Garlic Butter Shrimp Pasta

Ingredients

For the Shrimp

• 500g shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the Pasta

• 300g spaghetti, linguine, or fettuccine
• 3 tablespoons butter
• 4 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 1/4 cup reserved pasta water
• 2 tablespoons chopped parsley

For Serving

• Extra parmesan cheese
• Lemon wedges
• Optional: red pepper flakes

Instructions

Step 1: Prepare the Pasta

Cook the pasta in salted boiling water according to package instructions. Reserve 1/4 cup pasta water, then drain.

Step 4: Make the Garlic Butter Sauce

Lower the heat, add butter and garlic to the pan, and cook for about 30 seconds until fragrant.

Step 5: Combine Everything

Add the pasta, shrimp, lemon juice, parmesan, parsley, and a splash of pasta water. Toss until the sauce coats the pasta.

Step 6: Serve

Serve warm with extra parmesan, lemon wedges, and red pepper flakes if desired.

Return the Shrimp Only at the End

Sear the shrimp just until they are cooked, remove them, and build the garlic-butter sauce in the same pan. Returning the shrimp only for the final toss lets the pasta absorb the sauce without forcing the seafood through a second long cooking period, which is what usually makes shrimp rubbery.

How to Store Leftovers

Cool Garlic Butter Shrimp Pasta promptly, cover, and refrigerate; use within 2 to 3 days. Divide large batches before chilling so the center cools more evenly.

How to Reheat

Warm Garlic Butter Shrimp Pasta in a covered skillet over moderate heat. If the sauce has tightened in the refrigerator, loosen it with a small splash of water, broth, or milk before serving.

Common Mistakes to Avoid

• Cooking pasta past al dente.
• Adding all reserved water at once.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.