About This Recipe
Quick and delicious Garlic Butter Shrimp Pasta ready in under 30 minutes.
Ingredients
- 2 cups Spaghetti or linguine
- 2 cups Large shrimp, peeled & deveined
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- 5 cloves Garlic, minced
- 1 tsp Red pepper flakes (optional)
- ½ tsp Paprika
- ½ tsp Black pepper
- ½ tsp Salt (or to taste)
- ½ cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Lemon juice
Kitchen Tools
Instructions
Chef's Tips
Don’t Overcook the Shrimp: Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque.
Use Fresh Garlic: Fresh garlic provides the best flavor for this dish.
Reserve Pasta Water: The reserved pasta water helps to create a silky, emulsified sauce.
Common Mistakes to Avoid
Burning the Garlic: Burnt garlic is bitter and can ruin the flavor of the dish. Sauté it over medium-low heat and watch it carefully.
Overcooking the Pasta: Overcooked pasta is mushy. Cook it until al dente.
Not Salting the Pasta Water: Salting the pasta water is essential for seasoning the pasta from the inside out.
Variations
Creamy Garlic Butter Shrimp Pasta: Add a splash of heavy cream or a spoonful of mascarpone cheese to the sauce for a richer, creamier texture.
Spicy Garlic Butter Shrimp Pasta: Increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.
Garlic Butter Shrimp Pasta with Vegetables: Add sauteed spinach, cherry tomatoes, or asparagus to the pasta for added nutrients and flavor.
Storage & Freezing
Store leftover Garlic Butter Shrimp Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Conclusion
This Garlic Butter Shrimp Pasta recipe is a quick, easy, and delicious meal that’s perfect for any occasion. Enjoy!
Frequently Asked Questions
Yes, you can use frozen shrimp. Thaw them completely before cooking and pat them dry with paper towels.
While the Garlic Butter Shrimp Pasta is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and shrimp just before serving.
Absolutely! Scallops, mussels, or clams would be delicious additions to this recipe.
No, this recipe is not gluten-free as it contains pasta made from wheat flour. However, you can easily make it gluten-free by using gluten-free pasta.
Fresh parsley is preferred for its flavor and texture, but you can use dried parsley in a pinch. Use about 1 teaspoon of dried parsley for every 2 tablespoons of fresh parsley.