Garlic Butter Fettucine and Shrimp

There’s something truly magical about garlic, butter, and shrimp coming together over a bed of tender pasta. It’s a trio of flavor that never fails to satisfy. And this Garlic Butter Fettuccine and Shrimp recipe proves you don’t need hours in the kitchen to create something luxurious and utterly delicious.

Whether you’re looking to impress guests or just elevate your weeknight dinner routine, this pasta dish has it all: bold flavor, tender shrimp, velvety garlic butter sauce, and a touch of lemon that brightens every bite. It’s the kind of dish that tastes like you ordered it at a fancy restaurant, yet comes together in just 15 minutes using simple pantry staples and frozen shrimp.

The best part? It’s incredibly versatile. You can adjust the heat with red pepper flakes, swap in your favorite pasta shape, or even add a splash of cream or wine for a slightly richer sauce. This is one of those back-pocket recipes you’ll want to make again and again—and your family will be asking for it on repeat.

Why You’ll Love This Recipe

• Ready in 15 Minutes – Perfect for weeknight dinners or last-minute cravings
• Bold, Buttery Flavor – Garlic, butter, and shrimp are a match made in heaven
• Restaurant-Worthy Dish – Elegant enough to serve to guests
• Customizable – Adjust the spice, swap the pasta, or toss in veggies
• One Pan, Minimal Cleanup – Cook the sauce and shrimp in one skillet
• Comfort Food at Its Best – Creamy, garlicky, satisfying, and comforting
• Family Friendly – Mild and flavorful—kids and adults love it alike

Ingredients

For the Pasta & Shrimp

• 8 oz fettuccine (or any long pasta you prefer)
• Water for boiling
• 3–4 tablespoons salt (for salting pasta water)
• 1–2 cups reserved pasta water
• 1 lb raw shrimp, peeled, deveined, tails off (Jumbo or large shrimp work best)
• 1 tbsp lemon pepper seasoning
• 1 tbsp Old Bay seasoning
• 1 tbsp paprika

For the Garlic Butter Sauce

• 5 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 7–8 garlic cloves, minced (adjust to taste)
• Juice of 1 lemon
• 3 oz Parmesan cheese, freshly grated
• 1 pinch red pepper flakes (optional)
• Salt and black pepper to taste
• Parsley flakes for garnish (optional)

Step-by-Step Instructions

1. Season the Shrimp

Place the peeled and deveined shrimp in a bowl. Add lemon pepper, Old Bay seasoning, and paprika. Toss until the shrimp are well coated in spices. Let them sit for a few minutes while you prepare the pasta water.

2. Boil the Pasta

Bring a large pot of water to a rolling boil. Add the salt (yes, 3–4 tablespoons—this seasons the pasta!) and then add the fettuccine. Cook until just al dente according to package directions. Before draining, reserve 1–2 cups of pasta water, then drain and set aside. Do not rinse the pasta.

3. Cook the Shrimp

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon of butter over medium heat. Once the butter is foamy, add the seasoned shrimp in a single layer. Cook for 1.5–2 minutes per side until the shrimp are pink and just cooked through. Do not overcook. Remove shrimp from skillet and set aside.

4. Make the Garlic Butter Sauce

Using the same skillet (do not wipe it clean), reduce the heat to medium-low. Add the remaining 4 tablespoons of butter and let it melt. Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden—don’t let it burn.

5. Create the Sauce Base

Add 1 cup of reserved pasta water and the juice of one lemon to the garlic butter. Add a pinch of red pepper flakes for some heat if desired. Stir gently and let it come to a simmer for about 1 minute.

6. Toss the Pasta & Add Cheese

Turn the heat to low. Add the drained fettuccine directly into the sauce (don’t worry if it’s a little wet) along with the grated Parmesan. Toss everything until the cheese melts and the sauce thickens slightly, coating each strand of pasta.

7. Return Shrimp to the Pan

Add the cooked shrimp back into the skillet and toss to combine. Add a splash more pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.

8. Finish and Serve

Serve hot, garnished with chopped parsley flakes if desired. Enjoy immediately while the shrimp are tender and the sauce is velvety.

