Garlic Butter Shrimp Pasta

There's a particular kind of magic that happens when butter hits a hot pan and garlic transforms from raw to golden—that exact moment when you know dinner is going to be something special. I discovered this pasta on a weeknight when I had shrimp defrosting and absolutely nothing else inspiring in my kitchen, but somehow those three ingredients (butter, garlic, chili) became the entire reason someone asked for seconds. The heat from the chilies combined with the brightness of lemon made it feel restaurant-worthy, yet it came together faster than ordering takeout.

I made this for a friend who'd just moved to the neighborhood, and watching her face when she tasted it—that surprised smile that happens before the first "wow"—told me everything. She kept asking what restaurant I'd ordered from, and I loved that moment of explaining it was just pasta, shrimp, and about seven minutes of attention.

Ingredients

• Spaghetti or linguine: 350g of either works beautifully; the thinner shape lets the buttery sauce cling to every strand.
• Large raw shrimp: 500g peeled and deveined—I learned the hard way that smaller shrimp disappear into the sauce, so stick with large ones.
• Unsalted butter: 4 tablespoons that'll become the foundation of everything rich and golden.
• Olive oil: 3 tablespoons that keeps the butter from browning too fast.
• Garlic: 5 cloves minced fine—this is not a shy dish, so don't skimp.
• Red chilies: 1-2 small ones deseeded and sliced, or substitute 1 teaspoon red pepper flakes if you prefer less fuss.
• Lemon: Both zest and juice matter; the brightness cuts through all that richness and keeps it from feeling heavy.
• Fresh parsley: 1/4 cup chopped—this adds a fresh finish that makes people pause and say "what is that flavor?"
• Salt and black pepper: For seasoning the shrimp and finishing the whole dish to taste.

Instructions

Get the pasta water ready:

Fill a large pot with salted water and bring it to a rolling boil—this is your time to prep everything else. Cook the spaghetti until it's just al dente, then scoop out 1/2 cup of that starchy water before draining (this liquid is liquid gold for loosening the sauce later).

Dry and season the shrimp:

Pat each shrimp with paper towels until they're completely dry, then sprinkle with salt and pepper. Dry shrimp will actually sear instead of steam, which is the difference between good and restaurant-quality.

Build the garlic-chili butter:

In a large skillet over medium heat, melt the butter with olive oil, watching as it becomes foamy and smells like pure comfort. Add the minced garlic and chili slices, listening for a gentle sizzle—you want fragrant, not brown, so keep the heat honest and your eyes on it for 1-2 minutes.

Sear the shrimp:

Lay the shrimp in a single layer in that buttery mixture and let them cook 1-2 minutes per side until they turn pink and opaque. Don't move them around constantly; they need contact with the pan to develop flavor.

Add brightness:

Scatter the lemon zest over the shrimp and pour in the juice, stirring everything together so each piece gets coated. You'll notice the pan suddenly smells alive.

Bring it all together:

Add the drained pasta directly to the skillet and toss with tongs, making sure every strand gets tangled with shrimp and that gorgeous butter. If it looks too dry, add the reserved pasta water in small splashes until it looks silky.

Finish and taste:

Stir in the fresh parsley, then taste everything—sometimes you need more lemon, sometimes more salt, sometimes just a whisper more heat. Trust your palate, not the recipe.

Serve at once:

Divide into bowls and top with extra parsley, grated Parmesan, and a lemon wedge on the side so everyone can adjust to their liking.

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There's something about serving this pasta that makes people linger at the table, asking for the recipe and mentioning it weeks later. It became the dish I make when I want someone to feel truly fed, not just full.

Timing Is Everything

The thirty-minute window from start to finish is real—boiling pasta takes about twelve minutes, and the shrimp cooks in less than five. Everything else happens while those two things are going, so mise en place (having your ingredients prepped and measured) transforms this from stressful to seamless. I learned this the first time I made it with everything still in its original packaging, reaching for the garlic mid-sear like someone discovering I'd forgotten my shoes halfway through a run.

Heat Levels and Personal Preference

The two red chilies create a gentle, warming heat that builds as you eat rather than an immediate shock to your system. If you prefer milder dishes, one chili or even just 1/2 teaspoon of red pepper flakes will give you the flavor without the fire. Conversely, if you're the type who adds hot sauce to everything, this is your moment to go wild—add an extra chili, a pinch of cayenne, or even a dash of your favorite hot sauce right at the end.

Variations Worth Trying

The beauty of this recipe is how gracefully it adapts to what you have or what you're craving. Scallops or prawns swap in perfectly if shrimp isn't your thing, each bringing their own sweetness to the butter. Some nights I add a handful of cherry tomatoes in the last minute of cooking, others I stir in a small spoonful of mascarpone right at the end for richness, and once I even added capers and anchovies without telling anyone (they were delicious). Here are a few more directions to explore.

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This pasta has become the recipe I reach for when I want to prove that simple, good food doesn't require a long ingredient list or complicated technique. It's the kind of dinner that reminds you why you love cooking in the first place.

Common Recipe Questions

→ What type of pasta works best?

Spaghetti or linguine are ideal for this dish, as they hold the sauce well and complement the shrimp texture.

→ How can I adjust the spice level?

Increase or decrease the amount of red chilies or red pepper flakes to suit your preferred heat level.

→ Can I use other seafood instead of shrimp?

Prawns or scallops make excellent substitutes and adapt well to the garlic-chili butter sauce.

→ How do I prevent the garlic from burning?

Sauté garlic on medium heat just until fragrant and lightly softened, avoiding browning to keep a mellow, aromatic flavor.

→ What garnishes enhance this dish?

Fresh parsley, grated Parmesan, and lemon wedges add herbal brightness, umami richness, and citrus sharpness to balance the flavors.

→ Is this dish suitable for gluten-free diets?

Using gluten-free pasta allows this dish to be enjoyed by those avoiding gluten without compromising flavor.