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Quick Garlic Butter Shrimp Pasta Recipe 15-Minute Easy Dinner Idea

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A quick and easy garlic butter shrimp pasta that is ready in 15 minutes, perfect for busy weeknights and packed with buttery, garlicky flavor.

Ingredients

Scale
  • 1 pound (450 g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp works best)
  • 8 ounces (225 g) pasta of your choice (linguine, spaghetti, or fettuccine recommended)
  • 4 tablespoons (about 56 g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup (120 ml) pasta water before draining.
  2. While pasta cooks, pat dry 1 pound (450 g) of peeled and deveined shrimp with paper towels. Season with salt and black pepper.
  3. Heat 1 tablespoon olive oil and 2 tablespoons (28 g) butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  4. Lower heat to medium. Add remaining 2 tablespoons (28 g) butter to the skillet. Add minced garlic and 1/4 teaspoon red pepper flakes (optional). Sauté for about 1 minute until fragrant but not browned, stirring constantly.
  5. Add drained pasta to the skillet with garlic butter. Pour in 2 tablespoons (30 ml) fresh lemon juice and reserved pasta water (start with 1/4 cup/60 ml, add more if needed). Toss gently until pasta is coated and sauce clings nicely.
  6. Return cooked shrimp to the pan and toss lightly to warm through and mix flavors. Taste and adjust seasoning with salt and pepper.
  7. Remove from heat, sprinkle with 2 tablespoons fresh chopped parsley, and serve immediately.

Notes

Pat shrimp dry before cooking to get a nice sear and avoid steaming. Cook shrimp in batches if pan is small to prevent rubberiness. Use medium-high heat for quick sear. Stir garlic constantly to avoid burning. Reserve pasta water to loosen sauce if needed. Sauce is best fresh but garlic can be prepped ahead. Leftovers keep up to 2 days refrigerated; reheat gently with splash of water or broth.

Nutrition

Keywords: shrimp pasta, garlic butter shrimp, quick dinner, easy pasta recipe, weeknight dinner, seafood pasta, 15-minute meal

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