Garlic Butter Shrimp Pasta (20 Minutes) - Fast, Flavorful, and Weeknight-Friendly

This is the kind of dinner you make when you want something special without spending all night in the kitchen. Tender shrimp, silky garlic butter, and al dente pasta come together in under 20 minutes with pantry staples you probably already have. It’s rich but not heavy, comforting without being fussy, and reliably crowd-pleasing.

Make it on a busy weeknight or when friends drop by—either way, it looks and tastes like you planned ahead.

Why This Recipe Works

Quick cooking, big flavor: Shrimp cook in minutes, and garlic butter delivers instant restaurant-quality taste.
Simple ingredients, high payoff: Everything is common and easy to find, yet the result feels polished.
Balanced richness: Butter and olive oil give body, while lemon and parsley keep it bright.
Flexible pasta options: Spaghetti, linguine, or even short shapes work well.
One-pan sauce: The sauce is built right in the skillet, and a splash of pasta water ties it all together.

Ingredients

8 ounces dry pasta (spaghetti, linguine, or fettuccine)
1 pound large shrimp, peeled and deveined (tails on or off)
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5–6 cloves garlic, finely minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/3 cup dry white wine or low-sodium chicken broth
1 tablespoon fresh lemon juice, plus extra wedges for serving
1/2 cup reserved pasta cooking water (as needed)
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Optional: 1/3 cup grated Parmesan for serving
Optional: Lemon zest from 1/2 lemon for extra brightness

Step-by-Step Instructions

Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve about 1 cup of the pasta water, then drain.
Prep the shrimp: Pat shrimp dry with paper towels.Season with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
Warm the skillet: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the shrimp in a single layer.
Sear the shrimp: Cook 1–2 minutes per side, just until pink and opaque.Transfer to a plate. Do not overcook—they’ll finish in the sauce.
Build the garlic base: Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Stir in garlic and red pepper flakes.Cook 30–45 seconds until fragrant, not browned.
Deglaze: Pour in the white wine (or broth), scraping up any browned bits. Simmer 1–2 minutes to reduce slightly and cook off the alcohol.
Add lemon: Stir in lemon juice and, if using, lemon zest. Taste and season with salt and pepper.
Combine with pasta: Add the drained pasta to the skillet.Toss to coat, loosening the sauce with reserved pasta water, a few tablespoons at a time, until glossy and silky.
Return the shrimp: Add shrimp and parsley. Toss over low heat for 30–60 seconds to warm through. Adjust seasoning and heat level with more red pepper flakes if desired.
Finish and serve: Plate immediately.Top with extra parsley, a squeeze of lemon, and Parmesan if you like. Serve hot.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 2 days. Shrimp are delicate, so sooner is better.
Reheating: Rewarm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce.Avoid microwaving for long—shrimp can turn rubbery.
Freezing: Not recommended. Cooked shrimp and butter sauce don’t hold texture well after freezing.

Benefits of This Recipe

Time saver: From start to finish, it’s ready in about 20 minutes.
Balanced nutrition: Shrimp provide lean protein; add a side salad or steamed veggies for a full meal.
Pantry-friendly: Uses staples like pasta, butter, olive oil, and garlic.
Restaurant feel at home: Bright, buttery sauce with minimal effort.
Easy to scale: Double for guests or halve for a quick solo dinner.

Pitfalls to Watch Out For

Overcooking shrimp: They cook fast. Pull them as soon as they turn pink and slightly curled.
Burning the garlic: Browned or burnt garlic turns bitter.Keep heat moderate and stir constantly for those 30–45 seconds.
Skipping the pasta water: It’s your secret to a glossy, cohesive sauce. Add gradually until it clings to the pasta.
Underseasoning: Taste at the end. A pinch of salt, extra lemon, or more chili flakes can wake everything up.
Pasta timing: Start the sauce as the pasta cooks so both are ready together.Hot pasta absorbs sauce better.

Recipe Variations

Creamy twist: Add 1/4 cup heavy cream after deglazing for a richer sauce. Warm gently; don’t boil hard.
Tomato accent: Stir in 1/2 cup halved cherry tomatoes with the garlic, letting them blister slightly before deglazing.
Greens boost: Fold in 2 cups baby spinach or arugula with the pasta and toss until just wilted.
Lemon-forward: Use extra zest and finish with lemony breadcrumbs (toasted panko with olive oil, salt, and zest).
Herb swap: Try basil, chives, or dill in place of parsley for a different flavor profile.
Gluten-free: Use your favorite gluten-free pasta. Keep an eye on cooking time and save that pasta water for the sauce.
Garlic-lovers edition: Add thinly sliced garlic chips.Fry slices gently in oil until just golden; use for garnish with a crunchy bite.

FAQ

Can I use frozen shrimp?

Yes. Thaw them quickly under cold running water, then pat very dry. Wet shrimp won’t sear properly and can dilute the sauce.

What pasta shape works best?

Long strands like spaghetti or linguine are classic, but short shapes like penne or fusilli also work.

Choose what you like and adjust the sauce with pasta water as needed.

Do I need the wine?

No. Use chicken broth or vegetable broth instead. The wine adds a light acidity, but you can match that with a touch more lemon juice at the end.

How do I keep the sauce from being greasy?

Emulsify.

Toss the pasta with the butter, oil, and a little starchy pasta water over low heat until it looks glossy, not oily. Add the water gradually and toss constantly.

Can I add vegetables?

Absolutely. Asparagus tips, peas, zucchini, or spinach all work well.

Add quick-cooking vegetables after deglazing; sturdier ones can go in before.

Is Parmesan traditional with seafood?

It’s optional. While some purists skip cheese with seafood, Parmesan tastes great here. Add to your preference.

In Conclusion

Garlic Butter Shrimp Pasta is a fast, satisfying dish that feels special without the stress.

With a handful of ingredients and a smart technique, you get silky sauce, juicy shrimp, and bright, balanced flavor in minutes. Keep this one in your weeknight rotation, and dress it up with a few variations when you want to switch things up. A squeeze of lemon, a sprinkle of parsley, and dinner is served.