Garlic Butter Shrimp Angel Hair Pasta Recipe – Easy Elegant Dinner

The sizzle of plump shrimp in garlicky butter, swirling into delicate angel hair pasta, is honestly one of those kitchen moments that makes you just stop and breathe it all in. I still remember the first time I whipped up this garlic butter shrimp angel hair pasta for a last-minute dinner party—everyone swore I’d ordered takeout from a fancy bistro. Nope, it was me, a skillet, and a few simple ingredients. I love how this dish feels special but doesn’t demand hours of prep or a pile of dirty dishes. It’s the kind of meal that turns a weeknight into something a little magical—date night at home, anyone? Or even just treating yourself to something a bit more elegant because, let’s face it, you deserve it!

Garlic butter shrimp angel hair pasta is a recipe I keep coming back to, especially when I want something that feels indulgent but isn’t fussy. The combination of sweet, juicy shrimp tossed with a silky garlic butter sauce and perfectly cooked angel hair is total comfort food for me. Plus, if you’ve got picky eaters or seafood skeptics in the house, this pasta often wins them over. After tweaking the garlic levels, trying fresh versus dried herbs, and even making it dairy-free for a friend, I’ve landed on a version that’s foolproof, crowd-pleasing, and honestly—downright irresistible. You’ll want to add this one to your regular dinner rotation, trust me.

Whether you’re cooking for your family, impressing your significant other, or just craving a bowl of comfort, this garlic butter shrimp angel hair pasta delivers. It’s quick, it’s easy, and it’s loaded with flavor without being heavy. As someone who’s cooked this dish on busy weeknights and for special occasions, I can say it’s always a hit. Let’s get into why you’ll love this recipe as much as I do!

Why You’ll Love This Garlic Butter Shrimp Angel Hair Pasta

After countless batches—seriously, I think my family is 80% pasta by now—I can say this recipe checks all the boxes for a go-to elegant dinner that’s secretly low-effort. Here’s why it’s a standout:

• Quick & Easy: Dinner on the table in just 25 minutes. Perfect for a busy weeknight or when you want to impress without the stress.
• Simple Ingredients: No weird or hard-to-find items here. Most of what you need is probably already in your kitchen or easy to grab at any grocery store.
• Perfect for Special Occasions: This is my secret weapon for at-home date nights, birthdays, or when friends pop over. Looks fancy, tastes incredible, but totally doable.
• Crowd-Pleaser: Even kids who claim they “don’t like shrimp” have been converted by this one. The buttery garlic sauce is just that good.
• Unbelievably Delicious: There’s something about the light, silky pasta coated in a rich, garlicky sauce with juicy shrimp that gets me every time. It’s comfort food, but with a little sparkle.

What truly sets this garlic butter shrimp angel hair pasta apart from all the others? The secret is in the technique: sautéing the garlic just enough to sweeten its bite, letting the butter brown ever-so-slightly, and finishing the pasta right in the skillet so it soaks up all the flavors. Sometimes I’ll splash in a bit of white wine or lemon juice to brighten things up, but you don’t even need that for it to shine. It’s the recipe I reach for when I want to feel like a kitchen rockstar—minimal effort, maximum payoff.

Plus, this pasta isn’t just about taste. It’s about those cozy, candlelit dinners, the “oohs” and “aahs” around the table, and that feeling when you know you’ve just made something special. Whether you’re a kitchen newbie or a seasoned home chef, you’ll love how simple and rewarding this dish is. Go ahead and give it a try—you might just find it becomes your new signature dinner too.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that melt-in-your-mouth texture—no complicated shopping trips required. Here’s what you’ll need for garlic butter shrimp angel hair pasta (plus a few tips for picking the best):

