Garlic and butter are a classic flavor combination for a reason. And combined with succulent shrimp in this garlic butter shrimp pasta recipe, it’s an absolute winner! This pasta is probably one of my favorite things to order out when I see it on a menu. I wanted to develop my own delicious version at home. And to my surprise, it takes just minutes to make.
What I love about shrimp is that it’s easy to keep in the freezer at home and makes a great protein for a busy weeknight. Now, for this butter garlic shrimp with pasta, I wanted to take shrimp to a whole new level for a restaurant-quality meal perfect for a date night or a dinner party. My husband loves this dish for holidays, and I’ve even made it for Valentine’s Day at home too! It’s quick to clean up since all you need is a pasta pot and a skillet.
Creamy coconut shrimp and fried rice are two other ways we love to cook this easy protein.
Why you’ll love this recipe
- You get perfectly cooked, tender, buttery shrimp every time. Our method for cooking will guarantee that they aren’t tough or rubbery.
- Quick and easy meal in less than 20 minutes. Dinner is not a problem when it’s quick to cook and tastes as gourmet as a restaurant.
- Perfect for date night at home or a dinner party. Impressing your friends and family doesn’t mean cooking needs to be difficult. I’ve made this garlic shrimp pasta countless times and everyone loves it.
Tips for Busy Cooks
When buying shrimp, be sure to choose the large size. I like to cut down on prep time by buying already peeled and deveined shrimp at the seafood counter. I also keep frozen shrimp in my freezer. Just be sure to thaw them completely in the fridge overnight before cooking the next day.
Key Ingredient Notes
- 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 pasta
- Cook the pasta to al dente in a large pot of boiling salted water, drain and set aside.
- 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!
Expert Tips:
- Cook the pasta first since it takes as long as the shrimp to cook.
- Have all of your ingredients pre-measured and close by! Since this dish is quick-cooking, it’s best if you have everything prepped so you can add it into the pan quickly.
- Don’t overcook your shrimp, it really only takes about 3 minutes per side. If they are cooked too long then they become tough in texture.
- Make the pasta ahead of time if desired. 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 ziptop 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!
- Reserve some of the pasta cooking liquid to help make a sauce. Before draining the pasta, use a measuring cup to scoop out the liquid. The starch in the water from the noodles will help bind the butter sauce when everything is tossed together.
Ways to serve garlic butter shrimp pasta
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:
Storage
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 once they are thawed and reheated.
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.
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!
More easy shrimp recipes
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
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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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