GARLIC SHRIMP PASTA RECIPE: December 2025

Garlic Shrimp Pasta Recipe


Garlic Shrimp Pasta Recipe 

 

a fragrant, buttery-garlicky pasta with succulent shrimp, a splash of white wine, touches of lemon, and a smooth, lightly glossy sauce. It’s fast enough for weeknights but special enough for guests.

Ingredients (4 Servings)

For the Pasta

  • 8 oz linguine, spaghetti, angel hair, or fettuccine

  • 1–2 tablespoons kosher salt (for pasta water)

For the Shrimp & Sauce

  • 1 lb large shrimp (21/25 or similar), peeled and deveined

  • 1 tablespoon olive oil

  • 2 tablespoons butter (divided)

  • 6–7 garlic cloves, minced (use more if you want it very garlicky)

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ¼–½ teaspoon red pepper flakes (optional)

  • ½ cup dry white wine OR seafood/chicken broth

  • ½ cup low-sodium chicken broth (if using wine, use less broth)

  • Zest of 1 lemon

  • 1–2 tablespoons fresh lemon juice

  • ½ cup cherry tomatoes, halved (optional but delicious)

  • 1 cup baby spinach or arugula (optional)

  • ¼ cup grated Parmesan cheese (plus more for serving)

  • 2 tablespoons chopped fresh parsley

  • Extra butter or olive oil to finish (optional)

Instructions

1. Prepare the pasta

  1. Bring a large pot of water to a rolling boil.

  2. Add a small handful of salt—this seasons the pasta from the inside.

  3. Add your pasta and cook until al dente, usually 8–11 minutes depending on the type.

  4. Before draining, scoop out 1 cup of pasta water and set it aside.

  5. Drain pasta and toss with a teaspoon of olive oil so it doesn’t clump while you cook the shrimp.

2. Cook the shrimp

  1. Pat shrimp dry so they sear nicely.

  2. In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat.

  3. Add half of the minced garlic and sauté just until fragrant—about 30–40 seconds.

  4. Add the shrimp in a single layer and sprinkle with salt, pepper, and red pepper flakes.

  5. Cook shrimp for 1½–2 minutes per side, just until pink and curled.

  6. Transfer shrimp to a bowl or plate so they don’t overcook.

3. Build the garlic-butter sauce

  1. In the same skillet, melt the remaining tablespoon butter.

  2. Add the rest of the garlic and cook until soft and fragrant—don’t let it brown.

  3. Pour in the white wine and simmer for 2 minutes to reduce slightly.

  4. Add the broth and bring to a gentle boil.

  5. Stir in lemon zest, lemon juice, and tomatoes if using.

  6. Let the mixture simmer for 2–4 minutes, reducing to a light, glossy sauce.

4. Combine pasta, shrimp, and sauce

  1. Add the drained pasta to the skillet.

  2. Toss well so the pasta absorbs the sauce—if needed, add a splash of the reserved pasta water.

  3. Return the shrimp to the pan and gently toss everything together.

  4. Add spinach or arugula and let it wilt into the pasta.

  5. Remove from heat and add Parmesan and parsley.

  6. Taste and adjust seasoning—more lemon, more salt, or an extra pinch of pepper flakes depending on your preference.

Tips for Perfect Garlic Shrimp Pasta

  • Use fresh garlic—pre-minced jars won’t give the same aroma.

  • Don’t overcook the shrimp—pull them off heat early; they continue cooking when mixed into the pasta.

  • Use pasta water wisely—a splash helps the sauce cling and creates a silky finish.

  • Choose your pasta shape—long noodles catch the garlicky sauce beautifully.

Optional Add-Ins & Variations

  • Creamy Garlic Shrimp Pasta: Add ¼ cup cream or 3 tablespoons mascarpone.

  • Tomato-Basil Version: Add more tomatoes and fresh basil.

  • Garlic Shrimp Alfredo Hybrid: Stir in ½ cup half-and-half with Parmesan.

  • Spicy Version: Increase red pepper flakes or add a pinch of cayenne.

Serving Suggestions

  • Serve with garlic bread or warm crusty baguette.

  • Pair with roasted asparagus, steamed broccoli, or a crisp green salad.

  • Finish with extra Parmesan and a squeeze of fresh lemon.

Storage

  • Refrigerate for up to 2 days.

  • Reheat gently in a skillet with a splash of broth or water to restore moisture.

OTHER RECIPES

Garlic Shrimp Pasta Ingredients 

 * 1 lb medium shrimp, deveined and tails removed 
 * 1 lb spaghetti noodles (more or less, depending on family size) 
 * 6-8 garlic cloves, according to personal taste, minced 
 * 1/4 cup butter 
 * olive oil (3 drizzles) 
 * italian seasoning 
 * fresh ground pepper 
 * red pepper flakes 
 * salt 
 * herbs 

 Garlic Shrimp Pasta INSTRUCTIONS 

 1.Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. 
 
