Creamy garlic butter shrimp spaghetti is the kind of weeknight dinner that feels special without much effort. Plump shrimp are cooked in a skillet with butter and garlic, then tossed with spaghetti in a light Parmesan cream sauce and finished with fresh parsley.
The recipe takes about 30 minutes from start to finish and serves four. The sauce is built from butter, a splash of chicken broth, and heavy cream, so it is rich enough to coat every strand but not heavy. A pinch of red pepper flakes adds gentle heat if you want it.
Table of Contents
Why This Works
Shrimp cook in just a few minutes, so the key to garlic butter shrimp spaghetti is to treat them gently. Here the shrimp are cooked first and set aside, then added back at the very end. That keeps them tender and juicy instead of rubbery after sitting in a simmering sauce.
The sauce uses a smart mix of broth and cream. Broth keeps the sauce from feeling too heavy and adds savory depth, while the cream gives it a silky body. Parmesan melts in at the end to thicken the sauce and add a salty, nutty finish.
In this garlic butter shrimp spaghetti, four cloves of garlic cooked briefly in butter give the dish a big garlic flavor without any bitterness. Cooking the garlic for about a minute is enough. Any longer and it can brown too much and taste sharp.
Ingredients
- 8 ounces spaghetti or linguine
- 1 pound large shrimp, peeled and deveined, thawed if frozen
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Creamy Garlic Butter Shrimp Spaghetti
1. Boil the pasta.
Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, about 7 to 9 minutes. Drain well and set aside. Save a small cup of the pasta water in case the sauce needs loosening later.
2. Dry and season the shrimp.
While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt, pepper, and the red pepper flakes if you are using them. Dry shrimp brown better and do not splatter as much.
3. Cook the shrimp.
In the same pot or a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, until they turn pink and opaque. Move them to a plate.
4. Cook the garlic.
Lower the heat to medium and add the remaining butter. Stir in the minced garlic and cook for about 1 minute, until fragrant, scraping up the browned bits from the bottom of the pan.
5. Build the sauce.
Pour in the chicken broth and heavy cream. Stir and bring the mixture to a gentle simmer. Let it bubble softly for a couple of minutes so it starts to thicken, but do not boil it hard.
6. Toss and serve.
Add the cooked spaghetti and Parmesan to the pan and toss for 2 to 3 minutes, until the sauce thickens and coats the pasta. Return the shrimp to the pan and stir for a few seconds to warm them. Top with parsley and serve right away.
How to Serve
This garlic butter shrimp spaghetti is rich, so it pairs well with something crisp or fresh on the side. Serve it with air fryer tortilla garlic bread for soaking up the sauce, or add a green salad such as this chicken Caesar salad with homemade croutons for a bigger meal. A pan of roasted broccoli adds color, and fluffy homemade dinner rolls are great for mopping up every last bit.
How to Store and Reheat
Store leftover garlic butter shrimp spaghetti in an airtight container in the refrigerator for up to 3 days. Cooked shrimp pasta should go into the refrigerator within 2 hours of cooking.
To reheat, warm the pasta gently on the stove over low heat with a splash of chicken broth or cream to bring the sauce back to a creamy texture. Heat it just until warmed through so the shrimp stay tender. The microwave also works if you heat in short bursts and stir between them.
Tips and Variations
Shrimp are done when the flesh turns pearly and opaque, which is also the standard food safety guidance. The FDA Safe Food Handling guide covers shrimp doneness along with chilling cooked food within 2 hours. Overcooked shrimp curl into tight, tough circles, so pull them from the heat as soon as they turn pink.
Linguine works just as well in this garlic butter shrimp spaghetti, so use whichever you have. If you want a brighter sauce, finish the dish with a little lemon zest or a squeeze of lemon juice off the heat. A handful of baby spinach stirred in at the end wilts in seconds and adds color.
Use freshly grated Parmesan if you can. Pre-grated cheese often contains anti-caking starch that keeps the sauce from turning smooth. Add the cheese off the heat or over very low heat, and stir until it melts completely.
FAQ
Can I use frozen shrimp?
Yes. Thaw them fully in the refrigerator or in a bowl of cold water, then pat them very dry before cooking. Frozen shrimp that are still icy will release water and keep the pan from browning.
How do I know when the shrimp are cooked?
They turn pink and opaque, and the flesh looks pearly white. Large shrimp take about 2 minutes per side in a hot pan. Remove them promptly so they do not become rubbery.
Can I skip the chicken broth?
You can use all cream for a richer sauce, but the broth keeps the dish lighter and adds flavor. If you skip it, reserve a little pasta water to loosen the sauce as needed.
Can I make garlic butter shrimp spaghetti ahead?
The sauce and pasta are best fresh, but you can prep ahead by peeling the shrimp, mincing the garlic, and grating the cheese. Then the cooking takes only a few minutes.
What can I use instead of heavy cream?
Half and half gives a lighter sauce, though it will be a little thinner. Keep the heat low so the sauce does not curdle, and add the Parmesan gradually.
Creamy Garlic Butter Shrimp Spaghetti
Ingredients
Main Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp peeled and deveined, thawed if frozen
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes optional
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Cook the spaghetti in salted boiling water until al dente, about 7 to 9 minutes. Drain and set aside.
- Pat the shrimp dry and season with salt, pepper, and red pepper flakes if using.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat and cook the shrimp about 2 minutes per side until pink and opaque. Move to a plate.
- Lower the heat to medium, add the remaining butter and the garlic, and cook about 1 minute until fragrant.
- Pour in the broth and cream and bring to a gentle simmer for a couple of minutes.
- Add the pasta and Parmesan and toss 2 to 3 minutes until the sauce coats the pasta. Return the shrimp, top with parsley, and serve right away.
