This recipe is our go-to when dinner needs to feel a little indulgent but still fit into the healthy-ish category. It’s everything we love about comfort food—warm pasta, buttery shrimp, and garlic—but without the heaviness that makes you want to crawl into bed afterward. We’ve all been there. You open the fridge, see a lonely lemon and half a stick of butter, and suddenly, dinner starts taking shape. That’s how this dish was born. I tossed shrimp in a pan, let garlic do its thing, and added pasta to soak up all the flavor. The result? A dish that feels way more luxurious than the effort you put in. Whether you’re cooking for two or feeding a small crew, this pasta hits all the right notes. The lemon keeps it bright, the garlic makes it cozy, and the shrimp—well, they’re little flavor sponges. It’s a healthy pasta recipe you’ll keep coming back to, especially if you’re a sucker for pasta with shrimp recipes or those zesty lemon shrimp pasta recipes that somehow feel like sunshine in a bowl.

1) Key Takeaways
2) Easy Garlic Butter Shrimp Pasta Recipe
3) Ingredients for Garlic Butter Shrimp Pasta
4) How to Make Garlic Butter Shrimp Pasta
5) Tips for Making Garlic Butter Shrimp Pasta
6) Making Garlic Butter Shrimp Pasta Ahead of Time
7) Storing Leftover Garlic Butter Shrimp Pasta
8) Try these Main Course recipes next!
9) Garlic Butter Shrimp Pasta
10) Nutrition

1) Key Takeaways

How do you keep shrimp tender in pasta?
Can I use frozen shrimp for this dish?
Is garlic butter sauce healthy for pasta?
What’s the best type of pasta for shrimp recipes?

2) Easy Garlic Butter Shrimp Pasta Recipe

Let’s be honest. Shrimp and pasta were made for each other. There’s something about tossing warm, garlicky shrimp with noodles that just makes sense. It’s that sort of meal that feels a bit indulgent, but hey, it’s still on the list of healthy pasta recipes. You get protein, carbs, and big bold flavor—all in one skillet. We love that.

When I first made this garlic butter shrimp pasta, I had one eye on the pan and the other on the clock. I needed dinner fast, but I wasn’t about to settle for something boring. That buttery aroma from the garlic started filling the kitchen and next thing I knew, I was licking the spoon. This recipe doesn’t just feed you, it grabs your attention and holds it.

From the quick prep to the lemony finish, everything about this dish works. It’s a keeper. Whether you’ve got guests or just a weeknight with Netflix, garlic shrimp recipes like this one deliver flavor without fuss. Bonus: it makes cleanup almost nonexistent.

3) Ingredients for Garlic Butter Shrimp Pasta

Linguine or Spaghetti: You’ll want a long pasta here, something that twirls beautifully and holds onto all that garlicky butter like it means it.

Large Shrimp: Get them peeled and deveined to save time. I like mine tail-on for that tiny crunch, but feel free to go tail-off if you’re not into finger food at the table.

Olive Oil: A good splash gets things going and helps brown the shrimp just right.

Unsalted Butter: This is where the magic happens. It melts into the pan and turns the garlic into something you’ll want to bottle up.

Garlic Cloves: Freshly minced. Don’t skimp. It’s the star of every garlic butter shrimp recipe for a reason.

Red Pepper Flakes: Optional, but I always say yes. A gentle heat lifts the buttery richness.

Salt and Pepper: The usual suspects. They bring everything together without stealing the show.

Lemon Juice and Zest: Adds brightness that cuts through the richness. It’s what makes this feel like one of those lemon shrimp pasta recipes that’s light and lively.

Chopped Fresh Parsley: It’s green. It’s fresh. It makes things look fancy even when they’re not.

4) How to Make Garlic Butter Shrimp Pasta

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package. Reserve a bit of the water before draining—trust me, it might save your sauce later.

Step 2. Heat olive oil in a skillet over medium heat. Toss in the shrimp. Season with salt and pepper. Watch them turn pink and curl up. That’s your cue. Pull them out and set them aside.

Step 3. Add butter to the same skillet. Let it melt down. Stir in garlic and red pepper flakes. Give it a minute to bloom. Your kitchen should smell amazing by now.

Step 4. Add the shrimp back in. Pour in the cooked pasta. Squeeze in lemon juice, sprinkle the zest, and splash in a little pasta water to help coat everything evenly.

Step 5. Toss it all gently. Nothing fancy. Sprinkle parsley on top. Taste. Add a little salt or another squeeze of lemon if it needs it.

5) Tips for Making Garlic Butter Shrimp Pasta

Keep it simple. That’s the rule. But here’s what helps: Don’t overcook your shrimp. Seriously. Overdone shrimp feel like little rubber bands. Watch them close. Two to three minutes each side is usually perfect.

Use good butter. Not margarine. Real unsalted butter makes a huge difference in garlic butter shrimp recipes. It gives the sauce depth without being greasy.

If you’re into pasta with shrimp recipes that feel balanced, throw in some cherry tomatoes or even baby spinach at the end. They add color, a pop of flavor, and make it look like you tried way harder than you did.

6) Making Garlic Butter Shrimp Pasta Ahead of Time

Here’s the thing—shrimp tastes best fresh. But you can still prep parts of this dish ahead. Boil the pasta, drain it, toss with a little oil, and keep it covered in the fridge. Same goes for your garlic butter mix. Make it in advance and just heat it gently when you’re ready.

If you’re planning to store cooked shrimp, go easy. They dry out fast. I’d cook them right before serving. But hey, leftovers are still better than takeout.

This is one of those healthy pasta recipes that lets you skip stress and still put something homemade on the table. Not every dinner needs a full orchestra—sometimes, a skillet and a few fresh ingredients play just fine together.

7) Storing Leftover Garlic Butter Shrimp Pasta

Toss your leftovers in an airtight container. They’ll last in the fridge about three days. When you reheat, add a splash of water or broth to bring the sauce back to life. Microwave works, but low and slow on the stove gives better texture.

I don’t recommend freezing this. The pasta gets mushy, and the shrimp get weird. If you must, freeze the shrimp separate from the noodles. Then cook fresh pasta when you’re ready to reheat.

Still, most times we never make it to leftovers. That’s what happens with shrimp and pasta recipes that are this easy and tasty.

8) Try these Main Course recipes next!

9) Garlic Butter Shrimp Pasta