Quick & Easy 20-Minute Garlic Shrimp Pasta
This Quick & Easy 20-Minute Garlic Shrimp Pasta comes together with succulent shrimp tossed in a rich garlic butter sauce over al dente pasta, making it perfect for busy weeknights or unexpected guests. It’s simple enough for a weeknight yet impressive enough to serve at a dinner party.
Ingredients
- 8 oz spaghetti or linguine
- 1 lb medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Tongs
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the spaghetti or linguine, and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
- Sauté the aromatics: In a large skillet, heat the olive oil and unsalted butter over medium heat. Once the butter melts and begins to bubble, add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant.
- Add the shrimp: Add the peeled and deveined shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes, flipping halfway through, until the shrimp turn pink and opaque.
- Combine the pasta and shrimp: Add the cooked pasta to the skillet along with the reserved pasta water, tossing everything together gently so the pasta absorbs the garlic shrimp flavors.
- Finish the dish: Remove the skillet from heat, squeeze fresh lemon juice over the pasta and shrimp, and sprinkle with chopped parsley, tossing once more to combine.
- Serve: Plate the garlic shrimp pasta and top with grated Parmesan cheese if desired, then enjoy immediately.
Cook’s Notes
Any pasta shape like fettuccine or penne works well if you don’t have spaghetti or linguine on hand, and large shrimp can be substituted for a heartier bite. For extra flavor and texture, try garnishing with toasted pine nuts or a sprinkle of lemon zest.
Ingredient Swaps
Swap the shrimp for scallops or chicken, adjusting cooking times as needed, or go vegetarian by using sautéed mushrooms or zucchini, which soak up the garlic butter sauce beautifully.
Serving Suggestions
Serve this garlic shrimp pasta with a simple green salad or warm garlic bread for a complete meal, and finish with an extra sprinkle of Parmesan and fresh parsley for a restaurant-style presentation.
Storage & Reheating
Store leftover garlic shrimp pasta in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop with a splash of olive oil or water to loosen the sauce without overcooking the shrimp.
Common Questions
Can I use frozen shrimp for this recipe?
Yes, just thaw the shrimp completely and pat them dry before cooking so they sear properly instead of steaming in the skillet.
How do I keep the shrimp from becoming rubbery?
Cook the shrimp just until they turn pink and opaque, about 2-3 minutes total, and remove them from heat promptly since they continue cooking from residual heat.
What can I use instead of Parmesan cheese?
Pecorino Romano is a great substitute for a sharper, saltier flavor, or you can simply omit the cheese to keep the dish dairy-light while still enjoying the garlic butter sauce.