Hey y'all! If you're craving something fast, flavorful, and downright irresistible, this Garlic Shrimp Pasta Recipe is your new weeknight hero. Juicy shrimp, golden garlic, bright lemon, and a silky parmesan sauce cling to twirls of pasta for a dish that feels fancy but cooks in minutes—perfect for date nights, busy evenings, or last-minute guests. Let's get cooking!
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Why You'll Love This Garlic Shrimp Pasta Recipe
- Speedy dinner: on the table in 25 minutes with minimal cleanup.
- Restaurant-quality flavor with simple pantry ingredients and fresh shrimp.
- Silky, garlicky, lemon-kissed sauce that coats every strand of pasta.
- Customizable heat from a pinch of red pepper flakes to suit your taste.
- Perfect for weeknights yet elegant enough for entertaining.
Ingredients for Garlic Shrimp Pasta
- 12 oz dry spaghetti or linguine
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on or off
- 1 tablespoon kosher salt (for pasta water; about 1 tablespoon per 4 quarts)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or low-sodium chicken broth
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice
- ½ cup finely grated Parmesan cheese, plus more for serving
- ½ cup reserved pasta cooking water
- ¼ cup fresh flat-leaf parsley, chopped
- ½ teaspoon kosher salt (for seasoning shrimp and sauce)
- ¼ teaspoon freshly ground black pepper
Directions: How to Make Garlic Shrimp Pasta Recipe
- Boil the pasta: Bring 4 quarts of water to a rolling boil (about 212°F). Add 1 tablespoon kosher salt, then add 12 oz pasta and cook for 8 minutes for al dente (check package and start tasting at 7 minutes). Reserve ½ cup pasta water, then drain.
- Season and sear the shrimp: Pat 1 lb shrimp dry, then season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Heat a 12-inch skillet over medium-high (about 375°F surface temp) for 2 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter; when butter foams, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden (total 3 minutes). Transfer shrimp to a plate.
- Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter, then add 6 cloves minced garlic and ¼ teaspoon red pepper flakes. Stir constantly for 30–45 seconds until fragrant and just turning pale gold—don’t brown.
- Deglaze and build the sauce: Pour in ½ cup dry white wine (or broth) and simmer briskly for 2 minutes, scraping up browned bits. Stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. Reduce heat to medium-low, add remaining 1 tablespoon butter to enrich, and whisk to combine.
- Emulsify with pasta water: Add ½ cup reserved pasta water to the skillet and simmer 1 minute to create a glossy emulsion.
- Toss pasta and shrimp: Add drained pasta and the cooked shrimp to the skillet. Sprinkle in ½ cup grated Parmesan and toss for 60–90 seconds over medium heat until the sauce thickens and clings. If needed, add a splash more pasta water for creaminess. Adjust seasoning with remaining ¼ teaspoon kosher salt and a pinch of pepper.
- Finish and serve: Fold in ¼ cup chopped parsley. Plate immediately with extra Parmesan and a squeeze of lemon if desired. Serve hot.
Chef's Notes and Tips
- Use truly dry shrimp: Patting shrimp dry helps them sear instead of steam for a sweet, snappy bite.
- Save that pasta water: Its starch helps the sauce emulsify into a silky coating—learn why it works here: Serious Eats.
- If you’re peeling and deveining yourself, this quick guide is gold: The Kitchn.
Variations: Twists on Garlic Shrimp Pasta
- Creamy Garlic Shrimp Pasta: Stir in ⅓ cup heavy cream with the pasta water for a richer, velvety sauce.
- Tomato-Basil Shrimp Pasta: Add 1 cup halved cherry tomatoes with the garlic and finish with fresh basil.
- Spicy Calabrian Heat: Swap red pepper flakes for 2 teaspoons Calabrian chili paste for a smoky, spicy kick.
Required Equipment
- 12-inch skillet or sauté pan
- 4-quart (or larger) pot for boiling pasta
- Tongs and wooden spoon
- Microplane or zester
- Measuring cups and spoons
- Fine grater for Parmesan
Storage Instructions for Garlic Shrimp Pasta
Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth for 2–3 minutes until warmed through—avoid high heat to keep shrimp tender. While freezing is possible (up to 2 months), the pasta and shrimp can become soft; if freezing, undercook pasta by 1 minute and thaw overnight before reheating. For general seafood storage guidance, see FoodSafety.gov.
Serving Suggestions & Pairings
- Crisp green salad with lemon vinaigrette or Caesar salad.
- Garlic bread or warm focaccia to swipe up the sauce.
- Wine: zesty Pinot Grigio, Sauvignon Blanc, or a dry Vermentino.
- Veggie sides: roasted asparagus, broccolini, or sautéed zucchini.
Pro Tips for Perfect Garlic Shrimp Pasta Recipe
- Timing is everything: Start the sauce when pasta has about 5 minutes left so everything finishes together and stays hot and glossy.
- Don’t overcook shrimp: Pull them as soon as they’re opaque and C-shaped; overcooked shrimp turn tight and rubbery fast.
- Emulsify like a pro: Toss pasta with sauce and Parmesan over heat so starch, fat, and cheese bind smoothly—pasta water is key (more on emulsification: Serious Eats).
FAQ: Garlic Shrimp Pasta Questions Answered
Can I use frozen shrimp? Absolutely—thaw overnight in the fridge or under cold running water for 10–15 minutes, then pat dry thoroughly before cooking.
What’s the best pasta shape? Linguine or spaghetti are classic, but fettuccine or bucatini work great; choose shapes with enough surface area to hold the silky sauce.
Can I make it dairy-free? Yes—swap butter for more olive oil and use a dairy-free Parmesan alternative; adjust seasoning and add an extra splash of pasta water for body.
This Garlic Shrimp Pasta Recipe is weeknight gold—fast, fresh, and packed with big, bright flavor.
Ingredients
- 8 oz (225 g) linguine or spaghetti
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon unsalted butter
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon (about 2 tbsp)
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
-
1Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
-
2While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook 1-2 minutes per side until just pink and opaque. Remove shrimp to a plate.
-
3Reduce heat to medium, add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add minced garlic and red pepper flakes and sauté 30-60 seconds until fragrant. Pour in the white wine (or broth) and simmer 1-2 minutes to reduce slightly.
-
4Return shrimp to the skillet along with the drained pasta. Add lemon juice, chopped parsley, and some reserved pasta water a little at a time to create a silky sauce. Toss to combine and heat through for 1 minute.
-
5Adjust seasoning with salt and pepper, finish with an extra pat of butter if desired, and serve immediately garnished with additional parsley and lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!