Garlic Butter Shrimp Pasta is quick to make, easy to serve, and full of flavor. You cook shrimp with garlic and butter, then toss them with pasta and a bit of lemon and cheese. It’s simple, fresh, and perfect for a weeknight dinner or a last-minute meal.
Why We Love This Garlic Butter Shrimp Pasta Recipe
There’s a lot to love about this recipe. For one, it’s incredibly flavorful without requiring a long list of complicated ingredients. You’re using pantry staples—like garlic, butter, and pasta—but you end up with a restaurant-quality meal. The garlic butter sauce is smooth and rich, giving the dish that comforting, homemade feel, while the shrimp brings in a slightly sweet, briny flavor that pairs perfectly with the fettuccine. You also get a bright touch from lemon juice and zest, cutting through the richness and waking up your taste buds. Another reason you’ll love this recipe is how quickly it comes together. With just a bit of prep and some attention to timing, you can make a meal that looks and tastes like it took hours. It’s perfect for busy nights or when you want to impress without the stress.
Ingredients for Garlic Butter Shrimp Pasta
- 12 oz Fettuccine
- 1 lb Shrimp (peeled and deveined)
- 4 cloves Garlic (minced)
- ½ cup Parmesan Cheese (freshly grated)
- 4 tbsp Butter
- Juice from ¼ of a Lemon
- Zest from ¼ of a Lemon
- 2 tbsp Cooking Oil
- Sea Salt (to taste)
- Black Pepper (to taste)
How to Make Garlic Butter Shrimp Pasta Directions
Making this pasta dish is easy, especially if you prepare your ingredients first. The process moves fast once you begin, so having everything chopped, measured, and ready helps keep things smooth.
Start by cooking your fettuccine. Boil a large pot of salted water and cook the pasta until it’s al dente. This usually takes about 10–12 minutes. You want the pasta firm but cooked through so it can soak up the sauce without becoming mushy. Once done, drain it well and set it aside. Don’t rinse the pasta—this helps the sauce stick better later.
While your pasta is cooking, move to the shrimp and sauce. Heat your cooking oil in a large pan over medium heat. Once it’s warm, add the minced garlic. Let the garlic cook for about 2 minutes or until it becomes fragrant. Don’t walk away during this step—garlic burns fast. Stir it gently so it softens evenly and releases that wonderful aroma without getting bitter.
Next, add the butter into the pan with the garlic. Let it melt completely, creating a rich base for the sauce. Add the shrimp to the butter-garlic mixture. Cook the shrimp for 4 to 6 minutes, stirring occasionally. Watch for a change in color—they’ll turn opaque white with pink highlights when they’re ready. If you overcook them, they become tough and rubbery, so remove them from heat as soon as they look done.
Once the shrimp are cooked, add the lemon juice and zest. Stir them in gently to release the oils from the zest and mix the flavors together. Then sprinkle the Parmesan cheese into the pan. Stir slowly until it melts into the sauce, helping to thicken it just enough to coat everything well.
At this point, add your cooked pasta directly into the pan. Toss everything together gently until the sauce clings to the noodles. The goal is to coat every strand with flavor without breaking the pasta. A pair of tongs works great for this step, giving you better control over the mix.
Finish with a little sea salt and freshly ground black pepper. Give it one final toss to combine. You can garnish with chopped parsley for a bit of color and freshness.
Now your Garlic Butter Shrimp Pasta is ready to serve.
How to Serve Garlic Butter Shrimp Pasta
You don’t need much to make this dish feel special. Because it’s rich and flavorful on its own, a simple presentation works best. Serve it warm in wide shallow bowls so the pasta spreads out and the shrimp rest neatly on top. This helps show off the creamy coating and makes it easier to eat.
You might want to pair it with a side of garlic bread or a crisp green salad. These balance the richness of the butter and shrimp without overpowering the dish. A sprinkle of extra Parmesan cheese on top adds flavor and gives it a slightly creamy finish. You can also add lemon wedges on the side for those who want a bit more brightness.
This pasta dish makes a complete meal all by itself. It’s rich in protein, full of carbs, and satisfies even the biggest appetites. It’s ideal for family dinners, date nights, or when you just want to treat yourself to a comforting plate of food.
Expert Tips: Garlic Butter Shrimp Pasta
If you want to take your Garlic Butter Shrimp Pasta to the next level, keep these expert tips in mind:
- Prep ahead – Chop your garlic, zest your lemon, and measure out everything before you begin cooking. This helps avoid rushing or missing a step once things start moving.
