The short version
To make garlic butter shrimp pasta in 15 minutes, cook 8 oz spaghetti in salted water while you sear 1 lb seasoned shrimp in butter for about 1 minute per side. Remove the shrimp, melt 3 tbsp butter with 5 cloves of garlic for 30 seconds, then toss in the pasta with ½ cup pasta water, lemon and Parmesan until glossy. Return the shrimp, add parsley, and serve. Serves 4 · about 470 calories and 32 g protein per serving.
Why you’ll love this garlic butter shrimp pasta
- Truly 15 minutesEverything happens while the pasta boils. We timed it four times.
- One skillet sauceNo cream, no blender — pasta water makes it silky.
- Pantry friendlyFrozen shrimp, dried pasta, butter, garlic and a lemon.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Shrimp. Use large (21–25 per pound) peeled and deveined shrimp. Frozen is perfect — thaw it in a bowl of cold water for 5 minutes, then pat it very dry so it sears instead of steams.
Pasta. Spaghetti or linguine. A bronze-cut pasta has a rougher surface that grabs the sauce — our pick is bronze-cut spaghetti.
Butter. Unsalted, so you control the salt. It is split in two: 1 tbsp to sear, 3 tbsp for the sauce.
Parmesan. Grate it yourself from a wedge — pre-grated cheese has anti-caking powder and can turn clumpy. A Microplane makes it snowy and fast.
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15-Minute Garlic Butter Shrimp Pasta
Juicy shrimp and spaghetti tossed in a glossy lemon garlic butter sauce. One skillet, 12 ingredients, on the table in 15 minutes. Step-by-step with a voice-guided Cook Mode.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
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Equipment
- 12-inch stainless steel skilletSee our pick →
- 6-quart pasta pot with strainer lidSee our pick →
- 12-inch locking tongsSee our pick →
- Microplane zesterSee our pick →
- Stainless garlic pressSee our pick →
- Fast-boil electric kettleSee our pick →
Instructions
-
Boil the water
Fill a large pot with 3 quarts of water, add 1 tbsp kosher salt, cover and bring to a rolling boil over high heat. Speed trick: boil the water in an electric kettle and pour it into the hot pot.
Look for: A rolling boil means big bubbles that keep going even when you stir. -
Cook the pasta
Add the spaghetti and stir for the first 30 seconds so it doesn’t stick. Cook 1 minute less than the package says (usually 8–9 minutes) — it finishes in the sauce.
Look for: Bite a strand: it should bend but still have a thin white dot in the centre. -
Season the shrimp
While the pasta cooks, pat the shrimp very dry with paper towels. Toss with ½ tsp salt, black pepper and red pepper flakes.
Look for: The shrimp should look matte, not shiny or wet. -
Sear the shrimp
Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch skillet over medium-high. When the butter foams, add the shrimp in a single layer. Cook 60–90 seconds per side until pink, then move them to a plate.
Look for: C-shape = cooked. A tight O-shape means overcooked — pull them a little early. -
Make the garlic butter
Lower the heat to medium. Add the remaining 3 tbsp butter and the garlic; stir for 30–45 seconds until fragrant. Stir in the lemon zest.
Look for: Garlic should be pale gold and fragrant. Brown garlic tastes bitter — start over if it burns. -
Toss pasta in the sauce
Scoop out 1 cup of pasta water, then use tongs to move the pasta straight into the skillet. Add ½ cup pasta water, 2 tbsp lemon juice and the Parmesan. Toss for about 1 minute until glossy and creamy.
Look for: The sauce should coat the pasta like a light glaze — no pool of butter in the pan. -
Finish and serve
Return the shrimp and any juices to the skillet, add the parsley, and toss for 30 seconds to warm through. Taste, adjust salt and lemon, and serve right away with extra Parmesan.
Look for: Shrimp should be opaque all the way through and just warm.
Recipe notes
- Make it gluten-free: use a corn-rice blend spaghetti and cook it 1 minute less than the package; GF pasta water is less starchy, so add 1 tsp more Parmesan.
- No fresh lemon? Use 1 tbsp bottled lemon juice plus a splash of white wine vinegar.
- Spice level: ¼ tsp red pepper flakes is gentle and kid-friendly. Use ½ tsp for real heat.
Nutrition per serving
- Calories
- 470
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 18 g
- Sat. fat
- 9 g
- Fiber
- 2 g
- Sodium
- 610 mg
Nutrition is an estimate based on 4 servings and typical brands. Course: Dinner · Cuisine: Italian-American · Cost: about $3.50 per serving.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
6-quart pasta pot with strainer lid
Drain through the lid — no colander, one less thing to wash on a weeknight.
12-inch locking tongs
Flip shrimp one by one and lift pasta straight from the pot into the skillet.
Microplane zester
Fluffy lemon zest and snowy Parmesan in seconds. The tool we reach for most after a knife.
Stainless garlic press
Five cloves in 20 seconds, no sticky fingers. You don’t even need to peel them first.
Fast-boil electric kettle
Our #1 speed trick: boil water in the kettle while the pot heats. Cuts 4–5 minutes off any pasta recipe.
Easy variations
- Add greens: Toss 2 big handfuls of baby spinach or arugula in with the pasta — it wilts in 30 seconds.
- Tomato garlic: Add 1 cup halved cherry tomatoes with the garlic and cook 2 minutes until they slump.
- Swap the protein: Use 1 lb thin chicken cutlets (3–4 min per side) or scallops (90 sec per side).
- Lighter: Use 2 tbsp butter + 1 tbsp olive oil in the sauce and add extra pasta water for gloss.
How to store and reheat
- Fridge: Store in an airtight container for up to 2 days. Shrimp is best eaten fresh.
- Reheat: Warm in a skillet over medium-low with 2 tbsp water, tossing for 2–3 minutes. Avoid the microwave — it makes shrimp rubbery.
- Freezer: Not recommended. The sauce separates and the shrimp turn tough.
Frequently asked questions
Can I use frozen shrimp for garlic butter shrimp pasta?
Yes. Frozen shrimp works perfectly and is often fresher than the “fresh” shrimp at the counter, which was usually frozen. Put it in a bowl of cold water for 5–7 minutes to thaw, drain, then pat it completely dry before seasoning.
How do I know when shrimp is cooked?
Shrimp is cooked when it turns pink and opaque and curls into a loose C-shape, which takes about 60–90 seconds per side for large shrimp. If it curls into a tight O, it is overcooked. The internal temperature should be 120–145°F (49–63°C).
Why is my garlic butter sauce oily instead of creamy?
The sauce needs starchy pasta water and tossing to emulsify. Add 2–3 tbsp more pasta water and toss vigorously for 30 seconds over medium heat. Also make sure you add the Parmesan off high heat so it melts rather than clumps.
What is the best pasta for shrimp pasta?
Long, thin shapes like spaghetti, linguine or angel hair work best because the light butter sauce coats each strand. Bronze-cut pasta holds sauce better than smooth, mass-market pasta.
Can I make this recipe without wine?
Yes — this recipe doesn’t use any wine. Lemon juice and pasta water give the brightness and body that wine usually adds.
How many calories are in garlic butter shrimp pasta?
One serving of this recipe (a quarter of the batch) has about 470 calories, 32 g protein, 44 g carbohydrates and 18 g fat. Nutrition is an estimate and varies by pasta and shrimp brand.