Garlic Butter Shrimp Pasta Recipe – Easy One-Pot Dinner in 30 Minutes

Name: Garlic Butter Shrimp Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound large shrimp, peeled and deveined; 12 ounces spaghetti or linguine; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 6 cloves garlic, minced; 3 cups low-sodium chicken broth (or vegetable broth); Juice and zest of 1 large lemon; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper, to taste

Posted on September 5, 2025

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The aroma of sizzling garlic butter and tender shrimp swirling together with silky strands of pasta—now, that’s the kind of dinner that gets everyone running to the table. Honestly, this garlic butter shrimp pasta recipe is my go-to when I need something comforting and impressive but don’t want to spend ages in the kitchen. I still remember the first time I made it: the kids were starving, work was crazy, and I had exactly thirty minutes to whip up something that felt special. Well, this one-pot wonder absolutely saved the day! It’s rich, buttery, and loaded with juicy shrimp, all cooked in a single pan (fewer dishes—hallelujah).

I picked up the idea for this one-pot garlic butter shrimp pasta from an old Italian friend who swore by the magic of quick, simple meals packed with flavor. Over time, I’ve tweaked it—adding a splash of lemon here, a sprinkle of red pepper there—until it became a true weeknight hero in our house. The best part? You only need one big pot and a handful of fresh ingredients. Whether you’re cooking for your family or trying to impress friends on a busy night, this garlic butter shrimp pasta is sure to be a hit (and yes, it’s definitely Pinterest-worthy).

Why do I love it so much? Besides the unbeatable taste, it’s that mix of easy prep and effortless elegance. If you’re craving comfort food that doesn’t weigh you down—and you want a recipe that’s as easy as it is delicious—this one-pot garlic butter shrimp pasta is exactly what you need. Trust me, after making it countless times (and fielding many, many requests for the recipe), I can promise you: this is a keeper!

Why You’ll Love This Garlic Butter Shrimp Pasta Recipe

Quick & Easy: Ready in just 30 minutes, this recipe is perfect for hectic weeknights, last-minute dinners, or when you want a cozy meal without the wait.
Simple Ingredients: No wild goose chases at the grocery store—you probably have everything you need already. Shrimp, pasta, garlic, butter, and a few pantry staples work their magic.
One-Pot Wonder: Everything cooks in a single pot, so cleanup is a breeze (honestly, who has time for a sink full of dishes?).
Crowd-Pleaser: This garlic butter shrimp pasta always gets glowing reviews from both kids and adults. My family can’t get enough, and even picky eaters go back for seconds.
Unbelievably Delicious: The combination of garlicky butter, perfectly cooked shrimp, and al dente pasta is pure comfort food joy. A squeeze of fresh lemon and a sprinkle of parsley make it bright and beautiful.

This isn’t your average shrimp pasta—no bland noodles or rubbery seafood here. I’ve tested and tweaked this recipe countless times, making sure the pasta soaks up all that buttery, garlicky flavor and the shrimp stay juicy. The secret? Cooking everything together so the flavors meld perfectly. I also toss in a pinch of red pepper flakes for a little kick (totally optional, but highly recommended).

Let’s face it, we all need a recipe that feels fancy but doesn’t make us sweat. Whether you’re hosting friends, feeding a hungry family, or just treating yourself to a solo dinner, this garlic butter shrimp pasta is the kind of meal that makes you sigh with happiness after every bite. It’s not just good—it’s the type of dish you remember, the kind that makes you wish you’d made a double batch. And yes, it’s absolutely made for sharing (or not, if you want all the leftovers for yourself!).

What Ingredients You Will Need

This garlic butter shrimp pasta recipe comes together with a handful of fresh, flavorful ingredients. Each one plays a starring role, making the dish rich, bright, and totally crave-worthy. Most are pantry staples, and I’ll share some of my favorite brands and swaps along the way!

