There’s nothing quite like a restaurant-quality shrimp pasta that comes together in under 30 minutes. This quick shrimp pasta recipe is absolutely foolproof and tastes like you spent hours in the kitchen, when really you’ve barely broken a sweat. The secret? Fresh, high-quality ingredients and perfectly timed cooking that lets each element shine.
I absolutely love making this on busy weeknights when I want something elegant but don’t have the time for a complicated recipe. The beauty of this dish is in its simplicity—tender shrimp, perfectly al dente pasta, and a silky garlic butter sauce that brings everything together beautifully. It’s become one of my go-to recipes when I need to impress without the stress.
What makes this shrimp pasta truly special is the technique. We’re cooking the shrimp separately until they’re just barely done, then finishing everything together with fresh pasta water that creates this gorgeous, luxurious sauce. The garlic is toasted to golden perfection, releasing all its nutty, aromatic flavors into the butter. Fresh lemon juice brightens everything up, while red pepper flakes add just a whisper of heat.
This recipe serves four people as a main course, though you can easily double it for a dinner party. I’ve included variations below if you want to add cherry tomatoes, fresh herbs, or spinach. The beauty of this easy quick shrimp pasta is that it’s incredibly adaptable to whatever you have on hand.
If you’re looking for more seafood pasta inspiration, check out this Serious Eats guide to pasta or this Bon Appétit shrimp recipe collection. For wine pairing suggestions, I recommend a crisp white wine like Pinot Grigio or Sauvignon Blanc that complements the lemon and garlic beautifully.
The key to success with this recipe is having everything prepped before you start cooking. Shrimp cooks so quickly that you need to be ready to move fast once you start. Have your pasta water salted and boiling, your shrimp cleaned and patted dry, your garlic minced, and your lemon ready to juice. This mise en place approach means you’ll have dinner on the table in about 20 minutes from start to finish.
I also want to mention that the quality of your shrimp really matters here. Look for wild-caught, large shrimp (16-20 count per pound is ideal) that haven’t been treated with any preservatives. If you’re using frozen shrimp, make sure to thaw them completely and pat them very dry before cooking—excess moisture is the enemy of a good sear.
This recipe has become such a staple in my kitchen that I often make it when I have friends over. It feels special and restaurant-quality, but it’s so simple that I’m never stressed in the kitchen. That’s really the whole point of this dish—maximum flavor with minimum effort. Whether you’re cooking for your family on a Tuesday night or impressing guests on a Saturday evening, this shrimp pasta delivers every single time.
For more delicious recipes that come together quickly, check out my collection of quick and easy recipes. And if you want something sweet to finish your meal, try this no-fuss dessert. I also love pairing this with a creamy dessert for the perfect ending to your meal.
One more tip: don’t skip the pasta water. This starchy liquid is absolutely essential for creating a silky sauce that coats the pasta beautifully. As you combine everything in the final step, add the pasta water gradually—you want just enough to create a light sauce that clings to each strand of pasta without being soupy. This is what separates homemade pasta from the mediocre versions you might get elsewhere.
The timing on this recipe is crucial. The pasta and shrimp need to finish cooking at almost exactly the same moment. I usually start the pasta water first, then begin prepping the shrimp while I wait for it to boil. Once the water is at a rolling boil and salted generously, I add the pasta and set a timer. When there are about 2 minutes left on the pasta timer, I start cooking the shrimp. This way, everything comes together perfectly timed.
If you’re meal prepping, you can prep all your ingredients the morning of and store them in airtight containers in the refrigerator. The only thing you can’t really prep ahead is cooking the pasta and shrimp, since they’re best enjoyed immediately. But having everything measured and ready means you can literally have dinner on the table in less than 20 minutes on a busy weeknight.
I hope you love this recipe as much as I do. It’s become such a go-to in my kitchen, and I think you’ll understand why once you try it. The combination of flavors is so simple yet so satisfying, and the technique is something you’ll use over and over again. Please let me know in the comments if you try this—I’d love to hear how it turns out for you!
For more New York Times cooking inspiration, check out their extensive pasta collection. And if you want to try a variation on this theme, this easy recipe collection has plenty of other quick dinner ideas.
Ingredients
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1 pound spaghetti or linguine
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, pat the shrimp completely dry with paper towels and season generously with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foaming and the oil shimmers.
- Working in batches if needed to avoid overcrowding the pan, add the shrimp in a single layer and cook for 2 minutes without moving them. This creates a beautiful sear.
- Flip the shrimp and cook for an additional 1-2 minutes until they’re pink and opaque throughout. Transfer to a clean plate and set aside.
- Reduce the heat to medium and add the remaining 5 tablespoons of butter to the same skillet.
- Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until the garlic is fragrant and just beginning to turn golden brown.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
- Stir in the lemon juice and lemon zest, then return the cooked shrimp to the skillet. Toss gently to coat with the sauce.
- Add the drained pasta directly to the skillet with the shrimp and sauce, tossing gently to combine.
- Add pasta water a little at a time, tossing constantly, until the pasta is coated in a silky sauce. You may not need all of it—stop when you reach your desired consistency.
- Remove from heat and fold in the fresh parsley. Taste and adjust seasonings with additional salt, pepper, or lemon juice as needed.
- Divide the pasta among four serving bowls and top with grated Parmesan cheese and additional fresh parsley if desired. Serve immediately while hot.
Pro Tips
Pasta Water is Essential: The starchy pasta water is crucial for creating a silky sauce that clings to the pasta. Add it gradually while tossing—you want enough to create a light coating, not a soupy consistency.
Timing is Everything: Start cooking the shrimp when the pasta has about 2-3 minutes of cooking time remaining. This ensures both are finished at approximately the same moment.
Garlic Technique: Watch the garlic carefully—it should turn golden brown but never dark or burnt, which will make it bitter. The moment it smells fragrant and begins to color, you’re done.
Wine Choice: Use a white wine you’d actually drink. Avoid cooking wines with added salt. Pinot Grigio or Sauvignon Blanc work beautifully.
Variations: Add halved cherry tomatoes in the final minutes, fresh spinach that wilts into the pasta, or a splash of heavy cream for extra richness. You can also add sliced red pepper flakes for more heat or fresh basil instead of parsley.
Make-Ahead Tips: Prep all ingredients up to 8 hours ahead. Store shrimp in the coldest part of your refrigerator, garlic in an airtight container, and have your pasta and other ingredients measured and ready. Cook only at the last minute.
Serving Suggestions: Pair with a crisp white wine, crusty bread for soaking up the sauce, and a simple green salad dressed with lemon vinaigrette. Serves perfectly as a main course for four people.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days, though this pasta is truly best enjoyed fresh. Reheat gently over low heat with a splash of water if needed.