This creamy garlic butter shrimp pasta is rich, flavorful, and comes together in less than 30 minutes. Tender shrimp, buttery garlic sauce, and perfectly cooked pasta make this a perfect weeknight dinner.
Ingredients (4 servings)
For the shrimp:
- 400 g (14 oz) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup pasta water (reserved)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
For the pasta:
- 300 g (10 oz) spaghetti or linguine
- Water for boiling
- 1 teaspoon salt
Instructions
1. Cook the pasta
Bring salted water to a boil in a large pot. Add the pasta and cook until al dente according to the package instructions.
Reserve half a cup of pasta water, drain, and set the pasta aside.
2. Prepare the shrimp
Season the shrimp with salt, pepper, paprika, and garlic powder.
Heat olive oil and one tablespoon of butter in a large pan over medium heat.
Add the shrimp and cook for 2–3 minutes per side until pink and lightly golden.
Remove the shrimp from the pan and set them aside.
3. Make the garlic butter sauce
In the same pan, melt three tablespoons of butter.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer.
Add the Parmesan cheese and stir until the sauce becomes creamy.
If the sauce is too thick, add a splash of the reserved pasta water.
Season with salt and pepper to taste.
4. Combine everything
Add the cooked pasta to the pan and toss it gently in the creamy sauce.
Return the shrimp to the pan and mix everything together.
Allow it to warm through for 1–2 minutes.
5. Serve
Serve warm and sprinkle with chopped parsley if desired.
You can add extra Parmesan or black pepper on top for more flavor.
Tips
- Do not overcook the shrimp; they become rubbery if cooked too long.
- Freshly grated Parmesan gives the best consistency for the sauce.
- You can replace shrimp with chicken, salmon, or sautéed mushrooms for a different variation.
