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Garlic Butter Shrimp Pasta

A bowl of penne pasta coated in a light green herb sauce, topped with shredded cheese, small shrimp, and black sesame seeds, garnished with lemon wedges.
Garlic butter shrimp pasta is a crowd-pleasing dinner recipe made with tender shrimp, fresh basil-garlic butter, and a light lemony pan sauce. It is easy to prepare, easy to scale, and perfect for casual entertaining or family-style meals.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 6

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Blender or food processor
  • Measuring cups and spoons
  • Tongs or large spoon

Ingredients

For the Pasta

  • 1 pound penne pasta or similar short pasta
  • 2 cups shrimp peeled, deveined, and blanched
  • ½ cup Parmesan cheese or Pecorino Romano cheese, freshly grated
  • 2 tablespoon salted butter
  • 2 tablespoon olive oil divided
  • 1 clove garlic finely minced
  • ¼ cup light beer
  • ½ lemon juiced
  • 2 teaspoon sesame seeds mixed black and white
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili paprika optional
  • Salt and black pepper to taste

For the Garlic Butter

  • 1 cup fresh basil leaves
  • 2 tablespoon salted butter softened
  • 2 cloves garlic
  • Salt and black pepper to taste

Instructions

  • Add the basil, softened butter, garlic cloves, salt, and black pepper to a blender or small food processor. Blend until smooth and creamy. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil. Add the pasta and 1 tablespoon olive oil. Cook according to package directions until al dente. Drain well and set aside.
  • Heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil and 2 tablespoon butter. Once melted, add the shrimp and minced garlic. Cook for 3 to 4 minutes, stirring gently, until the shrimp are just opaque.
  • Add the smoked paprika, oregano, chili paprika, salt, and black pepper. Stir gently. Pour in the beer and lemon juice, then simmer for 2 to 3 minutes until slightly reduced.
  • Add the cooked pasta to the skillet or transfer everything to a large serving bowl. Spoon the garlic butter over the pasta and toss until evenly coated. Gently fold in the shrimp. Serve warm, topped with grated cheese, sesame seeds, and an extra squeeze of lemon if desired.

Notes

  • Blanching the shrimp beforehand helps them stay tender and prevents overcooking during the final sauté.
  • Penne, rigatoni, or fusilli work best for holding the garlic butter sauce.
  • The beer adds light depth but can be replaced with pasta water if preferred.
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