Go Back
Step-by-Step Instructions
hassan shah

20-Minute Garlic Butter Shrimp Pasta for Busy Weeknights

A restaurant-quality dinner ready in less time than takeout delivery. Juicy shrimp are sautéed in a rich, savory garlic butter sauce and tossed with tender pasta for the ultimate quick comfort meal. Perfect for those hectic evenings when you need something delicious on the table fast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: American, Italian Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g spaghetti or linguine
  • 1 lb 450g large raw shrimp, peeled and deveined
  • 6 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
  2. While pasta cooks, pat shrimp dry with paper towels and season generously with salt and pepper.
  3. Melt 4 tablespoons of butter in a large skillet over medium-high heat.
  4. Add shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque, then remove to a plate.
  5. Reduce heat to medium, melt remaining 2 tablespoons butter in the same skillet.
  6. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
  7. Pour in chicken broth and lemon juice, bring to a simmer and cook for 2-3 minutes until slightly reduced.
  8. Return cooked shrimp to the skillet along with any juices from the plate.
  9. Drain pasta and transfer it directly into the skillet, tossing well to coat in the sauce.
  10. Remove from heat, stir in Parmesan cheese and fresh parsley until melted and creamy.
  11. Adjust seasoning with salt and pepper, then serve immediately with extra Parmesan on top.

Notes

  • Do not overcook the shrimp; they will become rubbery if left on the heat too long.
  • Reserve 1/2 cup of pasta water before draining to thin the sauce if it becomes too thick.
  • Swap chicken broth with white wine for a more decadent, restaurant-style flavor.
  • Use fresh garlic for the best taste; pre-minced jarred garlic will not be as potent.
  • Add a handful of fresh spinach or cherry tomatoes in the last minute for extra veggies.
  • This recipe is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a skillet with a splash of broth or water to bring the sauce back to life.
  • For a lighter version, substitute half the butter with olive oil.

DID YOU MAKE THIS EASY RECIPE?

 If you have, then share it with us by sending a photo. We’re excited to see what you’ve made :-)