Garlic Butter Shrimp Pasta (Print)

Al dente pasta tossed with garlic-chili butter and tender shrimp for a flavorful, spicy meal.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)

→ Shrimp

03 - 1 lb large raw shrimp, peeled and deveined
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Garlic-Chili Butter

06 - 4 tablespoons unsalted butter
07 - 3 tablespoons olive oil
08 - 5 cloves garlic, finely minced
09 - 1 to 2 small red chilies, deseeded and thinly sliced, or 1 teaspoon red pepper flakes
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1/4 cup fresh parsley, chopped

→ Optional Garnish

13 - Extra chopped parsley
14 - Grated Parmesan cheese
15 - Lemon wedges

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Pat shrimp dry with paper towels. Season with salt and freshly ground black pepper evenly.
03 - In a large skillet over medium heat, melt the butter and add olive oil. Incorporate minced garlic and sliced chilies, sautéing for 1 to 2 minutes until fragrant without browning.
04 - Arrange shrimp in a single layer in the skillet. Cook for 1 to 2 minutes on each side until shrimp turn pink and opaque.
05 - Stir in lemon zest and lemon juice to coat the shrimp evenly.
06 - Add drained pasta directly to the skillet and toss it thoroughly with shrimp and garlic-chili butter. Use reserved pasta water gradually to loosen the sauce if necessary.
07 - Stir in chopped parsley. Adjust seasoning with additional salt, black pepper, or lemon juice to taste.
08 - Serve immediately, garnished with extra parsley, grated Parmesan, and lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes, but tastes like you've been cooking all day.
  • The garlic-chili butter is dangerously addictive and coats every strand of pasta.
  • Elegant enough for guests, easy enough for a weeknight scramble.
02 -
  • Don't let the garlic brown—it turns bitter and ruins the whole gentle sweetness that makes this dish sing.
  • Wet shrimp won't sear properly, so that pat-dry step isn't optional if you want that caramelized edge.
  • Add pasta water gradually and taste as you go; you want a light coating sauce, not a soup.
03 -
  • If you're cooking for someone who loves heat, double the chili and let them adjust their own plate with extra lemon and parsley—heat is personal.
  • The magic happens when the pasta water hits the pan; that starch is what turns olive oil and butter into an actual sauce instead of just a glossy coating.

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