Today I tried this quick and kinda fun pasta recipe – Garlic Butter Shrimp Pasta!
I’m seriously telling you, it gets done in just about 20 minutes, and the taste? It’s honestly like something you’d get at a restaurant.
The shrimp, you know, they cook in butter and garlic and that smell itself is amazing. Then you add the pasta and just a little bit of cheese on top. That’s it. The flavor turns out really awesome, like surprisingly good.
Now, if you’re also looking to make something fast, tasty, and just a little bit fancy, then you should definitely try this one out.
It’s one of those recipes that feels like you’ve made something special, but it’s actually super easy.
Garlic Butter Shrimp Pasta
Description
Garlic Butter Shrimp Pasta is one of those quick, restaurant-style dishes that’s packed with juicy shrimp, buttery goodness, and that amazing garlic flavor. It seriously takes just about 20 minutes to make, so it’s kinda perfect for a weeknight dinner because it’s creamy, light, and super tasty!
Whether you’re eating alone or making it for someone special, this pasta just hits the spot every single time. It’s simple, but the flavor feels like you’ve gone all out and honestly, that buttery garlic combo never disappoints.
Instructions
- Okay, so first you need to boil water in a big pot. Add a little salt, and then drop in the pasta. It could be fettuccine, linguine, or spaghetti, whatever you’ve got lying around.
- Now, cook it according to the packet instructions till it’s al dente, means it still has a slight bite to it, not mushy.
- Then drain the water and keep the pasta aside for now.
- Now take the shrimp and sprinkle some salt and black pepper over them.
- Just mix it lightly so the seasoning coats everything nicely.
- In a large pan or skillet, heat about 2 tablespoons of butter.
- Then add finely chopped garlic, a pinch of oregano, and some red pepper flakes.
- Cook this for about 1-2 minutes, jjust till the garlic starts smelling amazing. Be careful it doesn’t burn though.
- Now in the same pan, add the shrimp and cook them for around 2-3 minutes till they turn pink and get a little firm.
- Once they’re done, take them out and keep them on a plate.
- Now in that same pan, add the remaining butter, around 6 tablespoons.
- Then toss in the pasta, a handful of arugula or spinach, and some grated parmesan cheese.
- Give it a good toss for 1-2 minutes so everything mixes well and the greens wilt just a bit.
- Now put the cooked shrimp back into the pan and mix gently.
- Cook for just one more minute so all the flavors come together nicely.
- Top it off with some fresh parsley and, if you want, a little squeeze of lemon juice.
- Serve it hot and seriously, the smell of butter and garlic alone will make your heart happy!
Step 1: Boil the pasta
Step 2: Season the shrimp
Step 3: Make the garlic butter
Step 4. Cook the shrimp
Step 5: Add the rest of the butter and pasta:
Step 6: Add the shrimp back:
Step 7: Garnish and serve
Pro Tips & Variations
Pro Tips:
- Don’t overcook the shrimp: Shrimp cook super fast like, seriously, just 2-3 minutes and they’re done. If you cook them too long, they turn kinda rubbery. So as soon as they turn pink, just take them out.
- Get the butter flavor right: Use unsalted butter. That way you can add salt as per your taste. Also, adding a little squeeze of lemon juice makes the buttery flavor feel more balanced and fresh.
- Don’t let the garlic burn: If garlic burns even a little, the whole dish can taste bitter. So it’s best to cook it on medium heat and keep stirring it gently while it cooks.
- Save some pasta water: When you drain the pasta, just save about half a cup of that water. If the pasta feels dry later, you can add that water back in to make it a little creamy again.
- Use fresh cheese and herbs: Instead of the packed stuff, go for freshly grated parmesan and fresh parsley. These small things actually make the dish taste kinda restaurant-level fancy.
Variations:
- Veg version: you can swap the shrimp with mushrooms, zucchini, or bell peppers. You’ll still get that buttery garlic flavor, just a bit lighter overall.
- Creamy version: While adding the butter, just pour in a bit of heavy cream or milk. It’ll make the pasta feel smoother and richer.
- Spicy version: Add more red pepper flakes or mix in a little hot sauce.That warm kick will go straight to your soul
- Different pasta version: Other than fettuccine, you can totally use spaghetti, linguine, or even angel hair. Just use whatever you’ve got at home as it all works.
- Protein version: If you don’t have shrimp, you can totally go with chicken or cottage cheese. It’s the same recipe, but you’ll just need to adjust the cooking time a bit.
