Shrimp and Garlic Pasta is a deliciously light and satisfying dish that combines tender shrimp with a rich, buttery garlic sauce over perfectly cooked pasta. It’s flavorful but not overly heavy, making it a wonderful choice for spring dinners, date nights, or whenever you’re craving a taste of the coast.

The garlic butter sauce has a hint of lemon and is elevated with a sprinkle of fresh parsley, bringing brightness to the dish. If you’re looking for a simple yet elegant pasta recipe that’s both flavorful and easy to make, you’re in the right place. This recipe lets the natural sweetness of the shrimp shine, enhanced by the garlic and fresh herbs for a well-rounded and delightful meal. Don’t have shrimp on hand? This pasta is still delicious with your favorite protein or even just a few extra vegetables!

Necessary Kitchen Equipment

Large Pot: For boiling the pasta to a perfect al dente texture.
Large Skillet: To cook the shrimp and prepare the garlic butter sauce.
Tongs: For easily mixing the shrimp and pasta without breaking the noodles.
Fine Mesh Strainer: To drain the pasta without losing any pieces.
Microplane Zester (optional): For zesting the lemon to add brightness to the dish.

Ingredient Overview

Shrimp: Medium to large, peeled and deveined, provides the main protein and pairs beautifully with the garlic butter sauce.
Garlic: Fresh garlic cloves give a rich and aromatic flavor that complements the shrimp perfectly.
Butter and Olive Oil: A combination that creates a luscious sauce while helping prevent the butter from burning.
Pasta: Linguine or spaghetti works well, but you can use any pasta you like.
Fresh Lemon: Adds a burst of freshness and light acidity to balance the richness of the butter.
Fresh Parsley: Chopped parsley gives the dish color and a subtle herbal note.

Step-by-Step Instructions

Cook the Pasta
Bring a large pot of salted water to a boil and add pasta. Cook until al dente, following package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Shrimp
While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
Cook the Shrimp
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate.
Make the Garlic Butter Sauce
In the same skillet, lower heat to medium, add butter and garlic. Sauté for 1 minute until fragrant. Add lemon juice, zest, and a bit of reserved pasta water, stirring to create a silky sauce.
Combine and Serve
Add pasta to the skillet, tossing to coat in the sauce. Add the shrimp back in, along with fresh parsley. If needed, add more pasta water to reach your desired sauce consistency. Serve immediately with lemon wedges.

Recipe Tips

Avoid Overcooking Shrimp: Shrimp cook very quickly, so keep an eye on them to prevent them from becoming rubbery.
Reserve Pasta Water: It’s essential for helping the sauce cling to the pasta and adds a bit of creaminess without extra butter or cream.
Use Fresh Garlic and Lemon: Fresh ingredients make a big difference in this dish, so avoid jarred garlic or bottled lemon juice for the best flavor.

What to Serve With This Recipe

Shrimp and Garlic Pasta pairs well with a light side salad, garlic bread, or steamed vegetables like asparagus or green beans. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish beautifully.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes, frozen shrimp work perfectly. Thaw them in the refrigerator overnight or run them under cold water for a few minutes until defrosted.

Q: Can I add vegetables?
A: Absolutely! Try adding cherry tomatoes, spinach, or asparagus to the skillet when cooking the garlic butter sauce.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving Suggestions

Serve this pasta with a garnish of extra lemon zest and parsley for a fresh finish. You can also add a sprinkle of grated Parmesan if desired, though it’s optional as the dish is already flavorful on its own.

Equipment

Large pot
Large skillet
Tongs
Fine mesh strainer
Microplane zester (optional)

Ingredients

Pasta: 12 oz linguine or spaghetti
Shrimp: 1 lb, peeled and deveined
Seasoning:
- Salt and pepper, to taste
Sauce:
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/2 cup reserved pasta water

Instructions

Cook the Pasta
Bring salted water to a boil, cook pasta until al dente, then drain, reserving 1/2 cup pasta water.
Prepare and Cook the Shrimp
Pat shrimp dry, season with salt and pepper. Heat olive oil in a skillet, cook shrimp 1–2 minutes per side until opaque. Remove and set aside.
Make the Garlic Butter Sauce
Add butter and garlic to the skillet, sauté 1 minute. Add lemon juice, zest, and a bit of pasta water.
Combine Pasta and Shrimp
Add pasta and shrimp back to the skillet, tossing to coat. Stir in parsley, adjusting consistency with more pasta water if needed.
Serve
Garnish with extra parsley and lemon zest. Enjoy!

Notes

Adjust the amount of garlic and lemon to taste.
Substitute with your favorite herbs or add red pepper flakes for a hint of spice.