gluten-free pasta, and voila! The rest of the dish is naturally gluten-free.
• Vegan version: While this dish is pretty shrimp-centric, you can create a vegan version by using plant-based butter, vegan Parmesan, and replacing the shrimp with sautéed mushrooms or tofu for that meaty texture.
• Spicy kick: I like to add a pinch of red pepper flakes or a dash of hot sauce for a little heat. It pairs so well with the richness of the butter and shrimp.
• Herb swap: If you don’t have parsley, fresh basil or dill can work in a pinch. They’ll give the dish a different flavor, but still delicious!
• Vegetable boost: Sometimes I toss in a handful of spinach or cherry tomatoes for extra color and nutrition. The heat from the sauce wilts the spinach perfectly.

Serving suggestions

This garlic butter shrimp pasta is best served right out of the pan, piping hot. I like to plate it in wide, shallow bowls, so the pasta can fan out and look extra inviting. A sprinkling of extra Parmesan on top and a lemon wedge on the side make it look restaurant-quality. Pair it with some crusty garlic bread or a simple arugula salad dressed with olive oil and lemon juice.

Drink pairings 🍷

Wine is my go-to pairing for this dish. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright lemon and garlic flavors without overpowering the delicate shrimp. If you prefer red wine, a light-bodied Pinot Noir works surprisingly well, too! If you’re not a wine drinker, a sparkling water with a slice of lemon or lime adds a nice, refreshing touch.

Leftovers and storage tips

If you’ve got leftovers, lucky you! This pasta keeps well in the fridge for up to 2 days. To reheat, I suggest doing it gently on the stovetop with a little splash of water or broth to keep it from drying out. Microwaving works in a pinch, but be careful not to overdo it, or the shrimp can get rubbery.

Scaling the recipe

Need to serve a crowd? No problem. You can easily double or triple this recipe without much hassle. Just make sure you don’t overcrowd the shrimp in the pan—cook them in batches if needed, so they cook evenly. Conversely, if you’re cooking for one, halve the ingredients, and you’ve got yourself a perfect single-serving meal (with maybe a little leftover for lunch tomorrow!).

Common issues and how to avoid them

• Overcooked shrimp: The number one mistake is overcooking the shrimp. Keep an eye on them and remove them from the heat as soon as they’re opaque and pink.
• Too dry: If your pasta looks dry, don’t panic. Just add a little reserved pasta water to loosen things up.
• Lumpy sauce: Make sure to stir in the Parmesan slowly and over low heat to avoid clumps. A little pasta water can help here too.

Ready to try it?

Now that you’ve got the scoop on how to make this easy, flavorful garlic butter shrimp pasta, I hope you’ll give it a go. It’s the perfect meal for when you want something special but don’t have a lot of time. And don’t be afraid to tweak it to suit your tastes—I promise, it’s hard to go wrong with garlic, butter, shrimp, and pasta!

Frequently asked questions

1. Can I use pre-cooked shrimp? Yes, but since they’re already cooked, you’ll want to add them in at the very end to avoid overcooking.

2. Can I make this dairy-free? Definitely! Use dairy-free butter and vegan Parmesan, and you’re all set.

3. What’s the best way to thaw frozen shrimp? I recommend placing them in a bowl of cold water for about 15-20 minutes until thawed.

4. Can I use lime instead of lemon? Yes, lime will add a different but equally bright flavor.

5. How do I know when the pasta is al dente? Take a piece and bite into it—it should be tender but still have a slight bite in the center.

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