Shrimp (1 pound/450g, large, peeled and deveined) – I love using wild-caught shrimp for the best flavor, but any good-quality shrimp works. Fresh or frozen (just thaw first).
Pasta (12 ounces/340g, spaghetti or linguine) – Go with your favorite long pasta. I usually grab Barilla or De Cecco—always reliable. Gluten-free pasta works too (cook times may vary).
Butter (4 tablespoons/56g, unsalted) – This is the backbone of the sauce, so use real butter for that rich, creamy finish. If you only have salted, just adjust the added salt later.
Olive Oil (2 tablespoons/30ml) – Adds a lovely depth and keeps the butter from burning. I like extra-virgin for the best aroma.
Garlic (6 cloves, minced) – The star! Fresh is best. If you’re a big garlic fan (like me), you can bump it up to 8 cloves, no judgment.
Chicken Broth (3 cups/720ml, low-sodium) – Helps cook the pasta and infuses it with flavor. Vegetable broth works for pescatarians.
Lemon Juice & Zest (juice and zest of 1 large lemon) – Brightens things up and cuts through the richness. Always zest before you juice!
Parmesan Cheese (1/2 cup/50g, freshly grated) – For creaminess and a salty, nutty finish. Pre-grated works in a pinch but fresh is best for meltiness.
Fresh Parsley (1/4 cup/10g, chopped) – Adds color and a fresh, herby pop right at the end. Basil also works if parsley isn’t your thing.
Red Pepper Flakes (1/2 teaspoon, optional) – For just a hint of heat. Totally optional, but I think it brings everything together.
Salt and Black Pepper – To taste. I start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust at the end.

Ingredient Tips & Swaps:

For a dairy-free version, swap butter for vegan butter and skip the cheese or use a vegan alternative.
Use gluten-free spaghetti if needed—just keep an eye on the cook time.
Frozen shrimp works great; thaw in a bowl of cold water for 10 minutes.
No fresh lemon? Bottled juice works, but the zest really makes a difference.
Add a handful of baby spinach in the last few minutes for extra greens.

These ingredients come together to create a pasta dish that’s buttery, garlicky, and full of bright, fresh flavor—without any fuss.

Equipment Needed

One reason I love this garlic butter shrimp pasta recipe is how little equipment you need. Here’s what I use every time:

Large Deep Skillet or Dutch Oven (at least 12-inch/30cm) – This is your main tool. I use a nonstick skillet for easy cleanup, but stainless or enameled cast iron works too.
Wooden Spoon or Silicone Spatula – For stirring everything together without scraping your pan.
Sharp Knife & Cutting Board – For mincing garlic, zesting lemon, and chopping parsley.
Measuring Cups & Spoons – For accuracy (and to avoid over-salting—been there, regret it every time).
Colander or Slotted Spoon – Optional, only if you want to remove shrimp while pasta cooks (I usually leave them in for flavor).
Microplane or Fine Grater – For fresh Parmesan and lemon zest. If you don’t have one, a box grater works in a pinch.

Personal Tip: If you’re using a cast iron skillet, make sure it’s well-seasoned to keep the pasta from sticking. I’ve made this in everything from my grandma’s old Dutch oven to a basic nonstick pan—just avoid anything too shallow so you don’t spill when stirring.

No need for fancy gear—simple tools, big flavor! And for budget shoppers, IKEA and Target have great, sturdy skillets for under $30. Just dry them well after washing, especially if they’re nonstick or cast iron.

How to Make One-Pot Garlic Butter Shrimp Pasta

Prep the Ingredients (5 minutes):

Peel and devein the shrimp if needed. Mince your garlic, zest and juice the lemon, and chop the parsley. Grate the Parmesan. Having everything ready truly makes things smoother.
Sauté the Shrimp (4-5 minutes):

Heat 1 tablespoon (15ml) olive oil and 1 tablespoon (14g) butter in your large skillet over medium-high. Add shrimp in a single layer, season with a pinch of salt and pepper, and cook for 2 minutes per side—just until they turn pink and start to curl. Don’t overcook! Remove shrimp to a plate and set aside. If a few bits stick to the pan, that’s flavor (leave them in).
Sauté the Garlic (1 minute):

Reduce heat to medium. Add another tablespoon (14g) of butter and the minced garlic. Stir constantly for 30-60 seconds until fragrant, but not browned. Garlic can turn bitter if it burns, so keep a close eye.
Deglaze and Add Broth (1 minute):

Pour in 3 cups (720ml) chicken broth, scraping up any browned bits with your spoon. This adds tons of flavor to the sauce.
Cook the Pasta (10-12 minutes):

