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Garlic Butter Shrimp Pasta for One

Garlic Butter Shrimp Pasta for One

A quick, elegant single-serving pasta loaded with succulent shrimp tossed in a silky garlic butter sauce. Ready in under 20 minutes, this restaurant-quality dish is perfect for a weeknight dinner or date night at home without any fuss.

1
Servings
5m
Prep
12m
Cook
520
Calories
28g
Protein
This recipe scales easily. For two servings, double all ingredients and use a slightly larger pan.
Italianweeknightdate-nightquick-dinner

Ingredients

Equipment

  • 1 medium saucepan
  • 1 small skillet
  • wooden spoon
  • colander
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Steps

  1. 1. Prep

  2. 2. Cook Pasta

  3. 3. Make Garlic Butter Sauce

  4. 4. Finish

Shrimp Pasta with Frozen Shrimp

You can use frozen shrimp straight from the bag. No need to thaw. Simply add them directly to the hot butter and cook for 5-6 minutes instead of 4, stirring occasionally, until they turn pink and opaque. Frozen shrimp work beautifully in this dish and save prep time.

Make It in 15 Minutes

Start boiling water immediately while you mince garlic and prep shrimp. Cook pasta and sauce simultaneously on two burners. Use pre-peeled frozen shrimp to cut prep time even further. The entire meal comes together in 15 minutes flat.

Shrimp Pasta Without Wine

This garlic butter version uses lemon juice instead of white wine for brightness and acidity. The citrus keeps the sauce light and fresh while the butter provides richness. If you prefer more depth, add a splash of chicken broth or a pinch of anchovy paste instead.

Frequently asked questions

Can I use frozen shrimp for this recipe?
Yes. Use frozen shrimp without thawing. Add them directly to the hot butter and cook for 5-6 minutes until pink and opaque, stirring occasionally.
How do I make this shrimp pasta in 15 minutes?
Start boiling water immediately. While pasta cooks, mince garlic and prep shrimp. Cook the shrimp sauce while pasta finishes. Use pre-peeled frozen shrimp to save even more time.
What can I use instead of wine in shrimp pasta?
This recipe uses fresh lemon juice for brightness instead of wine. You can also substitute with chicken broth, white vinegar, or a pinch of anchovy paste for umami depth.
Can I double this recipe for two people?
Yes. Double all ingredients and use a larger skillet. Cook time stays roughly the same since you are not crowding the pan. Adjust seasoning to taste.

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