Reader FavoriteGarlic Shrimp Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Plump shrimp and pasta tossed in a garlicky white wine butter sauce. An elegant, restaurant-style dinner that's genuinely ready in about 20 minutes.
By Mia HartwellUpdated August 25, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Restaurant-style shrimp pasta in 20 minutes
- 30g of protein per serving
- A garlicky white wine butter sauce
- Elegant enough for guests, easy for weeknights
Garlic Shrimp Pasta
23 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 470kcal
- Protein
- 30g
- Carbs
- 52g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tbsp butter in a skillet over medium-high.
- 3
Cook the shrimp 1-2 minutes per side, just until pink and opaque and curled into a loose C. Remove.
- 4
Lower the heat to medium, melt the remaining butter, and cook the garlic and red pepper flakes 1 minute.
- 5
Add the wine and lemon juice and simmer 1-2 minutes, then return the shrimp and add the pasta, tossing with pasta water until silky.
- 6
Finish with parsley and serve.
Pro Tips for the Best Results
- Don't overcook the shrimp — they're done when pink and curled into a C; a tight O means overcooked.
- Pat the shrimp dry so they sear instead of steam.
- Reserve pasta water to loosen the sauce into a glossy coating.
- Add the lemon at the end so its flavor stays bright.
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How to Cook Garlic Shrimp Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook pasta and prep shrimp
Boil the pasta to al dente and reserve some starchy water. Pat the shrimp dry and season — dry shrimp sear and pick up color, while wet shrimp steam and stay pale.
Sear the shrimp briefly
Shrimp cook in just a couple of minutes. Pull them as soon as they turn pink and curl into a loose C; overcooked shrimp turn rubbery, and they'll warm again in the sauce.
Build the sauce and toss
Bloom the garlic in butter, deglaze with wine and lemon, then toss the pasta and shrimp with pasta water until glossy. Parsley at the end keeps it fresh.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days; shrimp are best fresh. Reheat gently to avoid overcooking the shrimp.
Serving Suggestions
This garlic shrimp pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen shrimp?+
Yes — thaw fully and pat dry first so they sear and don't water down the sauce.
What can I use instead of wine?+
Chicken broth with an extra squeeze of lemon gives a similar bright, savory depth.
How do I add vegetables?+
Stir in spinach, cherry tomatoes, or asparagus with the garlic.
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