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To make garlic butter shrimp skillet, you need these key ingredients: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, juiced and zested - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped - 1/2 cup cherry tomatoes, halved You can add these optional ingredients if you want to mix things up: - 1/2 cup asparagus, trimmed and cut into 2-inch pieces - 8 ounces of linguine or spaghetti To make this dish, have these tools ready: - Large skillet - Cooking spoon - Knife and cutting board - Measuring spoons and cup - Pasta pot (if using pasta) These ingredients and tools will help you create a tasty and easy meal that everyone will love! {{ingredient_image_1}} If you want to add pasta, start by cooking it. Use 8 ounces of linguine or spaghetti. Boil water and add salt. Cook the pasta per the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once done, save 1/2 cup of pasta water. Drain the rest and set the pasta aside. Next, heat a large skillet over medium-high heat. Melt 2 tablespoons of unsalted butter in the skillet. When the butter bubbles, add 1 pound of large shrimp. Season the shrimp with salt and pepper. Cook for 2 to 3 minutes on each side. Look for the shrimp to turn pink and opaque. After cooking, remove the shrimp from the skillet and set it aside. In the same skillet, add 2 more tablespoons of butter. Let it melt fully. Now, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Stir the mixture for about 1 minute. Let the garlic become fragrant, but be careful not to burn it. Next, stir in 1/2 cup of halved cherry tomatoes. If you like, you can also add 1/2 cup of trimmed and cut asparagus. Cook the veggies for 2 to 3 minutes until they soften a bit. After that, return the cooked shrimp to the skillet. Pour in the juice and zest of 1 lemon. Toss everything well and heat through for another minute. If you used pasta, add it now and mix in the reserved pasta water to keep it moist. Finally, take the skillet off the heat. Sprinkle 2 tablespoons of fresh chopped parsley over the dish. Taste and add more salt and pepper if you want. Serve the shrimp in a large bowl or on individual plates. Add extra lemon wedges for a fresh touch. Enjoy your meal hot! To cook shrimp just right, start with fresh or thawed shrimp. I prefer large shrimp, as they become juicy and tender. Heat your skillet on medium-high. Melt two tablespoons of butter, then add the shrimp. Cook for 2-3 minutes on each side. Look for a pink, opaque color. This tells you they are ready. If you overcook shrimp, they turn tough. So, keep an eye on them. Garlic is the star of this dish. To boost its flavor, use fresh garlic cloves. Mince them finely for the best results. You can also sauté the garlic slowly in butter. This method brings out a rich flavor. A pinch of salt while cooking helps too. For an extra kick, add roasted garlic. Roast it in the oven until soft, then mash it into your sauce. If you like heat, red pepper flakes are your friend. Start with one teaspoon, but feel free to add more. Taste as you go to find your perfect level. If you want less heat, skip the flakes or use less. You can also balance spice with lemon juice. The acidity helps tone down the heat while adding a fresh taste. Pro Tips Freshness Matters: Always use fresh shrimp for the best flavor and texture. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking. Garlic Timing: Add the garlic to the skillet only after the butter has melted completely to prevent it from burning and creating a bitter taste. Adjusting Heat: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them altogether. You can always add more if you like it spicy! Pasta Perfection: If adding pasta, reserve some pasta water to help create a silky sauce. The starchy water adds flavor and helps bind the sauce to the pasta. {{image_2}} You can easily change the flavor by adding different vegetables. For instance, bell peppers add color and sweetness. Spinach brings a nice earthiness to the dish. You can also use zucchini for a lighter touch. Simply sauté them in the garlic butter sauce. Add them after the garlic but before the shrimp. This way, they soften but keep their crunch. You don’t have to stick with linguine or spaghetti. Try penne or fettuccine for a fun twist. You can even use whole wheat or gluten-free pasta. Just cook it according to the package instructions. The key is to choose a pasta that holds the sauce well. This way, every bite is packed with flavor. If you love creaminess, add heavy cream or cream cheese. Stir it in after the garlic and before the shrimp. This adds a rich layer of flavor. For a spicy kick, increase the red pepper flakes. You can also add chopped fresh chili. Mix it in with the garlic to enhance the heat. Adjust to your taste for the perfect balance. After you enjoy your garlic butter shrimp skillet, store the leftovers in an airtight container. This helps keep the shrimp fresh. Refrigerate it within two hours of cooking. The dish can last for up to three days in the fridge. Be sure to let it cool before sealing it up. If you have pasta mixed in, it’s best to keep it separate. This way, the pasta won’t get too soggy. When it's time to eat again, reheating the shrimp is easy. You can use a skillet or the microwave. If using a skillet, add a splash of water or broth to keep it moist. Heat over medium for about five minutes. If you use the microwave, cover it loosely. Heat in short bursts, stirring in between to avoid overcooking. Make sure the shrimp reaches 165°F to ensure it’s safe to eat. Freezing garlic butter shrimp is simple but has some tricks. First, let the dish cool completely. Then, place it in a freezer-safe container. You can also freeze shrimp and sauce separately for better texture. The shrimp can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat gently to avoid rubbery shrimp. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Make sure they are fully peeled and deveined. This helps them cook evenly and stay juicy. You can use olive oil or coconut oil as a substitute. These oils add a different flavor but work well. If you want a richer taste, try using ghee. It gives a nice, buttery essence without dairy. Store shrimp dishes in an airtight container. Keep them in the fridge for up to two days. To reheat, warm them gently in a skillet over low heat. This helps maintain their texture. You can add a splash of water to keep them moist. Yes, you can skip the pasta. Serve the garlic butter shrimp over rice or quinoa. You can also enjoy it on its own with a side of veggies. This keeps the dish light and fresh. You learned about the key ingredients and tools for making shrimp pasta. I shared step-by-step instructions for cooking shrimp, creating garlic butter, and adding veggies. We also discussed tips for perfect shrimp and unique variations to try, like changing the pasta type. Lastly, I covered storage tips to keep your dish fresh. Cooking shrimp pasta can be fun and flexible. Enjoy trying different flavors and techniques!

Garlic Butter Shrimp Skillet

A quick and flavorful shrimp dish cooked in garlic butter, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 lemon juiced and zested
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces (optional)
  • 8 ounces linguine or spaghetti (optional)

Instructions
 

  • Prep the Pasta (if using): Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
  • Sauté the Shrimp: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
  • Create the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
  • Add Vegetables: Stir in the cherry tomatoes and asparagus (if using), cooking for another 2-3 minutes until they slightly soften.
  • Finish the Dish: Return the shrimp to the skillet, then pour in the lemon juice and zest. Toss everything together to combine and heat through for another minute. If using pasta, add the cooked linguine, pour in reserved pasta water as needed for liquidity, and mix.
  • Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and adjust seasoning with more salt and pepper if necessary. Serve immediately.

Notes

Serve with extra lemon wedges and parsley for garnish.
Keyword butter, garlic, quick meal, shrimp