• Angel Hair Pasta (8 oz / 225g) – Thin, delicate, and cooks in a flash. You can sub with spaghetti or linguine if you want, but angel hair just soaks up that buttery sauce perfectly.
• Large Shrimp (1 lb / 450g, peeled and deveined) – I prefer wild-caught, and either fresh or thawed from frozen. Look for 16-20 count per pound for nice big bites. Tail-on looks pretty, but tail-off is easier to eat—your call.
• Unsalted Butter (4 tbsp / 56g) – The heart of our sauce. I like to use a good quality European butter for extra richness, but any unsalted butter will do. If you need dairy-free, try vegan stick butter (not margarine—trust me).
• Olive Oil (2 tbsp / 30ml) – Helps the butter not burn and adds a bit of fruity flavor. Use extra virgin for the best taste.
• Fresh Garlic (5 cloves, minced) – More is always better, but five cloves gives great flavor without being overpowering. Sometimes I go up to seven if I’m feeling wild.
• Red Pepper Flakes (1/2 tsp / 1g, optional) – For a gentle kick. Skip if you’re serving kids or don’t want any heat.
• Lemon Juice (2 tbsp / 30ml, freshly squeezed) – Brightens up the richness of the butter. Bottled works, but fresh is best.
• Fresh Parsley (1/4 cup / 10g, chopped) – Adds color and a little freshness. You could use basil or chives if you prefer.
• Grated Parmesan (1/4 cup / 25g, optional) – Totally optional, but highly recommended for a salty, nutty finish. Use real Parmigiano-Reggiano if you can.
• Kosher Salt & Freshly Ground Black Pepper – For seasoning. Start with a pinch and adjust to taste.

Ingredient tips: For the shrimp, I’ve found that patting them dry before cooking makes a big difference—they sear better and don’t get watery. If you’re making this gluten-free, just swap the pasta for your favorite GF brand (I like Barilla’s corn/quinoa blend). For a dairy-free version, skip the Parmesan and use plant-based butter. If you want to make it a bit more luxurious, a splash of dry white wine right after the garlic is amazing (but not necessary).

Short on shrimp? You can do half shrimp, half scallops, or even add some blanched veggies like asparagus or broccoli for a little extra color and crunch. This recipe is easy to riff on with whatever you have handy.

Equipment Needed

• Large pot – For boiling the angel hair pasta. I use a 6-quart stockpot, but any big pot will do.
• Large skillet or sauté pan – Nonstick or stainless both work. I love my 12-inch skillet for this because it gives the shrimp room to cook evenly.
• Colander – For draining the pasta. If you don’t have one, use a slotted spoon or tongs to transfer the pasta.
• Sharp knife and cutting board – For mincing garlic and chopping parsley.
• Measuring cups and spoons – Precision matters, especially for the butter and lemon juice.
• Tongs – Makes tossing pasta with sauce super easy (and less messy than a spoon and fork dance).

No fancy equipment needed—honestly, I’ve made this with just a regular frying pan and a pasta pot. If you’re using stainless steel, a little extra oil helps prevent sticking. For budget-friendly options, a basic skillet from your local store will do just fine, but if you’re looking to upgrade, a heavy-bottomed pan heats more evenly and gives you better shrimp sear. Just remember, don’t toss your nonstick pans in the dishwasher—it’ll keep them working better longer.

How to Make Garlic Butter Shrimp Angel Hair Pasta

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add 8 oz (225g) angel hair pasta and cook according to package instructions, about 4 minutes. Stir occasionally so it doesn’t clump.
   • Reserve 1/2 cup (120ml) of pasta cooking water before draining—this is liquid gold for your sauce.
   • Drain the pasta and set aside. If it’s sticking while you finish the shrimp, toss with a tiny drizzle of olive oil.
2. Sear the Shrimp:
   • Pat 1 lb (450g) peeled and deveined shrimp dry with paper towels. Season with a pinch of salt and pepper.
   • Heat 2 tbsp (30ml) olive oil and 2 tbsp (28g) butter in a large skillet over medium-high heat.
   • Add shrimp in a single layer (work in batches if needed). Cook for 1-2 minutes per side, until pink and just opaque. Don’t overcook—they turn rubbery fast!
   • Remove shrimp from the pan and set aside on a plate.
3. Make the Garlic Butter Sauce:
   • Lower the heat to medium. Add 2 tbsp (28g) butter to the skillet. Once melted, stir in 5 cloves minced garlic and 1/2 tsp (1g) red pepper flakes (if using).
   • Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and just starting to turn golden—don’t let it brown or it’ll taste bitter.
   • Add 2 tbsp (30ml) fresh lemon juice. If using, add a splash (up to 1/4 cup or 60ml) dry white wine here and simmer for 30 seconds.
4. Toss Everything Together:
   • Add the drained pasta to the skillet. Toss with tongs to coat in the sauce, adding reserved pasta water a bit at a time until glossy and perfect.
   • Return shrimp (and any juices) to the pan. Toss again. Taste and adjust salt and pepper as needed.
   • Remove from heat. Sprinkle with 1/4 cup (10g) chopped parsley and 1/4 cup (25g) grated Parmesan, if desired. Toss once more.
5. Serve:
   • Plate immediately—angel hair loves to be eaten fresh! Top with extra Parmesan, parsley, and a squeeze of lemon if you like.
   • Enjoy with your favorite glass of white wine or sparkling water with a lemon wedge!

