Garlic Butter Shrimp Pasta

This garlic butter shrimp pasta is a simple restaurant-quality dinner made with juicy shrimp, tender pasta, and a rich garlic butter sauce that’s ready in about 20 minutes. Shrimp are quickly sautéed until perfectly tender, then tossed in a buttery garlic sauce made with chicken stock before being served over your favorite pasta or noodles.

Whether you use spaghetti, linguine, angel hair, fettuccine, or egg noodles, this easy garlic butter shrimp with pasta recipe is packed with flavor while using simple pantry ingredients. I’ll show you everything you need to know for perfectly cooked shrimp, silky garlic butter sauce, and the best pasta choices every time.

Why You’ll Love This Garlic Butter Shrimp with Pasta

This is one of those dinners that feels like something you’d order at a restaurant but comes together in less time than takeout.

• Ready in about 20 minutes: Perfect for busy weeknights.
• Restaurant-quality flavor: Garlic, butter, and shrimp make a rich but simple sauce.
• Budget-friendly seafood dinner: This recipe comes out to only about $2 per serving without sides. 
• Simple pantry ingredients: No heavy cream or complicated ingredients required. For cost savings and convenience, frozen shrimp work just as well as fresh.
• Works with almost any pasta: Spaghetti, linguine, angel hair, fettuccine, or egg noodles all work beautifully.
• Easy to customize: Add vegetables, Parmesan, crushed red pepper, or a squeeze of lemon.

Why This Garlic Butter Sauce Works

Instead of relying on heavy cream, this recipe uses butter and chicken stock to create a lighter sauce that still coats every strand of pasta.

As the butter melts into the stock, it creates a silky sauce that picks up all the flavorful browned bits left behind after cooking the shrimp. Fresh garlic is added at the end so it becomes fragrant without burning, giving the finished dish bold garlic flavor without bitterness.

Ingredients for Garlic Butter Shrimp Pasta

This recipe uses a handful of simple ingredients, but each one plays an important role in creating a flavorful garlic butter sauce and perfectly cooked shrimp. Here’s what you’ll need:

• Pasta (12 ounces): Spaghetti, linguine, angel hair, fettuccine, or egg noodles all work well.
• Shrimp (1 pound): Peeled, deveined, thawed, and well-drained shrimp cook quickly and stay tender.
• Cooking oil (2 tablespoons): Helps sear the shrimp without burning the butter.
• Italian seasoning (1 tablespoon): Adds herb flavor that complements the garlic and butter.
• Salt and pepper: Season the shrimp before cooking.
• Salted butter (3 tablespoons): Creates the rich buttery sauce.
• Chicken stock (½ cup): Helps form the sauce while adding savory flavor. Seafood stock is another excellent option.
• Garlic (4 cloves): Fresh minced garlic provides the best flavor.
• Fresh parsley: Optional, but adds freshness and color before serving.

Best Pasta or Noodles for Garlic Butter Shrimp

One of the best things about this recipe is how versatile it is. Here are my recommended ways to serve garlic butter shrimp with noodles and why:

• Spaghetti: Classic choice that holds the garlic butter sauce well.
• Linguine: Slightly wider noodles that pair especially well with shrimp.
• Angel hair: Light and delicate, making the shrimp the star.
• Fettuccine: Great if you prefer a heartier bite.
• Egg noodles: A comforting option that works surprisingly well with butter sauces.

Fresh vs. Frozen Shrimp

One of the best things about this recipe is that it works equally well with fresh or frozen shrimp. Since most shrimp sold at grocery stores are frozen shortly after being caught, quality is often nearly identical.

• Fresh shrimp: Great if you have access to truly fresh seafood.
• Frozen shrimp: Budget-friendly, convenient, and perfect for weeknight meals.

Pro tip: Thaw shrimp completely and pat them very dry with paper towels before cooking. Removing excess moisture helps them sear instead of steaming while cooking in the pan.

Ingredient Substitutions and Variations

You can make this recipe your own and change it up easily any time using some of these swaps or additions. These are some of my favorite ways to change up garlic butter shrimp.

• Seafood stock: Adds even more seafood flavor than chicken stock.
• Vegetable stock: Great if you don’t have chicken stock available.
• Add vegetables: Spinach, asparagus, broccoli, mushrooms, tomatoes, or peas all work well.
• Parmesan: Sprinkle freshly grated Parmesan over the finished pasta.
• Spicy version: Add red pepper flakes or Cajun seasoning.
• Lemon garlic shrimp pasta: Finish with fresh lemon juice and lemon zest.
• Creamy garlic butter shrimp pasta: Stir in ¼ to ½ cup heavy cream after the butter melts.

