If you’re searching for a dish that’s bursting with flavor yet comes together in under 30 minutes, this Garlic Butter Shrimp Pasta Recipe is exactly what you need. Imagine succulent shrimp nestled in a luscious, garlicky butter sauce, gently coated over perfectly cooked linguine with a hint of fresh lemon and a touch of creamy parmesan. It’s comfort food elevated to a simple, elegant weeknight dinner or even a special occasion wow-factor meal. Once you try this recipe, it’s sure to become one of your go-to favorites for a quick, indulgent seafood pasta that never disappoints.
Ingredients You’ll Need
All it takes are a few straightforward ingredients that each play a crucial role in creating the rich, vibrant flavors and inviting textures in this dish. Fresh shrimp brings that tender seafood goodness, garlic and butter create a fragrant base, and the combination of wine, cream, and parmesan pulls everything into a silky, dreamy sauce.
- 12 oz. pasta (preferably linguine): This pasta shape holds the sauce beautifully, ensuring each bite is coated perfectly.
- 3 tablespoons butter (divided use): Adds richness and helps develop that irresistible garlic flavor.
- 1 pound large shrimp: Peeled and deveined for convenience, shrimp gives this dish its star protein.
- Salt + freshly ground black pepper (to taste): Essential for enhancing all the other flavors.
- 6 cloves garlic (minced): Garlic is the heart of this recipe, infusing the butter with a warm, fragrant aroma.
- 1 teaspoon Italian seasoning: Brings subtle herbal notes that balance the richness.
- â…“ cup white wine: Adds acidity and depth to brighten the sauce.
- ½ cup chicken broth: Enhances the savory base while keeping the sauce light.
- ½ lemon (zest only): Delivers a fresh citrusy zing for brightness.
- ½ cup freshly grated parmesan: Melts into the sauce for that signature creamy, nutty flavor.
- ½ cup heavy cream: Creates the luscious, velvety texture that ties everything together.
- 2 tablespoons chopped fresh parsley: Adds a fresh, herbal finish and a pop of color.
- 3 cups baby spinach (not packed): Wilts gently into the pasta for extra nutrition and vibrant green color.
- Lemon juice, red pepper flakes, and additional parmesan (optional for serving): Bring your own flair with these extras when plating.
How to Make Garlic Butter Shrimp Pasta Recipe
Step 1: Prep Your Ingredients
Start by gathering and prepping everything before you turn on the stove. This recipe moves quickly once you begin cooking, so have your shrimp peeled and deveined, garlic minced, parsley chopped, and lemon zested. Also, set aside a plate covered with foil to keep cooked shrimp warm while you prepare the rest – it’s a little trick that really helps everything come together perfectly.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook the linguine according to package instructions until al dente. Just before draining, be sure to scoop out and reserve about half a cup of the pasta cooking water. This starchy liquid is magic when it comes to achieving the perfect sauce consistency at the end.
Step 3: Sear the Shrimp
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp, seasoning them with salt and pepper. Sear them for about 2 to 3 minutes on each side until they turn pink and develop a beautiful golden crust. Transfer the shrimp to your foil-covered plate to keep warm, then wipe out the pan if there’s any heavy residue left behind.
Step 4: Build the Garlic Butter Sauce
Lower the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Toss in the minced garlic and Italian seasoning, letting them cook for about a minute until fragrant but not browned. Pour in the white wine and chicken broth, then add the fresh lemon zest. Let this simmer for 3 minutes to reduce slightly and deepen the flavors.
Step 5: Add Cheese and Cream
Turn the heat down to a gentle simmer and stir in the parmesan, heavy cream, and chopped parsley. Let the sauce cook for about one minute, being careful not to let it boil, so the cheese melts smoothly and the cream thickens just enough to coat the pasta perfectly.
Step 6: Toss the Pasta and Spinach
Add your cooked linguine and baby spinach directly to the skillet with the sauce. Toss everything together until the spinach wilts, which takes about a minute. Slowly add the reserved pasta water a little at a time to loosen the sauce, ensuring it spreads evenly over every strand of pasta. Finally, fold in the warm shrimp and adjust cream or seasoning as needed to finish with a luscious, silky coating.
Step 7: Serve Immediately
Serve your Garlic Butter Shrimp Pasta Recipe hot with extra parmesan, a sprinkle of black pepper, red pepper flakes if you like a little kick, and a squeeze of fresh lemon juice for brightness. It’s best enjoyed fresh so the sauce remains creamy and the shrimp stay tender.
How to Serve Garlic Butter Shrimp Pasta Recipe
Garnishes
A sprinkle of additional freshly grated parmesan and chopped parsley instantly elevates the presentation and flavor. For a subtle heat, scatter some red pepper flakes on top. A light drizzle of lemon juice provides that final citrus zing that wakes up all the ingredients, making every bite feel bright and refreshing.
Side Dishes
This garlic butter shrimp pasta pairs wonderfully with a simple green salad dressed in a light vinaigrette or some crusty garlic bread to mop up every bit of that exquisite sauce. For a heartier meal, roasted or grilled vegetables like asparagus or zucchini complement the dish beautifully.
