5 Ingredient Garlic Butter Shrimp Pasta

Silky, glossy garlic butter shrimp pasta made with just five ingredients — no heavy cream required, thanks to a simple pasta water trick.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Course: Main Course

Cuisine: American, Italian

Calories: 450

Main Ingredients

1 lb spaghetti or linguine

1 lb medium to large shrimp, peeled and deveined

6 tablespoons butter, divided

4-5 cloves garlic, minced Salt and pepper, to taste

Reserved Cooking Liquid

1-1.5 cups reserved starchy pasta water

Cook the pasta — Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then reserve at least 1 cup of the starchy cooking water before draining.
Sear the shrimp — In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 1 minute per side until pink and opaque. Remove and set aside.
Sauté the garlic — In the same skillet, melt the remaining butter and add the minced garlic. Cook for about 30 seconds until fragrant, being careful not to let it burn.
Emulsify the sauce — Slowly pour in the reserved pasta water while stirring constantly, allowing the butter and starch to combine into a smooth, glossy sauce.
Combine everything — Add the cooked pasta and shrimp back into the skillet, tossing until everything is well coated in the sauce.
Serve immediately — Serve hot, garnished with fresh parsley or a squeeze of lemon if desired.

The starchy pasta water is essential for creating a creamy texture without heavy cream — don't skip reserving it before draining.
Shrimp cooks very quickly; watch closely to avoid a rubbery texture, and aim for an internal temperature of 145°F.
This dish is best enjoyed fresh, as the sauce and shrimp texture don't hold up as well when reheated or frozen.
For a dairy-free version, substitute the butter with a good-quality olive oil.