Garlic Butter Shrimp Pasta (Printable)
Shrimp cooked in garlic butter mixed with pasta, fresh herbs, and lemon for a flavorful, simple dish.
# What You'll Need:
→ Pasta
01 - 10.5 oz spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon red pepper flakes (optional)
→ Garlic Butter Sauce
07 - 4 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 5 cloves garlic, minced
10 - Zest and juice of 1 lemon
11 - 2 tablespoons chopped fresh parsley
12 - 1/4 cup grated Parmesan cheese (about 0.9 oz)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Pat shrimp dry and season evenly with salt, black pepper, and red pepper flakes if using.
03 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until just opaque. Remove shrimp from skillet.
04 - To the same skillet, add remaining 2 tablespoons butter. Stir in minced garlic and sauté for 1 minute until fragrant but not browned.
05 - Add lemon zest and juice to the skillet. Return shrimp to the pan and toss to coat thoroughly.
06 - Add cooked pasta and reserved pasta water to skillet. Toss to combine, adding more pasta water if necessary to achieve a silky consistency.
07 - Stir in chopped parsley and Parmesan cheese. Adjust seasoning to taste.
08 - Plate immediately, garnished with additional parsley and Parmesan as desired.
# Expert Hacks:
01 -
- It’s quick enough for a weeknight dinner but elegant enough for guests.
- The balance of garlic, lemon, and fresh herbs feels like a secret weapon for making shrimp shine.
02 -
- Drying the shrimp properly before cooking is key to getting that perfect sear without steaming.
- Saving some pasta water can turn a just-ok sauce into a silky, restaurant-quality finish.
03 -
- Use fresh shrimp for the best texture and flavor, but frozen can work if thawed properly and patted dry.
- The interplay of butter and olive oil prevents burning while building complex flavor layers.