Pin
Buttery Garlic Shrimp Pasta is the kind of meal that comes together on hectic nights but still feels a little fancy Like you're eating out but really you just raided your freezer and pantry The shrimp turn out perfectly tender with the slightest crisp edges and that garlicky butter sauce makes the whole thing taste irresistible
Honestly whenever this is on the stove the whole place smells amazing It feels like a little party meal I ended up making it for every family birthday Now everyone tries to grab the last serving
Irresistible Ingredients
- Freshly chopped herbs: Parsley or basil bring a fresh pop of color and flavor Try any lively green you find at the store
- Fine sea salt: Season everything and quickly melts into the sauce
- Red pepper flakes: Toss in a tiny pinch for just a touch of heat Add more if you like it spicy
- Black pepper, freshly cracked: Cuts through the richness and makes things savory Use your grinder just before serving
- Italian seasoning: Earthy and herby Add only if your blend still smells strong and fragrant
- Olive oil: Helps everything get golden and silky Pick an extra virgin type if it’s in your cupboard
- Unsalted butter: Makes the sauce velvety and rich Unsalted is best so you choose how salty your meal gets
- Fresh garlic cloves: Smash and mince for that wonderful aroma Choose plump, fresh bulbs
- Spaghetti: Long noodles soak up that garlic-butter sauce Try for bronze-cut or top shelf brands for best bite
- Medium shrimp, cleaned up: Sweet firm shrimp give that classic bite Wild caught or sustainably sourced is better if you can
Simple Step-by-Step Directions
- Toss Everything Together and Serve:
- Stir gently on medium until all the pasta is glossy and lovin' that butter sauce Sprinkle on fresh herbs Eat right away A sprinkle of parmesan and another drizzle of olive oil make it super rich
- Merge Pasta with Shrimp and Sauce:
- Add cooked noodles straight into your skillet Pour in some of that reserved pasta liquid but just enough to moisten Sprinkle over the Italian seasoning salt red chili flakes and pepper Give everything a toss If it seems dry pour in a bit more pasta water
- Sauté Garlic with the Shrimp:
- Stir in minced garlic after shrimp start to curl Let it bubble together for 5–7 minutes Stir off and on so the shrimp cook through and the garlic gets soft Don’t let the garlic brown too much
- Sear the Shrimp:
- In your big pan melt butter over medium Heat Toss in the shrimp and cook without moving them When they get a little pink with curled edges after 2–3 minutes flip ’em
- Dry and Prep the Shrimp:
- As your noodles cook run cool water over the shrimp and blot dry Get them super dry so they actually sautée, not steam in the pan
- Boil Those Noodles:
- Salt a big pot of water and get it bubbling Toss in fresh herbs if you’ve got ’em Add pasta to the rolling water and give it a couple stirs Let cook till just al dente, usually 9–11 minutes Before draining, scoop out a mug of the water to use in your sauce Drain noodles and keep ‘em nearby
Pin
I love tossing on loads of flat-leaf parsley at the end because it smells so good It always makes me think about my sister and me playing around in the kitchen for our parents No get-together feels right without making this dish now
How to Store Leftovers
Stick leftovers in a sealed container in the fridge and they’ll stay tasty up to three days To warm it up use a skillet on low and a splash of broth or water Stir gently till it’s just heated through That saves the shrimp from turning chewy Skip the microwave or go very quick so everything stays tender
Swap Out Ingredients
Linguine, angel hair, or penne all work if spaghetti's out Frozen cooked shrimp? Just let them warm in the sauce at the end instead of sautéing Try plant-based butter and some hefty mushrooms if you want to skip seafood No fresh herbs? A hit of lemon zest does the trick
Pin
Ways to Serve It Up
Goes awesome next to a simple green salad or some steamed broccolini Thick sourdough for dipping makes everybody happy When you want to dress up dinner chill some white wine and give every plate a lemon wedge
About the Dish
Inspired by classic Italian scampi garlic shrimp pasta is a staple all along Mediterranean coasts Each cook tweaks it to their taste and that's what makes it fun My best version was at a beachside café where locals showed me how powerful a really flavorful olive oil can be
FAQs About the Recipe
- → Which kind of shrimp should I use?
Peeled and deveined medium shrimp do the trick for great flavor and a soft bite. If you’ve got jumbo shrimp, just plan for them to take a minute more to cook.
- → Can I pick a different kind of pasta?
Sure thing. Linguine or fettuccine are awesome with buttery sauces, but short pasta shapes can pick it up well too. Whatever you have will work.
- → Do I really need to hang onto the pasta water?
Absolutely! That starchy water is what brings everything together, keeping your sauce slick and helping it stick to every noodle.
- → What are the top herbs for this?
Go for basil, chives, or fresh parsley for color and a fresh, punchy taste. Toss them in right at the end to keep them super vibrant.
- → How do I take the flavor up a notch?
Shave a little fresh parmesan over it and finish with a drizzle of really good olive oil. It’ll bring more richness and pop to the whole dish.