Storage & Reheating Instructions
Storage Instructions:
- Okay, so if you’ve got some pasta left over, first let it cool down completely. Then just put it in an airtight container and pop it into the fridge. It stays fresh for about 2-3 days, and the flavor actually holds up pretty well.
- No need to separate the shrimp and pasta or anything. Keeping them together helps the buttery garlic flavor stay intact, which is kinda the whole point.
- Since this dish has butter and cheese, freezing it messes up the texture. So yeah, it’s better to just stick with the fridge.
- If you leave it open, the pasta dries out and the butter gets all hard and weird. So using a lid or a clip-lock box is honestly the best way to go.
- Before storing, drizzle a bit of olive oil over the pasta.That way it won’t stick together, and reheating becomes way easier.
Reheating Instructions:
- Reheating in a pan (best method): Just heat a pan on medium with a little butter or olive oil. Add the pasta and pour in a splash of leftover pasta water or even just a tablespoon of plain water. In 2–3 minutes, it’ll start feeling fresh again.
- Using the microwave: Put the pasta in a microwave-safe bowl and add a bit of water or butter. Cover the bowl and heat for 1-2 minutes, then stir and heat again for another 30 seconds. Just keep an eye on the shrimp because if it gets too hot, it turns kinda tough.
- Oven option: If you’re reheating a bigger batch, the oven works too. Set it to 180°C and heat for around 10 minutes and if you sprinkle a little cheese on top, it gets even better.
- To boost the flavor again: After reheating, add a touch of fresh butter, some black pepper, or a squeeze of lemon juice. It’ll make the whole thing taste brand new again.
- Don’t reheat again and again: Only warm up as much as you’re going to eat. Reheating multiple times makes the shrimp rubbery and the pasta dry, so yeah, better to avoid that.
Serving Suggestions:
- Add some warm bread or garlic bread on the side: If you want something crispy with the pasta, then garlic bread or butter toast is just perfect. The buttery garlic combo really boosts the flavor of the pasta and makes the whole thing feel more complete.
- With a side salad: Make a light salad something like Caesar salad or even a simple cucumber-tomato mix. It helps balance the dish and keeps the meal from feeling too heavy.
- Sprinkle some extra cheese on top: If you’re a cheese lover (like me), then go ahead and add a little more parmesan on top. Once it melts slightly, it gives that extra buttery texture that’s just so good.
- A few drops of lemon juice: Right before serving, squeeze a little lemon over the top. It adds a fresh tangy kick that goes really well with the buttery shrimp.
- Pair it with a cold drink or wine: If you’re in the mood, serve it with a chilled drink or a light white wine. This combo with the pasta gives a total restaurant-style vibe.
- Perfect for a dinner party: If someone special is coming over or you’ve got a girls’ night planned, this recipe’s gonna be a hit. It looks pretty and doesn’t take much effort to make.
- Add a little garnish for that final touch: Sprinkle some fresh parsley, red pepper flakes, or cheese shreds on top. Just doing that makes the pasta look totally awesome.
Nutrition Facts
Servings 4
Serving Size 300g (about 1 ½ cups cooked pasta with shrimp and sauce)
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 190mg64%
- Sodium 720mg30%
- Potassium 320mg10%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 32g64%
- Vitamin A 950 IU
- Vitamin C 7 mg
- Calcium 130 mg
- Iron 3.1 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I use frozen shrimp?
Yes, totally! Just make sure to defrost them properly before cooking. Then pat them dry with a paper towel so that when you fry them, there aren’t any splashes from the water.
2. What if I don’t like shrimp. Any replacements?
Of course! You can use chicken breast or even paneer cubes. Just keep in mind that shrimp cooks really fast, but chicken will take a bit more time.
Q3. Can I boil the pasta ahead of time?
Yeah, you can, but don’t cook it all the way. Boil it slightly less so that when you mix it into the sauce later, it doesn’t get overcooked. Also, after boiling, drizzle a little olive oil so the pasta doesn’t stick together.
Q4. Is cheese necessary in this recipe?
Not really, but adding cheese makes the flavor and texture feel richer. If you’re skipping cheese, just squeeze in a little lemon juice as it adds a nice freshness to the sauce.
Q5. What if I don’t have garlic?
Without garlic, the dish might feel a bit bland because that’s where most of the flavor comes from. But if you really need a substitute, you can use a little garlic powder.
