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Some nights call for a bowl of pasta that feels a little fancy without the fuss. This garlic butter shrimp pasta comes together fast, but it tastes like something you’d order at a restaurant. It’s creamy without being heavy, loaded with flavor, and the kind of dinner you’ll want on repeat.
If you love this dish, try our garlic butter sauce. You can use on pasta, seafood, or vegetables for quick flavor.
Here’s Why This Garlic Butter Shrimp Pasta Recipe Works
Customizable add-ins: Toss in spinach, cherry tomatoes, or extra herbs to make it your own without changing the base recipe.
Juicy shrimp: A quick sauté keeps them tender and perfectly cooked, never rubbery.
Balanced sauce: Butter, cream, lemon, and wine work together for richness that’s creamy but not heavy.
One-skillet ease: Pasta, shrimp, and sauce come together quickly with minimal effort and cleanup.
Recipe Tips
Dry the shrimp: Pat them well before cooking. Moisture keeps them from searing properly.
Watch the garlic: Cook just until fragrant and golden; burnt garlic tastes bitter.
Use dry wine: Sauvignon Blanc or Pinot Grigio add acidity and balance. Skip sweet wines, which throw the flavor off.
Cook pasta al dente: Stop boiling just shy of done so it can finish in the sauce.
Adjust the sauce: If it gets too thick, add a splash of reserved pasta water to bring it back to silky.
Don’t overcrowd the pan: Sear the shrimp in a single layer. Too many at once will steam instead of sear.
Finish with fresh herbs: A sprinkle of parsley or basil at the end brightens the whole dish.
Serve right away: Cream-based sauces thicken as they sit. Have the pasta and shrimp ready so you can toss and serve immediately.
Love shrimp dinners? Try our firecracker shrimp for a spicy kick or blackened shrimp tacos for a smoky, fresh twist.
For an extra-special seafood dinner, try our lobster pasta. It’s rich, elegant, and perfect for a date night at home.
Pasta with Shrimp and Garlic Butter Sauce
Garlic butter shrimp pasta is proof that comfort food doesn’t have to be complicated. The sauce comes together in minutes, the shrimp stay tender, and every strand of pasta is coated in garlicky, buttery flavor. Serve it with a side salad or warm bread, and you’ve got a weeknight dinner that feels restaurant-worthy without the fuss.
And if you’re craving something a little brighter, our lemon basil shrimp pasta is a fresh, vibrant alternative.
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Creamy Garlic Butter Shrimp Pasta
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Ingredients
For the Pasta:
- 8 ounces dry pasta, your choice
- salt, 1 tablespoon per quart of water for boiling
For the Shrimp:
- 2 tablespoons butter
- 1 pound medium shrimp, cleaned, fresh or frozen (thawed if frozen-See Notes)
- salt
- ¼ cup fresh lemon juice, ½ of a lemon
For the Creamy Garlic Butter Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 to 8 garlic cloves, grated or crushed
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ¼ cup dry white wine
- 1½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground pepper, white or black pepper
- Pinch crushed red pepper flakes
- ½ cup grated parmesan cheese
- 2 to 3 tablespoons fresh chopped parsley
Instructions
For the Pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufactures directions. Cook until almost tender but firm (al-dente). Drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm.
For the Shrimp:
- While the pasta is cooking, Put the shrimp in a plate and pat them dry with paper towels, then sprinkle lightly with sea salt.
- Add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted, add the shrimp and the lemon juice. Cook the shrimp just until it begins to turn pink. Do not overcook the shrimp. It will continue to cook after it has been added to the sauce. Remove from the heat, and transfer the shrimp and the liquid remaining in the skillet to a bowl and reserve.
For the creamy garlic butter sauce:
- Add the other 2 tablespoons of butter and olive oil to the skillet set over medium heat. When the butter has melted add the garlic. Cook and stir for a minute or so until the garlic has softened and very fragrant. Do not brown the garlic.
- Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock and the wine. Stir to combine, then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently.
- Remove the sauce from the heat and add the reserved shrimp and their juices in the dish, submerge the shrimp into the hot sauce to heat through for a minute or two. Add the drained, warm pasta to the sauce and toss to combine.
- Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Shrimp play so well with garlic. Add a little cream to the mix, and I’m in heaven. Good looking dish — thanks.
Thanks, John….and shrimp is a quick-fix for any dinner when in a hurry. 🙂