Why you’ll love this recipe:
Garlic and butter is a classic flavor combination for a reason. And combined with succulent shrimp in this easy garlic butter shrimp recipe, it’s an absolute winner! It’s a good protein source, perfect for a busy weeknight and fancy enough for a date night.
- You get perfectly cooked, tender, buttery shrimp every time.
- Quick and easy meal in less than 20 minutes.
- You can easily pair it with any side dish.
Serve this garlic butter shrimp pasta recipe warm for a stunning meal that will impress even the pickiest eaters at the table!
Key Ingredient Notes:
Five ingredients for a tried-and-true, succulent dish? Yes, please!
- Large raw shrimp – Purchase raw, peeled and deveined large shrimp. Choose jumbo shrimp. It’s labeled 16/20, which means there are 16 to 20 shrimp per pound. The bigger the shrimp, the less likely they’ll overcook. Since shrimp are the star ingredient, it’s best to use a high-quality variety. Wild-caught shrimp have a sweet, superior taste and a better texture. Frozen shrimp work great too, but should be defrosted before you begin to cook.
- Garlic – Four cloves may seem like a lot, but garlic sweetens and mellows as it cooks. Plus, sliced garlic is less potent than minced garlic. If you prefer a light garlic flavor, use two cloves instead of four.
- Unsalted butter – Unsalted butter allows you to control the amount of salt in the dish. Paired with the wine, it creates a rich and creamy sauce.
- Salt equals flavor! Don’t forget to season the shrimp.
- White wine enhances the sauce with a bright, acidic sweetness. If you don’t have white wine, lemon juice makes a great substitute.
How to make garlic butter shrimp:
This butter garlic shrimp comes together super quickly. So, you’ll want to have all your ingredients pre-measured and close by! If you’re planning to serve with pasta, be sure to cook the pasta first!
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the garlic, and sauté just until it is nice and fragrant. Be careful not to let it burn!
- Add the shrimp into the skillet, and season with salt. Cook for about one minute or just until the shrimp turns pink. Then, use a pair of kitchen tongs to carefully flip the shrimp over, and cook for another minute.
- Stir in the remaining butter and wine, and cook until the shrimp are fully opaque, stirring about every 3 minutes. Be careful not to overcook your shrimp, or they’ll be tough and rubbery!
- Transfer the shrimp to a plate. If you’re serving this dish with pasta, now is the time to stir the cooked noodles in the now-empty skillet, tossing them with the garlic butter sauce.
- Portion your garlic butter shrimp pasta onto plates, add a sprinkle of fresh parsley, and enjoy while it’s warm!
Time-Saving Tips:
- Make the pasta ahead of time. If you plan to serve pasta with the shrimp you can cook it the day before. Simply boil the pasta until al dente. Then, toss it with a small amount of olive oil. Place the cooled noodles into a Ziploc bag and refrigerate until ready to use.
- Purchase the right shrimp. Be sure to purchase shrimp that’s peeled and deveined. You can do it yourself, but it takes extra time!
- Quickly thaw the shrimp. If you have frozen shrimp and need to thaw it in a snap, you can thaw it in a bowl of cold water. Make sure the shrimp is fully submerged, and it should thaw within 20 minutes or so. Pat the shrimp dry with a clean towel before using. Don’t use hot water to thaw shrimp, or it can affect its tender texture!
How to serve garlic butter shrimp:
This garlic butter shrimp pasta recipe can be enjoyed on its own as a complete meal. However, it also pairs well with a variety of sides like steamed broccoli, roasted veggies, air fryer Brussels sprouts, and creamy cucumber salad.
Or, for a different carb source, you could swap out the pasta with garlic butter rice, baked potatoes, or scalloped potatoes!
Storing Tips:
- Store garlic butter shrimp in an airtight container in the refrigerator for up to 4 days.
- Reheat the shrimp in a large skillet on medium heat. Once the shrimp is hot, it’s ready to eat. Be careful not to overcook it!
- I do not recommend freezing this recipe as the shrimp are likely to become rubbery.
Leftover Ideas:
If you have any leftover garlic butter shrimp, try one of these delicious ways to use them up!
- Serve atop pasta salad for a quick, cold lunch!
- Toss with mixed greens, tomatoes, and a light vinaigrette for a refreshing salad.
- Repurpose take-out and combine your shrimp with fried rice!
- Place the shrimp in warm tortillas and top with a crunchy slaw for easy tacos!
- Arrange them in a hoagie, and top them with lettuce and tomato for a quick sandwich.
Garlic Butter Shrimp FAQs:
As an entrée served with sides, one pound of shrimp serves about 4 people. One pound of large shrimp is usually listed at 31-35 shrimp per pound. This means each person should get around 8 large shrimp. You can always purchase more if you want to play it safe and have more than enough!
Use your senses! If it looks slimy or it’s covered in ice, it’s best to throw it out. Alternatively, it it smells rancid or has a freezer smell, it’s not good either.
The best way to cook shrimp is by sautéing it quickly over medium-high heat. This results in juicy, tender shrimp that’s not tough or mushy.
Crisp and refreshing white wine varieties pair the best with shrimp. Try a sauvignon blanc or an oaky chardonnay to complement all the flavors in this dish!
Garlic Butter Shrimp Pasta
Ingredients
- 4 tablespoons unsalted butter divided
- 4 garlic cloves sliced
- 1 lb jumbo raw shrimp shelled and deveined, Note 1
- ½ teaspoon salt
- 2 tablespoons dry white wine Note 2
For serving:
- angel hair pasta cooked according to box directions
- fresh parsley for garnish
Instructions
- Cook pasta according to package directions.
- Melt 2 tablespoons of butter in a large skillet over medium high heat.4 tablespoons unsalted butter
- Add garlic and saute for about 1 minute, or until nice and fragrant.4 garlic cloves
- Add shrimp and salt. Cook for about a minute, or until they just turn pink. Using a pair of kitchen tongs, turn the shimp and cook for another minute.1 lb jumbo raw shrimp, ½ teaspoon salt
- Add the remaining butter and wine. Continue to cook until shrimp are fully opaque, stirring frequently, about 3 minutes. Immediately remove the shrimp onto a clean plate. (TIP: Don’t overcook them, or they’ll become tough and chewy.)2 tablespoons dry white wine
- If serving with pasta, add cooked pasta into the now-empty skillet. Stir the pasta in the remaining sauce and serve with fresh chopped parsley.angel hair pasta, fresh parsley
Notes
- Store garlic butter shrimp in an airtight container in the refrigerator for up to 4 days.
- Reheat the shrimp in a large skillet on medium heat. Once the shrimp is hot, it’s ready to eat. Be careful not to overcook it. I don’t recommend reheating shrimp in a microwave due to the higher risk of overcooking them.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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