This Garlic Shrimp Spaghetti is a quick, flavorful dish that transforms a simple weeknight dinner into a restaurant-style experience.
Packed with high-quality protein from shrimp, heart-healthy fats from butter, and fiber-rich pasta, it’s both satisfying and nutritious.
Ready in just 25 minutes, it’s a versatile, easy-to-make meal perfect for busy evenings or effortless meal prep.
25-Minute Quick Garlic Shrimp Spaghetti
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large skillet (for cooking shrimp and sauce)
- 1 Measuring cup
- 1 Wooden Spoon or Spatula
- 1 Grater (for parmesan)
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter divided
- 1 pound large shrimp peeled and deveined
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 4 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons freshly grated parmesan cheese
- 2 –3 tablespoons chopped fresh parsley
Instructions
- Prepare the Pasta Water: Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Add a generous pinch of salt to enhance the flavor of the spaghetti. While waiting for the water to boil, gather all your ingredients to ensure a smooth cooking process.
- Cook the Spaghetti: Once the water is boiling, carefully add 8 ounces of spaghetti. Stir immediately to prevent the strands from sticking together. Cook the pasta according to the package instructions, usually around 8–10 minutes, until it is al dente—tender yet slightly firm to the bite. Reserve 1 cup of the pasta cooking water before draining, as this starchy liquid will help bind the sauce to the spaghetti. Drain the pasta in a colander and set aside.
- Melt Butter for Shrimp: In a large skillet, place 2 tablespoons of butter over medium-high heat. Allow the butter to melt completely and heat until it starts to foam lightly, releasing a nutty aroma. This forms the flavorful base for the shrimp.
- Season and Cook the Shrimp: Add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle ¼ teaspoon of salt and ½ teaspoon of crushed red pepper flakes evenly over the shrimp for balanced seasoning and a gentle kick of heat.Cook the shrimp for 2–3 minutes on each side, stirring occasionally, until they turn opaque pink and curl slightly. Be careful not to overcook them, as shrimp can become rubbery. Once done, remove the shrimp from the skillet and set them aside on a plate.
- Sauté the Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in 4 minced garlic cloves. Sauté for about 1 minute over medium heat until the garlic is fragrant and lightly golden. Stir constantly to prevent the garlic from burning, which can turn it bitter.
- Build the Sauce: Turn off the heat and carefully add 2 tablespoons of fresh lemon juice along with 1 cup of the reserved pasta water. This combination creates a silky, lightly tangy sauce. Immediately stir in 3 tablespoons of freshly grated parmesan cheese until it melts smoothly into the mixture. The sauce should be creamy yet slightly thin, enough to coat the spaghetti evenly.
- Combine Pasta with Sauce: Transfer the drained spaghetti directly into the skillet with the garlic butter sauce. Use tongs or a large spoon to toss the pasta thoroughly, ensuring each strand is evenly coated with the flavorful sauce. If the pasta seems dry, add a little more of the reserved pasta water until the desired consistency is reached.
- Add the Cooked Shrimp: Gently fold the cooked shrimp back into the pasta, distributing them evenly throughout the dish. This allows the shrimp to stay tender while soaking up some of the garlicky, buttery sauce.
- Garnish and Serve: Finish by sprinkling 2–3 tablespoons of chopped fresh parsley over the top for a burst of color and fresh flavor. Serve immediately while hot, and offer additional parmesan cheese on the side for those who like an extra cheesy touch.
- Enjoy and Store Leftovers: Plate your Garlic Shrimp Spaghetti and savor it fresh. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to revive the creamy sauce.
Notes
- Use large, fresh shrimp for the best flavor and texture; frozen shrimp can be used but should be fully thawed and patted dry.
- Always reserve some pasta water to adjust the sauce consistency if needed.
- Do not overcook shrimp; they cook very quickly and can become rubbery.
- Freshly grated parmesan melts better and provides more flavor than pre-grated varieties.
- Adjust crushed red pepper to your spice preference; it can be reduced or increased.
- Gluten-free pasta works well as a substitute for regular spaghetti.
- Leftovers can be gently reheated with a splash of water or milk to maintain creaminess.
Chef’s Secrets: Maximizing Flavor and Texture
To make your Garlic Shrimp Spaghetti taste exceptional, start with high-quality, fresh shrimp and properly season them before cooking.
Using a combination of butter and reserved pasta water ensures a smooth, silky sauce that clings perfectly to each strand of spaghetti.
Sautéing garlic just until fragrant prevents bitterness while intensifying its natural aroma.
Finally, tossing the pasta in the sauce off the heat keeps the shrimp tender and prevents overcooking, giving you a perfectly balanced, restaurant-quality dish every time.
Serving Suggestions: Pairings and Presentation Ideas
This Garlic Shrimp Spaghetti pairs beautifully with a light side salad or steamed vegetables for a balanced meal.
For extra richness, serve with garlic bread or a crusty baguette to soak up the buttery sauce.
A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the lemony, garlicky flavors.
Garnish with additional parsley and freshly grated parmesan to elevate the presentation and add a touch of freshness before serving.
Storage Tips: Keeping Fresh for Later
Store any leftovers in an airtight container in the refrigerator for up to three days.
To maintain the creamy texture of the sauce, reheat gently in a skillet over low heat, adding a small splash of pasta water or milk to loosen the sauce if needed.
Avoid microwaving at high power, as this can dry out the shrimp and make the pasta sticky.
For longer storage, you can freeze cooked pasta and shrimp separately in airtight containers for up to one month.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes! If using frozen shrimp, thaw them completely and pat dry with paper towels before cooking. This prevents excess moisture from diluting the sauce and ensures even cooking.
2. How do I prevent shrimp from overcooking?
Shrimp cook very quickly, usually in 2–3 minutes per side. Remove them from heat as soon as they turn pink and opaque to keep them tender and juicy.
3. Can I make this pasta creamy?
Absolutely! Replace some of the reserved pasta water with milk or cream to create a richer, creamier sauce. Stir gently to combine without curdling the dairy.
4. Can I use different pasta types?
Yes, this recipe works well with fettuccine, linguine, or even penne. Adjust the cooking time according to the pasta package instructions and reserve some pasta water for sauce consistency.
5. How can I add more flavor to the dish?
Enhance flavor by adding a splash of white wine while cooking the garlic or finishing the sauce with a pinch of smoked paprika. Fresh herbs like basil or oregano also complement the garlic butter beautifully.
