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If there were ever a magic recipe that wins over everyone at the table—busy weeknights, special occasions, picky eaters, folks who claim they “don’t love shrimp”—it’s this cozy, golden garlic shrimp pasta. I’ve made it for last-minute family dinners, stressed weeknights when I need something soul-soothing but fast, and even at casual dinner parties where I want to seem a little bit fancy but really am just secretly craving my favorite comfort food (shh, don’t tell!). The aroma of sizzling garlic in butter just has that way of turning the whole kitchen into a hug, don’t you think?
What I absolutely love about this pasta (other than how incredibly slurpable it is) is the way it balances simple, honest flavors—garlicky butter, tender shrimp, a little heat from red pepper flakes, and velvety Parmesan. Oh, and let’s not forget that fresh pop of parsley—it really does make the whole thing taste bright and happy. Every bite tastes like that sweet spot between elegant and easygoing, which is probably why I make it far more often than I care to admit!
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, you’re looking at about 30 minutes—so yes, you actually do have time for this, even after a long day.
- Flavor Bomb: Garlic, butter, and just enough heat from red pepper flakes make for a sauce that’s velvety and comforting, but not heavy.
- Customizable: Drop in veggies (slow-wilted spinach or juicy cherry tomatoes, I see you), swap your pasta if you like, or even skip the shrimp for a meatless vibe.
- Cozy, but Special: It looks and tastes company-worthy—but it’s also the kind of thing you’ll make for yourself when you need a hug in a bowl.
Key Ingredients
- Spaghetti: Classic is best, but honestly—linguine, fettucine, or even your favorite gluten-free noodles will work just fine. Don’t overthink this.
- Shrimp: Fresh or frozen are both welcome (mine are almost always from the freezer), peeled and deveined. Leave the tails on if you want it pretty, off if you want it family-friendly.
- Garlic: This is a “more is better” situation—I go heavy (usually six cloves, sometimes more, sorry not sorry!). If you want to roast it first for a deeper flavor, go for it.
- Olive Oil and Butter: Both give that richness and depth. Use the best olive oil you can, but no need to break the bank.
- Red Pepper Flakes: For a gentle warmth—not full-on fire. Add more or less depending on your spice threshold, or skip them entirely if spice isn’t your thing.
- Parmesan Cheese: The nutty, salty heart and soul of this dish—use freshly grated if you can, and don’t even consider the shelf-stable stuff. (Unless you’re in a pinch, no shame!)
- Fresh Parsley: Trust me, don’t skip the heap of fresh chopped parsley at the end. It makes the flavors pop and adds that bit of green we all know we “should” have on our plate.
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 (really salt it—think ocean water!).
- Cook Pasta: Drop in your spaghetti and cook ’til just al dente. I always test a strand a minute or two before the box says it’s ready—sometimes they fib.
- Reserve Pasta Water: This is magic sauce insurance. Ladle out about a cup before you drain the pasta. Thank me later!
- Drain: Set your perfectly cooked pasta aside while the kitchen starts smelling amazing.
Step 2: Sauté the Aromatics
- Heat Oil and Butter: In a big skillet, heat up 2 tablespoons of olive oil and 2 tablespoons of butter on medium heat. Wait until the butter is bubbly and happy-looking.
- Add Garlic and Red Pepper Flakes: Toss in four minced cloves of garlic and 1/2 teaspoon of red pepper flakes. Sauté for about a minute—just until everything’s fragrant. (If you’re tempted to walk away—don’t! Garlic goes from golden to burnt in a heartbeat.)
Step 3: Cook the Shrimp
- Add Shrimp: Put in a pound of raw, peeled, and deveined shrimp (I always pat them dry first so they sear, not steam).
- Cook: Let them go about 2–3 minutes per side, flipping just once, till they’re pink and opaque. Resist the urge to overcook—nobody wants rubbery shrimp!
- Remove from heat: As soon as they’re done, turn off the burner (they’ll keep cooking a tiny bit more in the sauce).
Step 4: Combine Pasta and Shrimp
- Toss Pasta in Sauce: Throw your drained spaghetti right into the skillet with the shrimp and garlicky sauce. Let those noodles soak up all that flavor—toss with tongs if you have them. It’s part of the fun.
- Adjust Consistency: If it’s looking a little dry or sticky, splash in some reserved pasta water—a tablespoon or two at a time—until it becomes silky and perfect.
Step 5: Season and Garnish
- Season: Add a good sprinkle of Italian seasoning (or a mix of dried basil and oregano), a little salt, and a bunch of freshly cracked black pepper. Taste and adjust!
- Add Parmesan: Shower the whole pan with a half cup of grated Parmesan and toss again until it melts into the sauce.
- Garnish: Remove the pan from the heat and go to town with the chopped parsley—at least two tablespoons, maybe more.
Step 6: Serve and Enjoy
- Plate: Fork it up right from the skillet (we’re not fancy) or make up pretty plates if you’re feeling extra.
- Optional Toppings: More fresh Parmesan? Squeeze of lemon juice? Yes, please!
Serving Suggestions
As comforting as this pasta is solo, I love to round things out with a little something on the side. Try it with a big green salad (Caesar is my personal favorite—croutons welcome), or a pile of roasted veggies like asparagus, zucchini, or sweet roasted bell peppers. If you’re feeling indulgent, a warm hunk of garlic bread for sopping up the garlicky sauce is chef’s kiss good. And if you enjoy wine, a glass of chilled Sauvignon Blanc or buttery Chardonnay is truly the perfect pairing.
Storage and Reheating Tips
This pasta is at its absolute best the day you make it, but I totally get the need for quick leftovers.
- To Refrigerate: Store any extras (ha, as if there will be!) in a tightly sealed container in the fridge for up to three days.
- Reheating: Gently reheat over medium heat in a skillet with a splash of that reserved pasta water (or a drizzle of broth) to get back that creamy, luscious sauce.
- To Freeze: Shrimp doesn’t always love freezing after it’s cooked. If you do want to freeze, it’s best to freeze the sauce and cooked shrimp separately—then just toss with freshly cooked pasta when you’re ready to eat.
Variations
- Creamy Shrimp Pasta: Stir in a half cup of heavy cream before adding the pasta for a rich, indulgent sauce—sometimes you just need the comfort!
- Veggie-Loaded: Throw in a couple handfuls of baby spinach, chopped cherry tomatoes, or lightly cooked broccoli florets. (If it’s lurking in your crisper drawer, it probably belongs in your pasta.)
- Gluten-Free: Swap in your favorite gluten-free pasta brand, or go with zucchini “noodles” for a lighter, fresh twist.
- Fresh Herb Vibes: Add a fistful of fresh basil, or even a little thyme or oregano for a herby pop.
- Zesty Lemon: Grate a little lemon zest right over the top—so bright and fresh, you’ll want to do it every time.
Conclusion
There’s just something about a skillet full of steamy, garlicky shrimp pasta that says “welcome home” like nothing else. Whether you’re feeding your favorite people, trying to impress a new dinner guest, or just spoiling yourself on a Tuesday (you deserve it!), this dish always fits. If you want another layer of flavor, sauté those shrimp shells in the olive oil first, then scoop them out before you start the recipe—trust me, it takes the aroma over the top.
The smell of garlic and butter swirling through the kitchen is all the invitation anyone needs. It’s a dish that’s easy enough for last-minute dinners, but special enough to make for your mom. I’d love to know how it turns out for you! If you give it a whirl—or you try your own twist—drop your questions, thoughts, or pasta victories in the comments. There’s always room at the (virtual) table for one more!
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.
