Ingredients
For the Pasta
- 300 g spaghetti, linguine, or fettuccine
- Salt for boiling water
For the Shrimp
- 500 g large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp paprika (optional for color)
- Salt and black pepper to taste
For the Garlic Butter Sauce
- 4 tbsp butter
- 5–6 cloves garlic, finely minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley (or dried parsley)
- ½ tsp crushed red pepper flakes (optional)
- ½ cup reserved pasta water
- 1–2 tbsp olive oil
- Additional cracked black pepper
STEP-BY-STEP INSTRUCTIONS
1. Boil the Pasta
Begin by heating a large pot of salted water until it reaches a rolling boil. The water should be salty like the ocean—this ensures that the pasta itself is flavorful, not bland. Add the pasta and cook according to package instructions, usually around 8–10 minutes for spaghetti or linguine. Stir occasionally so the strands do not stick to each other.
When the pasta is just slightly firm in the center (al dente), carefully reserve about half a cup of the pasta’s cooking water. This water is filled with starch and will help emulsify the garlic butter sauce later, giving the dish a silky texture.
Drain the pasta but do not rinse it. Rinsing removes the starch that helps the sauce cling beautifully to the noodles. Set aside.
2. Season and Sauté the Shrimp
Place the peeled, deveined shrimp into a mixing bowl. Add olive oil, salt, black pepper, and paprika if you want a light golden color. Toss until every shrimp is evenly coated.
Heat a large skillet over medium-high heat. When the pan is hot, add a drizzle of olive oil. Spread the shrimp in a single layer and sear them for about 1–2 minutes per side. Shrimp cook quickly—once they turn pink and curl slightly, they’re ready. Overcooking them will make them rubbery, so remove them from the heat as soon as they are opaque and firm.
Transfer the shrimp to a plate and set aside while you prepare the sauce.
3. Create the Garlic Butter Base
In the same skillet used for the shrimp, lower the heat to medium. Add the butter and allow it to melt gently. Once melted, add the minced garlic. The aroma of garlic hitting warm butter is one of the best smells in cooking, and it forms the heart of this dish.
Cook the garlic for about 1 minute, stirring continuously. Do not let the garlic brown—burnt garlic turns bitter and will ruin the delicate balance of the sauce. You’re aiming for a soft, fragrant sizzle.
Add lemon juice and lemon zest for brightness. The acid lifts the richness of the butter and helps balance the dish. Stir in parsley and crushed red pepper flakes if you want a bit of heat.
At this stage, you have a golden, aromatic sauce base.
4. Combine Pasta and Sauce
Pour in a splash of the reserved pasta water—about ¼ cup to start—and whisk or stir to emulsify. The starch in the water blends with the butter, creating a glossy, slightly thickened sauce.
Now, add the drained pasta directly into the skillet. Toss gently to coat every strand of pasta with the garlic butter mixture. The pasta should absorb the flavors but still remain light and slippery, not dry.
If the sauce seems too thick or the pasta absorbs too much liquid, add more pasta water a little at a time until it reaches the perfect consistency.
5. Add the Shrimp Back In
Return the cooked shrimp to the skillet. Gently fold the shrimp into the pasta, making sure they are evenly distributed. Allow everything to heat together for about 1 minute so the shrimp absorbs the butter-garlic flavor but does not overcook.
Taste a forkful of pasta. Adjust the seasoning with more salt, pepper, or red pepper flakes if needed. Sometimes just a sprinkle of cracked black pepper makes the entire dish come alive.
6. Plate the Dish
Using tongs, twist a serving of pasta into a mound on a plate. Spoon the shrimp evenly on top so they look juicy and vibrant. Drizzle a little extra sauce from the pan over the shrimp. Finish with fresh parsley or a sprinkle of dried herbs.
You can also add a final squeeze of lemon for a fresh kick, or even a small pinch of chili oil if you want more heat.
HOW TO MAKE IT EXTRA DELICIOUS
Here are a few optional enhancements if you want to elevate the dish:
Add Parmesan
A light snowfall of grated Parmesan cheese can deepen the flavor and add richness to the sauce.
Use Wine
For a more gourmet flavor, deglaze the pan with ¼ cup white wine after sautéing the garlic, letting it simmer for 1–2 minutes before adding pasta water.
Upgrade the Butter
Use European-style butter with higher fat content for a richer, silkier sauce.
Add Veggies
Cherry tomatoes, spinach, or asparagus pair beautifully with shrimp.
WHY THIS DISH WORKS
This garlic butter shrimp pasta is so satisfying because it uses simple ingredients in perfect balance. The shrimp brings a natural sweetness, while the garlic butter adds warmth and richness. The lemon brightens the dish, the parsley adds freshness, and the pasta water brings everything together into a glossy, cohesive sauce.