Garlic Shrimp Pasta Recipe

If you’re craving something that’s bursting with flavor, light yet satisfying, and ready in under half an hour, this Garlic Shrimp Pasta is an absolute game-changer for your dinner routine. Plump shrimp sautéed in a garlicky, buttery sauce, a hint of citrusy lemon, and a kiss of heat from red pepper flakes come together over silky pasta for a dish that feels indulgent, yet is surprisingly easy to whip up on any weeknight. Trust me, one bite and you’ll see why this recipe is a staple in my kitchen.

this Recipe

Ingredients You’ll Need

What I love about Garlic Shrimp Pasta is how each ingredient plays its part—simple pantry staples and a few fresh touches create magic in just minutes. Every component in this lineup brings something special to the table, from tenderness and pop of the shrimp, to the richness of butter and bright lift of lemon.

• Linguine or Spaghetti (8 oz): Choose your favorite long pasta; it’s the perfect canvas for soaking up all that garlicky sauce.
• Large Shrimp, Peeled and Deveined (1 pound): Fresh or thawed frozen shrimp cook quickly and add sweet, juicy protein.
• Olive Oil (2 tablespoons): Gets everything started and adds lovely savory depth to the shrimp.
• Unsalted Butter (4 tablespoons): Makes the sauce velvety and rich, balancing out the zesty flavors.
• Garlic, Minced (6 cloves): The star of the show! Loads of fresh garlic provide aroma and bold, savory flavor.
• Red Pepper Flakes (1/2 teaspoon, optional): For a touch of gentle heat; adjust or skip based on your spice tolerance.
• Dry White Wine or Chicken Broth (1/2 cup): Each adds a punch of acidity and depth—use broth for a family-friendly, non-alcoholic version.
• Lemon Juice (juice of 1 lemon): Brightens the entire dish and brings a fresh zing that ties it all together.
• Salt and Pepper (to taste): Essential for seasoning everything to perfection.
• Chopped Fresh Parsley (1/4 cup): For a burst of color and a refreshing herbal finish.
• Grated Parmesan Cheese (optional, for serving): Adds extra richness and umami, if you’re in the mood for a cheesy flourish.

How to Make Garlic Shrimp Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your linguine or spaghetti and cook it according to the package directions until just al dente. Before draining, scoop out about half a cup of the cooking water—this starchy liquid is gold for adjusting your sauce later. Drain the pasta and set it aside, ready to mingle with the garlicky goodness coming up.

Step 2: Sauté the Shrimp

Heat olive oil in a large skillet over medium-high heat. Pat your shrimp dry, season them generously with salt and pepper, and add them to the pan in a single layer. Let them cook for just 1 or 2 minutes per side until they turn pink and opaque. Be careful not to overcook—the moment they curl and turn rosy, scoop them out and set them aside on a plate.

Step 3: Build the Garlic Butter Sauce

Reduce the heat to medium and, in the same skillet (don’t rinse it out—you want those flavorful shrimp bits), add the butter. Once it’s melted and sizzling, toss in the minced garlic along with red pepper flakes if you like a little kick. Sauté for about a minute; you’ll know it’s ready when your kitchen smells absolutely irresistible.

Step 4: Simmer with Wine and Lemon

Pour in the dry white wine or chicken broth, followed by the fresh lemon juice, scraping up all those browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes so everything melds together and the alcohol burns off (if using wine), creating a glossy, fragrant base that’s simply packed with flavor.

Step 5: Bring It All Together

Add the cooked shrimp back into the skillet, followed by the drained pasta. Pour in a splash of the reserved pasta water—just enough to loosen the sauce to your liking. Give everything a great toss so the noodles are perfectly glazed in that garlicky, lemony butter sauce. Sprinkle in the chopped parsley and taste for final seasoning, adding more salt, pepper, or lemon juice as desired.

Step 6: Serve and Savor

Pile the Garlic Shrimp Pasta high into bowls and, if you like, shower it with grated Parmesan for extra richness. Serve immediately while it’s hot and glossy—don’t be surprised if everyone asks for seconds!

How to Serve Garlic Shrimp Pasta

Garnishes

A final flourish makes all the difference! Sprinkle your finished Garlic Shrimp Pasta with chopped fresh parsley for a pop of color and herby aroma. If you crave a touch of luxury, a dusting of grated Parmesan cheese is always welcome. For extra zest, add a few shavings of lemon zest right before serving—it’s bright, lively, and highlights the citrus in the sauce beautifully.

Side Dishes

Because this pasta is rich and full of flavor, light sides work best. I love pairing it with a crisp green salad dressed with lemon and olive oil, or tender roasted asparagus. For a cozy meal, some warm, crusty bread is perfect for mopping up any leftover sauce. If you want to add extra veggies, a side of sautéed spinach or steamed broccoli is a great way to round out the meal without overpowering the main event.

Creative Ways to Present

Dress up your Garlic Shrimp Pasta for a dinner party by twirling nests of pasta on plates and topping them artistically with shrimp and fresh herbs. You can also serve in a single large, shallow platter family-style, scattering extra lemon wedges on the side for squeezing. For a lunch spread, portion leftovers into mason jars or snack boxes—it’s just as good at room temp and feels downright luxurious even on-the-go.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the Garlic Shrimp Pasta cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 2 days. The flavors continue to mingle, and it reheats beautifully for a fuss-free lunch or dinner the next day.

Freezing

I’ll be honest—Garlic Shrimp Pasta is at its very best fresh, since shrimp can toughen when frozen and reheated. However, if you need to freeze it, cool the dish completely, then freeze in single-serve containers for up to 1 month. When ready, thaw overnight in the fridge before reheating very gently.

Reheating

Gently reheat the pasta in a skillet over medium-low heat with a splash of water or broth to keep the sauce silky. Stir just until warmed through; take care not to overcook the shrimp. If you’re microwaving, cover loosely and use short bursts, stirring between intervals, to protect the shrimp’s tender texture.

FAQs

Can I use precooked shrimp for Garlic Shrimp Pasta?

You can, but to avoid making the shrimp rubbery, add them at the very end, just long enough to heat through in the sauce. Freshly cooked shrimp will always have the best flavor and texture, but precooked works if you’re short on time.

What type Main Course

Linguine or spaghetti are classics because they catch the garlicky sauce so well, but feel free to use angel hair, fettuccine, or even short shapes like penne if that’s what you have on hand. The recipe is flexible!

Is there a substitute for white wine in the sauce?

Absolutely! Use chicken broth for a non-alcoholic option—it gives the sauce body and a rich background flavor. Vegetable broth also works if you want to keep things pescatarian or vegetarian.

How can I make Garlic Shrimp Pasta spicier?

Increase the amount of red pepper flakes to bring up the heat, or add a pinch of cayenne for extra warmth. You can also serve with chili oil on the side so everyone can adjust to their own preference.

Can I add vegetables to this dish?

Definitely! A handful of baby spinach or halved cherry tomatoes are delicious additions—just stir them in right after the sauce is made so they wilt and blend into the pasta. Peas, zucchini ribbons, or even sautéed bell peppers work beautifully too.

Final Thoughts

If you’re looking for a fast, flavorful dinner that feels both special and fuss-free, Garlic Shrimp Pasta is the answer. It’s bold, bright, and sure to impress anyone who takes a seat at your table. Give it a try—you might just find yourself making it again and again!

Print