Dietary Substitutions

Following a particular diet? You can still enjoy this recipe with some simple swaps.

• Gluten-Free: Use your favorite gluten-free pasta or serve over rice or with vegetables.
• Low-Carb or keto: Skip the pasta and serve over keto noodles, zucchini noodles, spaghetti squash, or cauliflower rice.
• Dairy-Free: Use a dairy-free butter substitute.
• Higher Protein: Add extra shrimp or reduce the pasta slightly.

How to Make Garlic Butter Shrimp Pasta

1. Cook the pasta: Prepare 12 ounces of pasta according to the package directions. Drain well, toss lightly with olive oil to prevent sticking, and set aside.
2. Season the shrimp: Pat 1 pound of peeled and deveined shrimp dry. Sprinkle evenly with 1 tablespoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Cook the shrimp: Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2 to 3 minutes per side, until opaque and pink. Transfer the shrimp to a plate, leaving the oil and browned bits in the pan.
4. Make the garlic butter sauce: Add 3 tablespoons butter and ½ cup chicken stock to the skillet. Scrape up any browned bits from the bottom of the pan and bring the sauce to a gentle simmer.
5. Add the garlic: Reduce the heat to low. Stir in 4 cloves minced garlic and cook for about 1 minute, just until fragrant.
6. Finish the shrimp: Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for about 1 minute until heated through.
7. Serve: Spoon the garlic butter shrimp and sauce over the cooked pasta. Garnish with fresh parsley if desired and serve immediately.

Tips for the Best Garlic Butter Shrimp Pasta

Garlic butter shrimp spaghetti is simple to make, but a few small techniques make a big difference. These tips will help you keep the shrimp tender, create a silky garlic butter sauce, and make sure every bite is packed with flavor.

• Don’t overcook the shrimp: Shrimp cook very quickly and become rubbery if left in the pan too long.
• Pat the shrimp dry: Removing excess moisture helps them sear instead of steaming.
• Use fresh garlic: Fresh minced garlic gives the best flavor and aroma.
• Lower the heat before adding garlic: Garlic burns quickly and can become bitter.
• Save the browned bits: They add incredible flavor to the butter sauce.
• Perfect pasta: Cook the pasta al dente, or slightly firm, for the best texture. Also, toss with a bit of olive oil after draining to add extra flavor and prevent the noodles from sticking and clumping together.
• Reserve some pasta water: A splash helps loosen the sauce if needed.
• Serve immediately: Garlic butter sauces are best enjoyed fresh.

Frequently Asked Questions

What Size Shrimp Should I Use for Garlic Butter Shrimp?

Shrimp are sold by “count,” which refers to approximately how many shrimp make up one pound. While this recipe works with almost any size, large shrimp offer the best balance of flavor, texture, and presentation.

• Jumbo shrimp (16–20 per pound): Thick, meaty shrimp that make an impressive presentation and take slightly longer to cook.
• Large shrimp (21–25 per pound): My favorite choice for garlic butter shrimp pasta. They’re juicy, easy to cook evenly, and pair well with spaghetti or linguine.
• Medium-large shrimp (26–30 per pound): A great everyday option that’s usually a little more budget-friendly.
• Medium shrimp (31–40 per pound): Cook very quickly and work well if you prefer smaller bites or are serving a crowd.

My recommendation: Use large shrimp (21–25 count) for the best combination of size, texture, and cooking time.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to help them brown properly.

Can I use cooked shrimp?

Yes, but add them only at the very end since they’re already cooked. Otherwise they’ll become tough.

How Long to Cook Shrimp

Shrimp cooks much faster than most proteins, which is one reason this recipe comes together so quickly. Overcooking is the biggest mistake people make.

Shrimp Cooking Times (Over Medium-High Heat)

• Medium shrimp: 1 ½ to 2 minutes per side
• Large shrimp: 2 to 3 minutes per side
• Jumbo shrimp: 3 to 4 minutes per side

Once the shrimp are pink and opaque, remove them from the pan. They’ll finish warming when returned to the garlic butter sauce.

How to Tell When Shrimp is Cooked

Perfectly cooked shrimp are juicy, tender, and naturally sweet. They’re easy to recognize once you know what to look for.

• Color: Shrimp should turn from gray and translucent to pink and opaque.
• Shape: Properly cooked shrimp curl into a loose “C” shape. If they curl into a tight “O,” they’re usually overcooked.
• Texture: They should feel firm but still springy, not rubbery.
• Safe internal temperature: Shrimp are fully cooked at 145°F.

What pasta works best with garlic butter shrimp?

Spaghetti and linguine are the most popular choices, but angel hair, fettuccine, and egg noodles all work well.

Why is my shrimp rubbery?

