Garlic Butter Shrimp Pasta

Name: Garlic Butter Shrimp Pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 12 oz fettuccine; 1 lb shrimp, peeled and deveined (tails on or off); 4 cloves garlic, minced; ½ cup shredded Parmesan cheese; 4 tbsp butter; ¼ lemon, zested and juiced; 2 tbsp cooking oil; Sea salt and black pepper, to taste; Chopped parsley, for garnish

Jump to Recipe·Print Recipe

If you want a meal that feels restaurant-fancy but only takes 20 minutes at home, you’ll love this Garlic Butter Shrimp Pasta. With juicy shrimp, golden garlic, and a rich butter-Parmesan sauce tossed with fettuccine, it’s the kind of quick pasta you can whip up for a cozy weeknight or when you want to impress someone (even if it’s just yourself!).

Close-up of creamy garlic butter shrimp pasta in a white bowl with parsley and Parmesan, perfect for an easy weeknight dinner or date night meal.

This recipe is pure comfort with a touch of brightness from lemon. The shrimp stay tender, the pasta gets coated in creamy, garlicky goodness, and a sprinkle of parsley brings everything together. It’s rich, elegant, and easier than you think!

Why You’ll Love This Garlic Butter Shrimp Pasta

Quick and easy: Ready in 20 minutes—perfect for busy nights or last-minute dinner guests.
Rich and creamy: Butter, garlic, and Parmesan melt into the pasta for incredible flavor.
Versatile: Add broccoli, spinach, or cherry tomatoes for a boost of color and veggies.
Restaurant-worthy: Tastes as good as (or better than) takeout, for a fraction of the cost.
Simple ingredients: No fancy pantry items—just fresh shrimp, pasta, garlic, and a few basics.

Ingredients You’ll Need

Fettuccine (or spaghetti, linguine, or your favorite pasta)
Shrimp: Fresh or frozen, peeled and deveined (tails on for a pretty presentation)
Garlic: Freshly minced is best for flavor
Butter: Use high-quality butter for a rich sauce
Cooking oil: Keeps the butter from burning
Parmesan cheese: Shredded for melting and flavor
Lemon juice and zest: For brightness and to balance the richness
Salt and black pepper: Season to taste
Parsley: Fresh and chopped, for garnish

Butter, Parmesan, shrimp, lemon, garlic, and pasta ingredients for shrimp pasta recipe

Optional Add-Ins

Broccoli florets, spinach, or cherry tomatoes (add with the pasta or shrimp)
A pinch of red pepper flakes for gentle heat

How to Make Garlic Butter Shrimp Pasta (Step-by-Step)

Cook the Pasta:
Boil fettuccine in salted water until just al dente. Reserve a little pasta water, then drain and set aside.
Sauté the Garlic:
Heat cooking oil in a large pan over medium. Add minced garlic and cook until fragrant (about 2 minutes).

Fresh minced garlic sizzling in butter to make garlic butter shrimp pasta

Cook the Shrimp:
Add butter to the pan, then the shrimp. Cook, stirring, until shrimp turn opaque and pink (about 4–6 minutes). Don’t overcook!

Butter melting in a skillet to start creamy garlic butter shrimp pasta sauce

Shrimp sautéing in garlic butter for rich pasta sauce

Finish the Sauce:
Add lemon juice, zest, Parmesan, salt, and pepper. Stir until cheese melts into a creamy sauce.

Pouring broth into buttery garlic sauce for garlic butter shrimp pasta

Fresh Parmesan melting into a creamy garlic butter sauce for shrimp pasta

Toss Everything Together:
Add cooked pasta to the pan. Toss well so every strand is coated in sauce. If needed, add a splash of reserved pasta water to loosen.

Hot fettuccine tossed with shrimp in creamy garlic butter sauce

Creamy garlic butter shrimp pasta topped with parsley and Parmesan

Garnish and Serve:
Transfer to bowls, sprinkle with chopped parsley, and serve immediately.

Fettuccine with shrimp, garlic butter, and parsley in a pink skillet

Tips for the Best Garlic Butter Shrimp Pasta

Prep everything before you start: This recipe cooks FAST.
Don’t overcook the shrimp: As soon as they’re opaque and pink, they’re done.
Shred your own Parmesan: For the smoothest, creamiest melt.
Balance the flavors: Lemon and parsley brighten up the richness of butter and cheese.
Add pasta water if needed: Helps create a silky, clingy sauce.

Make-Ahead, Storage & Variations

Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or cream.
Don’t freeze: Creamy pasta sauces don’t thaw well.
Variations: Try scallops instead of shrimp, or add a handful of spinach or steamed broccoli for veggies.

FAQ

Can I use pre-cooked shrimp?

Yes! Add at the very end to heat through—don’t overcook, or they’ll turn rubbery.

What if I don’t have fresh lemon?

Bottled lemon juice works, though zest is best for flavor.

Can I use another cheese?

Parmesan is classic, but Pecorino Romano is delicious, too.

Can I make it gluten-free?

Absolutely—just use your favorite gluten-free pasta.