Garlic Shrimp Pasta

Garlic Shrimp Pasta

Lisa 0

"Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends."

Ingredients {{adjustedServings}} servings 314 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Cook pasta in a large pot of boiling water with vegetable oil until al dente.
  2. Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
  3. In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
  4. Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
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Reviews 99

  1. 138 Ratings


A lot of people said there was "something missing" here, and I had a few ideas as to what that might be. For one thing, all the shrimp flavor is getting boiled or soaked out in water! Here's what I did: put the shrimp, tails off, in a shallow pan and season with some lemon juice and black pepper while you do the rest (boil pasta water, mince garlic, etc.). When the pasta goes into the water, add the shrimp to a hot skillet with olive oil and butter. Cook it til pink, turning -- add the minced garlic when you're about two minutes away from done. Then drain the pasta and THEN combine THAT garlic-infused butter and oil and shrimp with the pasta, top with FRESH parsley, black pepper and cheese (and a hint of cayenne, if you want).


I've been making something like this for years now. Like many of the other reviewers, I follow the basic recipe, but do things a bit differently. I sautee my shrimp with butter, olive oil and garlic. I season with a bit of fresh ground pepper and oregano. I use angel hair pasta. After it's cooked and drained, I add it to the saute pan for a minute or two, then put it all on a plate and sprinkle with shredded parmesan. It's a quick, light meal.


I have not cooked this particular recipe, but I would definitely change a few things based on reading it. First of all use extra vigin olive oil instead of vegetable oil. I would sautee the shrip in olive oil, butter and a few cloves of fresh garlic. Garnish with some fresh basil and freshly grated parmesean cheese. You could also add some fresh peeled/seeded plum tomaotes.