Creative Ways to Present
Serve this pasta in shallow bowls to highlight the shrimp and sauce, and garnish with edible flowers for a whimsical touch. Alternatively, plate it family-style with the skillet in the center for a warm, inviting visual that encourages sharing and conversation. Adding a twist, you can mix in sun-dried tomatoes or swap the linguine for fettuccine to vary texture and appearance.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of the Garlic Butter Shrimp Pasta Recipe, store them in an airtight container and refrigerate for up to two days. Keep the shrimp and pasta together in the sauce to retain moisture and flavor, but be mindful that seafood is best enjoyed fresh and may lose some texture upon reheating.
Freezing
Freezing this dish is possible but not ideal because the cream sauce and shrimp can separate or become rubbery. If you must freeze, place portions in freezer-safe containers within two hours of cooking and use within one month. Thaw overnight in the fridge before reheating gently to reduce texture changes.
Reheating
To reheat, warm the pasta gently in a skillet over low heat with a splash of cream or broth to restore the sauce’s creaminess. Avoid microwaving at high heat, which can make the shrimp tough. Stir frequently and heat just until warmed through to keep the shrimp tender and the pasta luscious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture, which can dilute the sauce and affect the searing process.
What pasta can I substitute for linguine?
Fettuccine, spaghetti, or even angel hair pasta are great alternatives and will work nicely with the creamy garlic butter sauce.
Is white wine necessary for the sauce?
White wine adds lovely acidity and complexity, but you can substitute with extra chicken broth or a splash of white grape juice if you prefer a non-alcoholic version.
Can I make this dish dairy-free?
Yes! Substitute the butter with a dairy-free margarine or olive oil, use a coconut or cashew-based cream, and replace parmesan with a nutritional yeast or dairy-free cheese alternative.
How can I add more vegetables to this meal?
Consider tossing in mushrooms, cherry tomatoes, or bell peppers with the garlic or stirring in arugula or kale with the spinach for an extra nutritious boost.
Final Thoughts
There’s something truly magical about this Garlic Butter Shrimp Pasta Recipe that feels both indulgent and effortless. Whether you’re cooking for family, impressing guests, or simply treating yourself to a flavorful dinner, this dish fits every occasion. Give it a try – your taste buds will thank you, and I promise it will quickly become one of your favorite recipes to turn to whenever you want a delicious, satisfying meal on the table fast.
Print
Garlic Butter Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Garlic Butter Shrimp Pasta is a quick and flavorful one-pan meal combining succulent shrimp sautéed in garlic butter with a creamy parmesan sauce, tender linguine, and fresh baby spinach. Perfect for a comforting weeknight dinner, this dish balances buttery richness with bright lemon zest and herbs for a delightful seafood pasta experience.
Ingredients
Pasta & Shrimp
- 12 oz. linguine pasta
- 1 pound large shrimp, raw, deveined, peeled, tail-off (defrosted if frozen)
- Salt and freshly ground black pepper, to taste
Butter & Seasonings
- 3 tablespoons butter (divided use)
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ lemon, zest only
- 2 tablespoons chopped fresh parsley
Liquids & Dairy
- â…“ cup white wine
- ½ cup chicken broth
- ½ cup freshly grated parmesan cheese
- ½ cup heavy cream (or more to taste and as needed)
Vegetables & Optional Garnishes
- 3 cups baby spinach (not packed)
- Lemon juice, red pepper flakes, and additional parmesan for serving (optional)
Instructions
- Prep: Prepare all ingredients before starting as this recipe moves quickly. Set aside a plate and cover with foil to keep cooked shrimp warm. Bring a large pot of water to a boil for pasta and place a colander nearby for draining.
- Cook Pasta: Cook the linguine according to package instructions until al dente. Before draining, reserve ½ cup of pasta cooking water and set aside for the sauce.
- Cook the Shrimp: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season shrimp with salt and pepper, then sear them until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet, place on the foil-covered plate, and keep warm. Wipe skillet if necessary.
- Cook the Sauce: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add minced garlic and Italian seasoning, cooking until fragrant, about 1 minute. Pour in white wine and chicken broth, add lemon zest, and let simmer for 3 minutes to reduce slightly.
- Add Cheese and Cream: Lower heat to a gentle simmer and stir in parmesan cheese, heavy cream, and chopped parsley. Allow sauce to simmer gently for 1 minute, making sure it does not boil to keep smooth texture.
- Finish the Dish: Add the drained pasta directly into the skillet and toss to coat with sauce. Add baby spinach and toss until wilted, about 1 minute. Gradually add reserved pasta water a little at a time to achieve a creamy, silky sauce that coats the pasta well. Return shrimp to the skillet and gently toss. Add extra cream if needed to fully coat everything.
- Serve: Serve immediately garnished with additional parmesan, black pepper, red pepper flakes, and a squeeze of fresh lemon juice if desired for brightness.
Notes
- Reserve pasta water to adjust the sauce consistency and make it silky smooth.
- Do not over-boil the cream sauce; simmer gently to avoid curdling.
- Use fresh shrimp for best flavor, but frozen works fine if properly thawed.
- Additional garnishes like lemon juice and red pepper flakes add brightness and heat based on preference.
- Parsley adds freshness, but basil or oregano can be substituted.
