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Easy Garlic Butter Shrimp Pasta in 15 Minutes

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A quick and delicious garlic butter shrimp pasta that comes together in just 15 minutes. Perfect for busy weeknights, this recipe features tender shrimp, a silky garlic butter sauce, and simple ingredients you likely already have on hand.

Ingredients

Scale
  • 8 ounces (225g) spaghetti or linguine
  • Salt (for pasta water)
  • 1 pound (450g) raw shrimp, peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 4 tablespoons (56g) unsalted butter
  • 5–6 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup (60ml) reserved pasta water
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (8g) fresh parsley, chopped
  • Grated Parmesan cheese (for serving)
  • Extra lemon wedges (for serving)

Instructions

  1. Start the pasta water. Fill a large pot with about 4 quarts of water and add 1 tablespoon of salt. Cover and bring to a rolling boil over high heat.
  2. Season the shrimp. Pat the shrimp dry with paper towels, then toss with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika. Set aside.
  3. Cook the pasta. Once the water is boiling, add the spaghetti or linguine. Cook according to package directions until al dente (about 8-10 minutes). Before draining, reserve 1 cup of pasta water.
  4. Start the shrimp. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of butter. Once melted and foaming, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
  5. Build the sauce. Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for 30-45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
  6. Combine everything. Add ¼ cup of the reserved pasta water to the skillet and stir, scraping up any browned bits. Add the lemon juice and toss in the cooked pasta. Use tongs to coat every strand with the sauce. If the sauce seems dry, add more pasta water a tablespoon at a time.
  7. Add the shrimp back. Return the cooked shrimp to the skillet. Toss gently to combine and warm through (about 30 seconds). Sprinkle with fresh parsley.
  8. Serve immediately. Divide the pasta among warm bowls. Top with grated Parmesan and extra lemon wedges if desired.

Notes

Reserve more pasta water than you think you need (at least 1 cup). Do not overcook the shrimp; they are done when they curl into a C shape and turn pink. Do not rinse the pasta after draining—the starch helps the sauce cling. For a creamier sauce, stir in ¼ cup heavy cream after the pasta water. For dairy-free, use olive oil instead of butter and skip the Parmesan.

Nutrition

Keywords: garlic butter shrimp pasta, easy shrimp pasta, quick weeknight dinner, 15 minute meal, shrimp pasta recipe

Find it online: https://sunnysavory.com/easy-garlic-butter-shrimp-pasta-in-15-minutes/