Creamy, garlicky, and perfectly saucy — Garlic Shrimp Pasta is the kind of weeknight dinner that feels luxurious but really comes together in no time. With succulent shrimp, al dente spaghetti, and a butter-garlic sauce that clings to every strand, this dish is both comforting and impressive. Fun fact: many home cooks say a hit of reserved pasta water is the secret weapon that magically binds sauce to pasta — a tiny trick that changes everything.
This recipe is special because it’s simple, quick, and wildly family-friendly. If you love the tangy richness of other seafood pastas on the blog, you might also enjoy my take on this garlic shrimp pasta variation that focuses on bright lemon notes. Whether you’re cooking for two or feeding a family, this meal proves that restaurant-quality flavor doesn’t need complicated steps. Get your skillet ready — you’re going to love how fast this comes together and how often it gets requested.
What is Garlic Shrimp Pasta?
Garlic Shrimp Pasta is exactly what it sounds like: shrimp and pasta tossed in a garlicky, buttery sauce that’s bold enough to be memorable and simple enough for a weeknight. How did it get its name — from the garlic doing the heavy lifting, or because the shrimp insisted on having all the garlic to itself? Who knows, but the smell alone might have inspired the classic saying, “the way to a man’s heart is through his stomach.” Try it once and you’ll understand why people keep coming back for seconds. Ready to give it a shot? Put on some music and let’s cook.
Why You’ll Love This:
- Flavor that sings: The combination of browned butter, plenty of garlic, and a touch of red pepper flakes creates a rich, savory sauce that highlights the sweet juiciness of the shrimp. The texture contrast between tender shrimp and slightly chewy spaghetti makes every bite satisfying.
- Budget-friendly comfort: Making this at home costs a fraction of what you’d spend at a restaurant. With pantry staples like pasta, butter, and garlic, and a modest amount of shrimp, you get a dinner that feels upscale without the high price.
- Versatile finishing touches: Fresh herbs, a squeeze of lemon, or a dusting of Parmesan can take this dish in different directions. If you want a heartier option, check out this creamy, cheesy alternative like cheesy shrimp penne with spinach for more comfort-food vibes.
Give it a try — it’s a dependable, delicious crowd-pleaser that makes weeknights feel special.
How to Make:
Quick Overview
This recipe is easy because it uses straightforward steps: boil pasta, cook shrimp in butter and garlic, toss everything together with reserved pasta water for a silky sauce. Expect a creamy, garlicky finish with plump shrimp and pasta that holds the sauce beautifully. Prep and cook time combined: about 20–25 minutes.
Ingredients
1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles, uncooked
6–8 garlic cloves, minced (about 2–3 tablespoons)
1/4 cup butter, unsalted, cut into pieces for even melting
3 drizzles olive oil (about 2 tablespoons total)
Italian seasoning, to taste (start with 1 teaspoon)
Fresh ground pepper, to taste
Red pepper flakes, to taste (start with 1/4 teaspoon for a mild kick)
Salt, to taste (for pasta water and final seasoning)
Fresh herbs (parsley or basil) for garnish, finely chopped
Directions
- Fill a large pot with water, add a generous pinch of salt and a splash of olive oil, and bring to a rolling boil. Add 1 lb spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add 1/4 cup butter. Once the butter has melted and started to foam, add 1 lb shrimp in a single layer. Cook the shrimp for 1–2 minutes per side until just pink and starting to curl — do not overcook. Remove shrimp briefly if your skillet is crowded.
- Add 6–8 minced garlic cloves to the skillet and cook for 5–7 minutes, stirring frequently, until fragrant and lightly golden. Stir in 3 drizzles olive oil to help the garlic coat the shrimp and to stop the butter from browning too dark. Cook until the shrimp are fully pink and cooked through.
- Return any removed shrimp to the skillet and add the drained spaghetti. Season everything with Italian seasoning, salt, fresh ground pepper, and red pepper flakes. Toss gently to combine.
- Gradually add reserved pasta water, a few tablespoons at a time, tossing the pasta and shrimp until the sauce lightly coats the noodles and everything is hot and glossy. Adjust seasoning to taste.
- Garnish with chopped fresh parsley or basil and serve immediately while steaming hot.
What to Serve With:
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Garlic bread or a warm baguette to soak up any extra sauce.
- Roasted or steamed vegetables like asparagus or broccoli for color and crunch.
- A light white wine (Pinot Grigio or Sauvignon Blanc) or sparkling water with lemon for refreshing contrast.
