This garlic butter shrimp pasta is hands-down my most-requested weeknight recipe. I perfected it during a season when I was exhausted after work, had 15 minutes to dinner, and absolutely refused to eat sad takeout again.
The secret? Good quality butter (do not skip this), fresh garlic (not the jarred stuff, please), and not overcooking your shrimp. These three rules are the entire recipe.
It's the kind of dish that makes your family think you spent an hour in the kitchen — and we are absolutely keeping that secret between us.
Garlic Butter Shrimp Pasta in 15 Minutes
A restaurant-worthy garlic butter shrimp pasta that comes together in just 15 minutes. Juicy shrimp, silky butter sauce, and perfectly cooked linguine — weeknight magic.
Ingredients
✓ Tap each ingredient to check it off as you go!
Instructions
- 1
Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
Season shrimp generously with salt, pepper, and a pinch of red pepper flakes.
- 3
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove to a plate.
- 4
In the same pan, add remaining oil and butter over medium heat. Add garlic and red pepper flakes, sauté 60 seconds until fragrant — don't let it burn.
- 5
Pour in white wine, scraping up any browned bits. Let it simmer 2 minutes until slightly reduced.
- 6
Add drained pasta and toss to coat, adding pasta water a splash at a time if needed to loosen the sauce.
- 7
Return shrimp to the pan. Add lemon juice and parsley, toss everything together for 1 minute.
- 8
Taste, adjust seasoning, and serve immediately with freshly grated Parmesan.
Nutrition per serving
* Nutritional information is an estimate and may vary.
