How to Make Shrimp Pasta with Garlic Sauce
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of pasta water — this is liquid gold for your sauce.
Drain and set aside.
2. Sauté the Shrimp
Pat the shrimp dry with paper towels (this helps them sear instead of steam). Season lightly with salt and pepper.
In a large skillet over medium heat, add olive oil. Once hot, add shrimp in a single layer. Cook for about 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside — don’t overcook them.
3. Build the Garlic Sauce
In the same skillet, reduce heat slightly and add butter. Once melted, add minced garlic and red pepper flakes. Sauté for about 30–60 seconds — just until fragrant. Don’t let the garlic brown; it should smell amazing, not bitter.
Add a splash (about ¼ cup) of reserved pasta water and lemon juice. Stir gently to combine.
4. Combine Everything
Return the shrimp to the skillet. Add the drained pasta and toss everything together, allowing the sauce to coat the noodles. If it looks dry, add a little more reserved pasta water — this helps create a silky, cohesive sauce.
Finish with chopped parsley and a sprinkle of Parmesan if desired.
Tips for the Best Flavor
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Use fresh garlic, not jarred — it makes a noticeable difference.
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Don’t overcook shrimp. The moment they curl into a loose “C” shape and turn pink, they’re done.
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Salt your pasta water well. It should taste like the sea — that’s your foundation of flavor.
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Add a splash of white wine after sautéing garlic for extra depth, if you want a slightly more complex sauce.
How to Serve It
Serve immediately while warm. Pair it with:
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Garlic bread
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A crisp green salad
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Roasted asparagus
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Or just a glass of chilled white wine if you’re feeling sophisticated
This dish doesn’t need much else. It carries itself.
Why You’ll Make This Again
Shrimp Pasta with Garlic Sauce feels indulgent but isn’t heavy. It’s fresh, balanced, and comes together in about 25 minutes. It’s the kind of recipe that quietly becomes part of your regular rotation — your “I need something good but fast” meal.
It’s simple food done right. And honestly? Sometimes that’s the best kind.
