Save Garlic butter shrimp pasta with fresh herbs is my secret weapon on busy weeknights and special occasions alike turning simple pantry staples into a restaurant-worthy meal that never fails to impress yet always comes together in half an hour.
I first whipped up this dish in a pinch for unexpected guests one evening and now it is a staple in my dinner rotation because everyone always asks for seconds
Ingredients
- Linguine or spaghetti: choose one that holds sauce well and cooks up with a delicate bite pick a high-quality Italian or bronze-cut pasta if you can
- Large shrimp: peeled and deveined fresh wild-caught is best but frozen works well just thaw and pat dry for best sear
- Kosher salt: for seasoning the pasta water and shrimp it brings every ingredient to life
- Black pepper: for gentle heat and savory depth freshly ground gives best results
- Unsalted butter: for creamy richness buy European style for extra flavor
- Olive oil: balances richness and prevents burning opt for extra virgin when possible
- Garlic cloves: minced for intoxicating aroma and punch fresh is key avoid jarred for best results
- Red pepper flakes: optional but add subtle heat and warmth
- Dry white wine or chicken broth: to build flavor and lift the fond from the skillet use a wine you enjoy drinking
- Lemon zest and freshly squeezed lemon juice: add brightness and cut through the richness
- Fresh parsley basil and chives: each brings a unique pop of color and flavor use vibrant crisp bunches
- Freshly grated Parmesan cheese: optional for serving adds nutty salty finishing touch
- Lemon wedges and freshly ground black pepper: for finishing to brighten and balance each plate
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil use enough salt so the water tastes like the sea then cook linguine or spaghetti until just al dente following package directions stir a few times to prevent sticking before draining reserve half a cup of pasta water for the sauce set pasta aside
- Season and Prep the Shrimp:
- While the pasta cooks pat shrimp dry with paper towels moisture prevents a good sear then season shrimp evenly with kosher salt and a few grinds of black pepper so every bite is flavorful
- Sauté the Shrimp:
- Melt half the butter with the olive oil in a wide heavy-bottomed skillet set to medium-high spread shrimp in a single layer cook undisturbed for one to two minutes on each side until they turn pink and slightly firm transfer them immediately to a plate to avoid overcooking
- Build the Garlic Butter Base:
- Reduce heat to medium add remaining butter let it melt before sprinkling in minced garlic and red pepper flakes stir constantly for one minute to bloom the flavors but watch closely to avoid browning or burning the garlic
- Deglaze and Simmer:
- Pour in dry white wine or chicken broth scrape any browned bits from the pan with a wooden spoon let liquid bubble for one or two minutes until slightly reduced for a concentrated flavor base
- Add Lemon:
- Scatter in lemon zest and pour in the juice swirling the pan to combine these ingredients lift and brighten the rich sauce
- Reunite Shrimp and Pasta:
- Return shrimp to the skillet with any juices that have collected toss in the drained pasta and use tongs to combine everything well add reserved pasta water a splash at a time tossing until the sauce lightly coats each strand and glistens
- Toss in Fresh Herbs:
- Sprinkle chopped parsley basil and chives over the pasta toss gently just until herbs wilt slightly but keep their vibrant color and fragrance adding freshness and balance
- Finish and Serve:
- Taste and adjust salt or pepper as needed serve hot immediately topped with extra fresh herbs grated Parmesan lemon wedges and more black pepper if desired
Save Fresh chives have become my favorite little twist in this recipe their delicate yet sharp flavor reminds me of my grandmother’s garden and always sparks a memory of us picking them together for Sunday meals even the classic lemon and parsley duo feels special with just that touch of basil
Storage Tips
This dish is best fresh but leftovers will keep in an airtight container up to two days in the fridge reheat gently over medium-low heat with a splash of water to loosen the sauce
If you plan for leftovers cook shrimp just until barely opaque to avoid rubberiness when reheating
Store Parmesan and extra herbs separately and sprinkle on just before serving for maximum flavor
Ingredient Substitutions
You can swap linguine or spaghetti for penne or fettuccine just be mindful of cooking times
For a vegetarian version sub in sautéed mushrooms and artichoke hearts for shrimp both soak up the garlicky butter well
No white wine on hand chicken or vegetable broth works in a pinch adding richness without alcohol
Serving Suggestions
This meal shines with a light tossed green salad and crusty bread to swipe through the buttery sauce
Pair with chilled Pinot Grigio or sparkling water with lemon for a refreshing contrast
For a cozy dinner add roasted asparagus or green beans to round out the plate
Cultural Inspiration
This recipe takes inspiration from classic Italian aglio e olio with a little American gusto from generous shrimp and a medley of garden herbs
The garlic butter technique infuses subtle flavor without dominating the delicate seafood and brings everyone to the table just from the aroma
In my family this dish has marked both weeknight victories and spontaneous celebrations everyone knows it means something delicious and just a little special awaits
Seasonal Adaptations
Use whatever tender herbs thrive in your garden in summer especially tarragon or dill for a new twist
Zucchini ribbons or cherry tomatoes sautéed into the butter sauce make a bright seasonal addition
In colder months swap lemon for a little orange zest for a warming citrus note
Quick tips to guarantee success
Pat the shrimp dry for the best sear and pop
Reserve enough pasta water to adjust the sauce for a glossy finish
Chop herbs just before adding to preserve their punch and color
Success Stories
One friend once confessed he disliked seafood until this dish converted him with its mellow garlic and splash of lemon
On holidays I double the recipe and let the kids add herbs before serving it always sparks curiosity and pride
Bringing a bowl of this to potlucks has never once left me with leftovers and it travels surprisingly well
Freezer Meal Conversion
Shrimp do not freeze as well when fully cooked but you can freeze the uncooked seasoned shrimp and sauce base in a bag for up to two months
Cooked pasta should be made fresh but can be pre-portioned and frozen in a pinch then reheated quickly in boiling water
Once you have all components prepped dinner is less than ten minutes away just cook the pasta and toss together
Save This dish is incredibly versatile and can be adapted to your pantry staples and preferences a true weeknight hero.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely! Linguine or spaghetti work well, but you can substitute other long pasta like fettuccine or even short pasta shapes if desired.
- → How do I make the dish gluten-free?
Simply swap the pasta for your favorite gluten-free variety and double-check other ingredients to avoid hidden gluten.
- → What other proteins work in place of shrimp?
Scallops or chicken breast are excellent alternatives. Adjust cooking times to ensure they remain tender and juicy.
- → Can I make it dairy-free?
Yes! Use plant-based butter in the sauce and skip Parmesan for a fully dairy-free meal.
- → What herbs pair best with this dish?
Parsley, basil, and chives provide a fresh lift, but dill or tarragon add unique flavors if you want to experiment.
- → Is white wine essential for the sauce?
No. You can substitute chicken broth or vegetable broth to deglaze the pan and create a flavorful sauce.