Garlic shrimp pasta tossed with asparagus, tomatoes, and a buttery lemon-parmesan sauce. It’s quick, flavorful, and perfect for a weeknight dinner.
How I Do Garlic Shrimp Pasta on a Weeknight
Garlic shrimp pasta is one of those dinners I turn to when I want something fast but still full of flavor. The whole thing comes together in about 30 minutes, and most of the time, I already have everything I need on hand. It’s a great way to use shrimp from the freezer and a handful of fresh veggies.
I cook the pasta first, and while that’s going, I get everything else going in the skillet—shrimp, asparagus, garlic, and a few seasonings. The tomatoes go in last so they stay juicy but soften just enough. A little butter and pasta water help bring it all together into a light, silky sauce.
This is an easy weeknight meal that doesn’t need much planning. You can swap the veggies, use frozen shrimp, or even try a different pasta if that’s what you’ve got.
Why I Love This Recipe
- It’s an easy way to get both protein and veggies into one dish without a lot of prep.
- I like that it’s easy to scale up for company without a lot of extra work.
- The balance of buttery, garlicky, and bright lemony flavor just work.
Ingredients
Here’s what goes into this garlic shrimp pasta and how each ingredient brings something to the dish:
- Spaghetti – The base that soaks up all the buttery garlic goodness.
- Butter – Used in stages to cook the shrimp and finish the sauce with rich, savory flavor.
- Olive oil – Helps prevent the butter from burning while sautéing everything.
- Shrimp – The star of the dish—tender, juicy, and full of flavor once seared.
- Asparagus – Adds a fresh, crisp bite and balances the richness.
- Garlic – Lots of it, for bold flavor that infuses the whole dish.
- Red pepper flakes – Bring a little heat without overpowering.
- Kosher salt – Enhances the overall flavor and seasons the shrimp.
- Black pepper – Adds a bit of depth and sharpness.
- Cherry tomatoes – Burst slightly in the heat and add juicy sweetness.
- Parmesan cheese – Melts into the pasta for a salty, creamy finish.
- Parsley – Brings in a fresh, herby note right at the end.
- Italian seasoning – A quick hit of dried herbs that ties the whole thing together.
- Lemon juice – Brightens up the dish and cuts through the richness.
- Pasta water – Helps make the sauce silky and cling to the noodles.
How to Make Garlic Shrimp Pasta
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
- Step One (boil the pasta)
Start by boiling a big pot of water and cooking your pasta—should take about 8 minutes or so, depending on the type. While that’s going, you can keep moving with the rest of the recipe. Before you drain the pasta, scoop out about ½ cup of the water and save it. Then go ahead and drain the pasta and set it aside. - Step Two (start the skillet)
In a large skillet over medium heat, melt 2 tablespoons of butter and add a splash of oil. Let that warm up for a minute. - Step Three (cook the shrimp and asparagus)
Toss in the shrimp, asparagus, minced garlic, red pepper flakes, salt, and pepper. Let the shrimp cook for about 2 to 3 minutes on one side, then flip them over and give them another 2 to 3 minutes until they turn pink and look cooked through. - Step Four (bring it all together)
Now add the rest of the butter to the skillet, along with the cooked pasta, cherry tomatoes, Parmesan, parsley, Italian seasoning, lemon juice, and that pasta water you saved. Toss everything together until it’s all nice and coated and looking delicious.
Recipe Tips
If you’re making this shrimp pasta for the first time or just want to switch it up a bit, here are a few tips:
- You can use frozen shrimp—just thaw and pat them dry before cooking so they sear properly.
- If asparagus isn’t in season, zucchini or spinach work well too.
- Don’t skip the pasta water—it helps make the sauce silky and helps everything stick together.
- I like to grate the Parmesan fresh, but pre-grated works in a pinch.
- Taste before serving and add a little extra lemon or salt if it needs a bump.
- Make sure your skillet is big enough—at least 3 quarts—so everything fits and mixes easily.
Leftovers and Storage
If you’ve got garlic shrimp pasta leftovers, here’s how I usually handle them:
- Store the pasta in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of water to loosen it up.
- The shrimp may firm up a bit when reheated, but the flavor still holds up.
- I don’t usually freeze this one—shrimp and pasta don’t hold up well in the freezer and can get a little rubbery or mushy – same with the tomatoes.
