# Garlic Butter Pasta with Shrimp > A quick surf-and-turf weeknight meal that pairs smoky grilled shrimp with a silky garlic butter pasta. Perfect for outdoor cooks who want a simple, delicious dinner that comes together in about 30 minutes. Canonical URL: https://www.topshelf.recipes/recipes/garlic-butter-pasta-with-grilled-shrimp ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 23, 2026 ## About This Recipe Garlic Butter Pasta with Shrimp is the kind of dinner that feels elevated but barely interrupts a busy weeknight. The contrast is what makes it sing: smoky, slightly charred shrimp from the grill sitting atop a glossy nest of pasta coated in an emulsion of butter, garlic, Parmesan and reserved pasta water. Lemon brightens every bite while red pepper flakes add a quiet counterpoint to the richness; chopped parsley brings a fresh herbal note that keeps the dish lively rather than heavy. This version was built for outdoor cooks who want minimal fuss and maximum flavor—marinating the shrimp briefly in lemon and olive oil, then finishing them over high heat keeps them juicy and charismatic without stealing time from the stovetop. The real trick is patience: reserve pasta water, don’t let the garlic burn, and toss off the heat so the cheese and butter form a silky sauce. It’s fast enough for weeknights, pretty enough for guests, and flexible enough to adapt to what’s in your pantry or on the grill. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 7 - Difficulty: Easy - Category: Grilling ## Ingredients ### Cook the pasta - 12 oz spaghetti or linguine ### Marinate the shrimp - 1 lb large shrimp, peeled and deveined - 4 tsp kosher salt - 2 tbsp extra-virgin olive oil - 1 unit large lemon - 1/4 tsp crushed red pepper flakes ### Make the garlic butter sauce - 4 tbsp unsalted butter - 4 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/2 cup grated Parmesan ## Instructions ### 1. Marinate the shrimp In a bowl toss the large shrimp with 2 tablespoons extra-virgin olive oil, the zest and juice of 1 large lemon, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper flakes. Cover and let sit at room temperature while you prep — about 10–15 minutes (this softens the lemon flavor and helps the shrimp season evenly). ### 2. Cook the pasta Bring a large pot of water to a rolling boil and add 3 tablespoons kosher salt (about 1 tablespoon kosher salt per quart of water — adjust to taste). Add 12 oz spaghetti or linguine and cook until just shy of al dente according to package directions. Reserve 1 cup pasta cooking water, then drain the pasta and set aside. ### 3. Make the garlic butter sauce In a wide skillet over medium heat melt 4 tablespoons unsalted butter. Add 4 cloves garlic, minced, and cook until fragrant and beginning to turn golden, about 1–2 minutes. Stir in 1/2 cup grated Parmesan and 1/4 cup fresh parsley; remove from heat. If the sauce seems thick, whisk in a few tablespoons of the reserved pasta cooking water to loosen it. ### 4. Grill the shrimp Heat a grill or grill pan to medium-high and brush the grates lightly with extra-virgin olive oil. Thread the marinated shrimp onto skewers or place them in a grill basket. Grill shrimp 2–3 minutes per side, until opaque and lightly charred. Transfer grilled shrimp to a plate and let rest a minute. ### 5. Toss pasta, finish and serve Add the drained pasta to the skillet with the garlic-butter sauce and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to the noodles. Fold in the grilled shrimp and taste; adjust seasoning with more kosher salt if needed. Serve immediately, sprinkled with extra parsley or Parmesan if you like. ## Nutrition Estimated nutrition per serving (2 oz shrimp): - Calories: 281 kcal - Protein: 19.2 g - Carbohydrates: 10 g - Fat: 18.5 g - Saturated Fat: 8 g - Trans Fat: 0.2 g - Fiber: 0.9 g - Sugar: 1.4 g - Added Sugars: 0 g - Cholesterol: 144 mg - Sodium: 1481 mg - Potassium: 311 mg - Calcium: 131 mg - Iron: 1.2 mg - Vitamin D: 0 mcg ## Tips ### Salt the pasta water Season the boiling water generously so the pasta itself is flavorful; it should taste like the sea. This builds a base seasoning so you need less added salt later. ### Reserve enough water Hold back at least 1 cup of starchy pasta water—the tiny amount you add while tossing is what turns butter and cheese into a glossy sauce. Add it a tablespoon at a time to control consistency. ### Watch shrimp doneness Grill shrimp 2–3 minutes per side until opaque and just firm—overcooking makes them rubbery. Remove from heat as soon as the last bit of translucency disappears. ### Protect the garlic Cook minced garlic low and remove the pan from direct heat before you add pasta and cheese so it doesn’t brown and taste bitter. A 30–45 second gentle sizzle is all you need. ### Use warm components Return the drained pasta to the pot off the heat so residual warmth and a splash of pasta water help the butter and Parmesan emulsify into a silky coating. ## Variations and Substitutions ### Sheet-pan lemon shrimp If you don’t want to grill, roast marinated shrimp on a hot sheet pan at 475°F for 5–7 minutes until charred at the edges; finish the same way with the buttered pasta. ### Creamy white-wine twist Deglaze the skillet with 1/4 cup dry white wine after the garlic, reduce by half, then proceed with butter and Parmesan for a brighter, more wine-forward sauce. ### Gluten-free or chickpea pasta Swap with a gluten-free or legume-based spaghetti, but watch cooking times closely and drain earlier—those pastas can turn mushy if overcooked. ### Vegan shrimp alternative Use charred king oyster mushroom 'scallops' or a store-bought vegan shrimp, and replace butter and Parmesan with vegan butter and nutritional yeast for umami richness. ## Notes This recipe shines at backyard dinners and casual get-togethers — the grill adds terrific flavor to the shrimp while the garlic butter keeps the pasta comforting and familiar. Home cooks will love how fast it comes together and how easy it is to scale. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 2 days; the pasta will firm up as the sauce cools. Reheat gently in a skillet with a splash of water or broth over medium-low heat, stirring until the butter and cheese loosen into a glossy sauce—avoid microwaving at high heat which can dry the shrimp. ### Serving Suggestions Serve with lemon wedges and an extra dusting of freshly grated Parmesan so diners can adjust brightness and salt. A crisp green salad (arugula with lemon vinaigrette) and grilled asparagus complement the smoky shrimp, while a chilled Picpoul or Sauvignon Blanc matches the lemony, briny flavors beautifully. ## Frequently Asked Questions ### Can I cook the shrimp and pasta at the same time? Yes—start the pasta first since it takes longer, then marinate and grill the shrimp while the pasta cooks and you make the sauce so both components finish together hot. ### Should shrimp tails be left on or removed? Leave tails on for presentation and a convenient finger-food option, or remove them if you prefer easier eating; either way, cooking time is the same. ### Why did my sauce split or look oily? If you add too much cheese or very hot liquid to the butter, the emulsion can break; temper the cheese by tossing off the direct heat and add pasta water gradually to coax a smooth, glossy sauce. ### How can I add more heat? Increase crushed red pepper flakes, toss in a pinch of Aleppo pepper for fruitier heat, or brush the shrimp with a chili-garlic oil before grilling for smoky spiciness. ### Can I prep this ahead for guests? You can marinate shrimp up to 30 minutes in advance and grate cheese/chop parsley ahead, but cook shrimp and toss pasta right before serving to preserve texture and sauce sheen. ## Related Recipes and Guides - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)