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Butter Garlic Shrimp Pasta is one of those easy weeknight meals that feels super fancy but comes together quick using just basic freezer and pantry staples. The shrimp get juicy and a tiny bit crisp on flavorful, slippery pasta ribbons, with a garlicky butter sauce tying everything together so you can't stop eating it.
Every single time I put this on, the kitchen smells amazing. It totally feels special. It became the meal I always make for family birthdays because everyone always tries to snag the leftovers first.
Tasty Ingredients
- Fresh garlic cloves: Chopped up garlic gives so much bold, tasty flavor to every bite. Go for big, fresh cloves.
- Olive oil: Makes everything glossy and cooks things evenly. Extra virgin oil tastes the best.
- Red pepper flakes: Add just enough heat without being over the top. Use as much as you like.
- Fine sea salt: Really helps all the flavors pop. Fine salt melts right in.
- Freshly ground black pepper: Gives a delicious kick. Grind it right before using for the big flavor.
- Italian seasoning: Adds the nice, classic herby notes everyone loves. Fresher, the better.
- Unsalted butter: Makes a super creamy, rich sauce. Unsalted lets you control the saltiness.
- Spaghetti: Any long pasta works here—choose a bronze cut or a fancier brand for that good bite.
- Medium shrimp cleaned and deveined: Sweet, plump shrimp taste awesome and look great. Wild or sustainable if it’s available.
- Fresh chopped herbs: Basil or parsley brighten everything up and look pretty. Grab whatever's freshest.
Simple Step-by-Step
- Toss and Finish:
- Keep mixing everything gently over the heat for a couple minutes. You want the garlic butter sauce to really coat every strand. Sprinkle some fresh herbs on top before serving. Want extra richness? Grate parmesan on and add a quick drizzle of olive oil right at the end.
- Mix Pasta and Sauce:
- Now, pour a bit more olive oil into your pan and add the cooked pasta. Gently stir it through the shrimp, then sprinkle on Italian herbs, black pepper, salt, and red pepper flakes. If it’s looking too dry, add a splash of that saved pasta water at a time till it’s just right.
- Sauté Garlic with Shrimp:
- Drop in your minced garlic and let it mingle in the pan with the shrimp for five to seven minutes. Stir it occasionally so the shrimp get opaque but don’t let the garlic get too brown.
- Cook Shrimp:
- Put a pan on medium and melt your butter. Spread out the shrimp in one layer and let them sit until they’re just turning pink and curl at the edges. Usually takes two or three minutes.
- Prep Shrimp:
- Rinse shrimp under cold running water then pat totally dry—paper towels are perfect. This helps them get brown in the pan, not soggy.
- Boil Pasta:
- Get a big pot of salty water boiling. Add in spaghetti once it's bubbling—you can toss in fresh herbs and a drizzle of olive oil too. Stir here and there, cook until just tender, about nine to eleven minutes. Scoop out a cup of the starchy water before draining. Set the pasta to the side while you finish the sauce.
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Honestly, I love tossing in big handfuls of fragrant parsley right at the very end. It’s so summery and takes me back to the first time my sister and I made it for our parents. Now, if it’s a dinner party, this always makes an appearance.
Keeping It Fresh
Put leftovers in an airtight container and stash in the fridge for up to three days. To heat it up, just add a splash of water or broth to a pan over low and warm gently, stirring every so often. This keeps your pasta soft instead of dried out. Skip the microwave if you can—shrimp get tough fast that way.
Swaps and Variations
Change up the pasta—use linguine, angel hair, or even shorter shapes like penne. Got pre-cooked frozen shrimp? Just toss them in at the end to heat. For a veggie-friendly version, swap in plant-based butter and chunky mushrooms. If you don’t have fresh herbs, grate in some lemon zest for a little zing.
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Ways to Serve
This goes so well with a cold, crunchy salad or some tender, steamed broccolini for a pop of green. Don’t forget thick slices of toasted sourdough for dipping in that buttery sauce. Want to get festive? Pour a cold glass of white wine and add a lemon wedge for every plate.
History and Inspiration
Butter garlic shrimp pasta borrows a lot from classic Italian scampi and is something you’ll find at many beachside Mediterranean spots. Every chef puts their own twist on it—that’s part of what makes it fun. I first tasted it at a waterfront spot, where someone showed me just how important great olive oil really is.
Common Recipe Questions
- → What type of shrimp works best?
Go for medium shrimp that are peeled and cleaned. They’ll stay juicy and cook fast. If you pick bigger shrimp, just give them another minute or so in the pan.
- → Can I use another pasta shape?
Spaghetti always works, but try fettuccine or linguine for extra buttery bites. Smaller noodles can work if that’s what you’ve got in the pantry.
- → Is it important to save pasta water?
Definitely. That starchy water helps make the sauce creamy and stick to your pasta, so don’t skip it.
- → Which herbs pair best?
Toss in chives, basil, or parsley at the end for a blast of freshness. Sprinkle them on just before eating for bright taste and color.
- → How can I enhance the flavor further?
Try showering some parmesan on top, then finish with a little olive oil for a richer, bolder taste.