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Up to one day if placed in the fridge or up to four weeks if placed in the freezer. With either option, just to be sure to let the dough come to ...
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We also used this recipe religiously throughout the pandemic, dropping off batches of pasta at our neighbors. I also cannot even begin to tell you how many times we used this pasta in <anchor>this recipe</anchor>. After this, we haven’t been able to touch the boxed pasta ever again.
Garlic Butter Shrimp Pasta - Damn Delicious
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# Garlic Butter Shrimp Pasta

4.94 stars (141 ratings)

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Garlic Butter Shrimp Pasta - An easy peasy pasta dish that's simple, flavorful and hearty. And all you need is 20 min to whip this up!

An easy peasy pasta dish that’s simple, flavorful and hearty. And all you need is 20 min to whip this up!

Garlic Butter Shrimp Pasta - An easy peasy pasta dish that's simple, flavorful and hearty. And all you need is 20 min to whip this up!

Spring is here and it’s all about staying in, wearing your favorite sweatpants and cooking up some major comfort food. Specifically, 20 min quick comfort food with al dente pasta, quick pan-fried garlicky shrimp, and sneaked in greens, all topped with freshly grated Parmesan.

Garlic Butter Shrimp Pasta - An easy peasy pasta dish that's simple, flavorful and hearty. And all you need is 20 min to whip this up!

And let me share with you again – this comes together lightening fast. You can whip up the garlicky, buttery shrimp so quickly while your pasta cooks through. And with wide, long strand fettuccine noodles, we have just enough space to coat all that silky buttery heavenly goodness.

It’s the most perfect quick and easy dinner – for family, for friends, for company. All of the above. It’s all just so so good.

## Tools For This Recipe

### Large cast iron skillet

## Garlic Butter Shrimp Pasta: Frequently Asked Questions

Can I use frozen shrimp?

You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).

What kind of pasta is best here?

Fresh or dried long strands of pasta such as fettuccine, linguine, or spaghetti are all great options here.

I don’t like oregano. Can I substitute something else?

Absolutely! You can substitute thyme or rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What can I substitute for the baby arugula?

Baby spinach and kale are both nutrient-rich and great alternatives.

Garlic Butter Shrimp Pasta

## Garlic Butter Shrimp Pasta

Yield: 4servings

Prep: 10 minutesminutes

Cook: 10 minutesminutes

Total: 20 minutesminutes

Garlic Butter Shrimp Pasta

An easy peasy pasta dish that's simple, flavorful and hearty. And all you need is 20 min to whip this up!

4.9 stars (141 ratings)

### Ingredients

- 8ouncesfettuccine, linguine, or spaghetti
- 1poundmedium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8tablespoonsunsalted butter, divided
- 4clovesgarlic, minced
- ½teaspoondried oregano
- ½teaspooncrushed red pepper flakes
- 2cupsbaby arugula or spinach
- ¼cupfreshly grated Parmesan
- 2tablespoonschopped fresh parsley leaves

### Instructions

- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

- Season shrimp with salt and pepper, to taste; set aside.

- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

- Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

- Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.

- Serve immediately, garnished with parsley, if desired.

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### 330 comments

## Comment navigation

1. katalina —
   August 19, 2015 @ 8:23 AM Reply

   I made this for dinner last night. . Absolutely fantastic. ..i did however add extra garlic and some fresh basil. .. it was a major hit. So easy and quick!

2. Amelda Shaw —
   August 6, 2015 @ 9:45 AM Reply

   Tried this last night. Fantastic. Everyone loved it. Used spinach instead of arugula. Next time I will also decrease the amount of butter at the end from the 6 tablespoons to 4. A little too much but still very good. When ever I cook something new and the guys love it I am told “it’s a keeper”. As usual, a Damn Delicious recipe is “a keeper”.

3. Rachella Barker —
   July 15, 2015 @ 6:15 AM Reply

   Great recipe. Have to try Homemade Garlic Bread with this recipe.

4. Ellie —
   June 11, 2015 @ 12:29 PM Reply

   Your recipes are always so delicious! Thanks for sharing!

5. Kristin —
   May 2, 2015 @ 8:48 PM Reply

   Have made this dish twice and it is a favorite in our house with the hubs and me! Delicious! thanks for the recipe!

6. Alison nichol —
   April 15, 2015 @ 3:15 PM Reply

   i made this using broccoli because it was what I had .. …really good… Thanks

   - Rosanna —
     December 8, 2016 @ 2:33 AM Reply

     I made this and my family loved it..however I used bak choy and broccoli, that’s what I had still came out great..


7. Silwin —
   March 31, 2015 @ 4:42 PM Reply

   Hi, I just wanted to say that I tried this recipe last week and it was absolutely fabulous.

   Many thanks 🙂

8. Marilyn —
   March 20, 2015 @ 10:47 AM Reply

   Chungah, You’ve done it again in my house! This is oh so easy and delicious! Another favorite of mine.

9. Lori @ RecipeGirl —
   March 19, 2015 @ 5:54 AM Reply

   Perfect for busy weeknights! My family would love this!

