Simple Shrimp Pasta
Garlic butter shrimp tossed with pasta and parsley. An elegant dinner that's secretly ready in 20 minutes.
This is the dinner to make when you want something that feels a little special but you’re short on time and energy. Garlic, butter, shrimp, pasta. It sounds basic because it is, and that’s exactly why it works.
The key is timing: shrimp cook in minutes, so have your pasta nearly done before they hit the pan. A little reserved pasta water is the trick that pulls everything into a glossy, restaurant-style sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz pasta
- 3 garlic cloves, minced
- 3 tbsp butter
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the garlic and sauté for about 30 seconds, until fragrant.
- Add the shrimp, season with salt and pepper, and cook 2–3 minutes, until pink and opaque.
- Add the drained pasta to the skillet and toss, adding a splash of pasta water to bring it together.
- Stir in the parsley, taste for seasoning, and serve.
Equipment
- Large pot
- Large skillet
Tips
- Shrimp cook in just a couple of minutes and turn rubbery if overdone, so pull them the moment they're pink and curled.
- That splash of starchy pasta water turns the butter and garlic into a light sauce that coats every strand.
- A squeeze of lemon and a pinch of red pepper flakes at the end take this up a level.