There’s something magical about the way shrimp sizzles in garlic butter, the smell alone makes my mouth water every time. This shrimp and garlic butter angel hair pasta became my go-to “fancy-feeling” weeknight dinner after I first made it for a last-minute date night years ago. Twenty minutes from stove to table, yet it tastes like something from a cozy Italian trattoria. The secret? Letting that garlic get golden (but not burnt!) in rich butter before tossing in plump shrimp and twirls of delicate angel hair. Trust me, once you try this combo of sweet shrimp, punchy garlic, and silky pasta, you’ll understand why it’s earned a permanent spot in my recipe rotation.
Why You’ll Love This Shrimp and Garlic Butter Angel Hair
This dish checks all the boxes for a perfect weeknight meal:
- Fast fancy: Ready in 25 minutes flat, but tastes like you spent hours
- Pantry magic: Turns basic ingredients into something spectacular
- Butter bliss: That golden garlic butter sauce coats every strand of pasta
- Shrimp perfection: Plump, juicy shrimp with just the right bite
- Easy elegance: Fancy enough for company, simple enough for Tuesday
I make this at least twice a month, it’s that good. The lemon zest at the end? Chef’s kiss!
Ingredients for Shrimp and Garlic Butter Angel Hair
Here’s everything you’ll need to make magic happen in your skillet tonight. I’m pretty particular about these ingredients, trust me, the details matter!
- 8 oz angel hair pasta: Those thin strands soak up the garlic butter sauce perfectly
- 1 lb large shrimp: Peeled and deveined (save time by buying them this way)
- 4 tbsp butter: Real, unsalted, none of that margarine business
- 4 cloves garlic: Freshly minced (jarred just doesn’t give the same punch)
- 1/4 tsp red pepper flakes: For that gentle warmth, adjust to your taste
- 1/4 cup fresh parsley: Chopped fine, for that pop of color and freshness
- 1/2 tsp salt: Kosher salt is my go-to for even seasoning
- 1/4 tsp black pepper: Freshly cracked if you’ve got it
- 1 tbsp lemon juice: A bright finish that makes all the flavors sing
- 1/4 cup Parmesan cheese: Grated right at the end for serving
See? Nothing fancy, just good ingredients treated right. Don’t skip the fresh garlic or parsley, they’re game changers!
Equipment You’ll Need for Shrimp and Garlic Butter Angel Hair
You won’t need any fancy gadgets for this recipe, just a few trusty kitchen staples:
- Large skillet: My 12-inch cast iron works perfectly for sautéing the shrimp
- Pasta pot: With a built-in colander makes draining angel hair a breeze
- Tongs: Essential for flipping those shrimp without losing any precious garlic bits
- Wooden spoon: For stirring the garlic butter without scratching your pan
- Chef’s knife: To mince that garlic nice and fine
That’s it! See? I told you this was an easy one. Now let’s get cooking!
How to Make Shrimp and Garlic Butter Angel Hair
Okay, let’s dive into the magic! This comes together so fast you’ll want everything prepped and ready before you start cooking. I learned that lesson the hard way when I burned my garlic while frantically peeling shrimp. Don’t be like me!
Cooking the Pasta
First, bring a large pot of water to a rolling boil, I use about 4 quarts for 8 oz of pasta. Here’s my trick: salt it like the sea! About 1 tablespoon of kosher salt makes all the difference in flavoring those delicate angel hair strands.
Add the pasta and stir immediately to prevent sticking. Angel hair cooks crazy fast, usually about 4 minutes. You want it al dente, meaning it should still have a slight bite when you test a strand. Drain it about 1 minute before the package says, reserving 1/2 cup of that starchy pasta water, we might need it later!
Preparing the Garlic Butter Shrimp
While the pasta cooks, melt your butter in a large skillet over medium heat. Wait until it’s just starting to bubble, then add the minced garlic and red pepper flakes. Now comes the crucial part: stir constantly for about 1 minute until fragrant and golden, but not brown! Burnt garlic is bitter, and we want sweet, nutty flavor.
Increase the heat to medium-high and add your shrimp in a single layer, don’t crowd them! Cook for 2 minutes until the bottoms turn pink, then flip each one. They’ll need just 1 more minute on the second side until opaque and curled into cute little “C” shapes. Immediately remove from heat, overcooked shrimp are rubbery tragedies!
Combining Everything
Here’s where the magic happens! Add your drained pasta directly to the skillet with the shrimp and garlic butter. Toss gently with tongs to coat every strand. If the sauce seems too thick, splash in some reserved pasta water a tablespoon at a time until it’s silky.
Finish with lemon juice, salt, pepper, and most of the parsley, save some for garnish! Give everything one final toss, then plate immediately. Top with grated Parmesan and that remaining parsley for a pop of color. The steam rising from this dish? Pure heaven!
Tips for Perfect Shrimp and Garlic Butter Angel Hair
Over the years, I’ve learned a few tricks that take this dish from good to “oh wow!” Here are my must-know tips:
- Shrimp space matters: Crowding the pan steams instead of sears. Cook in batches if needed!
- Garlic golden rule: Keep the heat medium, too hot and it’ll burn before the flavor develops.
- Pasta power move: Undercook the angel hair by 30 seconds, it’ll finish in the sauce.
- Spice safety: Start with 1/4 tsp red pepper flakes, you can always add more later.
