Print

Easy Garlic Butter Shrimp Pasta: The Best 15-Minute Dinner

garlic butter shrimp pasta - featured image
Print Recipe

This easy garlic butter shrimp pasta delivers restaurant-quality taste in just 15 minutes flat. Tender shrimp coated in a silky garlic butter sauce that clings to every strand of pasta—perfect for busy weeknights or impressing guests without spending hours in the kitchen.

Ingredients

Scale
  • 12 ounces (340g) linguine or spaghetti
  • Salt for the pasta water
  • 1 pound (450g) large shrimp, peeled and deveined (21–25 count)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (smoked paprika preferred)
  • 4 tablespoons (56g) unsalted butter (Kerrygold recommended)
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) chicken or vegetable broth (low-sodium)
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 1/4 cup (60ml) heavy cream (optional)
  • 1/4 cup (15g) fresh parsley, chopped (or 2 tablespoons dried)
  • Freshly grated Parmesan cheese
  • Lemon wedges for serving

Instructions

  1. Start the pasta water. Fill a large pot with about 4 quarts (3.8 liters) of water. Add 2 tablespoons of salt. Bring to a rolling boil over high heat.
  2. Prep the shrimp. Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Toss to coat evenly. Set aside.
  3. Cook the pasta. Once the water is boiling vigorously, add the linguine. Stir immediately to prevent sticking. Cook according to package directions until al dente (usually 8-10 minutes). Before draining, scoop out 1 cup (240ml) of pasta water and set it aside.
  4. Sear the shrimp. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of the butter. Once melted and sizzling, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and slightly charred. Transfer to a plate and set aside.
  5. Build the sauce. Reduce the 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 30-60 seconds until fragrant, stirring constantly.
  6. Deglaze the pan. Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
  7. Add the cream. If using heavy cream, stir it in now. Let it simmer for another minute until the sauce thickens slightly.
  8. Combine everything. Add the cooked pasta to the skillet with the sauce. Use tongs to toss everything together. Add about 1/4 cup (60ml) of the reserved pasta water and toss again. Add more pasta water a tablespoon at a time if the sauce seems dry.
  9. Add the shrimp back. Return the seared shrimp to the skillet. Toss gently to combine and reheat the shrimp, about 1 minute.
  10. Finish and serve. Remove from heat. Stir in the fresh parsley and a generous handful of grated Parmesan. Toss one last time. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with lemon wedges on the side.

Notes

Don’t overcook the shrimp—they cook in about 2-3 minutes total. Reserve pasta water before draining; it helps emulsify the sauce. Use cold butter added in small pieces for a creamier sauce. Toast garlic carefully to avoid burning. Undercook pasta slightly (1 minute less than package directions) since it will continue cooking in the sauce. Work in batches when searing shrimp for large crowds to avoid overcrowding the pan.

Nutrition

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

Find it online: https://oracooks.com/easy-garlic-butter-shrimp-pasta-the-best-15-minute-dinner/