Garlic Shrimp Pasta Butter

Garlic shrimp pasta butter fills your kitchen with the kind of aroma that has everyone asking when dinner is ready. Simple, comforting, and sophisticated, this meal feels restaurant special but is surprisingly easy for weeknights.

The first time I made this pasta I was amazed at how every step from toasting the garlic to tossing the finished noodles made the house smell like an Italian trattoria. Now it is my go to dish when I want something everyone will love that still feels a little bit fancy.

Ingredients

• Medium shrimp: buy fresh or high quality frozen for sweet, tender flavor, look for tightly curled bodies and a sea fresh scent
• Spaghetti: traditional pasta shape that really holds the buttery sauce, bronze cut or whole wheat will both work
• Garlic: use fresh whole cloves for real depth, do not rely on pre minced jars
• Unsalted butter: option to control overall saltiness and create a silky sauce
• Olive oil: extra virgin if possible for best taste, especially since it finishes the dish
• Italian seasoning: blend of dried herbs oregano, thyme, basil, adds herbal lift, select a mix that lists oregano first for balance
• Freshly ground black pepper: for a subtle heat, grind right before use for sharper flavor
• Red pepper flakes: a quick, gentle kick, adjust the amount to your spice preference
• Fine sea salt: dissolves easily for even seasoning, taste before you finish salting
• Fresh herbs: parsley, basil, or chives, if using pick perky greens with no wilting

Instructions

Boil the Pasta:

Fill a large pot with water and add a generous pinch of fine sea salt. Wait for a true boil. The salt boosts the flavor of the spaghetti. Drizzle in some olive oil and add a handful of fresh herbs if you want. Drop in the uncooked spaghetti, stirring well so it does not stick. Cook the pasta until it is just tender, about nine to eleven minutes. Always taste a strand. Set aside two hundred forty milliliters of the pasta water before draining.

Prep the Shrimp:

While your pasta cooks, rinse the shrimp thoroughly under cold water and pat dry. Spread them out on a towel. Drying helps them sear quickly in the pan and avoids extra moisture.

Cook the Shrimp:

Set a large skillet over medium heat and melt sixty milliliters unsalted butter. As it begins to bubble add the shrimp. Lay them in a single layer. Let them be for two to three minutes so they develop color. Watch as they start to curl, a sign they’re almost done.

Sauté the Garlic:

Add the minced garlic to the pan with the shrimp. Stir and continue sautéing for five to seven minutes. The shrimp finish turning pink and opaque during this stage and the garlic mellows and sweetens in the bubbling butter.

Combine with Pasta and Seasoning:

Drizzle the remaining olive oil into the skillet. Add the drained spaghetti followed by generous pinches of Italian seasoning, black pepper, and red pepper flakes. Season with a pinch of salt. Pour in sixty milliliters of the reserved hot pasta water to loosen the sauce. Toss with tongs or two forks so everything is evenly coated. Add a touch more pasta water if you like it saucy.

Finish and Serve:

Keep tossing over medium heat until the pasta is glossy and the pan smells incredibly inviting. Sample a noodle, adjust the seasoning if you wish. Toss in chopped fresh herbs right before serving if using. Transfer to plates and serve right away while hot and fragrant.

If I had to pick a star ingredient I would choose garlic. Every time I start slicing a big pile of fresh garlic cloves for this recipe I remember my grandmother and how she would insist that I use at least one more than I thought necessary. This dish is one of the ways I keep her memory alive in my kitchen.

Storage and Reheating Tips

This pasta will keep in the fridge for up to two days. Store in a well sealed container. Reheat gently in a skillet with a splash of reserved pasta water or extra olive oil so the shrimp stay juicy and the noodles supple. Microwaving is possible but use low power to avoid overcooking the seafood.

Choosing Ingredient Substitutes

You can use angel hair, thin linguine, or even gluten free pasta instead of spaghetti. If you do not have fresh shrimp you can sub in scallops, chicken breast, or even a can of good quality tuna for a different protein flavor profile. Fresh or dried herbs can both be used. If using dried just use a smaller pinch.

Serving Suggestions

A big green salad with sharp vinaigrette is my favorite companion to this garlicky pasta. Some people love a sprinkle of parmesan or pecorino for a nutty note. Toasted bread rubbed with fresh garlic and olive oil completes the table nicely.

Cultural Inspiration

This dish is rooted in classic Italian flavors but is truly an Italian American weeknight staple. The tradition of combining seafood with pasta and loads of garlic comes from coastal regions especially where shrimp is fresh and plentiful.

Seasonal Adaptations

Fresh cherry tomatoes tossed in during summer for a juicy burst. Add a handful of baby spinach or arugula for more greens in spring. Garnish with lemon zest or wedges on the side for extra brightness in winter.

This easy garlic shrimp pasta is always a showstopper on the table. Leftovers make new meals or a perfect lunch the next day.

Recipe Q&A

→ What type of shrimp should I use?

Opt for medium, deveined shrimp with tails removed. Fresh or thawed frozen shrimp both work well.

→ Can I substitute other pasta shapes?

Yes, linguine or fettuccine are excellent substitutes. Choose a pasta that holds buttery sauces well.

→ How do I keep the shrimp tender?

Cook shrimp just until pink and opaque, usually 2–3 minutes per side, to retain their tenderness and juiciness.

→ What herbs pair best with this dish?

Fresh parsley, basil, or chives add brightness. Use whatever fresh herbs you prefer or have on hand.

→ Is pasta water essential?

Yes, reserved pasta water helps create a silky sauce that clings to the pasta for a smoother texture.

→ How spicy is this dish?

Spiciness depends on the amount of red pepper flakes used. Adjust to your taste preference.