Butter Garlic Shrimp Pasta
This is a 20-minute dinner that feels special enough for date night but is simple enough for a Tuesday. The shrimp is sauteed in real butter with garlic and lemon, then tossed with pasta and a splash of the pasta water to create a silky sauce. No cream needed, no seed oils anywhere.
What You Need
- 1 pound large shrimp, peeled and deveined
- 8 oz einkorn pasta (or any seed-oil-free pasta)
- 4 tablespoons grass-fed butter
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- Juice of 1 lemon
- 1/4 cup reserved pasta water
- Fresh parsley, chopped
- Salt and pepper
Instructions
- Cook the pasta according to package directions. Reserve 1/4 cup pasta water before draining.
- Pat the shrimp dry and season with salt and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink. Remove from pan.
- Add remaining butter and garlic to the pan. Cook for 30 seconds until fragrant. Add red pepper flakes and lemon juice.
- Add the drained pasta and reserved pasta water to the skillet. Toss to coat. Return the shrimp to the pan and toss everything together.
- Serve topped with fresh parsley and extra lemon if desired.
Why Butter Instead of Olive Oil Here
While olive oil is great for many pasta dishes, butter creates a richer, more emulsified sauce when combined with pasta water. The milk solids in butter help the sauce cling to the pasta in a way that oil alone cannot achieve.
Einkorn pasta is a good seed-oil-free base, but any pasta made from just semolina and water works. Thrive Market carries several clean pasta brands, including einkorn and grain-free options, at prices below most grocery stores.
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