Garlic Butter Shrimp Pasta
Garlic butter shrimp pasta checks all the boxes for a knockout dinner. It’s buttery, just a little boozy (that beer does a lot of the heavy lifting), and it tastes like you fussed much longer than you did.
Between the irresistible smell of garlic, the bright pop of lemon, and shrimp so tender they practically melt, this is one of those dishes that stops people mid-bite.
Save for later:
Weeknight meal? Yes. Dinner for a crowd? Absolutely. First date meal? Only if you want to leave them dazzled and possibly asking for seconds before dessert.
What I love about this pasta is you can have the whole thing on the table in well under an hour, yet you still feel like you’re eating something special—like you snuck into an Italian grandmother’s kitchen, except she buys her shrimp from Costco and sometimes drinks beer while she cooks.
Just me? Either way, it’s a win. So if you want something cozy, something crowd-pleasing, and something that genuinely feels a little bit fancy, keep reading.
Ingredients
Let’s peek into the pantry and the fridge together. Here’s what you’ll need, along with a few quick notes and swaps (because I hardly ever stick exactly to a list, and I doubt you do either):
- Pasta (1 package, penne or your favorite): Penne holds sauce like a champ, but spaghetti or linguine works if that’s what’s hiding in the cupboard. Save gluten-free for friends with strict stomachs.
- Shrimp (2 cups, cleaned and blanched): Grab fresh if you can. Frozen is fine, just thaw and pat dry. Always devein, unless you’re trying to lose friends.
- Parmesan or Pecorino Romano cheese (½ cup): Salty, nutty, a must. Fresh shaved is best but grab the pre-grated in a pinch.
- Salted butter (2 tbsp + 2 tbsp): Butter makes everything better, obviously. Salted means less measuring for seasoning.
- Olive oil (1 ½ tbsp for shrimp, 1 tbsp for pasta): Extra virgin is good. Regular works fine.
- Garlic (1 clove for pasta, 2 cloves for butter): Smash or mince, don’t hold back. The more pungent, the better.
- Light beer (¼ cup): It adds body and a gentle tang. You’ll taste it, but not in an “I cooked my dinner in a frat house” kind of way. White wine subs in easily.
- Lemon (half): Zest and juice add brightness and keep everything from feeling heavy. Save a wedge for serving.
- Black and white sesame seeds (2 tsp): Adds crunch and a toasty flavor. You can skip, but it makes the dish pop.
- Oregano (1 tsp): Dried or fresh, it adds depth.
- Smoked paprika (1 tsp): This gives a gentle warmth, plus a beautiful color.
- Chili paprika (1 tsp, optional): Adds a whisper of heat for the spice crowd.
- Salt and black pepper: Taste as you go, always.
- Fresh basil (1 cup): Torn into the butter, it’s fragrant and fresh. Skip the dried; it’s just not the same.
- Parmesan & lemon wedges (extras for serving): No one ever complained about too much cheese or a double hit of citrus.
If you can only snag some of these, don’t sweat it. The shrimp, garlic, butter, and pasta do most of the heavy lifting.
How to Make Garlic Butter Shrimp Pasta
Forget complicated. Here, you want simple steps, a couple of pans, and maybe an apron if you’re messy like me.
Step 1: Make the Garlic Butter
Toss the salted butter, basil, and garlic into a blender. Add salt and pepper. Blend until it’s dreamy and smooth. Pop it into the fridge. This gives it time to meld flavors—plus, cool butter is much easier to swirl into hot pasta.
Tip: If you accidentally blend too thin, just chill it a little longer. No big deal.
Step 2: Pasta Time
Get a pot of salted water rolling. Add a tablespoon of olive oil and toss in your pasta. Cook till just al dente (not mushy, not toothbreaking). Drain and set aside, but save a little pasta water—about a cup—just in case you need to loosen the sauce.
Step 3: Sizzling Shrimp
Melt the butter in a big skillet over medium heat. In go the shrimp (pat them dry first if they’re looking weepy). Add the minced garlic and let everything sizzle for about 7-8 minutes. Shrimp will curl and turn pink. Nice.
Now, scatter in smoked paprika, oregano, black pepper, and chili paprika if you want heat. Stir gently—shrimp are delicate. Add salt, pour in the beer, and squeeze in that lemon juice.
Let it cook until most of the liquid is gone and things look saucy but not soupy (another five minutes, tops). If the shrimp feel rubbery, you went too long—next time, pull them earlier.
Step 4: Put It All Together
Drain your pasta well, throw it back into the pot, and spoon in the cooled garlic basil butter. Toss until every noodle glistens.
Add the saucy shrimp (juice and all). Mix again, gently but with purpose—you want every bite to have a little shrimp, a swirl of butter, a hint of garlic, a smidge of beer.
Step 5: Serve and Enjoy!
Set out plates. Twirl a big serving onto each, sprinkle with extra parmesan, toss those sesame seeds like confetti, and finish with a fresh squeeze of lemon juice.
You’re not a restaurant chef (or maybe you are, I don’t judge), but with this on the table, you’re in the running.
Garlic Butter Shrimp pasta
Ingredients
For the pasta
- 1 package pasta Penne or your favorite pasta
- 2 cups shrimp cleaned and blanched
- ½ cup parmesan or Pecorino Romano cheese
- 2 tbsp salted butter
- 1 ½ tbsp olive oil
- 1 garlic clove
- ¼ cup light beer
- A half lemon
- 2 tsp black and white sesame seeds
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Option: 1tsp chili paprika
- Salt and pepper to taste
For the Garlic Butter
- 1 cup fresh basil
- 2 tbsp salted butter
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- In a blender, add the butter, basil, garlic, salt, and pepper to taste. Blend until smooth. Refrigerate this garlic butter mixture while you prepare the remaining ingredients.
- Heat a pot of water until boiling. Add the pasta, and 1 tbsp olive oil and cook according to the package directions.
- Heat a pan over medium heat. Add the butter and let it melt. Add the shrimp and garlic and cook for 7-8 minutes. Add the spices (smoked pepper, oregano, and black pepper to taste) and stir. Cook for 4-5 minutes. Stir very gently. Add salt to taste.
- Add the beer and 1tbsp lemon juice and let it simmer for a few minutes or until the liquid is reduced.
- Drain the pasta well, add the garlic butter to it, and mix very well until combined. Add the cooked shrimp and mix again.
- Serve and garnish with parmesan, sesame seeds and a squeeze of lemon.
