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Quick Garlic Butter Shrimp Pasta – Easy 15-Minute Dinner

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A rich, garlicky, and fast weeknight dinner made with simple pantry ingredients. Succulent shrimp and silky angel hair pasta are tossed in a glossy garlic butter sauce with a squeeze of lemon, ready in just 15 minutes.

Ingredients

Scale
  • 8 ounces angel hair pasta or linguine
  • Salt for the pasta water
  • 1 pound large shrimp (21–25 count), peeled and deveined
  • 4 tablespoons unsalted butter
  • 5–6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup reserved pasta water
  • Juice of 1/2 a lemon (about 1–2 tablespoons)
  • 2 tablespoons fresh parsley, chopped
  • Freshly grated Parmesan cheese for serving (optional)

Instructions

  1. Start the pasta water. Fill your large pot with water, season it generously with salt (about 1 tablespoon per gallon of water), and bring it to a rolling boil over high heat.
  2. Prep your ingredients. While the water comes to a boil, mince the garlic, chop the parsley, and cut the lemon in half. Pat the shrimp dry with paper towels and season them lightly with salt and a few cracks of black pepper.
  3. Cook the pasta. Once the water is at a full boil, add the angel hair pasta and cook according to the package directions (usually 4-5 minutes for angel hair). Stir it once or twice to prevent sticking. Before you drain the pasta, scoop out 1 cup of the starchy pasta water and set it aside. Then, drain the pasta in a colander—do not rinse it.
  4. Sear the shrimp. While the pasta cooks, place your large skillet over medium-high heat and add 2 tablespoons of the butter. Let it melt and foam. When the butter is sizzling, add the shrimp in a single layer (you may need to do this in two batches if your pan is small). Cook for 1-2 minutes per side, until they are pink, opaque, and have a nice golden-brown sear. Transfer the cooked shrimp to a plate and set aside.
  5. Build the garlic butter sauce. Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  6. Combine everything. Add the drained pasta and the cooked shrimp back to the skillet with the garlic butter. Pour in about 1/2 cup of the reserved pasta water and the lemon juice. Use your tongs to toss everything together vigorously for about a minute. If the sauce seems too thick, add a splash more pasta water until it reaches your desired consistency.
  7. Finish and serve. Remove the pan from the heat. Toss in the fresh parsley and give it one final stir. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately in warm bowls, with a generous grating of Parmesan cheese on top if you like.

Notes

Reserve more pasta water than you think you need—it’s the secret to a silky sauce. Don’t overcook the shrimp; they should curl into a loose ‘C’ shape. For a richer sauce, add the final tablespoon of butter off the heat, swirling until melted. Taste as you go and adjust seasoning.

Nutrition

Keywords: garlic butter shrimp pasta, quick shrimp pasta, 15-minute dinner, weeknight pasta, garlic shrimp, easy shrimp recipe

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