Shrimp and vegetables, sauteed in a garlic butter sauce and tossed with pasta.
Garlic Butter Shrimp with Pasta
Recipes like this one have been widely shared on social media the past few years, typically made on its own without pasta. That's pretty good for a snack or party food, but I'm all about the main dish, so of course I had to write my version to include pasta!
It's pretty similar to a shrimp scampi actually, with some subtle differences, enough so that it sets it apart for me to consider it as a separate post from my scampi, plus I've included some additional variations in this one too.
As always, I'm going to suggest avoiding imported shrimp and using a wild-American, preferably Gulf shrimp. Seeing as I grew up along the Gulf Coast I know they are the best! Here's how to make my Garlic Butter Shrimp with Pasta, and as always, just swipe or scroll past the step by step pictures below, for the full ingredient list with measurements and instructions.
Cook pasta al dente, according to package directions. Set aside 1 cup of the pasta water, drain pasta well and set aside. I used my Fasta Pasta {affil link}so I just set aside some extra stock to use. Heat 2 tablespoons of the butter in a large skillet over high heat. Add shrimp, sprinkle with seasonings and cook, stirring regularly, until the shrimp are just cooked through, about 3-4 minutes. Use a slotted spoon to remove to a bowl, squeeze lemon over top and set aside. To the skillet, add the remaining butter.
Add the bell pepper, green onion and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the wine and chicken broth; bring to a boil and let boil 5 minutes. Add pasta, shrimp, parsley and red pepper flakes; toss until warmed through, adding reserved pasta water a little at a time to moisten, only if needed. Taste and adjust seasonings as needed.
Isn't that serving bowl pretty? My sister gave that to me! Transfer to pasta bowl or individual bowls and serve immediately. Offer grated fresh Parmesan at the table, if desired.
For more of my favorite shrimp recipes, check out the collection on my Pinterest page!
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Garlic Butter Shrimp with Pasta
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Shrimp and vegetables, sauteed in a garlic butter sauce and tossed with pasta.
Ingredients
- 8 ounces pasta, cooked
- 3 tablespoons butter, divided
- 1 pound medium shrimp (31/40 count), peeled, deveined and patted dry
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning, optional
- Juice of 1/4 lemon, plus wedges for serving if desired
- 1 cup chopped red bell pepper
- 1/2 cup sliced green onions
- 3 tablespoons minced garlic
- 1/4 cup white wine
- 1 cup chicken stock or broth
- 1 tablespoon dried parsley
- 1 teaspoon crushed dried red pepper flakes
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta al dente, according to package directions. Set aside 1 cup of the pasta water, drain pasta well and set aside.
- Meanwhile, heat 2 tablespoons of the butter in a large skillet over high heat. Add shrimp, sprinkle with seasonings and cook, stirring regularly, until the shrimp are just cooked through, about 3-4 minutes, depending on size.
- Use a slotted spoon to remove shrimp to a bowl, leaving drippings in skillet. Squeeze lemon over top of shrimp and set aside.
- To the skillet, add the remaining butter and the bell pepper, green onion and garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes.
- Increase the heat to medium high and add the wine and chicken broth; bring to a boil and let boil 5 minutes.
- Add pasta, shrimp, parsley and red pepper flakes; toss until warmed through, adding reserved pasta water a little at a time to moisten, only as needed.
- Taste and adjust seasonings as needed, transfer to pasta bowl or individual bowls and serve immediately.
- Offer grated fresh Parmesan at the table, if desired.
Notes:
Appetizer/Tapas Style: Omit pasta and chicken broth. Serve with picks or in biscuit cups, tortilla cups or pastry cups.
For Tex-Mex: Substitute juice of one lime and 1/4 cup fresh chopped cilantro for the parsley.
Spanish Style: Add 1 teaspoon each Adobo all-purpose seasoning and paprika, substitute a medium dry sherry for the chicken broth.
Garlic Cream Sauce: Add chicken stock and wine and allow to reduce. Add 2 cups heavy cream and cook, stirring regularly until mixture thickens. Add shrimp, pasta and parsley, toss until warmed through, adding reserved pasta water only as needed. Serve immediately.
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