Garlic Butter Shrimp Pasta Recipe

I discovered this garlic butter shrimp pasta recipe as my new comfort food jam. I love how succulent shrimp and al dente pasta mingle in a rich, creamy sauce punctuated by garlic, lemon and a hint of spice. This meal is my perfect balance of indulgence and quick flair for busy evenings.

I recently made this Garlic Butter Shrimp Pasta and it became one of my favorite weeknight dinners. With only 20 minutes of prep-time, the recipe is an easy and tasty way to have a fancy dinner without spending hours in the kitchen.

I start with 8 oz of your favorite pasta, either linguine or spaghetti, tossed in a light coat of olive oil before adding perfectly peeled and deveined shrimp. I season the shrimp with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

The real magic comes when I add minced garlic and then stir in unsalted butter, chicken broth, and heavy cream. The rich, creamy sauce is then balanced with a sprinkle of grated Parmesan cheese and a squeeze of lemon juice.

It makes for a nutritious meal with lean protein and a dose of vitamin-rich parsley. It is a great example of a flavorful seafood dinner!

Why I Like this Recipe

I love this recipe because it’s super quick and easy to make, even on days when im running late. I always feel like a top chef when i whip up this creamy garlic butter shrimp pasta and it really makes me proud of my cooking skills. I dig the blend of flavors too, the garlic, lemon juice, and red pepper flakes give it this awesome kick that makes every bite interesting. Plus, the way the Parmesan cheese and heavy cream mix in with the shrimp and pasta is just out of this world – it always satisfies my craving for something rich and delicious.

Ingredients

• Pasta supplies carbohydrates for energy and a tender, satisfying texture in every bite.
• Shrimp offer lean protein and a slightly sweet taste with a firm delicate texture.
• Garlic add a punch of flavor, antioxidants, and a savory aroma boosting overall dish taste.
• Heavy cream brings creaminess and richness, balancing spicy notes with a velvety mouthfeel.
• Parmesan cheese introduces tangy, salty flavors enhancing the savory profile of your meal.
• Lemon juice delivers a bright, tart finish that cuts through the butter’s richness nicely.
• Parsley adds a fresh herbal note, completing the dish with color and a mild earthiness.

Ingredient Quantities

• 8 oz linguine or spaghetti pasta
• 1 lb shrimp, peeled and deveined
• Salt to taste
• Pepper to taste
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 4 tbsp unsalted butter
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

How to Make this

1. Boil a large pot of water and add a generous pinch of salt, then cook the linguine or spaghetti according to the package instructions until al dente.

2. While the pasta is cooking, season the shrimp with salt and pepper.

3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp and cook them until they turn pink and opaque, about 2 minutes per side, then remove them from the skillet and set aside.

4. In the same skillet, add the minced garlic and if using, the 1/2 tsp of red pepper flakes and cook for about 1 minute until fragrant.

5. Add the 4 tbsp of unsalted butter to the skillet and let it melt completely.

6. Pour in 1/2 cup of chicken broth and stir in 1/2 cup of heavy cream, letting the mixture come to a low simmer.

7. Stir in 1/2 cup of grated Parmesan cheese and 1 tbsp of lemon juice, making sure the sauce gets smooth and creamy.

8. Return the cooked shrimp back to the skillet and let them warm in the sauce for a minute.

9. Drain the pasta, reserving a little pasta water, and then toss it into the skillet with the shrimp and sauce, adding some pasta water if needed to loosen up the sauce.

10. Sprinkle 2 tbsp of chopped fresh parsley over the top, give everything one final toss, and serve immediately while it’s hot Enjoy your meal!

Equipment Needed

1. A large pot for boiling water
2. A colander to drain the pasta
3. A large skillet for cooking the shrimp and making the sauce
4. A wooden spoon or spatula for stirring
5. Measuring cups and spoons for the broth, cream, and seasonings
6. A knife and cutting board for mincing the garlic and chopping the parsley
7. Tongs for tossing the pasta and shrimp together

FAQ

• Q: Can I use a different kind of pasta?
  A: Yeah, you can swap it out with another long pasta like fettuccine if you want, but linguine or spaghetti works best.
• Q: What can I use if I don’t have heavy cream?
  A: You can try a mix of milk and a bit of melted butter, though it won’t be quite as creamy.
• Q: How do I avoid overcooking the shrimp?
  A: Shrimp cooks super fast. Just cook each side for about 2 minutes until they turn pink. Keep a close eye on them!
• Q: Can I adjust the spice level?
  A: Sure! If you like more kick, feel free to add extra red pepper flakes, or use a pinch less if you prefer it milder.
• Q: Is it ok to add more garlic for extra flavor?
  A: For sure, if you’re a garlic fan go ahead and add a bit more. Just be careful it doesn’t burn.

Garlic Butter Shrimp Pasta Recipe Substitutions and Variations

• If you dont have linguine, you can use fettuccine or even angel hair pasta.
• If shrimp is too pricey or not available, try scallops or a mild white fish like cod.
• Instead of unsalted butter, you can use salted butter but reduce the extra salt in the recipe.
• If you dont have chicken broth, vegetable broth works just as well.
• For a creamier touch, whole milk or half and half can be used instead of heavy cream. Just note the flavor might change a bit.

Pro Tips

1. Make sure not to overcook the shrimp – they only need a quick sear so they stay tender and dont turn rubbery; take them off the heat as soon as they turn pink.

2. When you toss in the pasta, just a little reserving of pasta water really helps thin out the sauce if it looks too thick, so dont be shy in adding just a splash.

3. Be careful cooking the garlic; keep an eye on it so it doesnt burn and develop a bitter taste, as burnt garlic can ruin the whole flavor.

4. Use fresh lemon juice and parsley if you can; those little details give the dish a bright, fresh pop of flavor that really makes it stand out.