Garlic Butter Shrimp Pasta

Name: Garlic Butter Shrimp Pasta
Total time: 20 min
Yield: 1 serving
Ingredients: 150g shrimp; 100g pasta; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped parsley; Salt and black pepper to taste

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20 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

butter Use an equal amount of olive oil for a less buttery sauce.
parsley Use an equal amount of chopped fresh chives for a mild, savory garnish.
red pepper flakes Use a small pinch of cayenne for similar heat.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein23 g

Carbohydrates50 g

Fat17 g

Fiber 2 g · Sugar 2 g · Sodium 650 mg

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A mouthwatering main dish with succulent shrimp cooked in a garlic butter sauce, served over a bed of perfectly cooked pasta.

Main Dish

Steps

Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, melt the butter and olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through.
Season the shrimp with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss it with the garlic butter sauce and shrimp.
Sprinkle with chopped parsley and serve hot.

Tips for Garlic Butter Shrimp Pasta

Look for shrimp that are opaque and curled into loose C-shapes; tight curls can signal they have overcooked.
Keep minced garlic pale rather than browned, since it can turn bitter quickly in the hot butter and oil.
Have the drained pasta ready before the shrimp finish cooking so they spend little time waiting in the skillet.

Drink pairing

A crisp, dry Sauvignon Blanc
Its bright acidity complements the buttery garlic sauce without overwhelming the shrimp.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; shrimp may become firmer after reheating.

Frequently asked questions

How can I tell when the shrimp are cooked?

They should be opaque throughout and curled into loose C-shapes; avoid waiting until they curl tightly.

Can I make this ahead?

It is best freshly cooked, since shrimp can turn firm and pasta can absorb the sauce as it sits. For a head start, mince the garlic and chop the parsley shortly before cooking.