Garlic Shrimp Pasta

Garlic Shrimp Pasta—classic, fast, and insanely flavorful. Here’s a simple, restaurant-style version you can make in under 30 minutes.

Ingredients (serves 2–3)

200–250g (7–8 oz) pasta (spaghetti, linguine, or fettuccine)
250g (1/2 lb) shrimp, peeled and deveined
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon chili flakes (optional, for a little heat)
1/4 cup white wine or chicken broth (optional, for extra flavor)
Salt and black pepper, to taste
Juice of half a lemon
Fresh parsley, chopped, for garnish
Optional: grated Parmesan cheese

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Cook the Shrimp

Heat olive oil and butter in a large skillet over medium heat.
Add garlic and chili flakes, sauté for 30–60 seconds until fragrant (don’t burn).
Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
If using white wine or broth, pour it in now and let it simmer 1–2 minutes to deglaze the pan.

3. Combine Pasta and Shrimp

Add drained pasta to the skillet. Toss with shrimp and garlic.
Add reserved pasta water a little at a time to loosen the sauce if needed.
Squeeze lemon juice over the pasta and toss again.

4. Serve

Garnish with chopped parsley and optional Parmesan cheese.
Serve immediately with a slice of crusty bread to soak up the garlicky goodness.

Tips for Next-Level Garlic Shrimp Pasta

Shrimp texture: Don’t overcook—shrimp turn rubbery if left in the pan too long.
Extra flavor: Add a splash of white wine, or toss in a teaspoon of smoked paprika.
Creamy version: Stir in 2–3 tablespoons of cream or cream cheese at the end for a richer sauce.

If you want, I can give a “5-minute garlic shrimp pasta” hack that skips boiling a separate pot of pasta and uses just one skillet—super fast for busy nights.