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Shrimp pasta is a quick, flavorful, and versatile dish that’s perfect for weeknight dinners or special occasions. Here’s a classic recipe for Garlic Butter Shrimp Pasta that’s creamy, garlicky, and packed with succulent shrimp:
8 oz (225g) pasta (linguine, fettuccine, or spaghetti work well)
1 lb (450g) large shrimp, peeled and deveined
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional, for heat)
1/2 cup chicken or vegetable broth
1/2 cup heavy cream (or substitute with half-and-half or coconut milk)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 lemon (zest and juice)
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Prepare the Shrimp:
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Cook the Shrimp:
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, add the remaining butter and olive oil. Sauté the minced garlic and red pepper flakes (if using) for 1-2 minutes, until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Combine Everything:
Add the cooked pasta and shrimp to the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Garnish and Serve:
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.
Variations
Tomato-Based Shrimp Pasta: Add 1 cup of marinara sauce or diced tomatoes to the sauce for a tangy twist.
Cajun Shrimp Pasta: Toss the shrimp with 1-2 tablespoons of Cajun seasoning before cooking for a spicy kick.
Garlic Lemon Shrimp Pasta: Skip the cream and use extra lemon juice and butter for a lighter, zesty version.
Add Veggies: Sauté spinach, cherry tomatoes, or bell peppers with the garlic for extra flavor and nutrition.
Tips for Success
Use fresh shrimp for the best flavor and texture, but frozen shrimp works well too (just thaw and pat dry before cooking).
Don’t overcook the shrimp, as they can become rubbery.
Freshly grated Parmesan cheese melts better and adds more flavor than pre-grated cheese.
Let me know if you’d like more ideas or adjustments! 😊
