Garlic Butter Shrimp Pasta with Fresh Basil
This Garlic Butter Shrimp Pasta is a bold, savory pasta dish made with juicy shrimp, a rich homemade garlic-basil butter, and plenty of yummy garlic flavor. The shrimp are lightly simmered with spices, lemon, and beer, then folded into pasta that’s already coated in herb butter for a dish that feels elevated but is still weeknight-friendly.
Looking for more shrimp recipes? Try this chimichurri shrimp or honey walnut shrimp next.
This easy dinner looks impressive on the plate but comes together without complicated steps. Perfect for busy nights when you want something comforting, delicous, and a little special without spending hours in the kitchen.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Shrimp: Blanched shrimp cook quickly and stay tender. Pat dry before sautéing.
Basil: Fresh basil is key here — dried won’t give the same result.
Beer: A light beer adds depth without bitterness. Chicken broth can be substituted.
Cheese: Pecorino Romano brings a sharper bite; Parmesan is milder.
Sesame Seeds: Optional, but they add texture and a subtle nutty finish.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Swap shrimp for scallops or chicken
Use linguine or fettuccine instead of penne
Add spinach or blistered tomatoes at the end
Skip the beer and use broth for a non-alcohol version
How to Make Garlic Butter Shrimp: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Combine the basil, butter, 2 garlic cloves, salt, and pepper in a blender and blend until smooth. Refrigerate the garlic butter.
Step 2: Heat a pan over medium heat. Melt the 2 tbsp of butter and 1 ½ tbsp of olive oil.
Step 3: Add the shrimp and the minced 1 garlic clove. Cook for 7-8 minutes.
Step 4: Stir in the spices: smoked paprika, oregano, and black pepper (and chili paprika, if using). Cook for an additional 4-5 minutes, stirring very gently.
Step 5: Pour in the beer and 1 tbsp of lemon juice. Allow the mixture to simmer until the liquid has slightly reduced.
Step 6: Toss the drained pasta with the chilled garlic-basil butter, mixing thoroughly until the pasta is completely coated.
Step 7: Gently fold in the cooked shrimp mixture.
Step 6: Serve immediately and garnish with the Parmesan cheese, sesame seeds, and a final squeeze of fresh lemon juice.
Recipe Tips and Tricks
- Let it chill longer if possible — the flavor improves as it rests
- Taste again after chilling and adjust salt or lemon if needed
- If the salad thickens, stir in a spoonful of yogurt or water before serving
- Dice vegetables evenly so every bite is balanced
Frequently Asked Questions
Can I make the basil butter ahead of time?
Yes. It can be made up to 2 days in advance and stored refrigerated.
What if I don’t want to use beer?
Chicken broth works well and keeps the flavor balanced.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
Is this good for leftovers?
Best fresh, but reheats well if warmed gently.
I hope you love this garlic butter shrimp. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner Recipes
Garlic Butter Shrimp Pasta With Basil
Ingredients
Gatrlc-Basil Butter:
- 1 cup fresh basil
- 2 tbsp salted butter
- 2 garlic cloves
- Salt and pepper to taste
Shrimp and Pasta:
- 1 package Penne
- 2 cups cleaned, blanched shrimp
- ½ cup grated Parmesan or Pecorino Romano cheese
- 2 tbsp salted butter
- 1 ½ tbsp olive oil for shrimp
- 1 garlic clove minced
- ¼ cup light beer
- Juice from half a lemon approx. 1 tbsp
- 2 tsp black and white sesame seeds
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil for cooking pasta
- Optional: 1 tsp chili paprika
- Salt and pepper to taste
Instructions
- Combine the basil, butter, 2 garlic cloves, salt, and pepper in a blender.
- Blend until the mixture is smooth.
- Refrigerate the garlic butter while you continue preparing the remaining ingredients.
- Bring a pot of water to a boil.
- Add the pasta and 1 tbsp of olive oil.
- Cook the pasta according to the package directions until al dente.
- Heat a pan over medium heat. Melt the 2 tbsp of butter and 1 ½ tbsp of olive oil.
- Add the shrimp and the minced 1 garlic clove. Cook for 7-8 minutes.
- Stir in the spices: smoked paprika, oregano, and black pepper (and chili paprika, if using). Cook for an additional 4-5 minutes, stirring very gently.
- Pour in the beer and 1 tbsp of lemon juice. Allow the mixture to simmer until the liquid has slightly reduced.
- Drain the cooked pasta well.
- In the pot, toss the drained pasta with the chilled garlic-basil butter, mixing thoroughly until the pasta is completely coated.
- Gently fold in the cooked shrimp mixture.
- Serve immediately on plates, garnishing with the Parmesan cheese, sesame seeds, and a final squeeze of fresh lemon juice.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data