You know those nights when you’re staring into the fridge, completely tapped out from the day, but you still want to put something on the table that feels like a real, satisfying meal? That’s where this lifesaver comes in. This 15-Minute Garlic Shrimp Pasta is my absolute go-to. It feels a little fancy with its juicy shrimp and rich, garlicky sauce, but it comes together in the time it takes to boil water. Honestly, it’s the kind of meal that makes you feel like a superstar on even your most frazzled weeknight.
Top Reasons To Make It
You’ll want to add this to your regular rotation because it’s just that good. Let me count the ways. First, it’s genuinely quick. We’re talking 15 minutes from pot to plate, which is faster than most delivery. Second, it uses simple, straightforward ingredients you can find at any grocery store. No hunting for obscure items here. Third, it’s incredibly versatile. I’ll show you a bunch of ways to tweak it later. And finally, it’s a fool proof recipe. Even if you’re just starting your cooking journey, this dish will build your confidence. A guaranteed win for any seafood dinner.
Ingredients
- 8 ounces linguine or spaghetti: The perfect pasta to hold onto that glorious sauce.
- 1 pound large shrimp, peeled and deveined: For that juicy, succulent bite.
- 4 tablespoons unsalted butter: The rich, creamy base of our sauce.
- 4 cloves garlic, minced: The essential, bold flavor we all crave.
- 1/2 cup chicken or vegetable broth: Adds depth and a savory note to our sauce.
- 1 tablespoon fresh lemon juice: A bright, acidic pop that cuts through the richness.
- 1/4 teaspoon red pepper flakes (optional): For just a hint of warmth.
- 1/4 cup fresh parsley, chopped: For a fresh, herby finish.
- Salt and black pepper to taste: To season everything perfectly.
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions for al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
- While the pasta cooks, pat the shrimp very dry with paper towels. Season them lightly with salt and pepper.
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan—you might need to do this in two batches. Remove the shrimp to a plate and set aside. They’ll finish cooking later.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Add the garlic and red pepper flakes (if using) and cook for just 30-60 seconds, until fragrant. You want it golden, not brown, or it’ll turn bitter.
- Pour in the broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
- Add the drained pasta and the cooked shrimp to the skillet. Toss everything together with tongs, adding a splash of the reserved pasta water at a time until the sauce clings beautifully to the pasta. Stir in the fresh parsley, give it one final toss, and taste for seasoning. Serve immediately!
Easy Garlic Butter Shrimp Variations
This recipe is like a blank canvas, so don’t be afraid to get creative. For a creamy twist, stir in a 1/4 cup of heavy cream or half-and-half at the very end. Love veggies? Sauté some chopped spinach or sun-dried tomatoes with the garlic. If you’re out of broth, a splash of balsamic vinegar adds a wonderful tangy complexity that works beautifully. For a protein swap, grilled chicken or even scallops would be divine. And if you need a dairy-free option, a good olive oil works in place of the butter for a lighter, but still delicious, garlic shrimp pasta.
Tips For Perfect Garlic Shrimp Pasta
A few little secrets will take your dish from good to incredible. First, always pat your shrimp dry. This is the key to getting a good sear instead of them steaming in their own moisture. Second, don’t skip reserving that pasta water! The starchy liquid is magic for helping the sauce emulsify and stick to every noodle. Third, be careful not to burn your garlic. It cooks fast, so keep the heat medium-low and keep it moving. And my best tip? Have all your ingredients prepped and ready to go before you start cooking. This is a fast-paced recipe, and that bit of organization, or *mise en place* as the fancy chefs say, makes it completely stress-free. A fool proof plan for a fool proof recipe.
Serving Suggestions For Garlic Shrimp
This pasta is a star all on its own, but I love to round out the meal with a simple side. A crisp, green salad with a tangy vinaigrette is my go-to because it balances the richness of the pasta. A loaf of crusty bread is also non-negotiable in my house—it’s perfect for sopping up every last drop of that garlic butter sauce. So good. For a low-carb option, you can absolutely serve the garlic butter shrimp over a bed of zucchini noodles or cauliflower rice. It’s just as delicious and makes for a lighter seafood dinner.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb the sauce, so when you reheat it, do so gently in a skillet over medium-low heat. Add a tiny splash of water, broth, or even a pat of butter to loosen the sauce back up. I don’t recommend freezing this one, as the shrimp can become rubbery and the pasta mushy upon thawing.
Frequently Asked Questions
- Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely in the refrigerator overnight first. And remember the most important step: pat them super dry with paper towels before seasoning.
- My sauce is too thin. How can I thicken it? Let it simmer for another minute or two to reduce further. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce.
- What’s the best way to tell when shrimp are done? Shrimp cook lightning fast. They’re ready when they curl into a loose “C” shape and turn opaque pink. If they curl into a tight “O,” they’re likely overdone and can get tough.
- Can I make this with a different pasta? Of course! While long pasta like linguine or fettuccine is classic, short cuts like penne or farfalle work great too. Any shape that can cradle the sauce is a winner here.