This Garlic Shrimp Pasta is an easy and quick dish for the weekday menu that comes to together in 15 minutes with buttery garlic taste!
Garlic Shrimp Pasta is an easy and quick pasta dish for the weekday menu. Savory, succulent shrimp sizzling in a garlic butter sauce paired with light and airy spaghetti. It’s a family favorite that I can usually whip up in 15 minutes.
How to make garlic shrimp spaghetti
Cook the shrimp with salt and red pepper flakes in butter until cooked through.
Flip the shrimp to the other side to finish cooking, then remove the shrimp and set aside.
Cook the remaining garlic and butter in the same skillet, along with the lemon juice, pasta water (reserved from cooking the pasta) and parmesan cheese. Use a whisk to combine the sauce and scrape up any bits from the shrimp.
Add in the cooked spaghetti on top of the sauce.
Toss to combine until the sauce coats the spaghetti well.
Return the shrimp to the skillet, and garnish with parsley before serving.
Tips for making the recipe
Cook the pasta al-dente. That’s because you’ll be tossing it with the sauce and shrimp for a couple minutes after it’s done cooking and you want to make sure it doesn’t get too soggy.
Thaw and dry frozen shrimp before cooking. I prefer to buy frozen shrimp, so after I thaw it, I always make sure to dab it dry so the excess moisture doesn’t affect searing the shrimp properly.
Be careful not to overcook the shrimp. They only require a few minutes of cooking and if you over cook them they will get chewy. Cook until they are opaque pink in color.
Use milk instead of pasta water for a more creamy texture. I prefer keeping it light with the lemon juice and pasta water because the garlic and butter give it great flavor. But milk is a great option as well!
Frequently asked questions
What kind of pasta can you use in this dish?
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