Garlic Butter Shrimp Pasta

Name: Garlic Butter Shrimp Pasta
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 lb shrimp, peeled and deveined; 2 cloves garlic, minced; 2 tbsp butter; 1/2 lb spaghetti; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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25 minTotal time

EasyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

1/2 lb shrimp, peeled and deveined
2 cloves garlic, minced
2 tbsp butter
1/2 lb spaghetti
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ingredient substitutions

Spaghetti Linguine, in the same amount
Butter An equal amount of olive oil for a less buttery sauce
Fresh parsley Chopped fresh chives in a similar amount

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein24 g

Carbohydrates49 g

Fat12 g

Fiber 2 g · Sugar 2 g · Sodium 500 mg

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A delicious and flavorful pasta dish featuring succulent shrimp cooked in a garlic-infused buttery sauce.

Main Dish

Steps

Cook spaghetti according to package instructions.
In a large pan, melt butter over medium heat.
Add minced garlic and cook until fragrant.
Add shrimp to the pan and cook until pink and opaque.
Season with salt and pepper.
Toss cooked spaghetti in the pan with the shrimp and garlic butter sauce.
Serve hot, garnished with fresh parsley.

Tips for Garlic Butter Shrimp Pasta

The shrimp are ready when uniformly pink and opaque with a gentle curve; tightly curled shrimp can turn rubbery.
A glossy, lightly coating sauce is the cue that the pasta has picked up the butter; it should not look greasy or dry.
Have the parsley chopped and the serving bowls ready before cooking; the shrimp and sauce are best served promptly.

Drink pairing

A crisp, dry white wine such as Pinot Grigio
Its bright, clean character complements the garlic butter and shrimp without overwhelming the pasta.

0% option: Sparkling water with a squeeze of lemon

Storage

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

Frequently asked questions

How can I tell when the shrimp are done?

They should be pink and opaque throughout, with a gentle curve. Remove them from the heat promptly to avoid a tough texture.

Can I prepare this ahead?

It is best cooked just before serving, since shrimp can become firm when reheated. You can mince the garlic and chop the parsley ahead and refrigerate them separately.