- Butter buffer: If your garlic starts browning too fast, pull the pan off heat for a second.
Last pro tip? Have all ingredients prepped before heating the pan, this cooks FAST once you start!
Variations for Shrimp and Garlic Butter Angel Hair
The beauty of this recipe is how easily you can make it your own! Here are my favorite twists when I’m feeling creative:
- Protein swaps: Try scallops or chicken instead of shrimp, just adjust cooking times
- Veggie boost: Toss in spinach or cherry tomatoes during the last minute of cooking
- Mushroom magic: Sauté cremini mushrooms with the garlic for an earthy twist
- Pasta play: Linguine works great if you prefer thicker noodles
- Wine upgrade: Deglaze the pan with 1/4 cup white wine before adding butter
My husband loves when I add crispy pancetta, it’s like fancy surf and turf! The basic recipe is perfect as-is, but don’t be afraid to experiment. For more shrimp inspiration, check out this shrimp and roasted veggie garlic pasta recipe.
Serving Suggestions for Shrimp and Garlic Butter Angel Hair
This dish shines all on its own, but here’s how I love to serve it for that perfect meal:
- Crusty garlic bread: For soaking up every last bit of that glorious butter sauce
- Simple green salad: A crisp arugula salad with lemon dressing cuts the richness
- Chilled white wine: A Sauvignon Blanc or Pinot Grigio pairs beautifully
- Extra lemon wedges: Because you can never have too much bright citrus
My favorite way? Just a big bowl, a fork, and maybe a napkin tucked into my shirt. Pure comfort! If you are looking for more delicious ideas, you might enjoy exploring recipes from Family Tastes.
Storing and Reheating Shrimp and Garlic Butter Angel Hair
Let’s be real, this dish tastes best fresh, but if you’ve got leftovers (rare in my house!), here’s how to handle them. Store in an airtight container in the fridge for up to 2 days. When reheating, splash some water in a skillet over medium-low heat, it’ll revive that silky sauce texture without drying out the pasta. Microwave works in a pinch, but tends to make the angel hair a bit mushy. Pro tip: Add a fresh squeeze of lemon when reheating to brighten everything up again!
Nutritional Information for Shrimp and Garlic Butter Angel Hair
Here’s the scoop on what you’re getting in each delicious serving (about 1/4 of the recipe):
- Calories: 380
- Protein: 25g (thanks to those plump shrimp!)
- Carbs: 35g
- Fat: 15g
- Fiber: 2g
Keep in mind these numbers can vary based on exact ingredients used, especially if you go heavy on the Parmesan like I sometimes do! The shrimp provide great lean protein while that garlic butter makes it all taste indulgent.
Frequently Asked Questions About Shrimp and Garlic Butter Angel Hair
I get asked about this recipe all the time! Here are the questions that pop up most often in my kitchen (and my honest answers):
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them super dry before cooking, wet shrimp steam instead of sear. I actually keep a bag of frozen shrimp in my freezer for last-minute cravings!
How do I prevent the angel hair from sticking together?
Two tricks: stir immediately after adding to boiling water, and use plenty of water (at least 4 quarts). That salty water should be moving like a rolling boil before the pasta goes in. If it still sticks, drizzle a tiny bit of olive oil after draining.
Can I make this ahead of time?
Honestly? It’s best fresh. The pasta keeps absorbing sauce and the shrimp can get rubbery. If you must prep ahead, cook everything separately and combine at the last minute with a splash of hot water to loosen the sauce.
What if I don’t have angel hair pasta?
No worries! Thin spaghetti or linguine work great, just adjust cooking times. The sauce clings beautifully to any long pasta. My nonna actually prefers bucatini for this dish, those hollow centers trap the garlic butter!
Is there a dairy-free version?
Sure! Swap the butter for good olive oil (about 3 tbsp) and skip the Parmesan. The garlic and lemon still make it delicious. For extra richness, try a tablespoon of dairy-free butter alternative. If you enjoy dairy-free options, you might like this shrimp and lemon garlic couscous pasta.
Final Thoughts on Shrimp and Garlic Butter Angel Hair
There’s a reason this shrimp and garlic butter angel hair has become my most-made recipe, it’s just so darn reliable! Whether I’m cooking for one on a tired Tuesday or impressing dinner guests, it never lets me down. That golden garlic butter clinging to every strand of pasta, those plump shrimp with their perfect bite, the way the lemon brightens everything up at the end… it’s pure magic in under 30 minutes.
I’d love to hear how it turns out for you! Did you add your own twist? Maybe some extra red pepper flakes for heat or a handful of spinach for greens? Drop me a comment below, I read every single one. And if this recipe becomes your new go-to like it did mine, don’t forget to share it with your fellow pasta lovers. Happy cooking, friends, may your shrimp always be juicy and your garlic never burn!
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Luscious 25-Minute Shrimp and Garlic Butter Angel Hair Recipe
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful dish featuring tender shrimp tossed in a rich garlic butter sauce with angel hair pasta.
Ingredients
- 8 oz angel hair pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the angel hair pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Stir in the cooked pasta, salt, black pepper, and lemon juice. Toss to combine.
- Garnish with fresh parsley and Parmesan cheese before serving.
Notes
- For extra flavor, add a splash of white wine to the garlic butter sauce.
- Substitute shrimp with chicken or mushrooms for a different variation.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg