Garlic Shrimp Pasta brings together juicy, tender shrimp and aromatic garlic swirled through perfectly cooked spaghetti. Finished in a buttery herb-infused sauce with just the right touch of spice, this dish is everything I love in a satisfying weeknight meal—fast, flavorful, and deeply comforting.

Why You’ll Love This Recipe

This recipe checks all the boxes for a quick yet elegant dinner. I only need one pot and one skillet, which makes cleanup a breeze. It’s done in about thirty minutes, uses ingredients I often already have, and delivers big flavor. Whether I’m feeding my family on a busy night or having guests over, this dish is always a hit. The aroma of garlic sizzling in butter fills the kitchen and practically summons everyone to the table before I even plate it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium shrimp, deveined and tails removed
Spaghetti noodles
Garlic cloves, minced
Butter
Olive oil
Italian seasoning
Fresh ground pepper
Red pepper flakes
Salt
Fresh herbs like parsley or basil

Directions

Boil the Pasta:
I start by cooking the spaghetti in a large pot of salted boiling water. I like to add a drizzle of olive oil and a few herb sprigs to infuse a gentle flavor. I stir occasionally and cook until the noodles are al dente, then reserve a cup of pasta water before draining.

Prepare the Shrimp:
While the pasta cooks, I rinse the shrimp and pat them dry. Then I season lightly with salt and a pinch of pepper, which keeps them juicy and flavorful when they hit the skillet.

Cook the Shrimp:
In a large skillet, I melt butter over medium heat. I lay the shrimp out in a single layer and cook for about two to three minutes on one side until they turn pink and curl slightly. Then I flip them to finish the other side evenly.

Add the Garlic:
Next, I scatter in the garlic and stir gently, letting it cook just until fragrant. I’m careful not to let it brown since I want that sweet garlic flavor, not bitterness.

Finish and Toss:
I drizzle in some olive oil, then add the drained pasta to the skillet. I pour in a bit of the reserved pasta water to loosen things up. I finish with Italian seasoning, cracked pepper, red pepper flakes, and salt. Then I toss it all together until everything is coated and hot.

Serve:
I twirl the pasta onto plates and top it with extra fresh herbs. I serve it immediately to enjoy the bright, fresh flavors at their best.

Servings and timing

This recipe makes about 4 servings and takes approximately 30 minutes from start to finish, including prep and cooking time.

Variations

When I want to change things up, I sometimes use linguine or fettuccine instead of spaghetti. For a dairy-free version, I swap the butter with olive oil or a splash of white wine. If I’m feeling extra fancy, I toss in halved cherry tomatoes or a handful of baby spinach at the end. Not into spicy? I skip the red pepper flakes or use a pinch of smoked paprika instead.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to two days. When reheating, I warm it slowly over low heat with a splash of water or a bit of olive oil to bring the sauce back together. I avoid microwaving on full power since shrimp can turn rubbery if overheated.

FAQs

How do I avoid overcooking shrimp?

I cook shrimp just until they curl and turn pink, usually about two to three minutes per side. As soon as they look done, I take them off the heat to keep them tender.

Can I use another type of pasta?

Absolutely. I often use linguine or fettuccine when I want a slightly different texture. I just make sure to follow the cooking time on the pasta package.

What herbs pair best with garlic shrimp pasta?

Fresh parsley and basil are my top picks. They brighten the dish and add a burst of color. I like to add them just before serving for maximum flavor.

Is it possible to make this spicy?

Yes, and I do it often. I add extra red pepper flakes or even a dash of cayenne pepper when I want more heat.

How can I keep the pasta from sticking together?

After draining, I toss the pasta with a bit of olive oil. Once it’s in the skillet, the tossing with the sauce helps separate and coat each strand.

Conclusion

Garlic Shrimp Pasta is one of those meals I turn to again and again. It’s simple but impressive, rich yet light, and always packed with flavor. Whether I make it on a whim or plan it for a dinner with friends, it never fails to deliver that perfect blend of comfort and freshness in every bite.