This Garlic Butter Shrimp Pasta is a simple and incredibly delicious one pot meal you can make in under 30 minutes. It’s a quick and easy dish that’s restaurant quality. Plus recipe video tutorial!
Garlic Butter Shrimp Pasta is one of my favorite one pot recipes. Just like our popular Taco Pasta, Pad Thai, and Shrimp Lo Mein, this recipe has protein, carbs and vegetables for an entire meal that’s ready in under 30 minutes.
Tender and juicy shrimp are cooked in a garlicky and buttery sauce before being tossed with baby spinach and freshly grated parmesan.
How to Make Shrimp Pasta
Step 1: Cook the Pasta
In a large pot with boiling water, add salt and cook pasta according to package directions. Drain and toss with oil to prevent from sticking, then set aside.
Step 2: Season the Shrimp
Thaw the shrimp if they are still frozen, using our guide on how to thaw shrimp fast. Pat dry with paper towel to remove excess moisture and then season with salt and pepper. Set aside.
Step 3: Make Garlic Butter Shrimp
In a large skillet over medium high heat, add 2 tablespoon of butter, oregano and red pepper flakes. Cook until fragrant. Add seasoned shrimp. Cook until the shrimp start to turn pink and curl up (about 1-2 minutes each side). Remove shrimp from the skillet.
Step 4: Mix Shrimp with Pasta
Add the rest of butter in to the skillet. Stir in pasta, spinach and grated Parmesan. Cook until spinach is wilted. Stir in shrimp. Mix well. Serve warm and garnish with parsley.
Secrets for Making Perfect Garlic Butter Shrimp Pasta
- Don’t overcook your pasta. After drain the noodles, add oil to prevent from sticking.
- Thaw shrimp properly, and pad dry with paper towel. Season them with salt and pepper before cooking. It will create more flavor.
- Make sure your pan is hot before you add shrimp. This will give you perfect tender and juicy shrimp.
- Don’t over-crowd the pan. Cook in batches if needed
- Cook shrimp for 1 to 2 minutes each side until they turn pink and opaque. Over-cooked shrimp are tough and rubbery.
- Remove shrimp from the pan immediately as soon as they are cooked, as they will continue to cook as long as you leave them in the pan even after the pan is removed from the heat.
Key Ingredients and Where to Buy
- Shrimp: You need raw uncooked shrimp for this recipe. I bought jumbo shrimp (21-25 per pound size) frozen shrimp at the supermarket and thawed it at home. This recipe works best with peeled, deveined shrimp.
- Pasta: I used fettuccine pasta, although linguine and penne pasta are good substitutes for this recipe too.
Key Equipment and Where to Buy
- Large Skillet – any skillet will work well for this recipe, and I used cast iron.
- Kitchen Tongs – the best way to toss the shrimp and spinach with the pasta. You can use two spoons, but I find tongs the easiest.
Watch How to Make Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta
A one pot meal ready in less than 30 minutes with tender and juicy shrimp cooked in a garlicky and buttery sauce and then tossed with parmesan cheese. It’s a quick and easy dish with restaurant quality flavor.
- 8 ounces fettuccine or linguine
- 1 pound raw shrimp peeled, deveined and thawed (medium size)
- 8 tbsp unsalted butter divided
- 3 large cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- salt & pepper to taste
- 2 cups baby spinach
- 1/3 cup grated parmesan
- 1 tbsp fresh parsley chopped, optional
In a large pot with boiling water, add salt and cook pasta according to package directions. Drain and toss with oil to prevent sticking and set aside.
Thaw the shrimp if they are frozen. Pat dry with paper towel and season with salt and pepper. Set aside.
Place a large skillet over medium high heat. Add 2 tablespoon of butter, garlic, oregano and red pepper flakes. Cook one minute until fragrant.
Add shrimp and cook 1-2 minutes per side until they turn pink and curl. Remove shrimp from the skillet.
Add the remaining 6 tbsp butter to the skillet. Add in spinach and sauté for 1 minute.
Stir in pasta, shrimp and parmesan, tossing until evenly combined.
Garnish with optional parsley, serve and enjoy!
For a lighter version, use 6 tbsp olive oil instead of 8 tbsp butter.
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