Here’s a restaurant-quality Garlic Shrimp Pasta recipe with pro tips to elevate it, plus a flavor boost option!
🍤 Garlic Shrimp Pasta (Serves 4)
Ingredients:
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1 lb medium shrimp (peeled, deveined, tails off)
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1 lb spaghetti (or linguine)
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6-8 garlic cloves, minced (or 2 tbsp roasted garlic paste for depth)
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¼ cup butter (or sub half with olive oil for lightness)
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3 tbsp olive oil (measured, not drizzled—better control!)
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1 tsp Italian seasoning
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½ tsp red pepper flakes (or 1 tsp for spicy lovers)
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Salt & black pepper to taste
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Optional upgrades:
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½ cup white wine (sauvignon blanc) or 1 tbsp lemon juice + zest
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½ cup grated Parmesan + fresh parsley
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1 cup cherry tomatoes (halved, sautéed with shrimp)
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👩🍳 Instructions
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Cook pasta al dente in salted water. Reserve 1 cup pasta water before draining.
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Sauté shrimp:
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Heat 2 tbsp olive oil + 1 tbsp butter in a pan over medium-high.
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Add shrimp, season with salt/pepper, and cook 1-2 mins per side until pink. Remove and set aside.
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Garlic sauce:
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In same pan, melt remaining butter + 1 tbsp oil. Add garlic, red pepper flakes, and Italian seasoning. Cook 30 secs until fragrant (don’t burn!).
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Deglaze: Pour in wine (or lemon juice), scraping up browned bits. Simmer 2 mins.
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Combine:
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Toss pasta in the garlic sauce, adding reserved pasta water as needed.
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Stir in shrimp (and tomatoes if using). Finish with Parmesan and parsley.
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🔥 Pro Tips
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Garlic hack: For no-bite garlic, sauté it in oil on low heat for 5 mins until golden.
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Shrimp trick: Pat dry before cooking for better sear.
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Extra creamy: Stir in ¼ cup heavy cream or a spoon of mascarpone.
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Time-saver: Use pre-cooked shrimp; add at the end to warm through.
Serve with: Garlic bread and a crisp white wine. Chef’s kiss!
Variation: Add spinach at the end for a veggie boost—it wilts in seconds! 🌿