Prep tips: Don’t skip patting the shrimp dry—it’s the secret to a good sear. If your skillet looks dry, add a splash more olive oil. And if your pasta sits too long and clumps, just rinse it briefly under hot water before tossing with the sauce. Trust me, no one has to know.

Cooking Tips & Techniques

I’ve made my share of mistakes with shrimp pasta (overcooked shrimp, broken sauce, bland flavor—you name it). Here are the tricks that guarantee success every time:

• Don’t Overcook the Shrimp: Shrimp cook fast—watch for them to turn pink and curl into a “C” shape. If they curl too tightly into an “O,” they’re probably overdone.
• Sauté Garlic with Care: Garlic burns super quickly, especially in butter. As soon as it smells sweet and fragrant, move to the next step. If it turns brown, start over (been there, done that).
• Use Reserved Pasta Water: This starchy water is the secret weapon for a silky, restaurant-style sauce. Add a splash at a time while tossing the pasta.
• Finish Pasta in the Sauce: Don’t just dump cooked pasta onto the sauce—toss it together on the heat so the pasta absorbs all those flavors.
• Multitask Smartly: Start the pasta water first, then prep your shrimp and other ingredients while it heats. You’ll save time and everything comes together at once.
• Season as You Go: Taste at every step—shrimp, sauce, and final dish. A little salt at each stage makes all the difference.

Honestly, my biggest early mistake was rushing the garlic and butter—low and slow is key. And if you’re ever in doubt, undercook the shrimp slightly; they’ll finish off in the sauce. For extra richness, you can swirl in a tablespoon more butter right at the end (my little secret when I want to impress).

Variations & Adaptations

Garlic butter shrimp angel hair pasta is a fantastic base for all sorts of creative twists. Here are a few of my favorites (plus allergy-friendly options):

• Low-Carb: Swap angel hair for zucchini noodles or shirataki pasta. The sauce clings beautifully to veggie noodles, and it’s extra light.
• Spicy Kick: Add more red pepper flakes, a dash of hot sauce, or even toss in some diced jalapeños with the garlic for a fiery twist.
• Veggie Boost: Throw in a cup of baby spinach, chopped asparagus, or cherry tomatoes in the last 2 minutes of cooking for color and nutrition.
• Dairy-Free: Use plant-based butter and skip the Parmesan (try nutritional yeast for a cheesy note).
• Gluten-Free: Use your favorite gluten-free pasta. I’ve had good luck with brown rice and corn-based options.
• Grilled Shrimp: For a smoky flavor, grill the shrimp outdoors or on a grill pan, then toss with the pasta and sauce.

One of my own favorite spins is adding a splash of white wine to the sauce and using fresh basil instead of parsley in the summer. It’s bright, fragrant, and feels straight out of a restaurant. Don’t be afraid to play around—this dish is super forgiving.

Serving & Storage Suggestions

This garlic butter shrimp angel hair pasta is best served hot, straight from the skillet. I love to plate it in shallow bowls, topped with extra parsley and Parmesan. For a little extra jazz, add a sprinkle of lemon zest or a crack of black pepper right before serving.

Pair it with a crisp green salad, garlic bread, or steamed veggies. For drinks, a glass of chilled Sauvignon Blanc or sparkling water with a twist of lemon is just perfect. If you’re making it for a party, serve it family-style on a big platter—guests can help themselves and it looks impressive.

Leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible—it tends to overcook the shrimp. The flavors actually deepen overnight, so leftovers are secretly delicious for lunch the next day.

Nutritional Information & Benefits

Here’s a quick nutritional snapshot (per serving, based on four servings):

• Calories: ~450
• Protein: 28g
• Carbohydrates: 40g
• Fat: 18g
• Sugar: 2g

Shrimp is a great source of lean protein and low in calories, making this dish surprisingly light. The olive oil and butter provide healthy fats (in moderation), and adding veggies boosts the fiber and vitamin content. For gluten-free or dairy-free folks, easy swaps make this pasta accessible. Just be cautious if you have shellfish allergies—shrimp is obviously the main event here. Personally, I love that this recipe satisfies my pasta cravings without feeling heavy or greasy.

Conclusion

If you’re searching for a recipe that’s equal parts easy, elegant, and straight-up delicious, this garlic butter shrimp angel hair pasta is it. I keep coming back to it for weeknight comfort, special occasions, and honestly—just because I crave it. The flavors, the silky pasta, the juicy shrimp… it’s a classic for a reason.

Don’t be afraid to tweak it with your favorite veggies, swap the pasta, or pump up the garlic. That’s part of the fun! I’d love to hear how you make it your own, so please share your twists, comments, or questions below. Maybe this will become your new go-to comfort dish too.

Here’s to good food, cozy nights, and bowls of pasta that make you smile. Happy cooking!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them first—run under cold water for a few minutes and pat dry well before cooking. They’ll taste just as delicious.

What if I don’t have angel hair pasta?

No problem. Spaghetti, linguine, or even fettuccine work great. Just adjust the cooking time as needed—thicker pasta takes a bit longer.

Is this dish spicy?

It’s only as spicy as you make it! The red pepper flakes add a mild kick, but you can skip them or add more to suit your taste.

Can I make garlic butter shrimp angel hair pasta ahead of time?

It’s best fresh, but you can prep the shrimp and sauce ahead. Just reheat gently and toss with fresh-cooked pasta to serve.

How do I make this gluten-free?

Simply use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free—just double-check your Parmesan if you’re sensitive.

Garlic Butter Shrimp Angel Hair Pasta

---

• Author: Tailor Madison
• Total Time: 25 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This elegant yet easy pasta dish features juicy shrimp sautéed in garlicky butter, tossed with delicate angel hair pasta and finished with fresh parsley and Parmesan. Perfect for weeknights or special occasions, it comes together in under 30 minutes and is sure to impress.

---

Ingredients

Scale 1x2x3x

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 5 cloves fresh garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

---

Instructions

1. Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions, about 4 minutes. Reserve 1/2 cup of pasta cooking water before draining. Drain pasta and set aside.
2. Pat shrimp dry with paper towels and season with salt and pepper.
3. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove shrimp from the pan and set aside.
4. Lower heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, stir in minced garlic and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and just starting to turn golden.
5. Add lemon juice (and a splash of white wine if desired). Simmer for 30 seconds.
6. Add drained pasta to the skillet. Toss with tongs to coat in the sauce, adding reserved pasta water a bit at a time until glossy.
7. Return shrimp (and any juices) to the pan. Toss again. Taste and adjust salt and pepper as needed.
8. Remove from heat. Sprinkle with chopped parsley and grated Parmesan, if desired. Toss once more.
9. Serve immediately, topped with extra Parmesan, parsley, and a squeeze of lemon if desired.

Notes

Pat shrimp dry before cooking for the best sear. Reserve pasta water to help create a silky sauce. For gluten-free, use GF pasta; for dairy-free, use plant-based butter and skip Parmesan. Add veggies like spinach or asparagus for extra nutrition. Leftovers keep for up to 2 days in the fridge; reheat gently in a skillet with a splash of water.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1/4 of recipe (1 heaping bowl)
• Calories: 450
• Sugar: 2
• Sodium: 700
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 28

Keywords: shrimp pasta, garlic butter shrimp, angel hair pasta, easy dinner, seafood pasta, weeknight dinner, elegant dinner, Italian pasta, quick pasta recipe