15-Minute Garlic Butter Shrimp Pasta
780kcal
Ingredients
For the pasta
- 6 oz (170 g) dried spaghetti or linguine
- Salt, for the pasta water
For the garlic butter shrimp
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 7 cloves garlic, finely chopped
- 1 small yellow onion, finely diced
- 1 tsp paprika (smoked or sweet)
- 1 tsp freshly ground black pepper
- ¾ tsp fine sea salt, plus more to taste
- 10 oz (280 g) medium shrimp, peeled and deveined, patted dry
- ¼ cup (60 ml) reserved pasta cooking water, as needed
- 2 tbsp chopped fresh parsley or coriander leaves
- 2 tsp dried Italian mixed herbs (or dried oregano/basil mix)
- 1 Lemon wedges, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the pasta - Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente according to package instructions. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
- Start the garlic butter base - In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter has melted, add the chopped garlic and sauté for 15–20 seconds until fragrant, then add the diced onion and cook for 2–3 minutes, until softened.
- Add the spices - Stir in the red pepper flakes, paprika, black pepper, and 1/2 teaspoon of the salt. Cook for about 30 seconds, just until the spices smell toasty and there is no raw aroma.
- Cook the shrimp - Push the aromatics slightly to one side of the pan. Add the remaining 1 tablespoon olive oil, increase the heat to medium-high, and add the shrimp in a single layer. Season with the remaining 1/4 teaspoon salt. Cook for 1–2 minutes per side, just until the shrimp turn pink and opaque. Add the remaining 1 tablespoon butter and toss to coat.
- Combine pasta and sauce - Reduce the heat to medium. Add the drained pasta to the skillet along with 2–4 tablespoons of the reserved pasta water. Toss everything together with tongs until the pasta is well coated in the garlic butter sauce. Add a splash more pasta water if the pan looks dry.
- Finish with herbs and cheese - Stir in the chopped parsley or coriander and the dried Italian mixed herbs. Taste and adjust salt, pepper, or chili flakes as needed. If using, toss in a small handful of grated Parmesan or sprinkle it on top after plating.
- Serve - Serve the garlic butter shrimp pasta immediately, topped with extra herbs, more chili flakes if you like it spicier, and lemon wedges on the side for squeezing over each serving.
Nutrition per serving (estimated)
Calories780kcalCarbohydrates70gProtein42gFat37gSaturated Fat18gCholesterol250mgSodium820mgFiber3gSugar5g
Notes
Shrimp: Medium shrimp (about 31–40 count) work well here. If using frozen shrimp, thaw them completely and pat them very dry so they sear instead of steaming.
Spice level: Start with 1 teaspoon red pepper flakes for a moderate kick. For a milder pasta, use 1/2 teaspoon or skip them and finish with just a pinch on top.
Pasta water: The starchy cooking water helps the garlic butter sauce cling to the pasta. Add it a little at a time until the spaghetti looks glossy, not greasy or dry.
Cheese: The recipe is delicious even without Parmesan, but a small handful on top adds extra richness and balances the heat from the chili flakes.
Storage: This pasta is best eaten right away, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or stock so it doesn’t dry out.
Credit: Inspired by the “Spicy Butter Garlic Shrimp Pasta” video by Fork & Flames on YouTube, licensed under Creative Commons Attribution 3.0.
Estimated nutrition values are calculated per serving and are for informational purposes only. Exact numbers may vary based on specific ingredients and portion sizes.
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