Garlic Butter Shrimp Pasta That Wrecks Takeout Cravings

You know that moment when you realize dinner needs to be fast, impressive, and borderline addictive? This is that meal.

Garlic butter shrimp pasta tastes like something from a candlelit bistro, but it’s a 25-minute power move you can pull off in sweats.

Juicy shrimp, silky butter, and a lemon-kissed sauce cling to every strand of pasta like they’re meant to be together. It’s bold, it’s balanced, and it’ll make you rethink how “simple” dinner can be.

What Makes This Recipe So Good

• Big flavor, minimal effort: Garlic, butter, lemon, and chili flakes create a restaurant-tier sauce with pantry basics.
• Speed without compromise: Shrimp cook in minutes, pasta boils while you prep, and dinner lands fast.
• Perfect texture play: Al dente pasta meets tender shrimp and a glossy, emulsified sauce—no gloopy cream needed.
• Balanced richness: Butter adds silk; lemon and white wine cut through and brighten every bite.
• Flexible and forgiving: Swap pasta shapes, dial heat up or down, and toss in greens or tomatoes without breaking the magic.

Garlic Butter Shrimp Pasta That Wrecks Takeout Cravings

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

540

kcal

Ingredients Breakdown

• 12 ounces pasta (spaghetti, linguine, or thin fettuccine; long strands catch the sauce)

• 1 pound large shrimp, peeled and deveined (16–20 count; tails on or off)

• 4 tablespoons unsalted butter, divided (for sautéing and finishing)

• 2 tablespoons extra-virgin olive oil (prevents butter from burning and adds body)

• 6 cloves garlic, finely minced or sliced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/3 cup dry white wine (or low-sodium chicken broth)

• Zest of 1 lemon + 2 tablespoons lemon juice (fresh only; brightness is key)

• 1/2 cup pasta cooking water (reserved for emulsifying)

• 1/4 cup chopped fresh parsley (or basil for a softer finish)

• Salt and freshly ground black pepper (to taste)

• Optional: 1/4 cup grated Parmesan (for serving), lemon wedges

Cooking Method

• Salt your water like the ocean: Bring a large pot of water to a rolling boil, salt generously, and cook pasta until just shy of al dente. Reserve 1 cup of pasta water; drain.
• Pat shrimp dry: Moisture is the enemy of a good sear. Season shrimp with salt and pepper.
• Heat the pan: In a large skillet, warm 1 tablespoon butter and 2 tablespoons olive oil over medium–high until shimmering.
• Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer to a plate; tent loosely with foil.
• Build the flavor base: Reduce heat to medium. Add remaining 3 tablespoons butter. Once melted, add garlic and red pepper flakes. Stir 30–60 seconds until fragrant—don’t brown the garlic.
• Deglaze smart: Pour in white wine; scrape up browned bits. Let it bubble 1–2 minutes to reduce by about half.
• Brighten it up: Add lemon zest and juice. Season with a pinch of salt and pepper.
• Emulsify the sauce: Toss in drained pasta with 1/3–1/2 cup reserved pasta water. Stir vigorously over medium heat until glossy and clinging.
• Finish with shrimp: Return shrimp and any juices to the pan. Toss 30–60 seconds to warm through. Adjust seasoning.
• Herb and serve: Fold in parsley. Plate with Parmesan (if using), extra lemon, and a crack of pepper. Look at that sheen—chef’s kiss.

Storage Instructions

• Fridge: Store in an airtight container up to 2 days. Shrimp prefer short stays.
• Reheat: Warm gently in a skillet with a splash of water or broth over low heat. Avoid the microwave if you can; it can toughen shrimp.
• Freezer: Not ideal.
  

  The texture of shrimp and pasta suffers after thawing. If you must, freeze only the sauce.

What’s Great About This

• Weeknight luxury: Feels special without a time tax.
• No heavy cream needed: Butter + starch water = silky sauce that coats like a pro.
• Lean protein + carb balance: Satisfying but not nap-inducing. Well, unless you overdo it (relatable).
• Company-ready: Scales beautifully for guests; finish with extra herbs and lemon for flair.

Nutrition Stats

Per serving (approximate, with Parmesan): 540 calories, 26g protein, 64g carbohydrates, 18g fat, 2g fiber, 980mg sodium (varies by salt usage and pasta brand).

Using whole-wheat pasta adds fiber; skipping Parmesan reduces sodium slightly. FYI, shrimp contribute lean protein and micronutrients like selenium and B12.

Common Mistakes to Avoid

• Overcooking shrimp: They go from perfect to rubber in seconds. Pull them the moment they curl and turn opaque.
• Skipping pasta water: That starchy liquid is your emulsifier; don’t toss it.
• Burning garlic: Bitter garlic ruins the dish.
  

  Keep heat moderate once butter goes in.

• Under-salting water: Pasta must be seasoned from within. Bland noodles = bland dinner.
• Drowning in lemon or wine: Balance is key. Reduce wine, taste, then add lemon gradually.

Optional Substitutions

• No wine? Use chicken or vegetable broth with a teaspoon of white wine vinegar for brightness.
• Dairy-free: Replace butter with a high-quality vegan butter or use all olive oil plus 1–2 tablespoons of tahini for richness (blend into the sauce off heat).
• Gluten-free: Use gluten-free pasta and double-check broth labels.
  

  Reserve extra pasta water; GF pasta releases less starch.

• Herb swap: Basil or chives instead of parsley for a softer, sweeter finish.
• Veg boost: Add 2 cups baby spinach, halved cherry tomatoes, or asparagus tips to the pan after the garlic; cook 1–2 minutes.
• Heat control: Switch red pepper flakes for a pinch of smoked paprika if you want warmth without spice.

FAQ

Can I use frozen shrimp?

Yes. Thaw overnight in the fridge or under cold running water for 10–15 minutes. Pat very dry before searing to avoid steaming and to get that light caramelization.

What pasta shape works best?

Linguine or spaghetti are classics because they tangle with the sauce.

If you prefer short shapes, try penne or gemelli, but increase the pasta water slightly to ensure good coating.

How do I make it spicier?

Add up to 1 teaspoon red pepper flakes or finish with a drizzle of chili crisp. Taste as you go—heat can overpower the lemon butter if you go wild.

Can I make it ahead?

You can prep components: mince garlic, zest lemon, and clean shrimp earlier in the day. Cook pasta and finish the sauce right before serving; this dish is best fresh.

IMO, leftovers are good, but not legendary.

Is Parmesan necessary?

Nope. It adds savory depth, but the sauce stands on its own. If you skip it, consider a pinch more salt or an extra splash of lemon to keep things lively.

Closing Notes

This garlic butter shrimp pasta hits the sweet spot: quick, rich, bright, and wildly satisfying.

Keep your shrimp dry, your pasta water handy, and your lemon fresh—those three moves make you look like a pro. Make it once for a weeknight win; make it twice and it becomes your signature.

Your future self will thank you, probably with a second helping.