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Garlic Butter Shrimp Pasta Recipe

Quick garlic butter shrimp pasta with lemon, Parmesan, and parsley in a silky sauce made from butter and pasta water.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces pasta spaghetti, linguine, or fettuccine
  • 1 pound shrimp peeled and deveined
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 5 cloves garlic grated or minced
  • 1/2 teaspoon red pepper flakes optional
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/3 cup reserved pasta water more as needed
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • Optional add ins
  • baby spinach cherry tomatoes, or a splash of white wine

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup pasta water, then drain.
  2. Season the shrimp. Pat shrimp dry and season with salt and pepper.
  3. Sear shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and just cooked through. Transfer shrimp to a plate.
  4. Make garlic butter base. Reduce heat to medium. Add remaining butter. Add garlic and red pepper flakes and cook 30 to 60 seconds, stirring constantly.
  5. Build the sauce. Add lemon zest, lemon juice, and 1/3 cup pasta water. Stir and simmer 30 seconds.
  6. Toss pasta. Add pasta to the skillet and toss until coated. Add Parmesan and toss again, adding more pasta water as needed until glossy.
  7. Finish. Return shrimp to the pan and toss just until warmed through. Add parsley and serve immediately.

Notes

Shrimp cooks fast, pull it as soon as it turns pink to keep it juicy.
If the sauce looks oily, add a splash more pasta water and toss well.