Garlic Butter Shrimp Pasta

Steam curled gently above the skillet as the garlic hit the melted butter, sending up that unmistakable aroma—rich, warm, and comforting. It was a late summer evening, and the kitchen was filled with golden light. I had just returned from our tiny herb patch with a handful of flat-leaf parsley, slightly damp from the evening dew. The day had been full, the kind that calls for something easy and lovely for supper.

My husband offered to set the table while I got the pasta going. The children were in the garden, chasing maple leaves and giggling over something I couldn’t quite hear. It was the sort of moment where everything felt still in the best way. I reached for the shrimp, already cleaned, and tossed them with a little paprika and salt—just enough to bring out their sweetness once they hit the hot pan.

The sauce came together quickly, as it always does. Butter, garlic, lemon juice, a bit of pasta water for silkiness—simple things layered gently. When the shrimp curled pink and glossy and the pasta was ready, I brought everything together in one big pan, giving it all a gentle toss with parsley and a bit of grated cheese. I knew from the scent alone that everyone would gather without being called.

We ate together as the sun dipped low, bowls in hand, crusty bread on the side. That dinner, like many of our favourites, wasn’t planned—but it turned into a little celebration of slowness, of home. And now, whenever the day feels too busy or too bare, this is the dish I reach for.

Short Description

Quick and cosy garlic butter shrimp pasta with tender prawns, golden garlic, and a silky butter sauce. Ready in under 30 minutes—perfect for weeknights or relaxed dinner dates.

Ingredients You’ll Need

For the Pasta

• 225 g (8 oz) spaghetti or linguine
• Salt for boiling water

For the Garlic Butter Shrimp

• 300 g (10 oz) raw shrimp, peeled and deveined
• 3 Tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• ½ tsp smoked paprika
• 1 Tbsp olive oil
• Salt and pepper to taste
• Juice of ½ lemon
• 2 Tbsp chopped parsley
• ¼ cup grated parmesan (optional)

Tools & Equipment

• Large pot for pasta
• Medium skillet
• Tongs or pasta fork
• Microplane (for lemon zest or parmesan)
• Mixing bowl (for shrimp)

How To Make Garlic Butter Shrimp Pasta

Step 1: Cook the pasta
Bring a pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Season the shrimp
In a bowl, toss shrimp with paprika, salt, pepper, and olive oil.

Step 3: Sauté garlic and shrimp
In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Add shrimp and cook 1–2 minutes per side until just pink.

Step 4: Build the sauce
Add a splash of pasta water and lemon juice to the skillet. Let it bubble for a minute, then toss in the cooked pasta. Stir well to coat.

Step 5: Finish and serve
Sprinkle with chopped parsley and parmesan if using. Serve warm with lemon wedges on the side.

Serving and Pairing Suggestions

Serve warm in shallow bowls, tossed gently with parsley and a grating of fresh parmesan. Add a lemon wedge on the side for brightness, and finish with a swirl of olive oil if you like a glossy finish.

Pair with a crisp green salad—think arugula with lemon vinaigrette or baby spinach with olive oil and sea salt. A chilled glass of white wine or sparkling water with citrus makes a lovely addition.

Storing and Reheating Tips

Refrigerator: Store any leftover pasta in an airtight container for up to 2 days. Keep it separate from extra cheese or garnish to preserve texture.

To Reheat: Reheat gently in a skillet with a splash of water, broth, or butter. Stir occasionally to help the sauce coat the noodles again. Avoid overheating the shrimp to keep them tender.

Pro Tip: Add a fresh squeeze of lemon or a few torn parsley leaves after reheating to lift the flavours again.

Top Tips for Perfecting

Use fresh garlic: The flavour is more vibrant than pre-chopped or jarred alternatives.

Don’t overcook the shrimp: They only need 1–2 minutes per side until just pink and firm.

Reserve pasta water: This starchy liquid helps bind the butter and lemon into a silky sauce.

Toss just before serving: Combining the pasta and sauce last keeps everything bright and glossy.

Recipe Variations

Creamy Version: Stir in ¼ cup of double cream after sautéing the garlic for a richer, smoother sauce.

Tomato Twist: Add halved cherry tomatoes to the pan just before adding the pasta for a light burst of acidity.

Zucchini Add-In: Sauté thin zucchini ribbons or coins with the garlic and butter for extra veg.

Herby Upgrade: Swap parsley for fresh basil, thyme, or chives depending on the season or your garden.

Chilli Kick: Use chopped fresh chilli instead of flakes to add heat and a little colour to the sauce.

Estimated Nutrition Info

• Calories: 520 kcal
• Protein: 28 g
• Carbohydrates: 50 g
• Fats: 25 g
• Saturated Fat: 10 g
• Cholesterol: 190 mg
• Sodium: 400 mg
• Fiber: 3 g
• Sugar: 2 g

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes—thaw them first and pat dry for best texture.

2. What pasta works best?
Linguine, spaghetti, or fettuccine all hold the sauce well.

3. Can I make it dairy-free?
Yes—use olive oil only and skip the parmesan.

4. Is it spicy?
Only slightly, if using red pepper flakes. You can omit them.

5. Can I double the recipe?
Absolutely. Just don’t overcrowd the pan when cooking shrimp.

Conclusion

Some meals become favourites without you even noticing. This garlic butter shrimp pasta is that kind of dish—easy, comforting, and always welcome at the table. I hope it finds its way into your regular rotation, just as it has in ours.

If you make it, tag me or leave a note below—I’d love to see how it turns out in your kitchen.