Garlic Shrimp Pasta

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:

• 1 lb medium shrimp (peeled, deveined, tails off)

• 1 lb spaghetti (or linguine)

• 6-8 garlic cloves, minced (or 2 tbsp roasted garlic paste for depth)

• ¼ cup butter (or sub half with olive oil for lightness)

• 3 tbsp olive oil (measured, not drizzled—better control!)

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (or 1 tsp for spicy lovers)

• Salt & black pepper to taste

• Optional upgrades:

  • ½ cup white wine (sauvignon blanc) or 1 tbsp lemon juice + zest

  • ½ cup grated Parmesan + fresh parsley

  • 1 cup cherry tomatoes (halved, sautéed with shrimp)

👩‍🍳 Instructions

1. Cook pasta al dente in salted water. Reserve 1 cup pasta water before draining.

2. Sauté shrimp:

   • Heat 2 tbsp olive oil + 1 tbsp butter in a pan over medium-high.

   • Add shrimp, season with salt/pepper, and cook 1-2 mins per side until pink. Remove and set aside.

3. Garlic sauce:

   • 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!).

   • Deglaze: Pour in wine (or lemon juice), scraping up browned bits. Simmer 2 mins.

4. Combine:

   • Toss pasta in the garlic sauce, adding reserved pasta water as needed.

   • Stir in shrimp (and tomatoes if using). Finish with Parmesan and parsley.

🔥 Pro Tips

• Garlic hack: For no-bite garlic, sauté it in oil on low heat for 5 mins until golden.

• Shrimp trick: Pat dry before cooking for better sear.

• Extra creamy: Stir in ¼ cup heavy cream or a spoon of mascarpone.

• 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! 🌿