Sometimes you need dinner on the table fast, but you still want it to taste like you actually tried. This garlic butter shrimp pasta hits that sweet spot perfectly. It’s the kind of meal that looks impressive enough for company but comes together so quickly you can make it on a random Tuesday night when you’re tired and hungry.
The best part? You probably have most of these ingredients already. Some shrimp, pasta, butter, garlic, and cream. That’s basically it. Twenty minutes later you’re eating something that tastes like you ordered from an Italian restaurant, except you’re not wearing pants and you didn’t have to tip anyone.
I make this constantly because it’s foolproof and everyone loves it. Kids eat it without complaining, adults feel fancy, and I’m not stuck doing dishes for an hour afterward.
Why You’ll Love This Recipe
Quick and Easy: Twenty minutes from start to finish. Seriously. You can have dinner ready before most delivery apps would even get your food to you.
Simple Ingredients: No weird stuff you have to hunt down at specialty stores. Shrimp, pasta, butter, garlic, cream, Parmesan. Done.
One Pan (Mostly): You need a pot for pasta and a skillet for everything else. Not bad at all for a complete meal.
Restaurant Quality: This tastes like something you’d pay $25 for at a nice Italian place. The garlic butter sauce with a touch of cream and Parmesan is ridiculously good.
Versatile: Use whatever pasta you have. Don’t have white wine? Use chicken broth. Want it spicier? Add red pepper flakes. It’s very forgiving.
Ingredients You’ll Need
The magic here is in the garlic butter sauce. Real butter (not margarine, please), lots of fresh garlic, and good Parmesan cheese make all the difference. I use heavy cream because it creates that silky, rich sauce that clings to the pasta perfectly.
For the shrimp, get them already peeled and deveined unless you enjoy tedious prep work. I don’t. Frozen shrimp work great for this – just thaw them in cold water for about 15 minutes before you start cooking.
The pasta water you save is crucial. That starchy water helps the sauce come together and stick to the noodles. Don’t skip that step.
See the recipe card below for exact measurements.
How to Make Garlic Butter Shrimp Pasta
Get Your Pasta Going: Start with the pasta because everything else cooks fast. Boil your water, salt it well (it should taste like the ocean), and cook your pasta according to the package. Before you drain it, scoop out a cup of that pasta water and set it aside. You’ll need it.
Cook the Shrimp: While pasta is cooking, season your shrimp with salt and pepper. Heat butter in a large skillet over medium-high heat. Once it’s melted and hot, add the shrimp. They only need about 2-3 minutes per side until they turn pink. Don’t overcook them or they’ll get rubbery. Pull them out and set them aside.
Build the Sauce: In the same skillet (all that shrimp flavor is still in there), add your minced garlic. Cook it for about a minute until it smells amazing but don’t let it burn. Pour in the white wine and let it simmer for a couple minutes to cook off the alcohol. Then add the cream and bring it to a gentle simmer.
Bring It Together: Add your cooked pasta to the sauce along with the shrimp. Toss everything together. Add some of that pasta water if the sauce seems too thick. Stir in the Parmesan and keep tossing until everything is coated and the cheese is melted. Season with salt, pepper, and red pepper flakes if you want some heat.
Garnish with fresh parsley and serve immediately. The sauce will thicken as it sits, so don’t wait around.
Garlic Butter Shrimp Pasta
Ingredients
- 1 lb shrimp peeled and deveined
- 12 oz linguine or fettuccine
- 4 tablespoons butter
- 6 cloves garlic minced
- 1/2 cup white wine or chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh parsley for garnish
- 1/4 teaspoon red pepper flakes optional
Instructions
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- While pasta cooks, season shrimp with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant.
- Add white wine and let simmer for 2 minutes.
- Stir in heavy cream and bring to a gentle simmer.
- Add cooked pasta, shrimp, and Parmesan. Toss to combine. Add pasta water if needed to loosen the sauce.
- Season with salt, pepper, and red pepper flakes if using.
- Garnish with fresh parsley and serve immediately.
Notes
Tips and Tricks
Don’t Overcook the Shrimp: This is the biggest mistake people make. Shrimp cook FAST. As soon as they turn pink and curl up, they’re done. Overcooked shrimp are tough and rubbery.
Use Real Parmesan: The stuff in the green can doesn’t melt the same way. Get a block of real Parmigiano-Reggiano and grate it yourself. It makes a difference.
Save That Pasta Water: I can’t stress this enough. That starchy water is what helps the sauce stick to the pasta and creates that silky texture. Plain water won’t do the same thing.
Wine Substitute: If you don’t want to use wine or don’t have any, chicken broth works fine. You lose a little depth of flavor but it’s still delicious.
Make It Spicy: Red pepper flakes are your friend. Start with 1/4 teaspoon and add more if you like heat.
Variations and Substitutions
Different Pasta: Linguine, fettuccine, angel hair, or even penne all work great. Use what you have.
Chicken Instead of Shrimp: Cut chicken breast into bite-sized pieces and cook the same way. It’ll take a bit longer (about 5-6 minutes).
Add Vegetables: Spinach, cherry tomatoes, or asparagus all work well. Add them when you’re building the sauce.
Lighter Version: Use half-and-half instead of heavy cream. It won’t be quite as rich but it’s still good.
Extra Garlic: I won’t judge you. Add more if you want. Garlic is life.
Storage and Reheating
This is best eaten fresh, but leftovers keep in the fridge for 2-3 days in an airtight container. The sauce will thicken up quite a bit in the fridge.
To reheat, add a splash of cream or milk to a skillet over medium-low heat. Add the pasta and stir gently until warmed through. Microwave works in a pinch but the texture won’t be as good.
Don’t freeze this one. Cream sauces and shrimp don’t freeze well and you’ll be disappointed with the results.
What to Serve With It
Honestly, this is pretty much a complete meal on its own. But if you want to round it out:
Garlic Bread: Obviously. You need something to soak up that extra sauce.
Simple Salad: A basic green salad with vinaigrette cuts through the richness nicely.
Roasted Vegetables: Crispy Parmesan roasted broccoli would be perfect here.
White Wine: If you’re feeling fancy, a crisp Pinot Grigio or Sauvignon Blanc pairs beautifully.
Related Recipes
If you liked this, you’ll probably love these too:
- Instant Pot Chicken Fettuccine Alfredo – Another creamy pasta winner
- Cliff’s Awesome Alfredo Sauce – Master the classic sauce
Final Thoughts
This garlic butter shrimp pasta is one of those recipes you’ll make over and over again. It’s quick, it’s delicious, and it never gets old. The kind of dinner that feels like a treat but doesn’t require you to spend all evening in the kitchen.
Make it tonight. You won’t regret it.
What’s your go-to quick weeknight dinner? Drop it in the comments below!