Shrimp becomes rubbery when overcooked. Cook only until they’re pink and opaque, then remove them from the pan.

Can I make garlic butter shrimp pasta without chicken stock?

Yes, seafood stock, vegetable stock, or even a little reserved pasta water all work well.

Can I add Parmesan cheese?

Absolutely. Freshly grated Parmesan melts nicely into the warm pasta and complements the garlic butter sauce.

Can I make this ahead of time?

This recipe is best served fresh, but leftovers reheat well for lunch the next day.

What to Serve with Garlic Butter Shrimp Pasta

• Garlic bread
• Caesar salad
• Garden salad
• Roasted broccoli
• Asparagus
• Green beans
• Brussels sprouts
• Roasted zucchini
• Steamed vegetables
• Dinner rolls

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Shrimp can become slightly softer after freezing, but leftovers can be frozen for up to 2 months.
• Reheat on the stovetop: Warm gently over medium-low heat with a splash of chicken stock or reserved pasta water.
• Microwave: Heat in short 30-second intervals, stirring between each, until warmed through

Reheating Tip: Avoid overcooking and reheat only until the shrimp are warm to prevent them from becoming rubbery.

More Shrimp Recipes You Might Like

• Homemade Shrimp Fried Rice
• Shrimp Tom Yum Soup
• Mexican Shrimp Cocktail
• One Pot Coconut Curry Shrimp
• Shrimp and Sausage Jambalaya
• Shrimp Ceviche Tacos

More Pasta Recipes You Might Like

• Mediterranean Shrimp Pasta
• Salmon Pesto Pasta
• Rosé Pasta
• Lemon Chicken Pasta with Broccoli
• Tuscan Style Shrimp Zoodles

Garlic Butter Shrimp Pasta Recipe

Written by Matt | Plating Pixels

This garlic butter shrimp pasta combines tender shrimp, pasta, and a rich garlic butter sauce for an easy restaurant-quality meal that’s ready in about 20 minutes. Made with simple pantry ingredients, it’s a quick seafood dinner that’s perfect for busy weeknights

Recipe Cost: $11.20 | Cost Per Serving: ~$2.24

5 from 7 votes

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Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Course Dinner, Entree, Pasta

Cuisine American, French

Servings 5

Calories 377 kcal

Equipment

• Large pot
• Non-Stick Pan

Ingredients

  

1x2x3x

• 12 ounces pasta such as spaghetti, angel hair, linguine, fettuccine, or egg noodles
• 1 pound shrimp peeled and deveined, thawed and drained
• 2 tablespoons olive or cooking oil plus extra for noodles
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons salted butter
• ½ cup chicken stock or seafood or vegetable stock
• 4 large cloves garlic minced
• Fresh parsley as an optional garnish

Instructions

 

• Prepare pasta according to package directions. Drain the cooked pasta and lightly toss with olive oil. Set aside.
• While the pasta is cooking, heat the oil in a large skillet or pan over medium-high heat. Add the shrimp and sprinkle evenly with salt, pepper, and Italian seasoning. Cook 2 to 3 minutes per side, or until they are opaque and pink.
• Remove the cooked shrimp from the pan and set aside. Some oil and yummy bits should be left over in the pan; do not discard.
• Add the butter and chicken stock to the pan. Scrape the bottom and heat until the butter melts and the sauce starts to simmer.
• Reduce the heat to low, add the garlic, stir, and cook 1 minute more until fragrant.
• Return the shrimp to the pan and toss to coat the shrimp with the sauce. Cook about 1 minute more to heat the shrimp.
• Serve the shrimp with the sauce spooned over pasta and garnished with parsley.

Notes

Tips for the Best Garlic Butter Shrimp Pasta

• Don’t overcook the shrimp: Shrimp cook very quickly and become rubbery if left in the pan too long.
• Pat the shrimp dry: Removing excess moisture helps them sear instead of steaming.
• Use fresh garlic: Fresh minced garlic gives the best flavor and aroma.
• Lower the heat before adding garlic: Garlic burns quickly and can become bitter.
• Save the browned bits: They add incredible flavor to the butter sauce.
• Reserve some pasta water: A splash helps loosen the sauce if needed.
• Serve immediately: Garlic butter sauces are best enjoyed fresh.

Nutrition Facts

Garlic Butter Shrimp Pasta Recipe

Serving Size

 

1 g

Amount per Serving

Calories

377

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

19

mg

6

%

Sodium

 

326

mg

14

%

Potassium

 

203

mg

6

%

Carbohydrates

 

53

g

18

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

10

g

20

%

Vitamin A

 

228

IU

5

%

Vitamin C

 

1

mg

1

%

Calcium

 

38

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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