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Shrimp pasta with tomatoes, basil, and a glossy sauce

30-Minute Dinners

15-Minute Garlic Butter Shrimp Pasta

Juicy shrimp and glossy lemon-garlic noodles with a restaurant-style sauce made from ingredients already in the kitchen.

Developed for DishGal · Updated 2026-08-17

30-Minute DinnersEasy Seafood Recipes
Prep8 min
Cook12 min
Total20 min
Cost$4.10

Directions

  1. Boil

    Cook pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups pasta water.

  2. Sear shrimp

    Pat shrimp dry and season. Heat olive oil and 1 tablespoon butter in a large skillet. Cook shrimp 1 to 2 minutes per side; transfer out.

  3. Build the sauce

    Lower heat. Add garlic, red pepper flakes, and 2 tablespoons butter. Cook 45 seconds without browning garlic.

  4. Emulsify

    Add drained pasta, 3/4 cup pasta water, lemon zest, and Parmesan. Toss vigorously until glossy, adding more water as needed.

  5. Finish

    Return shrimp with remaining butter, lemon juice, and parsley. Toss off heat and serve immediately.

Why this works

Why it worksReserved pasta water binds butter and cheese into a sauce.
Why it worksShrimp are removed early so they do not overcook while pasta is tossed.
Why it worksLemon zest flavors the sauce without adding too much acidity.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonPasta pot and colanderChoose stable handles and a size that fits the dinners you actually cook.See current options → Compare on AmazonFine graterUseful for citrus, hard cheese, garlic and finishing details.See current options → Compare on AmazonKitchen tongsA dependable tool for tossing, turning and serving.See current options →

Swaps & notes

Easy swaps

  • Use scallops or diced chicken.
  • Add spinach with the pasta.
  • Use Pecorino Romano for a sharper finish.

Cook notes

  • Dry shrimp brown; wet shrimp steam.
  • Take the skillet off direct heat before adding the final butter.

Storage

Refrigerate up to 2 days. Reheat gently with a splash of water; shrimp toughen with repeated heating.

Questions

Can I use frozen shrimp?

Yes. Thaw under cold running water and dry thoroughly.

Why did my cheese clump?

The pan was too hot or there was too little pasta water. Toss off heat and add water gradually.

Can I skip Parmesan?

Yes. Increase butter by 1 tablespoon and season with extra salt.

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15-Minute Garlic Butter Shrimp Pasta
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1. BoilCook pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups pasta water.
2. Sear shrimpPat shrimp dry and season. Heat olive oil and 1 tablespoon butter in a large skillet. Cook shrimp 1 to 2 minutes per side; transfer out.
3. Build the sauceLower heat. Add garlic, red pepper flakes, and 2 tablespoons butter. Cook 45 seconds without browning garlic.
4. EmulsifyAdd drained pasta, 3/4 cup pasta water, lemon zest, and Parmesan. Toss vigorously until glossy, adding more water as needed.
5. FinishReturn shrimp with remaining butter, lemon juice, and parsley. Toss off heat and serve immediately.