Tips for Success

• Don’t Overcook the Shrimp – They cook quickly and become rubbery if left too long.
• Reserve Pasta Water – It’s key to loosening the sauce without thinning the flavor.
• Use Fresh Garlic – It makes all the difference in a garlic-forward recipe.
• Choose Jumbo or Large Shrimp – They stay juicy and offer better texture.
• Grate Your Own Parmesan – It melts smoother than pre-shredded cheese.
• Finish with More Butter – For an extra silky, glossy sauce

Variations

• Creamy Version – Add ¼ cup heavy cream after the garlic for a richer sauce
• Add Veggies – Toss in spinach, peas, or cherry tomatoes for color and freshness
• Spicy Kick – Add more red pepper flakes or a dash of hot sauce
• Lemon Lover’s Version – Add extra zest and juice for a citrus-forward twist
• Make It Dairy-Free – Swap butter for vegan butter and use nutritional yeast in place of Parmesan

Make Ahead & Storage

• Make Ahead – You can prep the shrimp and pasta water ahead, but this dish is best fresh
• Store Leftovers – Keep in an airtight container for up to 2 days
• Reheat Gently – Add a splash of water and reheat over low heat
• Avoid Freezing – The sauce and shrimp may separate or become rubbery when thawed

Frequently Asked Questions

• Can I use frozen shrimp?
  Absolutely. Just thaw them overnight in the fridge before cooking.
• What if I don’t have Old Bay?
  You can substitute Cajun seasoning or a blend of paprika, salt, and celery salt.
• Is this spicy?
  It’s mild, but you can increase red pepper flakes if you like more heat.
• Can I use a different pasta?
  Yes! Linguine, spaghetti, or even angel hair all work beautifully.
• What kind of Parmesan should I use?
  Freshly grated from a block melts best and has superior flavor.

Final Thoughts

This Garlic Butter Fettuccine and Shrimp dish is one of those recipes that seems almost too good to be true. Fifteen minutes? Simple pantry ingredients? But somehow, the end result is an elegant, restaurant-quality meal that feels like a celebration with every bite.

It’s buttery without being greasy, garlicky without being overpowering, and savory with just the right brightness from lemon. And because it’s so easy to customize, it never gets old—you can make it a little different every time while still keeping that signature garlic-butter flavor.

Whether you’re serving it on a busy weeknight or planning a romantic dinner at home, this pasta dish is sure to win hearts and empty plates. Save it. Print it. Bookmark it. This one’s a keeper.

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Garlic Butter Fettucine and Shrimp

Decadent Garlic Butter Fettuccine with Shrimp made in 15 minutes! Juicy shrimp, garlic butter sauce, and Parmesan tossed with pasta for a restaurant-style meal.

Course Dinner, Lunch, Pasta, Seafood

Cuisine American, Italian

Keyword Garlic Butter Fettucine and Shrimp

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

For the Pasta & Shrimp

• 8 oz fettuccine or any long pasta you prefer
• Water for boiling
• 3 –4 tablespoons salt for salting pasta water
• 1 –2 cups reserved pasta water
• 1 lb raw shrimp peeled, deveined, tails off (Jumbo or large shrimp work best)
• 1 tbsp lemon pepper seasoning
• 1 tbsp Old Bay seasoning
• 1 tbsp paprika

For the Garlic Butter Sauce

• 5 tbsp unsalted butter divided
• 1 tbsp olive oil
• 7 –8 garlic cloves minced (adjust to taste)
• Juice of 1 lemon
• 3 oz Parmesan cheese freshly grated
• 1 pinch red pepper flakes optional
• Salt and black pepper to taste
• Parsley flakes for garnish optional

Instructions

Season the Shrimp

• Place the peeled and deveined shrimp in a bowl. Add lemon pepper, Old Bay seasoning, and paprika. Toss until the shrimp are well coated in spices. Let them sit for a few minutes while you prepare the pasta water.

Boil the Pasta

• Bring a large pot of water to a rolling boil. Add the salt (yes, 3–4 tablespoons—this seasons the pasta!) and then add the fettuccine. Cook until just al dente according to package directions. Before draining, reserve 1–2 cups of pasta water, then drain and set aside. Do not rinse the pasta.

Cook the Shrimp

• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon of butter over medium heat. Once the butter is foamy, add the seasoned shrimp in a single layer. Cook for 1.5–2 minutes per side until the shrimp are pink and just cooked through. Do not overcook. Remove shrimp from skillet and set aside.

Make the Garlic Butter Sauce

• Using the same skillet (do not wipe it clean), reduce the heat to medium-low. Add the remaining 4 tablespoons of butter and let it melt. Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden—don’t let it burn.

Create the Sauce Base

• Add 1 cup of reserved pasta water and the juice of one lemon to the garlic butter. Add a pinch of red pepper flakes for some heat if desired. Stir gently and let it come to a simmer for about 1 minute.

Toss the Pasta & Add Cheese

• Turn the heat to low. Add the drained fettuccine directly into the sauce (don’t worry if it’s a little wet) along with the grated Parmesan. Toss everything until the cheese melts and the sauce thickens slightly, coating each strand of pasta.

Return Shrimp to the Pan

• Add the cooked shrimp back into the skillet and toss to combine. Add a splash more pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.

Finish and Serve

• Serve hot, garnished with chopped parsley flakes if desired. Enjoy immediately while the shrimp are tender and the sauce is velvety.