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A fast and elegant garlic shrimp pasta recipe that will become a classic in your kitchen. Juicy pan-sauteed shrimp in a light garlic butter sauce is perfect for a quick dinner or date night at home. It’s so savory-tasting you don’t want to miss a single drop of of the sauce!
Shrimp pasta! My old-school Italian-American family always refers to a plate of properly cooked pasta smothered with sautéed shrimp and garlic butter sauce as “shrimp scampi.”
It’s a classic dish of plump, shrimp swimming in a zesty, buttery garlic sauce, and so easy to fall in love with. The ideal garlic-butter shrimp sauce is rich and so savory-tasting you don’t want to miss a single drop of it.
When I went to Italian restaurants back in the day (and wasn’t much of a cook yet) I’d always order the shrimp scampi, sometimes with squid ink pasta, which usually came served over a giant pile of spaghetti. I’d practically cry with happiness.
- How to clean and devein shrimp
- Quickly defrost frozen shrimp
- Ingredients for garlic butter shrimp pasta sauce
That’s the reason I think the best way to serve garlic butter shrimp sauce is over hot pasta — because the sauce! Preferably the pasta is a type of long shape like linguine or spaghetti, ensuring the ultimate slurp factor.
With this seafood pasta recipe in hand, you can make this absolutely delicious, easy gourmet pasta in minutes in your own kitchen.
Ingredients for garlic butter shrimp pasta
This recipe is basically a shrimp scampi without wine, a quick recipe comes together so fast it’s worth getting all your ingredients lined up before you get started. Here’s what you’ll need:
- 1 pound peeled jumbo-sized shrimp: Choose raw jumbo or extra-large shrimp, usually 16-20 per pound. I always keep a bag of shrimp in my freezer — it’s a pantry staples on my essential list.
- Garlic: Use fresh garlic rather than pre-minced garlic out of a jar, if you can. Because this dish is so simple, you want the ingredients to shine. If you have a rasp grater (my favorite is this Microplane), you can grate the garlic into a fine paste in seconds.
- Crushed red chili pepper
- Cherry tomatoes
- 1 pound long pasta noodles like linguine, spaghetti, angel hair, bucatini or fettuccine
- Chopped herbs (parsley or basil or a little of both) and grated Parmesan cheese
- Wine: If you want to add wine, pour in 1/4 cup of dry white wine (such as pinot grigio) in step 4 after the shrimp are cooked, before adding the butter and tomatoes.
- Butter and extra-virgin olive oil
How to clean and devein shrimp
You can usually buy shrimp already peeled, deveined and ready to go. Or, if you have a very friendly fishmonger you can ask them to do it for you. Otherwise, it’s pretty simple to do yourself.
- Hold the peeled shrimp in one hand and a small, sharp knife in the other.
- Make a shallow slit along the center of the shrimp along the back.
- Lift out the black stringy-looking part with your knife, then wipe the knife on a towel. If there’s no vein visible, move on to the next shrimp.
- Repeat until all your shrimp are clean.
TIP: How to quickly defrost shrimp
- Put the shrimp in a large bowl or pot and place in the sink.
- Break apart any clumps of ice with your fingers.
- Cover with water and swish around with your hands periodically until the shrimp is thawed, about 20 minutes.
- Swirl the butter into the hot pan after the shrimp is cooked and let it melt into a foamy, creamy sauce with some of the pasta cooking water. That way you don’t need to dilute the flavor with chicken stock, wine or any other liquid.
25-Minute Garlic Butter Shrimp Pasta
- 1 pound (450 g) linguine, spaghetti or your favorite long pasta shape
- Kosher salt
- 1 pound (450) jumbo or extra-large shrimp, peeled and deveined
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 pint (475 g) cherry or grape tomatoes, cut into halves or quarters
- 1 tablespoon garlic grated on a Microplane or very finely chopped garlic, about 2-3 plump cloves
- 6 tablespoons (90 g) butter, salted or unsalted
- 1 teaspoon crushed red chili pepper, or to taste
- ½ cup (30 g) finely chopped fresh parsley, or 1/4 cup each chopped parsley and basil
- ½ cup (50 g) freshly grated Parmesan cheese
- Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
- Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop ½ cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
- While the pasta is cooking, pat the shimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
- Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
- Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
- Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!
Karen’s Notes and Tips
- Squeeze the juice of half a lemon over the finished dish for an extra spark of acid and flavor.