- For a heartier meal, pair with a simple Caesar salad or roasted potatoes.
You can also explore complementary seafood pasta dishes such as creamy Cajun shrimp and chicken pasta if you want more spice and protein variety.
Top Tips for Perfecting:
- Shrimp timing: Cook shrimp until they’re just pink — about 1–2 minutes per side. Overcooking makes them rubbery.
- Use reserved pasta water: The starch in the reserved water helps emulsify the sauce and gives it a silky texture. Add it gradually until you reach the desired consistency.
- Garlic control: Mince garlic finely for even distribution; if you prefer a milder garlic presence, reduce to 4 cloves or sauté the garlic a bit less.
- Butter vs. oil: A mix of butter and olive oil gives richness without burning; if butter browns too quickly, lower the heat and add a splash more oil.
- Salt carefully: Season the pasta water well and taste as you go; shrimp and pasta both absorb salt, so adjust at the end.
- Add citrus for brightness: A squeeze of lemon just before serving lifts the dish beautifully.
- Common mistake: Crowding the pan causes shrimp to steam rather than sear — cook in batches if needed.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Let the pasta cool slightly before sealing to prevent sogginess.
Freezing: Shrimp pasta is best eaten fresh, but you can freeze without the herbs for up to 1 month. Thaw overnight in the fridge before reheating. Texture may change slightly after freezing.
Reheating: Reheat on the stove over low heat with a splash of water or broth to loosen the sauce, or gently microwave in short bursts, stirring between intervals. For best texture, reheat in a skillet with a little butter and reserved water or broth to revive the sauce.
FAQs
What type of shrimp is best for this recipe?
Medium shrimp are ideal because they cook quickly and remain tender. You can use fresh or thawed frozen shrimp; just make sure they are deveined and tails removed for easy eating.
Can I use a different pasta?
Yes. Spaghetti works great for a classic presentation, but penne, linguine, or fettuccine are excellent alternatives and will hold the sauce well.
How do I make this gluten-free?
Use your favorite gluten-free spaghetti and ensure any seasonings or prepackaged ingredients are labeled gluten-free. Cooking time for gluten-free pasta may vary.
Is there a dairy-free version?
Replace the butter with extra olive oil or a dairy-free butter alternative. The technique remains the same; flavor will be slightly different but still delicious.
Can I add vegetables to the pasta?
Absolutely. Spinach, cherry tomatoes, or blanched asparagus work well. Add quick-cooking vegetables at the end so they stay vibrant and crisp.
Conclusion
Garlic Shrimp Pasta is a quick, satisfying dish that delivers big flavor with minimal fuss — perfect for busy weeknights or an easy date-night dinner. It’s crowd-pleasing, budget-friendly, and simple to customize to your taste. If you’re curious about other creamy takes on shrimp pasta, check out this excellent version for inspiration: Creamy Garlic Shrimp Pasta – Little Sunny Kitchen. Give this recipe a try, share it with friends or family, and enjoy the applause when everyone takes that first delicious bite.
Garlic Shrimp Pasta
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 1 lb Medium shrimp, deveined and tails removed
- 1 lb Spaghetti noodles, uncooked
- 6-8 cloves Garlic, minced (about 2–3 tablespoons)
- 1/4 cup Unsalted butter, cut into pieces
- 3 drizzles Olive oil (about 2 tablespoons total)
- 1 teaspoon Italian seasoning to taste
- 1 to taste Fresh ground pepper
- 1/4 teaspoon Red pepper flakes to taste (start with 1/4 teaspoon for a mild kick)
- 1 to taste Salt for pasta water and final seasoning
- 1 bunch Fresh herbs (parsley or basil), finely chopped for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt and a splash of olive oil, and bring to a rolling boil. Add spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add butter. Once melted and foamy, add shrimp in a single layer. Cook for 1–2 minutes per side until just pink and starting to curl. Remove shrimp briefly if the skillet is crowded.
- Add minced garlic to the skillet and cook for 5–7 minutes, stirring frequently, until fragrant and lightly golden. Stir in olive oil to help coat the shrimp and stop the butter from browning too dark. Cook until shrimp are fully pink and cooked through.
- Return any removed shrimp to the skillet and add the drained spaghetti. Season with Italian seasoning, salt, fresh ground pepper, and red pepper flakes. Toss gently to combine.
- Gradually add reserved pasta water, a few tablespoons at a time, tossing until the sauce lightly coats the noodles and everything is hot and glossy. Adjust seasoning to taste.
- Garnish with chopped fresh parsley or basil and serve immediately while steaming hot.