This Garlic Butter Shrimp Pasta is ready in just 12 minutes - perfect for busy weeknights when you want something that tastes special, but is done FAST. Tender, juicy shrimp are cooked in a lemony, garlicky butter sauce with a hint of spice, then tossed with al dente spaghetti.
The Tastiest Dish You Can Make in 12 Minutes
If you love shrimp, then this will be your new favorite pasta dish. It's basically my Shrimp Scampi - but served over pasta. So you get all the amazing shrimp scampi flavor in a complete restaurant-quality dinner package, right in your own kitchen!
It's all done in 12 minutes (yes, it's true!) - and you can make it with both raw and pre-cooked shrimp. You can even start with frozen shrimp, if you forgot to defrost them!
And if you love easy pasta recipes, I've got loads more unique pasta recipes for you to try.
Simple Ingredients, Delicious Results
A Note on Shrimp
You can use raw or pre-cooked shrimp for this recipe. I prefer raw, as they cook with the sauce for longer and hence get more flavor. It's also easier to overcook pre-cooked shrimp.
Either way, the shrimp should be peeled, cleaned, and preferably with the tail removed as well.
It's best to thaw the shrimp first. But, you can also add frozen shrimp straight to the sauce. They will take a bit longer to cook, and the sauce will be a bit more watery as the frozen shrimp release water, but it's still very good and great if you forgot to defrost the shrimp.
How to Make it in 2 simple steps
This pasta is so insanely easy to make. It's literally two steps, and all done in 12 minutes.
1. Cook the Shrimp
Start by sauteing garlic in butter and olive oil, then add chicken stock and spices and simmer to thicken. Add shrimp, and cook until pink on both sides - this measn they're done! Then add some fresh squeezed lemon juice.
2. Add the Pasta
Mix in cooked pasta together with some pasta wayer, then top with parsley, mix and serve!
Expert Tips
Don't let the garlic brown. You want a soft, nice, garlic flavor which you get from sauteing it slowly on lower heat.
Don't overcook the shrimp. Overcooked shrimp are no fun, and they're often done before you think they are. Add the pasta as soon as they are fully pink on the outside - if they're not 100% cooked through yet, they will be by the time you're done mixing.
What to Do with Leftovers
This pasta is best eaten straight away, as the texture of the shrimp will not be as good after reheating. But, I still keep the leftovers because I hate throwing away food - they're fine, just not as good.
Storing: Store leftovers in the fridge in an airtight container for up to 3 days.
Freezing: I do not recommend freezing leftovers as the texture of the shrimp and consistency of the sauce will not hold up well.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments.
More Easy 15-Minute Pasta Recipes
What to Serve With It
Recipe
12-Minute Garlic Butter Shrimp Pasta
Print RateIngredients
- 2 servings pasta reserve the pasta cooking water
- ¼ cup pasta cooking water
- ½ lb jumbo shrimp peeled, raw or pre-cooked - see note for using frozen shrimp
- ½ cup boiling water or use homemade chicken broth and skip the stock cube
- ¼ chicken stock cube
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon fine table salt
- ¼ teaspoon paprika powder
- ¼ teaspoon red chili pepper flakes or more or less, according to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh squeezed lemon juice
- ¼ cup chopped parsley
Instructions
- Cook the pasta in a large pot in heavily salted water, until al dente, about 1 minute less than package instructions. Reserve some of the pasta cooking water before you drain it.2 servings pasta
- While the pasta is cooking, start the shrimp. Dissolve the chicken stock cube in the boiling water and set aside for now.½ cup boiling water, ¼ chicken stock cube
- Heat and melt butter and olive oil in a skillet over medium heat.2 tablespoon butter, 2 tablespoon olive oil
- When the butter is melted, add minced garlic. Sauté 1 minute without the garlic browning, lower the heat if necessary.2 garlic cloves
- Add the chicken stock, salt, paprika powder, chili flakes and black pepper. Simmer 2 minutes until thickened.¼ teaspoon paprika powder, ¼ teaspoon red chili pepper flakes, ¼ teaspoon ground black pepper, ½ teaspoon fine table salt
- Add the shrimp and cook for 2 minutes per side, until the outside of the shrimp is pink (if using raw shrimp), or 1 minute per side if using pre-cooked shrimp.½ lb jumbo shrimp
- Turn off the heat and mix in lemon juice and parsley. Mix well!1 tablespoon fresh squeezed lemon juice, ¼ cup chopped parsley
- Add pasta and pasta cooking water, toss to coat, and simmer 1 minute. Then serve.¼ cup pasta cooking water
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
How to Make This With Frozen Shrimp
It's best to thaw the shrimp slowly first, but if you don't have time you can also add them frozen straight to the pan. They will take a bit longer to cook, and the sauce will be a bit more watery as the frozen shrimp release water, but it's still very good and great if you forgot to defrost the shrimp. Just add them when the recipe says to add the shrimp, and cook until fully pink on the outside (if using frozen, raw shrimp) or heated through (if using frozen, pre-cooked shrimp). Keep in mind that frozen shrimp can cook a bit unevenly as they thaw, so the texture might not be as good and they might be overcooked in spots. Don't let the garlic brown - you want a soft, nice, garlic flavor. Don't overcook the shrimp - they're done as soon as they are pink on the outside, and if not they will keep cooking after you add the pasta and sauce ÂWhat to Do with Leftovers
This pasta is best eaten straight away, as the texture of the shrimp will not be as good after reheating. But, I still keep the leftovers because I hate throwing away food - they're fine, just not as good. Storing:Â Store leftovers in the fridge in an airtight container for up to 3 days. Freezing:Â I do not recommend freezing leftovers as the texture of the shrimp and consistency of the sauce will not hold up well. Reheating in microwave:Â Reheat leftovers in the microwave in 1-minute increments.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
While it's best to start with already defrosted shrimp, you can add frozen shrimp straight to the pan as well. They will need to simmer for longer and will release water so the sauce becomes a bit more watery - but it's still going to be good, and it's better than trying to thaw the shrimp quickly in the microwave.
Use a small, sharp, knife, and slice into the bottom of the shrimp, on top of the dark vein. Use the knife to remove the vein, wipe the knife clean, and then proceed to the next one.
If using pre cooked shrimp you just need them to really heat up, so you can just let them simmer in the sauce for 1 minute per side, and then add the pasta. Do not let them simmer too long, or they will overcook.
Gail Korolewski McKelvey
Oh, yum! The butter shrimp pasta looks soooo good. Can't wait to try it.
Now...on butter, a friend and I were at a talk about eating healthy and we were told that margarine is one molecule away from plastic and butter is one molecule away from blood! Have not used anything but butter since and that has been probably 30 years! And...it made my farmer Dad happy!
Emmeline Kemperyd
Hi Gail! Now that's kinda how I feel about butter as well 🙂 Not to mention, it tastes so much better!! /Emmeline