Go Back

Garlic Shrimp Pasta

Tasty States
This quick and flavorful Garlic Shrimp Pasta features tender shrimp sautéed in garlic butter with a hint of heat, tossed with al dente pasta and finished with lemon juice, parsley, and Parmesan. It’s the perfect easy weeknight dinner that feels restaurant-worthy!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 430 kcal

Ingredients
  

  • 8 oz spaghetti or linguine
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • ½ tsp red pepper flakes (optional)
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 2 tbsp chopped parsley
  • Grated Parmesan cheese (optional, for topping)

Instructions
 

  • Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water and drain.
  • Season the shrimp with salt and pepper, then sauté in olive oil over medium-high heat for 1-2 minutes per side until pink. Set aside.
  • Melt butter in the same skillet, add garlic and red pepper flakes. Cook until fragrant.
  • Add the shrimp back to the skillet with lemon juice and toss. Add the cooked pasta and a splash of pasta water to coat.
  • Toss with parsley and Parmesan. Serve with extra lemon wedges.

Notes

  • Pasta Options: Substitute linguine with fettuccine, angel hair, or gluten-free pasta.
  • Shrimp Tip: Do not overcrowd the pan—cook in batches if necessary for even searing.
  • Spice Level: Adjust red pepper flakes to taste or omit entirely for a milder version.
  • Make It Creamy: Add a splash of heavy cream or sprinkle in some goat cheese for a creamy twist.
  • Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth.