Garlic Herb Butter Pasta with Easy Roasted Shrimp is a simple yet impressive dinner recipe that will be on the table in less than 30 minutes.
If you’re like me and want to hang on to summer for just a tiny bit longer, trust me when I tell that devouring a giant plate of Garlic Herb Butter Pasta with Easy Roasted Shrimp is the best way to do it.
This fresh and light dish is perfect for this time of year. A swirl of comforting, garlic-butter noodles tossed with chopped fresh, summery herbs brings the best of both worlds!
30 Minute Meal
This 30 minute dish made with fridge, pantry, and garden staples is extraordinary not only because it’s so. insanely. simple. but also because it’s so. insanely. good.
What can I say, garlic herb butter tends to accomplish that task!
How to Make This Recipe
Start by making the easy roasted shrimp.
Pat 1lb jumbo shrimp (16/20 count) that have been peeled and deveined very dry on paper towels then add them to a half sheet pan and drizzle with extra virgin olive oil, salt, pepper, dried basil, dried parsley, and garlic powder.
Toss with your fingers to coat then spread out on the baking sheet and roast for 8-9 minutes at 400 degrees. Shrimp = DONE!
Right after popping the shrimp in the oven, drop gluten free spaghetti (or regular if you don’t need to eat GF) into salted, boiling water then cook until al dente and drain.
When the pasta has 2 minutes left until al dente, melt butter + extra virgin olive oil in a large skillet over medium heat then add freshly minced garlic and saute until fragrant, 30 seconds – 1 minute.
Try not to pass out from the unmatched blissful scent that is garlic sautéing in butter – swoon!
Once the garlic is golden brown, add the drained pasta plus finely minced fresh herbs. I use an equal combination of parsley, basil, and chopped chives.
Toss the ingredients together then season with salt to taste before swirling onto plates.
Top with the roasted shrimp, and dinner is served! I hope you enjoy this simple yet luscious pasta dish – enjoy!
More Seafood Dinner Recipes
- Smoked Salmon
- Shrimp and Asparagus
- Garlic Herb Butter Pasta with Roasted Shrimp
- Shrimp and Wild Rice Skillet
- Salmon Provencal
- Spicy Shrimp Soup
- Thai Coconut Shrimp Soup
Equipment
Ingredients
- 1 lb 16/20 jumbo shrimp, peeled and deveined then patted very dry
- 3 Tablespoons extra virgin olive oil, divided
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- salt and pepper
- 12 oz gluten free spaghetti, or regular if not GF
- 1/4 cup butter
- 3 cloves garlic, pressed or minced
- 1/4 cup + 2 Tablespoons chopped fresh herbs, I use an equal mix of fresh parsley, basil, and chives
Directions
- Preheat oven to 400 degrees then lightly spray a half baking sheet with nonstick spray, or line with a piece of parchment paper. Place shrimp on the baking sheet then add 1 Tablespoon extra virgin olive oil, dried basil, dried parsley, garlic powder, salt, and pepper and toss with your fingers to coat. Spread shrimp out on the baking sheet then set aside.
- Meanwhile bring a large pot of water to a boil then generously salt the boiling water. Add pasta to the pot then cook until al dente and drain. At the same time, place shrimp into the oven to roast for 8-9 minutes or until cooked through — do not overcook.
- When pasta has 2 minutes left until al dente, melt butter and remaining 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add garlic then saute until light golden brown, 30 seconds. Add drained pasta and herbs then toss to coat. Taste then add salt if necessary. Divide pasta between plates then top with shrimp and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
We had a night where everyone was home for dinner so we let the kids pick what we would serve. This dish was an easy win and that’s quite a miracle with four different opinions.
I love how easy it is to put together. And it makes a great lunch the next day if we have any leftover.
Oh I LOVE that this is the recipe you landed on, and that it was a hit with everyone!! Thank you so much for your feedback!!