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Garlic Butter Shrimp Pasta (20 Minute Dinner!) - Garlicky shrimp and fettuccine topped with fresh Parmesan! Quick for busy weeknights but fancy enough for weekend company! So simple so good.

Garlicky shrimp and fettuccine topped with fresh Parmesan! Quick for busy weeknights but fancy enough for weekend company! So simple so good.

Garlic Butter Shrimp Pasta - Garlicky shrimp and fettuccine topped with fresh Parmesan! Quick for busy weeknights but fancy enough for weekend company! So simple so good.

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I pretty much never leave comments on recipes, but this was so incredibly delicious I absolutely had to join in the rave reviews! The great thing about this is it’s amazing as is, but if you have some asparagus laying around, throw it in. Corn? Put that in there! Grape tomatoes? Heck yeah! What if you have chicken, but not shrimp? No problem! I added a squeeze of lemon and it was a great addition. And it was was so to clean up after! Will make this again and again.
Helen
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Why you’ll love this garlic butter shrimp pasta

  • 20 minute quick pasta recipe. This dinner comes together so quickly. You can whip up the garlicky, buttery shrimp so fast while your pasta cooks through.
  • So comforting, so hearty. We’re talking easy comfort food with quick pan-fried garlicky shrimp, and sneaked in leafy greens (for all the picky eaters), all topped with freshly grated Parmesan. And with wide, long strand fettuccine noodles, we have just enough space to coat all that silky buttery heavenly goodness. 
  • Perfect for all occasions. With its fast cook time, this restaurant-quality dish is perfect for family during those busy weeknights, for friends and weekend company. Simply dress it up with some crusty bread and a simple side salad – they will be so impressed!

types of shrimp

Wild caught shrimp vs. farmed shrimp

Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.

Frozen vs. fresh shrimp

Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.

Garlic Butter Shrimp Pasta - Garlicky shrimp and fettuccine topped with fresh Parmesan! Quick for busy weeknights but fancy enough for weekend company! So simple so good.

How to make garlic butter shrimp pasta

  1. Boil the pasta. Cook the pasta (use long strand pasta such as fettuccine, linguine or spaghetti) until al dente, draining well.
  2. Cook the shrimp. While the pasta cooks, season the shrimp with salt and pepper before cooking on a hot cast iron skillet with all the aromatics. Cook in batches if needed – overcrowding the pan will lead to poor searing and chewy, rubbery shrimp!
  3. Combine everything together. Add the remaining butter, cooked pasta, leafy greens (arugula or spinach), Parmesan and cooked shrimp to the pan.
  4. Serve. Finish with parsley and an additional sprinkle of Parmesan, if needed.

what to serve with shrimp pasta

Tools For This Recipe

Large cast iron skillet

Garlic Butter Shrimp Pasta: Frequently Asked Questions

Can I use frozen shrimp?

You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly). 

What kind of pasta is best here?

Fresh or dried long strands of pasta such as fettuccine, linguine or spaghetti will all work very well.

I don’t like oregano. Can I substitute something else?

Absolutely! You can substitute thyme or rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What can I substitute for the baby arugula?

Baby spinach and kale are both nutrient-rich and great alternatives for sneaked-in leafy greens.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1-2 days.

Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Garlicky shrimp and fettuccine topped with fresh Parmesan! Quick for busy weeknights but fancy enough for weekend company! So simple so good.
4.9 stars (152 ratings)
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Ingredients

  • 8 ounces fettuccine, linguine, or spaghetti
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 cups baby arugula or spinach
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Season shrimp with salt and pepper, to taste; set aside.
  • Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Working in batches, add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
  • Serve immediately, garnished with parsley, if desired.

Equipment

Cast Iron Skillet
Cast Iron Skillet

Notes

  • Fresh pasta goes a long way. Use homemade pasta whenever possible as it is much smoother and silkier (and cooks much faster than store-bought!).
  • Use high-quality shrimp. Medium or large wild-caught shrimp are much more meatier and juicier than farm-raised shrimp.
  • Buy frozen shrimp. For superior quality and freshness, use frozen shrimp but avoid the bags with freezer burn. Opt for a quick thaw under cold running water for about 5-10 minutes, drying thoroughly.
  • Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
  • Long strand-like pasta is ideal. Fettuccine is a great pasta to use because it holds up sauce very well. Linguine, spaghetti or angel hair pasta are also good options.
  • Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Arugula, spinach, kale, collard greens or swiss chard are all great additions.

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