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A fork inside a big plate of garlic shrimp pasta.
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4.50 from 4 votes

Quick and Easy Garlic Butter Shrimp Pasta

This classic garlic butter shrimp pasta is quick, easy to make and SO GOOD! On the table in less than 20 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 840kcal
Cost $13/ 10€

Equipment

Ingredients

  • ½ lb dried linguine, fettuccine or spaghetti (220g dried pasta)
  • ¾ lb large shrimp, shell on (300g)
  • ½ lb asparagus, trimmed and peeled (200g)
  • 4 tbsp cold cubed butter, unsalted (60g butter)
  • ½ pc lemon, juiced
  • ½ bunch flat-leaf parsley
  • ½ bunch chives
  • 1 tsp sea salt

For the Flavour Bomb

  • 1 tbsp olive oil
  • 1 pc lemon, zested
  • 1 tsp Aleppo chili (or ½ tsp red chili flakes)
  • 2 cloves garlic

Instructions

  • Bring a large pot of boiling water to a boil and salt it like the sea.
  • Have all of your ingredients ready before you start cooking.
    Defrost the shrimp (if needed), then remove the shells and de-vein the shrimp.
    Keep the shells in a separate bowl.
    Peel the asparagus and cut the asparagus into thirds.
    Chop the herbs finely.
    Garlic shrimp pasta
  • Next, rasp the garlic and lemon zest into a small bowl. Add the chili, olive oil and mix together.
    A close up shot of the flavour bomb.
  • Once the water is boiling, add the asparagus and cook for 1-2 minutes.
    Boiling the asparagus in salted water.
  • Using a spider strainer, scoop out the asparagus and dry on a paper towel.
    Drying the asparagus on a plate with paper towel.
  • Next, drop your pasta in the same water and cook according to pasta instructions.
  • Meanwhile, in a large saute pan, heat half the butter over medium-low heat and then add the shrimp shells. Cook for 1-2 minutes to release the flavour of the shells into the butter.
    After that, discard the shells but keep the butter in the pan.
  • Bring the pan back to medium heat and add more butter if needed. Once the butter is hot, add the shrimp and cook for 3-4 minutes or until about 90% cooked.
    Frying the shrimp in a saute pan.
  • Now turn off the heat of the pan and add all of the "flavour bomb" to the shrimp and stir vigorously to prevent the garlic from burning. Immediately deglaze the pan with a ladle of the starchy pasta water.
    Turn off the heat until the pasta is ready.
    The starchy pasta water in the pan with the shrimp.
  • Once the pasta is about 1 minute away from being ready, lift it into the pan with the shrimp. Add the rest of the ingredients, and toss well to release the starch into the sauce.
    Turn the heat back on and cook for 1 minute more to bring the flavour of the sauce into the pasta. Use more pasta water if necessary to keep the pasta saucy.
    Adding the rest of the ingredients to the pan.
  • Serve on two plates, garnish with a little olive oil and serve with fresh lemon wedges on the side.
    Enjoy!
    Garlic butter shrimp pasta on a plate with a fork in it.

Notes

A ½ lb of pasta makes two big portions plus a little extra for later. 

Nutrition

Calories: 840kcal | Carbohydrates: 93g | Protein: 41g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 2340mg | Potassium: 796mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3404IU | Vitamin C: 28mg | Calcium: 180mg | Iron: 5mg
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