There’s something magical about tossing pasta with sizzling garlic butter and juicy shrimp — especially when it all comes together in under 15 minutes. This garlic shrimp spaghetti is one of those comforting, quick recipes I lean on when the day’s been long and the hunger is real. It’s simple, satisfying, and the kind of meal that makes you want seconds before you even finish your first bowl.
A Quick Pasta I Keep Going Back To
On those weeknights when I barely have the energy to cook but still want something homemade, this garlic shrimp spaghetti saves the day. I’ve made it more times than I can count — sometimes with shrimp, sometimes with leftover chicken, and once (in a pinch) with canned tuna. It always hits the spot.
If you’re like me and love anything that combines garlic, butter, pasta, and seafood, this one’s a keeper. It reminds me of those cozy dinners growing up — simple food that made the whole house smell amazing.
What You’ll Need to Make It
This isn’t one of those recipes that needs a ton of ingredients. Just a few pantry staples and some frozen shrimp, and you’re good to go.
- Shrimp – I always keep a bag of frozen peeled and deveined shrimp in my freezer. It’s a lifesaver. Just run them under cold water for 5–10 minutes and they’re ready to cook. Use fresh shrimp if you can, but frozen works beautifully.
- Spaghetti – I usually go for classic spaghetti, but feel free to use linguine, fettuccine, or whatever long pasta you’ve got on hand. Whole wheat or gluten-free works too.
- Garlic, butter, and olive oil – This is the holy trinity that builds the base of the sauce. I use both butter and oil — oil helps prevent burning, while butter brings in that rich flavor.
- Crushed red pepper flakes – A pinch adds just enough heat to keep things interesting. You can leave it out if you’re not into spice.
- Parmesan cheese – Freshly grated if possible. It melts into the warm pasta and adds a savory touch that brings everything together.
- Fresh herbs – I like finishing with chopped parsley or basil if I’ve got them in the fridge, but this pasta’s still amazing without.
That’s it. Nothing fancy. Just real ingredients that come together fast.
Ways I’ve Switched This Up Over Time
I’ve played around with this recipe so many times that it’s become a bit of a kitchen chameleon. Here are a few tweaks that have worked well:
- Add some veggies – Sliced mushrooms or cherry tomatoes go in beautifully. Sometimes I toss in a handful of baby spinach at the end and let it wilt.
- Make it creamy – Swap out the pasta water with a splash of heavy cream or even evaporated milk if you want a richer, saucier version.
- Switch the protein – Don’t have shrimp? Use diced chicken, cooked salmon, or tofu cubes. I once used leftover roasted cauliflower and it was surprisingly good.
- Brighten it up – A squeeze of lemon right before serving takes the flavors up a notch. Especially nice if your shrimp were frozen.
This is the kind of recipe that adapts to what you’ve got in your kitchen — and that’s why I love it so much.
A Few Handy Tips
- Salt your pasta water – It’s the only chance you get to season the pasta from the inside. I usually add about a tablespoon of salt to a big pot of water.
- Don’t overcook the shrimp – They cook fast. Once they turn pink and curl up, pull them off the heat or they’ll get rubbery.
- Reserve a little pasta water – Before draining the spaghetti, scoop out half a cup of the cooking water. It helps loosen the sauce and makes everything silky.
- Use good garlic – This is a garlic-forward dish, so fresh garlic cloves (not pre-minced jars) really make a difference.
Serving Ideas
I usually serve this straight out of the pan with a side of garlic bread or a simple green salad. If we’re feeling extra hungry, I’ll add a soft-boiled egg or a few sautéed veggies on top. It’s one of those meals that feels fancy with very little effort.
Great for a quiet dinner at home, and equally lovely if you’re cooking for someone special.
Storing Leftovers
This is best eaten fresh, but if you’ve got leftovers, store them in an airtight container in the fridge for up to two days. Just reheat gently in a skillet with a splash of water or broth — the microwave tends to dry things out.
If you used frozen shrimp once already, I don’t recommend freezing the leftovers again.
Garlic Shrimp Spaghetti
Tender shrimp, golden garlic, and silky strands of pasta come together in this quick and cozy Garlic Shrimp Spaghetti. It’s the kind of weeknight dinner that feels indulgent but takes barely any effort—perfect for when you want something fast, flavorful, and comforting in one pan.
Ingredients
- 7 oz spaghetti (or any long pasta)
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp butter, divided
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- Fresh lemon juice, for finishing (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil and cook the pasta just until it's almost al dente. Don’t forget to save about a cup of the pasta water before draining—this starchy liquid is gold for the sauce.
- While the pasta is cooking, season the shrimp with a good pinch of salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook until pink and just cooked through—about 2 to 3 minutes. Remove them from the pan and set aside.
- In the same skillet, stir in the olive oil along with the remaining tablespoon of butter. Add the sliced garlic and sauté until it's lightly golden and fragrant—keep an eye on it so it doesn’t burn. Sprinkle in the red pepper flakes and give it a quick stir.
- Toss the drained pasta directly into the skillet with about 1/2 cup of the reserved pasta water. Stir everything together to coat the noodles in the garlicky sauce.
- Return the shrimp to the pan, taste and adjust seasoning with a little more salt if needed, and continue tossing for another minute until the pasta finishes cooking and absorbs most of the sauce.
- Turn off the heat, stir in the chopped parsley, and give it all a generous squeeze of lemon juice if you like a bright finish. Serve immediately with grated Parmesan on top, and dig in while it’s hot.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 561Total Fat 29gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 272mgSodium 1368mgCarbohydrates 44gFiber 2gSugar 4gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Q&A
Can I use pre-cooked shrimp?
You can, but I’d recommend adding them at the very end just to warm through. They’ll get tough if you cook them again for too long.
Is there a dairy-free version?
Absolutely. Skip the butter and cheese. Use more olive oil and maybe a squeeze of lemon for brightness.
What pasta shape works best?
Long noodles like spaghetti or linguine are my go-to. They soak up the sauce and twirl nicely with the shrimp. But short shapes like penne or rotini work if that’s what’s in your pantry.
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