This garlic butter shrimp spaghetti is my go-to weeknight dinner when I want something that tastes like I spent hours in the kitchen but actually takes less than 45 minutes from start to finish.
The shrimp gets perfectly golden and tender, coated in a silky garlic butter sauce that clings to every strand of spaghetti.
Fresh lemon juice and herbs brighten everything up, so it never feels heavy or boring.
Honestly, this dish beats most restaurant versions because you control the seasoning and the quality of ingredients.
It’s elegant enough for date night but easy enough that you’ll make it on random Tuesdays.
Why You Will Love This Garlic Butter Shrimp Spaghetti with Fresh Herbs
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 12 oz spaghetti
- 6 cloves garlic, minced
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon zest
Step 1: Cook the Spaghetti
- 12 oz spaghetti
- Salt for pasta water
I like to get the pasta going first since it takes about the same time as the shrimp and sauce. Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook according to package directions until just al dente. I tend to check it a minute or two before the package time suggests because I prefer pasta with a slight firmness. Reserve about 1 cup of pasta water before draining, as this starchy liquid will help create a silky sauce.
Step 2: Season and Prepare the Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (plus additional salt from the ingredient list)
While the pasta cooks, I pat the shrimp dry with paper towels. This step is crucial because moisture prevents browning, and we want those beautiful golden edges.
In a small bowl, I combine the smoked paprika, black pepper, and salt, then toss the shrimp gently to coat. I find that smoked paprika adds a subtle depth that regular paprika doesn’t quite achieve, and it complements seafood beautifully.
Step 3: Sear the Shrimp
- 3 tbsp olive oil
- 1.5 lbs seasoned shrimp
I heat the olive oil in a large skillet over medium-high heat until it shimmers. This takes about a minute, and I like to tilt the pan to see when the oil moves easily and looks glossy.
Working in batches if needed to avoid crowding, I add the shrimp to the hot oil and let them sit undisturbed for 1.5 to 2 minutes on the first side. This patience is what gives them that gorgeous sear.
Once the bottom is coral-pink, I flip each shrimp and cook for another 60 to 90 seconds until the other side is cooked through. I find that shrimp cook very quickly, so I don’t leave the skillet. Transfer the cooked shrimp to a clean plate and set aside.
Step 4: Build the Garlic Butter Sauce
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
I reduce the heat to medium and add the butter to the same skillet where the shrimp cooked. All those browned bits stuck to the bottom add incredible flavor.
Once the butter melts and foams slightly, I add the minced garlic and red pepper flakes. I stir constantly for about 30 to 45 seconds, just until the garlic becomes fragrant and very lightly golden. Garlic burns quickly, so I watch it carefully.
The red pepper flakes add a pleasant warmth that builds at the end of each bite without making the dish spicy.
Step 5: Create the Sauce
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Reserved pasta water (about 1 cup)
I pour in the chicken broth and lemon juice, stirring to deglaze the pan and scrape up all those flavorful bits. The liquid sizzles and reduces quickly.
Then I add about 1/2 cup of the reserved pasta water to create a silky sauce. I find that pasta water works better than regular water because the starch helps the sauce cling to the noodles.
I stir in the lemon zest and let everything bubble gently for a minute. The sauce should smell absolutely amazing at this point.
Step 6: Combine Everything
- Cooked spaghetti (drained)
- Cooked shrimp
- Sauce
- Additional pasta water as needed
I add the drained spaghetti directly to the sauce in the skillet, tossing gently to coat every strand. If the sauce seems too thick, I add a splash more of that reserved pasta water.
Then I return the shrimp to the skillet and toss everything together gently so the shrimp don’t break apart.
Step 7: Finish and Serve
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, minced
- 1/4 cup grated Parmesan cheese
- Cracked black pepper for garnish
I divide the pasta among serving bowls, then top each portion with fresh parsley, minced chives, and a generous handful of Parmesan cheese.
A crack of fresh black pepper on top adds that final flourish. I find that the fresh herbs really brighten the dish and prevent it from feeling too rich.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb more sauce as it sits, so add a splash of lemon juice or water when reheating if needed.
Freeze: I don’t recommend freezing this dish because the shrimp texture can become rubbery, and the fresh herbs lose their brightness. It’s best eaten fresh or stored in the fridge short-term.
Reheat: Warm gently in a skillet over medium heat with a splash of chicken broth or water to restore creaminess. Heat just until warmed through, about 2 to 3 minutes, to keep the shrimp from becoming tough.
What to Serve With This Garlic Butter Shrimp Spaghetti with Fresh Herbs
- A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully.
- Garlic bread or toasted ciabatta is perfect for soaking up the extra sauce.
- A simple green salad with lemon vinaigrette adds freshness and balance to the meal.
- Roasted asparagus or sautéed broccoli makes an excellent vegetable side.
Estimated Nutrition
- Calories: 425
- Protein: 32g
- Fat: 18g
- Carbohydrates: 38g
(Estimated per serving, without optional ingredients)
Garlic Butter Shrimp Spaghetti with Fresh Herbs
Ingredients
Method
- Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook according to package directions until just al dente. Check it a minute or two before the package time suggests for a slight firmness. Reserve about 1 cup of pasta water before draining.
- Pat the shrimp dry with paper towels. In a small bowl, combine the smoked paprika, black pepper, and salt, then toss the shrimp gently to coat.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, add the shrimp to the hot oil and let them sit undisturbed for 1.5 to 2 minutes on the first side. Flip each shrimp and cook for another 60 to 90 seconds until cooked through. Transfer the shrimp to a clean plate.
- Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes, stirring constantly for about 30 to 45 seconds until fragrant and lightly golden.
- Pour in the chicken broth and lemon juice, stirring to deglaze the pan. Add about 1/2 cup of reserved pasta water to create a silky sauce. Stir in the lemon zest and let everything bubble gently for a minute.
- Add the drained spaghetti directly to the sauce in the skillet, tossing gently to coat. If the sauce seems too thick, add a splash more pasta water. Return the shrimp to the skillet and toss everything together gently.
- Divide the pasta among serving bowls. Top each portion with fresh parsley, minced chives, and grated Parmesan cheese. Finish with a crack of fresh black pepper.