Add the pasta, lemon zest, and red pepper flakes (if using). Bring to a gentle simmer. Cook uncovered, stirring often, until pasta is al dente and most liquid is absorbed—about 10-12 minutes. If you need more liquid, add hot water or extra broth, 1/4 cup (60ml) at a time. The pasta should be silky, not soupy.
Finish the Sauce (2 minutes):

Stir in remaining 2 tablespoons (28g) butter, half the Parmesan, and all the lemon juice. Toss until the pasta is glossy and coated. Taste and adjust salt/pepper as needed.
Return Shrimp and Add Parsley (2 minutes):

Add cooked shrimp (and any juices) back to the pan. Toss gently to combine, just until everything is warmed through. Sprinkle with fresh parsley and the rest of the Parmesan.
Serve (immediate):

Twirl pasta into bowls (I use tongs for that classic pasta pile look) and top with extra lemon wedges, more parsley, and a final dusting of cheese.

Troubleshooting: If your pasta is sticking, add a splash more broth or olive oil. If the sauce seems thin, let it simmer an extra minute with the lid off. I’ve learned not to walk away while the pasta cooks—stirring often keeps it from clumping. And if you forget to zest the lemon before juicing, don’t worry—just skip it, but try to remember next time for that extra zing!

Personal Tip: For extra buttery flavor, swirl in a teaspoon of cold butter just before serving. It makes the sauce silky and restaurant-worthy!

Cooking Tips & Techniques

I’ve made this garlic butter shrimp pasta more times than I can count, and a few tricks always make it better (and save me from rookie mistakes!).

Don’t Overcook the Shrimp: Shrimp cook fast—seriously, they’re done in about 2 minutes per side. As soon as they’re opaque and pink, pull them out. Overcooked shrimp turn rubbery, and nobody wants that.
Stir the Pasta Often: Cooking pasta right in the sauce means you have to stir more than you would in a big pot of water. This keeps it from sticking together and helps it absorb all that buttery, garlicky broth.
Use Fresh Garlic: Pre-minced garlic in a jar just doesn’t have the same punch. I learned this the hard way—fresh cloves make a huge difference in flavor.
Watch the Salt: If your broth or Parmesan is salty, start with less added salt and taste as you go. It’s easier to add more than to fix a salty dish.
Finish with Lemon: Adding lemon juice at the end keeps the flavors bright and fresh. Don’t skip it unless you really have to.
Multitasking: While the pasta cooks, you can prep your salad, set the table, or pour yourself a glass of wine. Just don’t stray too far—you’ll need to stir every couple of minutes.
Consistency Check: The sauce should cling to the pasta without being soupy. If it’s too thin, simmer a bit longer. Too thick? Add a splash more broth or hot water.
Personal Learning: Once I tried to save time by skipping the step where you remove the shrimp after searing. Big mistake—they turned tough by the end. Always pull them out after they pink up, then add back at the end. Trust me!

Little adjustments make all the difference. Stick with these techniques, and your garlic butter shrimp pasta will be perfect every time.

Variations & Adaptations

One of the best things about this garlic butter shrimp pasta recipe is how flexible it is. Here are some of my favorite twists, swaps, and personal experiments:

Low-Carb or Gluten-Free: Swap regular spaghetti for your favorite gluten-free pasta. I’ve used chickpea pasta (like Banza), and it holds up really well! For a low-carb version, try spiralized zucchini or shirataki noodles—just cook the shrimp and sauce separately, then toss everything together at the end.
Spicy Kick: Add extra red pepper flakes, or stir in a dash of hot sauce for fiery pasta. My husband loves it with a sprinkle of cayenne, too.
Vegetarian Version: Skip the shrimp and add sautéed mushrooms, artichoke hearts, or roasted cherry tomatoes. I once used roasted cauliflower, and it was surprisingly hearty and delicious.
Seasonal Greens: Stir in a couple handfuls of baby spinach, kale, or arugula during the last 2 minutes of cooking. They wilt beautifully and add a fresh pop of color.
Dairy-Free: Use plant-based butter and skip the Parmesan, or sub in nutritional yeast for a cheesy vibe. I’ve made it this way for friends with dairy allergies, and it’s still wonderful.
Different Cooking Methods: If you prefer, you can cook the pasta separately, then toss with the sauce and shrimp at the end. It’s a tiny bit less creamy, but works well if you want extra firm noodles.

Personal Variation: I once added a splash of white wine after sautéing the garlic (about 1/4 cup/60ml), and it brought a lovely, subtle depth to the sauce. Totally optional, but worth a try if you enjoy that restaurant-style flair!

