You know those nights when you’re starving but don’t want to spend hours in the kitchen? That’s exactly when my Honey Butter Garlic Shrimp Pasta saves the day! I stumbled upon this recipe during a crazy workweek when takeout just wasn’t cutting it anymore. The magic happens in under 30 minutes, sweet honey, rich butter, and punchy garlic come together in this silky sauce that clings perfectly to every strand of pasta. The shrimp cook up so fast you’ll barely have time to set the table. My family goes wild for this dish, and honestly? I love how little cleanup it requires. One skillet, one pot, and boom, dinner’s ready with flavors that taste like you spent all day cooking.
Why You’ll Love This Honey Butter Garlic Shrimp Pasta
This dish has become my go-to for so many reasons – let me tell you why it’ll be your new favorite too:
- Lightning fast: From fridge to table in under 30 minutes (I’ve timed it during my most frantic weeknights!)
- Flavor bomb: That perfect balance of sweet honey, rich butter, and garlic that makes you want to lick the plate
- Pantry-friendly: Uses ingredients you probably already have (except maybe the shrimp – but they’re worth the trip!)
- One-pan wonder: Minimal cleanup means more time to actually enjoy your meal
- Crowd-pleaser: My picky nephew and foodie sister both ask for seconds – that never happens!
Trust me, once you try this combo, you’ll understand why I make it at least twice a month!
Honey Butter Garlic Shrimp Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Stir in the honey, lemon juice, red pepper flakes, salt, and black pepper. Cook for another minute.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Garnish with fresh parsley before serving.
Notes
Ingredients for Honey Butter Garlic Shrimp Pasta
Here’s everything you’ll need to make this dreamy dish come together, I’ve grouped them so you can shop and prep efficiently:
For the Pasta
- 8 oz linguine or spaghetti, my favorite is linguine for that perfect sauce-catching texture
For the Shrimp and Sauce
- 1 lb shrimp, peeled and deveined (I leave tails on for pretty presentation)
- 4 tbsp butter, real butter makes all the difference here
- 4 cloves garlic, minced (yes, four! It mellows when cooked)
- 2 tbsp honey, the star that makes this dish special
- 1 tbsp lemon juice, fresh squeezed if possible
- ¼ tsp red pepper flakes, just enough for a gentle kick
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped, don’t skip this pop of color!
Ingredient Notes & Substitutions
No honey? Maple syrup works in a pinch! For gluten-free folks, your favorite pasta substitute will do. Can’t handle heat? Skip the red pepper flakes. Frozen shrimp are fine, just thaw them first (I run cold water over them while prepping other ingredients).
Equipment Needed for Honey Butter Garlic Shrimp Pasta
You’ll be shocked how little gear this recipe needs, just grab these basics:
- Large skillet, mine’s 12 inches and perfect for tossing everything together
- Pot for boiling pasta (use whatever size fits your noodles)
- Tongs, my trusty kitchen helpers for flipping shrimp and mixing pasta
- Chef’s knife, for mincing garlic and chopping parsley
That’s it! No fancy gadgets required, just good old-fashioned stovetop cooking. If you are looking for more simple skillet meals, check out this one pot garlic butter pasta recipe.
How to Make Honey Butter Garlic Shrimp Pasta
Okay, let’s get cooking! This comes together so fast you’ll want everything prepped before you turn on the stove, trust me, I learned that the hard way when I burned my garlic rushing around!
- Cook the pasta: Get your water boiling and cook the linguine just until al dente (about 1 minute less than package says). Save about ½ cup of that starchy pasta water before draining, it’s liquid gold for adjusting the sauce later!
- Sizzle the garlic: Melt the butter in your skillet over medium heat. When it’s foamy, add the garlic and cook for exactly 1 minute, you want it fragrant but not browned. (Set a timer, garlic turns bitter fast if it burns!)
- Cook the shrimp: Add those beautiful pink shrimp in a single layer (crowd them and they’ll steam instead of sear). Cook 2-3 minutes per side until they curl into perfect “C” shapes and turn opaque. Flip them gently with tongs, they’re delicate!
- Make the magic sauce: Stir in the honey, lemon juice, red pepper flakes, salt, and pepper. Let everything bubble together for about 1 minute, the sauce will thicken slightly and coat the back of a spoon.
- Bring it all together: Toss in the drained pasta and about ¼ cup of reserved pasta water. Use those tongs to coat every strand evenly. If it looks dry, add more pasta water 1 tbsp at a time until it’s perfectly silky.
- Finish with flair: Sprinkle with fresh parsley right before serving, the green makes it look restaurant-worthy!
Pro Tips for Perfect Honey Butter Garlic Shrimp Pasta
After making this dozens of times (no exaggeration!), here are my hard-won lessons: Don’t skip prepping everything first, things move fast! Undercook the pasta slightly since it’ll keep cooking in the sauce. And that reserved pasta water? It’s the secret to adjusting consistency without diluting flavors. Oh, and taste before adding salt, shrimp can be naturally salty!
Serving Suggestions for Honey Butter Garlic Shrimp Pasta
This dish shines all on its own, but I love rounding out the meal with some simple sides! Garlic bread is my weakness for soaking up every last drop of that honey butter sauce. For something lighter, try steamed broccoli or a crisp green salad, the freshness balances the richness perfectly. Presentation tip? Twirl the pasta high on plates with shrimp arranged on top, then finish with an extra sprinkle of parsley and maybe some lemon wedges. Looks fancy, takes zero effort, my kind of dinner party trick!
Storing and Reheating Honey Butter Garlic Shrimp Pasta
Leftovers? (Though I doubt you’ll have any!) Pop them in an airtight container, they’ll keep for about 2 days in the fridge. When reheating, go low and slow! I splash in a tablespoon of water and warm it gently in a skillet over medium-low heat, stirring often. The sauce will thin out perfectly without making the shrimp rubbery. Pro tip: If the pasta seems dry, drizzle a tiny bit of olive oil while reheating, works like a charm!
Honey Butter Garlic Shrimp Pasta FAQs
Can I use frozen shrimp? Absolutely! Just thaw them first, I run cold water over the shrimp while prepping other ingredients. Pat them dry before cooking so they sear nicely instead of steaming.
How spicy is this dish? The red pepper flakes add just a gentle warmth, about a 2/10 on my spice scale. Want more kick? Add an extra pinch! Too hot? Skip them entirely or use smoked paprika instead for flavor without heat.
Can I make it ahead? Honestly? It’s best fresh! The pasta keeps absorbing sauce, and shrimp can get rubbery when reheated. If you must prep ahead, cook components separately and combine just before serving, takes only 5 minutes to bring together. For more quick meal ideas, visit recipesloop.com.
Nutritional Information
Each serving of this Honey Butter Garlic Shrimp Pasta packs about 450 calories, with 25g protein from the shrimp and 55g carbs from the pasta. (Values vary based on your exact ingredients, I’m looking at you, extra butter lovers!)
Rate This Recipe
Tried it? I’d love to hear how yours turned out! If you enjoy quick pasta dishes, you might also like my creamy mushroom garlic pasta recipe.
