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Romantic Garlic Butter Shrimp Pasta Recipe
Ben Carraoli

Romantic Garlic Butter Shrimp Pasta Recipe

I still remember the first time I made this Romantic Garlic Butter Shrimp Pasta—it felt like something you’d order at a cozy little Italian restaurant, but it came together right in my own kitchen. The aroma of garlic sizzling in butter instantly set the mood, and I knew I was onto something special
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Shrimp 1 pound, large, peeled and deveined – Large shrimp stay juicy and look beautiful in the final dish. Fresh shrimp are best, but good-quality frozen shrimp work if fully thawed and dried.
  • Pasta 12 ounces, spaghetti or linguine – Long pasta holds the buttery garlic sauce perfectly and feels extra romantic on the plate.
  • Butter 4 tablespoons, unsalted – Unsalted butter gives you control over the salt level and creates a silky sauce.
  • Olive oil 2 tablespoons – Mixing olive oil with butter prevents burning and adds depth of flavor.
  • Garlic 5–6 cloves, freshly minced – Fresh garlic is key here; pre-minced garlic just doesn’t give the same aroma or sweetness.
  • Heavy cream ½ cup – Adds richness and makes the sauce luxurious without overpowering the shrimp.
  • Parmesan cheese ½ cup, freshly grated – Always grate it fresh for better melting and a nutty, salty finish.
  • Red chili flakes ½ teaspoon, optional – A little heat balances the buttery sauce beautifully.
  • Lemon juice 2 tablespoons, freshly squeezed – Brightens the dish and cuts through the richness.
  • Salt to taste – Season gradually to avoid over-salting.
  • Black pepper ½ teaspoon, freshly ground – Freshly ground pepper adds gentle warmth.
  • Fresh parsley 2 tablespoons, finely chopped – Adds color and a fresh finish right before serving.

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. I always save about half a cup of pasta water before draining. This starchy water helps bring the sauce together later. Set the pasta aside while you work on the shrimp.
  2. Pat the shrimp dry and season them lightly with salt and black pepper. Heat olive oil and half of the butter in a large skillet over medium heat. Cook the shrimp for about 1–2 minutes per side until pink and opaque, then remove them from the pan to avoid overcooking.
  3. In the same skillet, add the remaining butter and minced garlic. Let the garlic cook gently until fragrant, not browned. Stir in red chili flakes if using, then pour in the heavy cream and let it simmer for a couple of minutes until slightly thickened.
  4. Add the cooked pasta directly into the skillet with the sauce. Toss gently, adding a splash of reserved pasta water if needed to loosen the sauce. Return the shrimp to the pan and let everything warm together for a minute.
  5. Turn off the heat and stir in freshly grated Parmesan cheese and lemon juice. Taste and adjust seasoning if needed. Sprinkle chopped parsley on top and serve immediately while it’s warm and glossy.

Notes

  • I always dry the shrimp really well before cooking so they sear instead of steaming.
  • I’ve found that low heat for garlic is key; burnt garlic can ruin the sauce.
  • I like adding Parmesan off the heat so it melts smoothly and doesn’t clump.
  • I sometimes finish with extra lemon zest for a brighter, fresher taste.