This Garlic Shrimp Spaghetti is a quick and satisfying weeknight meal, packed with protein-rich shrimp and fiber-filled pasta.
Infused with buttery garlic and a hint of lemon, it delivers heart-healthy fats and a low-saturated-fat profile while remaining indulgent and flavorful.
Ready in just 25 minutes, it’s perfect for effortless everyday cooking or meal prep.
Garlic Shrimp Spaghetti
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet
- 1 measuring cup
- 1 wooden spoon or spatula
- 1 Knife for chopping garlic and parsley
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter divided
- 1 pound large shrimp peeled and deveined
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons freshly grated parmesan cheese
- 2 –3 tablespoons fresh parsley chopped
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough space for the pasta to move freely while cooking. Add a generous pinch of salt—this helps season the spaghetti from the inside out. Bring the water to a rolling boil over high heat, ensuring it’s hot enough so the pasta cooks evenly without sticking together.
- Cook the Spaghetti Perfectly: Once the water is boiling, add the spaghetti carefully, separating any strands with a fork. Cook according to the package instructions until the pasta reaches al dente—firm to the bite but not hard. Stir occasionally to prevent sticking. Once cooked, reserve 1 cup of the pasta water for later, then drain the rest in a colander and set aside.
- Melt Butter for the Shrimp: Place a large skillet over medium-high heat and add 2 tablespoons of butter. Let it melt completely, swirling the pan occasionally so it doesn’t brown. The butter will provide a rich, flavorful base for cooking the shrimp.
- Cook the Shrimp to Perfection: Add the peeled and deveined shrimp to the skillet along with ¼ teaspoon salt and ½ teaspoon crushed red pepper flakes. Stir gently to coat each shrimp in butter. Cook for about 2–3 minutes, flipping halfway through, until the shrimp turn opaque pink and curl slightly. Be careful not to overcook—they will become rubbery if left too long. Once done, transfer the shrimp to a plate and set aside, keeping them warm.
- Sauté Garlic for the Sauce: In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic. Stir continuously for about 1 minute, until the garlic becomes fragrant but not browned. This step infuses the butter with aromatic flavor, forming the base of the sauce.
- Create the Lemon-Parmesan Sauce: Turn off the heat briefly and pour in 2 tablespoons of fresh lemon juice. Add the reserved pasta water gradually, stirring to combine and loosen the sauce. Sprinkle in 3 tablespoons of freshly grated parmesan cheese and mix thoroughly. The sauce should be smooth, glossy, and lightly thickened, ready to coat the pasta.
- Toss Pasta with Sauce: Return the drained spaghetti to the skillet with the garlic-butter sauce. Using tongs or a large fork, toss the pasta gently but thoroughly, ensuring each strand is coated in the rich, flavorful sauce. If needed, add a little extra pasta water to achieve your desired consistency—creamy but not watery.
- Reintroduce the Shrimp: Carefully place the cooked shrimp on top of the sauced pasta. You can either mix them in lightly or leave them on top for a beautiful presentation. The shrimp will reheat slightly as they sit on the warm pasta, keeping them tender and juicy.
- Garnish with Fresh Herbs: Sprinkle 2–3 tablespoons of freshly chopped parsley over the top for a burst of color and freshness. This not only enhances the presentation but also adds a subtle herbaceous note that complements the garlic and lemon.
- Serve Immediately: Transfer the garlic shrimp spaghetti to serving plates or a large family-style dish. For an extra touch, you can add additional parmesan cheese or a squeeze of lemon on top. Serve immediately while hot to enjoy the perfect combination of buttery garlic sauce, tender shrimp, and al dente pasta.
Notes
- Always use fresh, high-quality shrimp for the best flavor and texture.
- Reserve some pasta water before draining—it helps create a silky, cohesive sauce.
- Adjust crushed red pepper to taste; it adds a subtle kick without overpowering the dish.
- Use freshly grated parmesan rather than pre-shredded for a creamier, richer taste.
- Toss pasta gently to avoid breaking the spaghetti strands or overcooking the shrimp.
- This recipe is naturally high in protein, low in saturated fat, and fiber-rich thanks to whole wheat or regular pasta.
Chef’s Secrets For Perfect Shrimp Pasta
The key to making this dish exceptional lies in timing and ingredient quality.
Cook shrimp quickly over medium-high heat until just pink—they continue cooking when combined with the pasta.
Fresh garlic is essential for aromatic depth, and finishing the sauce with reserved pasta water creates a creamy consistency without heavy cream.
For an extra burst of flavor, zest a little lemon over the top before serving.
Using high-quality butter and parmesan elevates the dish instantly.
Serving Suggestions To Impress Guests
Serve Garlic Shrimp Spaghetti immediately for the best texture and flavor.
Pair it with a light green salad, such as arugula with lemon vinaigrette, to balance the richness.
Crusty bread or garlic bread is a classic companion for soaking up the buttery sauce.
For a beverage pairing, crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemony, garlicky notes of the shrimp perfectly.
Garnish with fresh parsley or a sprinkle of chili flakes for a visual and flavor boost.
Storage Tips To Keep Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to restore the sauce’s creaminess.
Avoid microwaving at high heat, as shrimp can quickly overcook and become rubbery.
For meal prep, keep shrimp and pasta separate until ready to serve, then toss together with the garlic-butter sauce for maximum freshness.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well, but be sure to thaw them completely and pat dry before cooking.
This prevents excess moisture from watering down the sauce.
2. How can I make this pasta creamier?
For a richer, creamier sauce, you can add a splash of milk, cream, or half-and-half along with the pasta water.
Stir until smooth and slightly thickened.
3. Can I substitute the spaghetti with another pasta?
Absolutely! Linguine, fettuccine, or even whole wheat pasta are excellent alternatives.
Adjust cooking times according to the package instructions to ensure al dente texture.
4. How do I prevent shrimp from overcooking?
Cook shrimp quickly over medium-high heat and remove them as soon as they turn opaque pink.
Remember, they will continue to cook slightly when tossed with the hot pasta and sauce.
5. Can I make this recipe gluten-free?
Yes, simply replace the spaghetti with your favorite gluten-free pasta.
The sauce and cooking method remain the same, resulting in a delicious, allergy-friendly dish.
