Garlic Butter Shrimp Pasta is a rich, creamy, and satisfying dish that combines tender shrimp with buttery garlic sauce and perfectly cooked pasta. This meal comes together in under 30 minutes, yet it tastes like something I would order at a high-end restaurant. The lemon zest brings a burst of brightness, the parmesan melts into the sauce, and the garlic infuses everything with bold, aromatic flavor. Whether I’m looking to impress or just craving comfort food, this recipe always delivers.

Why You’ll Love This Recipe

I love how quick and easy this recipe is without sacrificing flavor. The combination of juicy shrimp, savory garlic butter, and sharp parmesan creates a luxurious sauce that coats the pasta beautifully. It’s a go-to recipe for weeknights when I don’t want to spend much time in the kitchen but still want a meal that feels special. Plus, the ingredients are simple and easy to find—many of them I already have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz fettuccine – I like using long pasta like fettuccine because it holds the sauce well and gives a satisfying bite. Linguine or spaghetti also work well, or I can swap in penne or shells if that’s what I have.

• 1 lb shrimp – I use large or medium shrimp, peeled and deveined, with tails on for presentation. Fresh shrimp gives the best flavor, but thawed frozen shrimp works fine too.

• 4 cloves garlic – I always go with fresh garlic, minced finely. It brings depth and richness to the butter sauce.

• ½ cup parmesan cheese – Freshly grated parmesan melts into the sauce, creating a creamy, savory finish.

• 4 tbsp butter – I prefer unsalted butter so I can control the saltiness of the dish. The butter forms the base of the sauce and carries the garlic flavor beautifully.

• ¼ lemon juice – Juice from ¼ of a lemon helps cut through the richness and balances the flavors.

• ¼ lemon zest – Zest from ¼ of a lemon adds a fresh citrus aroma and brightness to the dish.

• 2 tbsp cooking oil – I use a neutral oil like canola or vegetable oil to prevent the butter from burning when cooking the garlic and shrimp.

• Sea salt – Just a pinch enhances all the natural flavors.

• Black pepper – Adds a subtle kick and rounds out the seasoning.

• Fresh parsley – Finely chopped and sprinkled over the top for a fresh finish and a touch of color.

Directions

1. I bring a large pot of salted water to a boil and cook the fettuccine until al dente, which takes about 10–12 minutes. Once cooked, I drain the pasta and set it aside.

2. While the pasta cooks, I heat the cooking oil in a large skillet over medium heat. I sauté the garlic for about 2 minutes until fragrant, being careful not to let it burn.

3. I then add the butter to the pan and let it melt completely before adding the shrimp. I cook the shrimp for 4–6 minutes, stirring occasionally, until they turn pink and opaque.

4. Once the shrimp is cooked, I stir in the lemon juice, lemon zest, grated parmesan, salt, and black pepper. I mix everything together until the parmesan is fully melted and the sauce is smooth.

5. I add the cooked fettuccine into the pan and toss everything together so the pasta is well coated in the garlic butter sauce.

6. Just before serving, I sprinkle chopped parsley over the top for color and flavor.

Servings And Timing

• Servings: 5 people

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• I sometimes add a few tablespoons of heavy cream for a richer, creamier version of the sauce.

• For extra flavor, I stir in red pepper flakes when cooking the garlic to give the dish a spicy kick.

• If I want more veggies, I toss in steamed broccoli or a handful of baby spinach during the last few minutes of cooking.

• I swap the fettuccine for whole wheat pasta or gluten-free noodles when I’m adapting the recipe to different diets.

• When I want to elevate the dish further, I add seared scallops or even a handful of cherry tomatoes.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet on low heat with a splash of water or extra butter to help loosen the sauce. If I’m short on time, I use the microwave, but I reheat in short intervals and stir between each one to avoid overcooking the shrimp. I don’t recommend freezing this dish, as the shrimp can turn rubbery and the pasta loses its texture.

FAQs

Can I Use Pre-Cooked Shrimp For This Recipe?

Yes, I can use pre-cooked shrimp, but I only warm them briefly in the sauce to avoid overcooking. I skip the full shrimp cooking step and just sauté the garlic and butter before adding the shrimp at the end.

What Kind Of Parmesan Should I Use?

I prefer shredded or freshly grated parmesan cheese. It melts better and adds a deeper flavor than the pre-packaged powdered kind.

Can I Make This Without Pasta?

Yes, I’ve served the garlic butter shrimp over zucchini noodles or mashed potatoes for a low-carb option. It’s just as delicious and lets the sauce shine.

How Do I Know When The Shrimp Are Cooked?

I cook the shrimp until they are opaque and pink with a slight curl, which usually takes about 4–6 minutes. If they curl too tightly or turn rubbery, they’ve been overcooked.

What Can I Serve With Garlic Butter Shrimp Pasta?

I often pair it with garlic bread, a crisp green salad, or roasted vegetables. For a more filling meal, I serve it with a side of sautéed green beans or asparagus.

Conclusion

Garlic Butter Shrimp Pasta is one of those comforting, elegant meals I can count on every time. It’s fast, flavorful, and made with ingredients I usually have on hand. Whether I’m cooking for a quiet night at home or hosting dinner guests, this dish is always a hit. The creamy garlic butter sauce, tender shrimp, and zesty lemon make every bite irresistible.

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