This is a crowd-pleasing dish of shrimp and garlic, served tenderly perfectly shrimp, well-cooked spaghetti, and topped with a rich sauce made from garlic butter. It strikes the balance between simplicity and elegance for completely undemanding as well as formal dinners.
It will transport you completely due to a hint of red pepper and garlicky butter sauce. Cheese will provide the most velvety goodness while the fresh parsley will add a ray of sunlight. It will be solid gold: nearly about now after made and utterly delicious it will be an obvious highlight of your meal plans.
Why You’ll Love This Recipe
Quick and Easy: In just 30 minutes, you can get through it; perfect for the busy nights.
Packed with flavors: Garlic, butter, and red pepper flakes combine to be a light yet luxurious sauce.
Customizable: You can include vegetables into it, add a little spinach or some cherry tomatoes, or make it vegetarian by swapping spaghetti with your preferred option.
Elegant yet Simple: So good and tasty to serve for a special occasion still simple enough for the casual dinner.
Key Ingredients
Spaghetti: Go for classical spaghetti here, although linguine, fettuccine, or any gluten-free pasta will prove to be just as good.
Shrimp: This dish casts a lot of emphasis on fresh or frozen shrimp, and they should be peeled and deveined. It’s your choice whether it should be tail-on or off.
Garlic: Every single part of the recipe calls for six smashed cloves of garlic that actually qualify to be controversial (but we at BWEL love them). Feel free to roast the garlic before inclusion into the skillet for an extra special garlic burn.
Olive Oil and Butter: Creaminess and richness in this sauce are provided by the combination of both things. More refined olive oil means good taste.
Red Pepper Flakes: Kernely rich butter and shrimp occur at the same time with the subtle heat. As an option, adjust the amount according to your tolerance.
Parmesan Cheese: It is never old to add some grated Parmesan melty enough into the pasta, enhancing nutty, salty notes in its flavor an jazzing up yet more the dish.
Fresh Parsley: Brightening the overall taste, shred a bunch of fresh parsley as the final herbaceous fresh dollop in such creamy and yummy meal.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Cook the Pasta
Boil Water: Bring a large pot of salted water to a rolling boil. Generously salt the water for flavor.
Cook Pasta: Add spaghetti and cook according to package instructions until al dente (firm to the bite).
Reserve Pasta Water: Before draining, reserve 1 cup of pasta water.
Drain: Drain the pasta and set it aside.
Step 2: Sauté the Aromatics
Heat Oil and Butter: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter melts and sizzles.
Add Garlic and Red Pepper Flakes: Stir in 4 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
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Step 3: Cook the Shrimp
Add Shrimp: Toss 1 pound of raw shrimp (peeled and deveined) into the skillet.
Cook: Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat to avoid overcooking.
Step 4: Combine Pasta and Shrimp
Toss Pasta in Sauce: Add the cooked spaghetti to the skillet with the shrimp. Toss to coat the pasta in the garlicky butter sauce.
Adjust Consistency: If the pasta seems dry, add reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
Step 5: Season and Garnish
Season: Add Italian seasoning and salt to taste.
Add Parmesan: Sprinkle 1/2 cup of freshly grated Parmesan cheese over the pasta and toss until melted and incorporated.
Garnish: Remove from heat and garnish with 2 tablespoons of chopped fresh parsley.
Step 6: Serve and Enjoy
Plate: Serve hot, directly from the skillet or transfer to individual plates.
Optional Toppings: Offer additional Parmesan cheese or a squeeze of fresh lemon juice for extra flavor.
Serving Suggestions
Garlic shrimp pasta is super-exquisite when served with the following light side dishes:
Caesar salad with that crisp lettuce or the mixed greens with the lemony vinaigrette.
Garlic bread, attractively butter-garlic served up to sop up the sauce.
Roasted vegetables- a lovely hint of sweetness, try asparagus, zucchini, or bell peppers, slightly roasted.
Wine Pairing: Phonetically, Sauvignon Blanc or some Chardonnay would fit and be chilled.
Storage and Reheating Tips
Refrigerate– Left overs may be maintained in the fridge in an air-tight container for the next three days.
Reheating: To restore creamy appearance of sauce, reheat pasta in this skillet straight over medium heat with the reserved pasta water/broth sprinkled into it.
Freezing: Fresh is probably better because while you can freeze shrimp separately for best 2 months before cooking once ready to serve fresh pasta.
Variations
Creamy Shrimp Pasta: Use 1/2 cup of heavy cream to make the sauce a creamy treat-it tastes indulgent.
Vegetable-Loaded: Add spinach, cherry tomatoes, or broccoli florets for a little more color and nutrition.
Gluten-Free Modification: Using zucchini “noodles” or gluten-free pasta will cut this down in calories even further.
Herby Twist: Mix in sprigs of fresh basil or some fresh thyme for a completely different taste.
Citrusy Chance: Finely grated lemon peel and then squeezed right over the pasta for a zesty, refreshingly bright addition.
Conclusion
Garlic Shrimp Pasta surpasses almost everything for sheer simplicity and style. When you stretch to treat yourself and your mother, ensuring theres freshen up the menu without breaking the bank, tender shrimp in garlic butter sauce tops pasta for one satisfying creation all enjoy sharing.
Pro Tip: “For another delicious layer of aroma sauté shrimp shells in olive oil before beginning recipe. Remove shells.
Well, we toast the pasta in the skillet, the smell of burnt garlic and butter lingers in the kitchen. Ta-da, that will sure become the next household favorite!
Garlic Shrimp Pasta
Ingredients
- 1 lb spaghetti
- 1/2 cup olive oil
- 1/4 cup unsalted butter
- 1 lb shrimp peeled and deveined
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- salt to taste
- Italian seasoning to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted. Stir in garlic and red pepper flakes, sautéing for 1 minute until fragrant. Be careful not to burn the garlic.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from heat to avoid overcooking.
- Add the cooked spaghetti to the skillet with the shrimp and toss to coat in the sauce. If the pasta seems dry, add reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
- Season with salt and Italian seasoning to taste. Sprinkle Parmesan cheese over the pasta and toss until melted and incorporated. Garnish with chopped parsley.
- Serve the pasta hot, either directly from the skillet or on individual plates. Offer additional Parmesan cheese or a squeeze of fresh lemon juice for extra flavor.
