This Garlic Butter Shrimp Pasta is an easy, budget-friendly weeknight meal that comes together quickly without sacrificing flavor.
Succulent sautéed shrimp are coated in a rich garlic-butter sauce and tossed with pasta and fresh spinach for a satisfying dinner in about 20 minutes.
This recipe is ideal for families seeking a wholesome, restaurant-quality meal without the cost. With simple pantry ingredients and minimal prep, it’s an efficient, crowd-pleasing option for busy evenings.
Here are the straightforward ingredients you’ll need to make it.
Ingredients needed
- pasta (any shape)
- raw shrimp
- butter
- garlic
- spinach
- parmesan cheese
- red pepper flakes
- salt and pepper
How to make garlic butter shrimp pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
While the pasta cooks, prepare the shrimp: peel and devein, remove tails if desired, rinse under cold water, and pat dry. Season lightly with salt, black pepper, and garlic powder.
Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add minced garlic and red pepper flakes and cook just until fragrant, about 30–60 seconds—be careful not to burn the garlic.
Add the shrimp and sauté until they turn pink and opaque, about 2–3 minutes total depending on size. Remove from heat briefly if needed to avoid overcooking.
Add the remaining 6 tablespoons of butter to the pan and let it melt. Return the drained pasta to the skillet along with grated Parmesan and the spinach. Toss thoroughly so the pasta is evenly coated with the garlic butter and the spinach wilts slightly.
Serve immediately while hot and enjoy.
Tips for success
- Remove shells, tails, and the vein for the best texture and eating experience.
- If using frozen shrimp, fully thaw and pat dry on paper towels before seasoning to avoid excess moisture.
- Avoid overcooking shrimp—once they become opaque and pink, they’re done. Overcooked shrimp turn rubbery.
How to store
Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in short intervals in the microwave until warmed through.
More easy pasta recipes
- pasta with peas and parmesan
- lobster mac and cheese
- southwest pasta salad
- blackened shrimp and cheese ravioli
- greek orzo pasta salad
Garlic Butter Shrimp Pasta
Amy Duska
Pin Recipe
10
10
20
Dinner, Main Course
American
4
538 kcal
Ingredients
- 8 oz. pasta any shape
- 1 lb. shrimp
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 8 tablespoons butter divided
- 4 teaspoons minced garlic about 4–5 cloves
- ¼ teaspoon cracked red pepper flakes
- 2 cups spinach
- ¼ cup parmesan grated
Instructions
-
In a large pot of boiling salted water, cook pasta according to package instructions and drain well.
-
While the pasta cooks, peel and devein the shrimp and remove the tails if desired. Rinse under cold water and pat dry. Toss with salt, black pepper, and garlic powder and set aside.
-
Melt 2 tablespoons of butter in a heavy skillet over medium-high heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 30–60 seconds. Add the shrimp and cook until pink and opaque, about 2–3 minutes.
-
Add the remaining 6 tablespoons of butter to the pan. Stir in the drained pasta, grated Parmesan, and spinach. Toss until the pasta is well coated and the spinach wilts. Serve immediately.
-
Store leftovers covered in the refrigerator for up to 4 days.
garlic butter shrimp pasta, garlic shrimp pasta