Frequently Asked Questions
- Can I use a different type of pasta? Definitely. Spaghetti works great, but fettuccine, linguine, or even short pasta like penne will do the job.
- What if I don’t have fresh parsley? You can skip it or use a little dried parsley—just cut the amount way down, maybe 1 teaspoon.
- Can I make this without parmesan? Yep. It won’t be quite as rich, but you can leave it out or swap in another hard cheese like pecorino.
- How spicy is this? It has a little kick from the red pepper flakes, but it’s easy to tone down or leave out entirely.
- Can I use cooked shrimp instead? Sure, just add them in at the very end to warm through—you don’t want to overcook them.
- Do I have to use asparagus and tomatoes? Not at all. You can use other quick-cooking veggies like zucchini, spinach, or even frozen peas if that’s what you have.
- I’ve never cooked shrimp before—how do I know they’re done? They’ll turn pink and curl into a loose “C” shape when they’re cooked through. If they curl into a tight “O,” they’re probably overdone.
More Shrimp Dinner Recipes To Try
If shrimp’s in your regular dinner rotation, here are a few other easy, flavor-packed recipes that keep things interesting without a ton of work.
- Blackened Shrimp Pasta with Creamy Corn Fettuccine
- Low Country Shrimp Boil
- Buttery Sheet Pan Garlic Shrimp
- Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings
- Spicy Thai Shrimp Pasta
- Sauteed Shrimp with Arugula and Tomatoes
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Garlic Shrimp Pasta
Garlic Shrimp Pasta is a quick and flavorful dish made with sautéed shrimp, asparagus, tomatoes, and spaghetti tossed in a buttery garlic lemon sauce with parmesan.
Servings: 4
Calories: 320kcal
Equipment
- measuring cups and spoons For the pasta water, seasonings, and lemon juice.
- large pot For boiling the spaghetti.
- large skillet - 3 quarts To cook the shrimp, vegetables, and finish the sauce.
- Colander To drain the pasta.
- cheese grater For freshly grated Parmesan, if using a block.
- Knife For chopping asparagus, garlic, and parsley.
Ingredients
- 8 oz. dry spaghetti noodles
- 1/2 cup reserved pasta water
- 6 tbsps. butter divided
- 2 tbsps. olive oil
- 1 lb. raw, thawed large shrimp (15-20) peeled, deveined and tail on
- 1 cup chopped asparagus
- 6 cloves garlic minced
- 1/2 tsp. red pepper flakes
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 cup grape or cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped, fresh parsley
- 1 tsp. Italian seasoning
- 1 tbsp. fresh lemon juice
Instructions
- In a large pot, boil the pasta according to package directions (about 8 minutes). While the pasta cooks, continue with the rest of the recipe. Reserve ½ cup of the pasta water, then drain and set the pasta aside.8 oz. dry spaghetti noodles, 1/2 cup reserved pasta water
- In a skillet over medium heat, add 2 tablespoons of butter and the oil.6 tbsps. butter, 2 tbsps. olive oil
- Add the shrimp, asparagus, minced garlic, red pepper flakes, salt, and pepper. Cook for 2 to 3 minutes, then flip the shrimp and cook for another 2 to 3 minutes, or until they’re pink and cooked through.1 lb. raw, thawed large shrimp (15-20), 1 cup chopped asparagus , 6 cloves garlic, 1/2 tsp. red pepper flakes, 1/4 tsp. kosher salt, 1/4 tsp. black pepper
- Add the remaining butter, cooked pasta, tomatoes, Parmesan cheese, parsley, Italian seasoning, lemon juice, and reserved pasta water to the skillet. Toss everything together until well combined.1 cup grape or cherry tomatoes, 1/2 cup grated Parmesan cheese, 1/4 cup chopped, fresh parsley, 1 tsp. Italian seasoning, 1 tbsp. fresh lemon juice
Notes
For optimal outcomes when making this garlic shrimp pasta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Garlic Shrimp Pasta
Amount Per Serving (152 g)
Calories 320
Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 6.8g43%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 5.1g
Cholesterol 149mg50%
Sodium 680mg30%
Potassium 281mg8%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 172IU3%
Vitamin C 8mg10%
Calcium 159mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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