Garlic Shrimp Pasta Butter

This garlic shrimp pasta in butter is everything I crave when I want a delicious meal that feels both comforting and impressive. Plump shrimp cook quickly in a bath of velvety butter with a punch of fresh garlic, all tossed with spaghetti and a whisper of heat from red pepper flakes. The finished pasta is cloaked in a silky, flavorful sauce thanks to a splash of starchy pasta water and a finishing shower of herbs. It is the perfect way to treat yourself after a long day or to make company feel special without a lot of fuss.

I made this the first time for friends who dropped by unexpectedly, and it instantly became a staple in my kitchen. It feels elegant but is truly as easy as boiling pasta and stirring a skillet.

Ingredients

• Medium shrimp: cleaned and tails off to make eating simple and mess free choose fresh or well thawed frozen for tender results
• Spaghetti: classic for soaking up this sauce look for a bronze cut or high quality variety if you can
• Garlic cloves: minced super fine to share their flavor evenly through the dish fresh cloves give the most fragrance and zip
• Unsalted butter: for ultimate creamy richness and to let you season exactly as you want European style butter brings out even more flavor
• Olive oil: adds sheen and flavor to your pasta use a good extra virgin for best taste and unsticky noodles
• Italian seasoning: brings together the classic dried herbs like basil and oregano find a blend with no fillers for pure flavor
• Freshly ground black pepper: gives gentle heat grind it fresh for peppery aroma and better taste
• Red pepper flakes: for a subtle chili kick you can use more or less depending on your heat preference
• Fine sea salt: to make pasta water taste like the sea and season every layer of your dish dissolve quickly and never gritty
• Fresh herbs: parsley or basil bring a lift of green color and brightness use right before serving for pops of freshness

Step-by-Step Instructions

Bring The Pasta To Life:

Fill a generous pot with water season it with salt until it tastes like the ocean and bring to a good rolling boil. Drizzle in a little olive oil then add a handful of herbs if you like. Cook your spaghetti for about ten minutes until tender but still just chewy. Scoop out at least a cup of pasta water before draining then drain noodles and set aside.

Prepare The Shrimp:

As your pasta cooks rinse shrimp under cool water and pat them dry with a towel. Drying ensures you get a good sear and do not end up steaming the shrimp.

Cook The Shrimp In Butter:

In a big skillet melt your butter gently over medium heat. Lay shrimp in a single layer making sure they are not crowded. Let them cook untouched for two to three minutes so they get a blush of pink and firm up just right.

Add Garlic And Finish Cooking The Shrimp:

Sprinkle your minced garlic in with the shrimp. Stir occasionally letting the garlic release its scent and turn golden but not dark. Cook for another five minutes or until shrimp are fully pink and look slightly curled.

Combine Pasta And Sauce:

Drizzle in another round of olive oil. Add your cooked noodles straight into the skillet. Toss them gently with shrimp and garlic. Sprinkle over Italian seasoning black pepper red pepper flakes and enough salt to make flavors pop. Splash in that saved pasta water gradually stirring until everything looks silky and glossy.

Toss And Serve:

Use tongs to mix everything over gentle heat for just a minute or two making sure each strand is beautifully coated. Scatter fresh chopped herbs on top right before serving. Dish up while piping hot and enjoy every buttery slurp.

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Every time I make this pasta I am reminded of cooking late at night with friends when the kitchen fills with the scent of garlic and butter sizzling. My favorite trick is to sneak an extra spoonful of butter in at the end for a perfect glossy sauce.

Storage Tips

If you have leftovers tuck them into an airtight container and keep in the fridge for up to two days. Warm the pasta gently with a splash of water over low heat just until heated through so the shrimp stay soft. Try not to microwave shrimp since it can make them rubbery quickly.

Ingredient Substitutions

Linguine or fettuccine can stand in for spaghetti—choose a shape that grabs onto sauce. For dairy free needs use ghee or an extra mild olive oil instead of butter but know the flavor will be a little different. You can make your own Italian seasoning with equal parts dried basil oregano and thyme.

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Serving Suggestions

Pair this dish with a crisp green salad tossed in lemon vinaigrette for refreshing contrast. A few slices of toasted bread are my favorite for catching every last drop of the buttery sauce. A cold glass of white wine like Pinot Grigio brings out the best in the shrimp and herbs.

Cultural Context

Shrimp pasta is beloved on Italian coasts especially where seafood is fresh and buttery sauces are favored. In my family we always made a similar dish for Friday night dinners using whatever shellfish was fresh at the market. The combo of garlic butter and pasta feels like home to me and never fails to bring people together.

Recipe FAQs

→ What type of shrimp is ideal for this dish?

Medium shrimp, deveined and with the tails removed, provide the best texture and are easy to eat in pasta dishes.

→ How do you prevent spaghetti from sticking?

Adding olive oil to the pasta water and stirring occasionally keeps the noodles separate and silky.

→ Can you use other kinds of pasta?

Yes, linguine or fettuccine work well and hold the buttery shrimp sauce beautifully.

→ Which herbs pair best with the flavors?

Fresh parsley, basil, or oregano make delicious aromatic garnishes, enhancing the seafood and garlic.

→ How can you control the heat level?

Adjust the amount of red pepper flakes to your taste, or omit them entirely for a milder flavor profile.

→ What's the best way to reheat leftovers?

Reheat gently with a splash of water in a skillet to keep the pasta moist and the shrimp tender.