Garlic Butter Shrimp Spaghetti

This garlic butter shrimp spaghetti is the kind of dinner that tastes like a night out but comes together in the time it takes to boil pasta. Plump shrimp, lots of garlic, a squeeze of lemon and a little red chili, all tossed with spaghetti and a handful of spinach.

The secret to a glossy sauce without cream is starchy pasta water. A splash of it mixed with butter and Parmesan turns into a silky coating that clings to every strand instead of pooling at the bottom of the plate.

Shrimp cook in just a few minutes, so the timing tips below show you how to keep them tender instead of rubbery.

Why You’ll Love This Recipe

• Ready in about 20 minutes
• Silky garlic butter sauce with no cream
• Uses fresh or frozen shrimp
• Easy to make mild or spicy

Ingredient Notes

Shrimp: Large shrimp (26 to 30 per pound), peeled and deveined, work best. Frozen raw shrimp are fine; thaw them in cold water for about 10 minutes and pat dry.

Pasta water: Scoop out a cup of the cooking water before draining. Its starch is what makes the sauce smooth.

Red chili: A fresh red chili adds color and gentle heat. Use red pepper flakes if that is what you have.

See the recipe card below for full measurements.

How to Make Garlic Butter Shrimp Spaghetti

1. Cook the pasta

   Bring a large pot of well-salted water to a boil. Cook the spaghetti until just al dente, about 1 minute less than the package says. Scoop out 1 cup of pasta water, then drain.

2. Sear the shrimp

   While the pasta cooks, season the shrimp with the salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink and opaque. Move them to a plate.

3. Make the garlic butter

   Lower the heat to medium. Add 2 tablespoons of butter, the garlic and chili and cook 1 to 2 minutes, stirring, until the garlic is fragrant and pale golden. Do not let it brown.

4. Build the sauce

   Pour in 1/2 cup of the pasta water and the lemon juice and let it bubble for 1 minute.

5. Toss

   Add the drained spaghetti, spinach, Parmesan and the last tablespoon of butter. Toss with tongs for about 1 minute, until the spinach wilts and the sauce turns glossy. Add more pasta water a splash at a time if it looks dry.

6. Finish

   Return the shrimp and any juices to the pan, add the lemon zest and parsley and toss to warm through. Taste, adjust salt, and serve right away with extra Parmesan.

Tips for the Best Results

• Pat the shrimp completely dry so they sear instead of steam.
• Shrimp are done when they turn pink and opaque and curl into a loose C shape. A tight O shape means overcooked.
• Slice the garlic instead of mincing it; slices are less likely to burn.
• Reserve the pasta water before draining. It is easy to forget and it makes the sauce.

Common Mistakes to Avoid

Substitutions

• Spaghetti: Linguine, fettuccine or angel hair (cook angel hair only 2 to 3 minutes).
• Baby spinach: Arugula, chopped kale or halved cherry tomatoes.
• Shrimp: Sliced chicken breast, cooked through to 165°F (74°C), or scallops.
• Butter: All olive oil for a dairy-free version, and skip the Parmesan.

What to Serve With It

• Garlic bread
• A simple green or Caesar salad
• Roasted asparagus
• Lemon wedges

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended. Shrimp and pasta both turn soft after freezing.

Reheat: Warm gently in a skillet over low heat with a splash of water or broth until just hot, so the shrimp do not turn rubbery.

Tools That Make This Easier