Serving & Storage Suggestions

This garlic butter shrimp pasta is best served piping hot, right from the pan. I love twirling it into big bowls, topped with extra parsley and a wedge of lemon on the side. If you’re feeling fancy, a sprinkle of toasted breadcrumbs or a drizzle of good olive oil makes it even more special.

Pairings: Serve with a simple green salad, steamed broccoli, or roasted asparagus. Garlic bread or crusty baguette is perfect for soaking up leftover sauce. For drinks, a crisp white wine or sparkling water with lemon is refreshing.
Storage: Leftovers keep well in an airtight container in the fridge for 2-3 days. The pasta will soak up more sauce as it sits but is still delicious.
Reheating: Warm gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. The microwave works too—cover loosely and heat in 30-second bursts, stirring often to prevent overcooking the shrimp.
Freezing: I don’t recommend freezing this one, as shrimp and pasta can get mushy after thawing. If you must, freeze just the shrimp and sauce, then cook fresh pasta when ready to serve.

Honestly, the flavors deepen overnight, so leftovers are fantastic for lunch. Just don’t forget to add a fresh squeeze of lemon before serving again!

Nutritional Information & Benefits

This garlic butter shrimp pasta strikes a nice balance between indulgence and wholesome ingredients. Here’s the quick rundown (per generous serving, based on 4 servings):

Calories: Approximately 550
Protein: 30g (thanks to the shrimp and Parmesan)
Carbs: 60g
Fat: 22g
Fiber: 3g

Key Health Benefits:

Shrimp is a lean, protein-rich seafood packed with selenium, vitamin B12, and omega-3s.
Garlic may help support heart health and boost immunity.
Lemon and parsley add vitamin C and antioxidants.
Pasta provides energy—use whole wheat for an extra fiber boost.

This recipe is naturally pescatarian and can be made gluten-free or dairy-free with simple swaps. Allergens: Contains shellfish, dairy, and wheat (if using regular pasta). As always, check labels if food sensitivities are an issue. For me, this dish fits nicely into a balanced meal plan—full of flavor and protein, but not heavy.

Conclusion

If you’re searching for a quick, flavorful dinner that feels special without any fuss, this one-pot garlic butter shrimp pasta is the answer. It’s the kind of recipe that brings everyone to the kitchen with just the smell—and keeps them coming back for seconds. I’ve made it for everything from weeknight family meals to dinner parties, and it never disappoints.

Feel free to mix things up—add more veggies, tweak the seasoning, or try a gluten-free noodle. That’s the beauty of a recipe like this: it’s endlessly adaptable and always delicious. Personally, I love it for how effortless it is—and how every bite tastes like a cozy night in, no matter what’s going on outside.

Give this garlic butter shrimp pasta a try and let me know how you make it your own! Drop a comment below, share your photos on Pinterest, or tag me on social. I’d love to hear your twists, tips, and stories. Happy cooking—here’s to dinners that are as easy as they are irresistible!

Frequently Asked Questions

How do I know when the shrimp are cooked through?

Shrimp are done when they turn pink, opaque, and curl into a “C” shape. It usually takes about 2 minutes per side over medium-high heat. Overcooked shrimp will be tough and rubbery, so pull them off the heat as soon as they change color.

Can I use frozen shrimp for this garlic butter shrimp pasta?

Absolutely! Just thaw the shrimp in a bowl of cold water for about 10 minutes, then pat them dry before cooking. Frozen shrimp work great and are often just as fresh as “fresh” shrimp at the store.

What’s the best pasta shape for this recipe?

Spaghetti or linguine are classic, but you can use fettuccine, angel hair, or even short pasta like penne. Just keep an eye on the cooking time—thinner pasta cooks faster and may need a bit less liquid.

How can I make this recipe gluten-free?

Simply use your favorite gluten-free pasta. I recommend brown rice or chickpea-based pastas, as they hold up well in one-pot recipes. Check labels to make sure all other ingredients (especially broth) are gluten-free, too.

Can I add vegetables to this one-pot garlic butter shrimp pasta?

Definitely! Toss in baby spinach, chopped asparagus, or halved cherry tomatoes during the last few minutes of cooking. They’ll cook quickly and add color, flavor, and nutrition to your pasta.

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