- Don’t overcook the shrimp – This is one of the most common mistakes. Shrimp cook very quickly. As soon as they turn opaque and pink, take them off the heat.
- Use real Parmesan – Skip the shelf-stable kind. Freshly grated Parmesan melts better and tastes much richer, giving you a smoother sauce.
- Control your heat – Garlic burns fast, so keep your heat at medium. If it starts browning too quickly, reduce the heat immediately.
- Toss, don’t stir – When combining the pasta with the sauce, use tongs to lift and turn the pasta gently. This helps coat the noodles without breaking them.
- Don’t rinse your pasta – The starch left on the noodles helps the sauce stick better. Just drain and go straight into the pan.
- Add a splash of pasta water if needed – If the sauce is too thick or not coating well, add a tablespoon of reserved pasta water. It helps loosen the sauce while keeping it creamy.
These small adjustments can make a big difference in taste and texture.
How to Store Garlic Butter Shrimp Pasta
If you have leftovers, you can store them safely and enjoy them later. Place the cooled pasta in an airtight container and refrigerate. It will stay fresh for up to 3 days. For the best results, reheat the pasta gently in a pan over low heat. Add a small splash of water or broth to help loosen the sauce as it warms.
Avoid using the microwave, as it tends to make the shrimp rubbery. A stovetop method lets you control the heat and preserve the texture. If you made a large batch, you can even divide it into meal-size portions to grab and go.
This pasta doesn’t freeze well because of the cheese and butter-based sauce, so it’s best to enjoy it fresh or within a few days.
Variation of Garlic Butter Shrimp Pasta
This recipe is flexible. You can make small changes based on what you have or what you like.
- Swap the pasta – You can use linguine, spaghetti, or even penne instead of fettuccine. Just adjust cooking times as needed.
- Add vegetables – Toss in some spinach, cherry tomatoes, or steamed broccoli to boost the nutrition. Add them in after the shrimp is cooked so they stay fresh and colorful.
- Make it spicy – Add a pinch of red pepper flakes or a dash of chili oil to the garlic while it cooks to give the dish a mild kick.
- Use a dairy-free cheese – If you’re avoiding dairy, use a plant-based grated cheese alternative. Just be sure it melts well.
- Try chicken instead – If you don’t have shrimp, diced cooked chicken breast can work too. Sauté it just like you would the shrimp.
With these variations, you can keep the base recipe and still have something new each time you make it.
FAQ about Garlic Butter Shrimp Pasta
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine. Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.
What type of pasta works best?
Fettuccine is great because it holds the garlic butter sauce well. But other types like linguine or spaghetti also work if you prefer a different shape.
How do I know when shrimp are fully cooked?
Shrimp are done when they turn opaque white and pink. Their shape should be a gentle curve, not tightly curled.
Can I make this ahead of time?
It’s best served fresh, but you can cook the pasta and prep your ingredients ahead of time. Then cook everything just before serving.
Is Garlic Butter Shrimp Pasta gluten-free?
Not with regular fettuccine, but you can use gluten-free pasta to make it suitable for gluten-free diets.
Can I add cream to the sauce?
You can, but it will make the sauce heavier. The original version gets its creaminess from the cheese and butter, which is enough for most people.
How do I stop garlic from burning?
Keep your heat at medium and stir often. If it starts turning brown too fast, lower the heat right away and add the butter to slow down the cooking.
Garlic Butter Shrimp Pasta
Equipment
- Large Pot
- Large Pan
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Ingredients
- 12 oz fettuccine
- 1 lb shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- ½ cup Parmesan cheese (freshly grated)
- 4 tbsp butter
- ¼ cup lemon juice (from ¼ lemon)
- 1 tsp lemon zest (from ¼ lemon)
- 2 tbsp cooking oil
- to taste sea salt
- to taste black pepper
Instructions
- Cook fettuccine in salted boiling water until al dente (10-12 minutes). Drain and set aside.
- Heat cooking oil in a large pan over medium heat. Add minced garlic and cook for 2 minutes until fragrant.
- Add butter and let it melt completely. Then, add the shrimp and cook for 4-6 minutes until opaque and pink.
- Stir in lemon juice and zest, then add grated Parmesan cheese. Mix until melted into the sauce.
- Toss cooked fettuccine into the pan, ensuring the sauce coats every strand. Season with salt and pepper.
- Garnish with chopped parsley and serve hot.