Garlic Butter Shrimp Pasta Recipe

I’m all about this creamy garlic butter shrimp pasta because it’s the perfect mix of quick and indulgent—ideal for a chill night in. I adore how the tender shrimp meet the zesty lemon, spicy kick, and smooth, rich sauce, making every bite feel like a little celebration of flavor without any fuss. Enjoy!

I love making Garlic Butter Shrimp Pasta because it’s super fast to whip up and tastes amazing while still being practical. I use 8 oz of pasta, like linguine, and 1 lb of large shrimp that are peeled and deveined which give lots of protein and make it a balanced dinner.

I like that butter and olive oil mix up to create a rich base and garlic adds a bold flavor that isn’t overwhelming. The 6 minced garlic cloves really brighten it up along with a squeeze of lemon juice.

I mix in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese to make the sauce extra creamy. I think adding a pinch of red pepper flakes, salt and black pepper livens it up just right.

I also toss in a handful of fresh parsley in the end for a bit of colour. This recipe is a star in shrimp dishes and seafood dinner options that are both tasty and easy on the nutrition.

Why I Like this Recipe

1. I love that this recipe comes together super fast. I mean, after a long day, whipping up a meal that tastes fancy in just 20 minutes is a total game changer.
2. I like how the garlic butter sauce is so creamy and flavorful. The way the garlic, butter, and red pepper flakes mix with the cream and Parmesan gives me all the cozy comfort food vibes.
3. I really enjoy how the shrimp turn out juicy and perfectly cooked. Each bite feels like a little burst of flavor and it’s amazing how well it all ties in with the pasta.
4. The dish is super flexible – I can easily tweak the seasoning, add a splash of pasta water to adjust the sauce, or throw in extra lemon juice if I want a tangier taste. It’s fun getting creative while still keeping it simple.

Ingredients

• Pasta: Provides energy with its carbohydrates, perfect for fueling our tasty adventure.
• Shrimp: Offers lean protein and a briny taste that makes the dish flavorful and satisfying.
• Garlic: Provides an aromatic zing and antioxidants that are good for heart health.
• Butter: Adds rich, creamy flavor while boosting calories, so use it wisely o well.
• Parmesan: Offers cheesy depth with protein and calcium, balancing creaminess in each bite.
• Red pepper flakes: Bring a spicy kick that awakens the flavors and adds excitement.
• Lemon: Gives a tangy, fresh lift balancing the richness with its sour brightness.
• Parsley: Adds a herby freshness loaded with vitamins and a burst of color.

Ingredient Quantities

• 8 oz pasta (linguine or spaghetti works great)
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (or more if you like it spicy)
• Salt and black pepper to taste
• Juice of 1 lemon
• A handful of chopped fresh parsley

How to Make this

1. Boil a large pot of salted water and cook the 8 oz of pasta according to package directions until it’s al dente. Drain it and save a small cup of pasta water for later.

2. While the pasta is cooking, season the 1 lb of peeled shrimp with salt and black pepper.

3. In a big skillet, heat the 3 tbsp olive oil and 2 tbsp of the 4 tbsp butter over a medium heat. Once the butter is melted, add the shrimp and cook them for about 2 minutes on each side until they turn pink. Then remove the shrimp from the pan.

4. In the same skillet, add the remaining 2 tbsp butter along with the 6 cloves of minced garlic and 1/2 tsp red pepper flakes. Sauté them for about 1 minute until it smells really good but be careful not to burn the garlic.

5. Pour in 1/2 cup heavy cream and stir it with the garlic butter mixture. Let it simmer for a minute, then add the 1/2 cup grated Parmesan cheese. Mix well until the cheesy sauce is smooth.

6. Squeeze in the juice of 1 lemon and stir it in. If the sauce looks too thick, add a bit of the reserved pasta water until you get your desired consistency.

7. Return the cooked shrimp to the skillet and stir them into the sauce so that they soak up all that creamy, garlicky flavor.

8. Add the cooked pasta to the skillet and toss everything together until the pasta is nicely coated in the sauce.

9. Taste the pasta and adjust the seasoning with salt and black pepper if needed.

10. Finally, sprinkle a handful of chopped fresh parsley on top and serve your garlic butter shrimp pasta right away while it’s hot. Enjoy your meal!

Equipment Needed

1. Large pot for boiling the pasta in salted water
2. Colander to drain the cooked pasta and reserve some pasta water
3. Big skillet for cooking the shrimp and preparing the sauce
4. Measuring cups and spoons for the heavy cream, butter, olive oil, and red pepper flakes
5. Knife and cutting board for chopping the garlic and parsley (and for cutting the lemon if needed)
6. Lemon squeezer or your hands to juice the lemon
7. A spatula or wooden spoon to stir and toss the pasta in the sauce

FAQ

• Q: What pasta works best for this recipe?
  A: Linguine or spaghetti works great cause they hold the buttery sauce really well.
• Q: Do I have to use heavy cream?
  A: Yeah, the heavy cream makes the sauce super rich and creamy so its best not to skip it.
• Q: How can I tell when the shrimp are done cooking?
  A: The shrimp turn pink and start to curl up, so keep an eye on them to avoid overcooking.
• Q: Can I adjust the spice level of the dish?
  A: Sure, if you like it hotter you can always add a few more red pepper flakes.
• Q: Any tip on preparing the garlic for this recipe?
  A: Mince it really fine so it infuses the sauce well and gives that strong garlicky flavor throughout.

Garlic Butter Shrimp Pasta Recipe Substitutions and Variations

• For the pasta, you might try fusilli or penne instead of linguine or spaghetti if you want to change things up
• You could swap out the butter for an equal amount of coconut oil or a dairy-free butter alternative
• If heavy cream is too rich, using half-and-half or even whole milk can lighten the sauce a bit
• Instead of Parmesan cheese, Asiago or Pecorino Romano can work well
• If red pepper flakes arent your thing, a pinch of cayenne pepper could give you that kick

Pro Tips

1. Be sure to save some pasta water before you drain it. It can really help thin out your sauce if it seems too thick, and it adds a little extra flavor too.
2. Dont overcook the shrimp. They only need a couple of minutes on each side to turn pink. Overcooked shrimp get rubbery, and no one likes that.
3. Taste as you go and adjust the seasoning. A little extra salt, pepper or even more red pepper flakes if you like it spicy can make a big difference.
4. When cooking garlic, watch it carefully. You want it to become fragrant, but if it burns it turns bitter. Keep the heat medium to low so it cooks just right.