If you like dinners that feel a bit special but don’t take over your whole evening, this Easy Garlic Shrimp Pasta is one to keep on repeat. It’s basically comfort food with a light touch: tender spaghetti, juicy shrimp, and a simple garlicky olive oil sauce brightened with lemon and a little Parmesan. Nothing fancy, nothing fussy, just a straightforward weeknight meal that tastes like something you’d happily order at a small neighborhood restaurant.

What I love most about this Easy Garlic Shrimp Pasta is how quickly it comes together. By the time your spaghetti is cooked, the shrimp and sauce are ready to go. It’s the kind of recipe you can throw together after a long day when you’re tired, hungry, and really not in the mood for complicated steps or a sink full of dishes.

Picture this: pasta swirling in a light, glossy sauce made from olive oil, butter, garlic, and a splash of that starchy pasta water, with plump shrimp tucked in between the strands, a bit of lemon on top, a dusting of Parmesan, and a sprinkle of parsley. Simple, but it hits the spot.

Ingredients for this Easy Garlic Shrimp Pasta

Here’s everything you’ll need to make this Easy Garlic Shrimp Pasta. Nothing strange, just pantry basics and a good handful of shrimp.

Spaghetti or other long pasta (12 oz) – The base of the dish. Spaghetti works perfectly, but any long pasta you like will do.
Kosher salt for pasta water (2 tbsp) – Salting the water properly is key. It seasons the pasta from the inside out.
Olive oil, divided (2 tbsp) – Adds flavor and helps create that silky garlic sauce. We use some to sear the shrimp and some for the sauce.
Unsalted butter (2 tbsp) – Gives the sauce a soft, rounded richness that pairs nicely with the garlic and shrimp.
Large shrimp, peeled and deveined (1.5 lb) – The star of the dish. Use fresh if you can, but thawed frozen shrimp work really well too.
Fine sea salt, for seasoning shrimp (3/4 tsp) – To bring out the natural sweetness of the shrimp.
Black pepper (1/2 tsp) – For a gentle kick and depth of flavor.
Red pepper flakes, optional (1/2 tsp) – Totally up to you. They add a soft heat that doesn’t overpower the garlic.
Garlic, finely minced (6 cloves) – The heart of the recipe. Fresh garlic is best here; it’s what makes the kitchen smell amazing.
Pasta cooking water, reserved (1/2 cup) – This starchy water helps the sauce cling to the pasta and keeps everything from being dry.
Fresh lemon juice (1 tbsp) – Adds brightness and cuts through the richness of the butter and cheese.
Lemon zest (1 tsp) – Gives a fresh, citrusy aroma without adding extra acidity.
Grated Parmesan cheese (1/4 cup, plus more to serve) – Melts lightly into the sauce and adds a savory, salty note.
Chopped fresh parsley (1/4 cup) – For a bit of color and fresh, herby flavor at the end.

Once you’ve got everything prepped and within arm’s reach, the cooking part goes very quickly, so it’s worth having your ingredients ready to go before you turn on the stove.

Instructions

This Easy Garlic Shrimp Pasta comes together in a few straightforward steps. Think of it as three parts: cooking the pasta, searing the shrimp, and building a quick garlic-lemon sauce.

Cook the pasta.
Bring a large pot of water to a boil. Add the kosher salt, then drop in the spaghetti. Cook according to the package directions until just al dente. Before you drain it, scoop out about 1/2 cup of the pasta cooking water and set it aside. Drain the pasta and keep it nearby.
Season the shrimp.
While the pasta cooks, pat the shrimp dry with paper towels. This helps them sear instead of steam. Season them evenly with the fine sea salt and black pepper, tossing gently so each shrimp is coated.
Sear the first batch of shrimp.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. When the butter has melted and is just starting to foam, add about half of the shrimp in a single layer. Let them cook for 1 to 2 minutes per side, just until they turn opaque and get a few light golden spots. Transfer the cooked shrimp to a plate.
Cook the remaining shrimp.
Add the rest of the shrimp to the skillet and cook them the same way, 1 to 2 minutes per side. Move these to the same plate once they’re done, along with any juices that have collected.
Start the garlic base.
Turn the heat down to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once the butter has melted, add the minced garlic and the red pepper flakes (if you’re using them). Stir constantly for about 30 to 60 seconds, just until the garlic smells fragrant. Be careful here: you want soft, fragrant garlic, not browned or burnt.
Add the pasta water and simmer.
Pour in the reserved 1/2 cup of pasta cooking water. Stir well, scraping up any little browned bits from the bottom of the skillet. Let this mixture simmer for 1 to 2 minutes so it reduces slightly and starts to look like a light sauce.
Toss in the pasta.
Add the drained spaghetti into the skillet with the garlic sauce. Use tongs to toss the pasta so every strand is coated. It should look glossy and lightly sauced, not soupy.
Return the shrimp and add lemon.
Tip the cooked shrimp, along with any juices on the plate, back into the skillet. Add the fresh lemon juice and lemon zest. Toss everything together gently so the shrimp are evenly distributed through the pasta.
Finish with Parmesan and parsley.
Sprinkle the grated Parmesan cheese and chopped parsley over the pasta. Toss again until the cheese melts lightly into the sauce and the parsley is mixed through. Taste and adjust if you’d like a little more salt or pepper.
Serve.
Serve the Easy Garlic Shrimp Pasta right away, with extra Parmesan on the side if you like. It’s best enjoyed hot, while the sauce is still silky and the shrimp are tender.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes
Servings: 4 portions

Nutritional information

The values below are approximate and will vary a bit depending on the exact ingredients you use, but they give a good general idea per serving of this Easy Garlic Shrimp Pasta.

Calories: 520 kcal
Carbohydrates: 52 g
Protein: 34 g
Fat: 18 g
Saturated fat: 6 g
Sodium: 960 mg
Fiber: 3 g
Sugar: 3 g

It’s a balanced plate: plenty of protein from the shrimp, satisfying carbs from the spaghetti, and a moderate amount of fat from the olive oil, butter, and Parmesan. If you want to lighten it up a bit, you can simply use a little less Parmesan, but the basic structure of the dish stays the same.

Frequently asked questions

Can I use a different type of pasta for this Easy Garlic Shrimp Pasta?

Yes. While spaghetti is a classic choice for this Easy Garlic Shrimp Pasta, you can absolutely swap in another long pasta like linguine or fettuccine. Short shapes like penne will also work, but the texture and feel of the dish change a bit, since the shrimp and sauce cling differently. The main thing is to cook whatever pasta you choose until just al dente, and remember to reserve that 1/2 cup of pasta cooking water for the sauce.

Can I make this dish less spicy or completely mild?

Definitely. The mild heat in this Easy Garlic Shrimp Pasta comes from the red pepper flakes, and they are totally optional. If you prefer a completely mild pasta, just leave them out. Everything else in the recipe stays exactly the same: the olive oil, butter, garlic, shrimp, lemon, Parmesan, and parsley. You’ll still get a full-flavored, garlicky pasta without any spiciness.

How can I store and reheat leftovers?

If you have leftover Easy Garlic Shrimp Pasta, let it cool to room temperature, then transfer it to an airtight container and refrigerate it. For the best texture, try to eat it within a day. To reheat, warm it gently in a skillet over low to medium heat with a splash of water to loosen the sauce. Stir often so the shrimp warm through without overcooking. You can also reheat it in the microwave in short bursts, but the skillet method tends to keep the pasta and shrimp a bit more tender.