2.While pasta is boiling, wash shrimp. 
 
3.Melt butter over medium heat. Add shrimp. 

 4.Let cook till a little pink and starting to curl. Then add garlic. 
 
5.Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. 
 
6.Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. 
 
7.Keep tossing all ingredients around in skillet till all is incorporated and hot. The garlic shrimp pasta recipe is ready...Enjoy! garlic-shrimp-pasta.

Garlic Shrimp Pasta Recipe Video:



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Skinny Garlic Shrimp Pasta


Skinny Garlic Shrimp Pasta

A light, lemony pasta tossed with juicy shrimp, garlic, herbs, white wine, and a touch of Parmesan—delivering full flavor without the heaviness of a cream sauce.

Ingredients (4 servings)

For the Pasta

  • 8 oz whole-wheat spaghetti, thin spaghetti, or angel-hair pasta

  • 1 tablespoon olive oil

  • 1 tablespoon light butter (or 2 tsp regular butter)

  • 5–6 garlic cloves, finely minced

  • 1 lb medium or large shrimp, peeled and deveined

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon red pepper flakes (optional but recommended)

  • ½ cup low-sodium chicken broth or seafood broth

  • ¼ cup dry white wine (or additional broth + 1 tablespoon lemon juice)

  • Zest of 1 lemon

  • Juice of 1 lemon (about 3 tablespoons)

  • ½ cup cherry tomatoes, halved (optional but adds freshness)

  • 2 cups fresh baby spinach (optional)

  • ¼ cup freshly grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley

  • Extra lemon wedges, for serving

Instructions

1. Cook the pasta

  1. Bring a large pot of salted water to a boil.

  2. Cook your pasta until just al dente—thin pasta cooks quickly, so check early.

  3. Before draining, reserve ½ cup of pasta cooking water (this helps emulsify the sauce).

  4. Drain and set aside.

2. Sauté the shrimp

  1. Heat the olive oil and light butter in a large skillet over medium heat.

  2. Add the minced garlic and sauté just until fragrant—about 30–45 seconds, not browning.

  3. Add the shrimp, sprinkle with salt, pepper, and red pepper flakes.

  4. Cook for 1½–2 minutes per side, until the shrimp turn pink and opaque.

  5. Transfer cooked shrimp to a plate to prevent overcooking.

3. Build the light garlic-lemon sauce

  1. In the same skillet, add the wine and broth.

  2. Bring to a simmer, scraping up any browned bits for flavor.

  3. Add lemon zest, lemon juice, and tomatoes (if using).

  4. Simmer 2–3 minutes, letting the liquid reduce slightly.

  5. Stir in the fresh spinach until wilted (optional).

4. Finish the pasta

  1. Add the cooked pasta directly to the skillet.

  2. Toss gently to coat with the sauce.

  3. Add a splash of the reserved pasta water if you want a silkier, lighter coating.

  4. Return the shrimp to the skillet and toss again.

  5. Remove from heat and sprinkle with Parmesan and parsley.

Tips for Keeping It Skinny

  • Use whole-wheat pasta or chickpea pasta for added fiber and protein.

  • Light butter adds creaminess with less fat, but you can omit it and use all olive oil.

  • Shrimp cooks fast—pull it off heat early to keep it tender and reduce the need for added fats.

  • Lemon zest + juice provide bright flavor with minimal calories.

Flavor Variations

  • Skinny Cajun Shrimp Pasta: Add 1 teaspoon Cajun seasoning to the shrimp.

  • Extra Veggie Version: Add sliced zucchini, asparagus, or broccoli florets during the sauce stage.

  • Skinny Creamy Garlic Shrimp Pasta: Stir in 3 tablespoons of Greek yogurt off-heat for creaminess.

  • Mediterranean Style: Add capers, chopped olives, and sun-dried tomatoes.

Serving Suggestions

  • Serve with a crisp green salad with lemon vinaigrette.

  • Add roasted cherry tomatoes for extra sweetness.

  • Pair with sparkling water with lemon or lime.

Storage

  • Refrigerate leftovers for up to 2 days.

  • Reheat gently in a skillet with a tablespoon of broth or water—avoid overcooking the shrimp.

OTHER RECIPES

Ingredients
  • 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
  • 4 cups fresh baby spinach leaves
  • 1 1/2 cups halved cherry tomatoes
  • 3 teaspoons olive oil
  • 1 medium onion, finely chopped (1/2 cup) 
  • 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons butter

Directions

1 In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2 While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3 Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix. Enjoy it!

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