10. Shelby @ Go Eat and Repeat —
    March 18, 2015 @ 6:09 PM Reply

    This pasta looks amazing! My favorite combination ever is seafood and pasta, so I’m in heaven with this dish!

11. Kathy @ Beyond the Chicken Coop —
    March 14, 2015 @ 8:02 PM Reply

    Garlic, shrimp and pasta are such a perfect combination. You’ve nailed how to blend them all together.

12. Carol Whitten —
    March 14, 2015 @ 5:38 PM Reply

    This looks mouth watering. Down south in Louisiana Spring has sprung, but I still want my comfort food. Hope Butters is on the mend. I love the little guys name.

13. Sherry Dougan —
    March 14, 2015 @ 11:58 AM Reply

    Could the Arugula be left out or would you have to substitute for it? Anything else besides Spinach? Love your site, I’m new to it. Love that the recipes are easy to make & so tasty.

    - Chungah —
      March 14, 2015 @ 11:59 AM Reply

      Kale would also work very well in this dish.

      - Michelle Forest —
        March 24, 2018 @ 9:09 PM Reply

        Do You think it would be good with Broccoli?, Cause I don’t like Arugala or Spinach.Well I like them but not in this recipe .I would make it the way I think sounds a lot better than the recipe here & My way I would I add Green,Orange,Yellow & Red Bell Peppers Juliened sliced in strips & Garlic in Extra Virgin Olive Oil in a sautee pan until tender & Then add the Shrimp with Butter Garlic Sauce.When that’s all done I’d put over Linguini Sounds good already & Making me hungary .I’ll have 2 Make it sometime this week when I have all the right ingredients 2 Make it. I have most of the ingredients .I have the Linguini ,Garlic Cloves ,Broccoli ,Shrimp ,Freshly Grounded Black Pepper ,Salt & Dried Oregano I’d rather use fresh Oregano & With all the different Bell Peppers would give it a very colorful dish.

        - Chungah —
          March 25, 2018 @ 6:13 AM Reply

          Yes, broccoli and bell peppers sounds amazing!

        - Mike —
          May 10, 2018 @ 2:26 PM Reply

          Wow, you come to someone’s recipe to tell them it doesn’t sound good? Then proceed to give your version of it? How about create your own recipe so people can comment on it.

          - Trudy —
            May 28, 2018 @ 12:32 PM

            Totally agree with you Mike. Some people change so many things in a recipe that it’s a totally different dish. I think that this dish sounds super just the way Chungah posted it.

          - Laurie Pfeifer —
            March 4, 2020 @ 4:22 PM

            Mike, I do agree with you. Granted this a few years removed, but the recipe as is is what I was looking for. The first shrimp scampi I ever had was very much like this, feature the shrimp and pasta, not a lot of extras, that was over 20 years ago. Anytime recently, in the restaurant, disappointed. So hope Chungah is still sharing her recipes





14. Rose | Chicken Recipes —
    March 14, 2015 @ 9:53 AM Reply

    Pasta and shrimp – two of my favorite things! I’ve been following your blog for several months now (lurking, I guess). I love how accessible and doable your recipes are.

    - Jackie —
      October 26, 2015 @ 2:13 PM Reply

      Love how you mentioned “lurking”. I thought I was the only one..lol great word for all this online blogging and commenting. Lurking is the pre-cursor.


15. Diana —
    March 14, 2015 @ 8:56 AM Reply

    Oh, Chungah!

    This sounds heavenly! You’re right. Shrimp and pasta. What a combination! I can almost taste that garlic buttery goodness topping my fettuccine. Thanks for sharing another winner!

16. jessica knott (Swanky Recipes) —
    March 14, 2015 @ 8:03 AM Reply

    This shrimp has my name all over it! I’ll be spoon feeding myself this today!

17. Silvia —
    March 14, 2015 @ 7:57 AM Reply

    ¡Esto se ve delicioso! A mi hijo le encantan los mariscos, ni bien consiga camarones se lo prepararé. Me encanta tu blog, Chungah. Lo he recomendado en mi página de facebook (Alamos ventosos), en mi nueva sección #RecomendadosDelSábado.

    Lamento no poder escribir en inglés.

    ¡Buen fin de semana!

18. Rick Ciraulo —
    March 14, 2015 @ 7:52 AM Reply

    Hi! I’m living in Mexico where arugula is virtually non-existent. Can I use spinach or a local green called Chaya in place of it?

    Thx.

    - Chungah —
      March 14, 2015 @ 10:31 AM Reply

      Spinach would be a great substitute!

    - MV —
      October 17, 2016 @ 3:25 PM Reply

      I used locaccino kale


19. April @ Girl Gone Gourmet —
    March 14, 2015 @ 5:11 AM Reply

    Looks so delicious! Love all those juicy shrimp 🙂

20. Laura (Tutti Dolci) —
    March 13, 2015 @ 10:18 PM Reply

    Who could resist that garlic butter sauce? Gorgeous!

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