Garlic Shrimp Pasta Butter

Garlic Shrimp Pasta Butter is one of those dishes I come back to time and time again when I want something elegant, satisfying, and full of flavor—but without a lot of fuss. Tender shrimp, perfectly cooked pasta, and a buttery, garlicky sauce come together in under 40 minutes. It’s a simple yet impressive recipe that tastes like something from a fine Italian restaurant, made right in my kitchen.

Why You’ll Love This Recipe

I love how this dish checks all the boxes: fast, flavorful, and versatile. The shrimp cooks up in just minutes, while the garlic butter sauce wraps around each strand of pasta, delivering richness in every bite. The Italian seasoning and fresh herbs elevate the flavor, and there’s just enough red pepper flake to give it a warm kick. Whether I’m making dinner for guests or treating myself on a weeknight, this pasta never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 450 g medium shrimp, deveined and tails removed

• 450 g spaghetti, uncooked

• 6–8 garlic cloves, finely minced

• 60 ml unsalted butter

• Olive oil, approximately 3 tablespoons, divided

• Italian seasoning, to preference

• Freshly ground black pepper, to taste

• Red pepper flakes, to taste

• Fine sea salt, to taste

• Fresh herbs, optional, chopped, to taste

Directions

1. I bring a large pot of salted water to a boil, drizzle in olive oil, and toss in some fresh herbs if I’m using them. Then I cook the spaghetti until it’s just tender, about 9–11 minutes. Before draining, I reserve about 240 ml of the pasta water.

2. While the pasta cooks, I rinse and pat the shrimp dry.

3. In a large skillet, I melt the butter over medium heat and add the shrimp. I cook them for 2–3 minutes until they start turning pink and curling.

4. I stir in the minced garlic and continue to sauté for another 5–7 minutes, just until the shrimp are opaque and fully cooked.

5. I drizzle in the remaining olive oil, then add the cooked pasta to the skillet. I season the dish with Italian seasoning, black pepper, red pepper flakes, and sea salt.

6. I pour in about 60 ml of the reserved pasta water to loosen the sauce and add more if needed.

7. I toss everything together over medium heat until the pasta is well coated and the flavors meld. I like to finish it with a sprinkle of fresh herbs before serving hot.

Servings and timing

This recipe serves 4 generous portions. It takes about 15 minutes to prep and 20 minutes to cook, with a total time of 35 minutes.

Variations

When I want a creamy twist, I add a splash of heavy cream or a spoonful of cream cheese to the sauce. For added depth, I sauté a handful of cherry tomatoes along with the garlic. Sometimes I swap spaghetti for linguine or fettuccine, depending on what I have on hand. And if I’m feeling indulgent, I toss in some grated parmesan at the end for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. I avoid microwaving it for too long since shrimp can become rubbery when overcooked.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp—just make sure to thaw and pat them dry before cooking. This helps them sear better and avoid excess water in the sauce.

What type of pasta works best?

I usually go with spaghetti, but linguine, angel hair, or fettuccine also pair beautifully with the garlic butter sauce and shrimp.

How do I keep the shrimp from overcooking?

I watch the shrimp closely and remove them from heat as soon as they’re pink and opaque. They only need a few minutes on each side, especially over medium heat.

Can I make this dish spicy?

Absolutely. I adjust the red pepper flakes to my liking, and sometimes I even add a pinch of cayenne for more heat.

Is it necessary to use reserved pasta water?

Yes, I find that pasta water helps bind the sauce to the noodles and adds a bit of body to the dish thanks to the starch. I use just enough to get the right consistency without watering down the flavor.

Conclusion

Garlic Shrimp Pasta Butter is a go-to meal for when I want something quick but impressive. It’s rich, flavorful, and full of texture—from the tender shrimp to the perfectly seasoned noodles. Every bite is buttery, garlicky, and satisfying. Whether I’m cooking for guests or just indulging myself, this pasta always delivers comfort and class in one dish.

Print