If you’re like me and are wanting to hang on to summer for just a tiiiiny bit longer, join me in devouring a big plate of Garlic Herb Butter Pasta with Easy Roasted Shrimp, won’t you? This fresh and light dish is perfect for this time of year. A swirl of comforting, garlic-butter noodles tossed with fresh, summery herbs brings the best of both worlds!
This 30 minute dish made with fridge, pantry, and garden staples is extraordinary not only because it’s so. insanely. simple. but because it’s so. insanely. good. What can I say, garlic herb butter tends to accomplish that task!
I know 99% of the things kids say are only funny to their parents, but I think it’s worth telling you that Lincoln loved this dish and has requested “na&ed scooti” (aka spaghetti with no visible sauce,) like, five times since I last made this for the family. I used vegan butter because of his dairy allergy and scooped out some of the pasta before tossing the rest with herbs. A meal we can all eat and enjoy is a good one indeed!
Start by making the easy roasted shrimp (emphasis on the EASY part!) 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 1 Tablespoon extra virgin olive oil, salt, pepper, and 1/4 teaspoon each 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 12oz spaghetti into salted, boiling water then cook until al dente and drain. We usually use either Delallo’s GF Pasta or Barilla’s GF pasta – which is what I used for this dish.
When the pasta has 2 minutes left until al dente, melt 4 Tablespoons butter + 2 Tablespoons extra virgin olive oil in a large skillet over medium heat then add 3 cloves minced garlic and saute until fragrant, 30 seconds – 1 minute, trying 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 1/4 cup + 2 Tablespoons finely minced fresh herbs. I used 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, luscious dish – you won’t regret it. (See what I did there?) Enjoy! ;)
free email bonus!
5 Day Clean Eating Guide
Fresh and craveable recipes + healthy eating tips!
Garlic Herb Butter Pasta with Easy Roasted Shrimp
Description
Garlic Herb Butter Pasta with Easy Roasted Shrimp is a simple gluten-free dinner recipe made with kitchen staples, that will on the table in less than 30 minutes!
Ingredients
- 1lb 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
- 12oz gluten-free spaghetti
- 1/4 cup butter
- 3 cloves garlic, minced
- 1/4 cup + 2 Tablespoons chopped fresh herbs (I used an equal mix of parsley, basil, and chives)
Directions
- Preheat oven to 400 degrees then lightly spray a half baking sheet with nonstick spray. 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
As my husband said “This is legit and a definite keeper!” This recipe is so full of flavor and easy to make.
Woo! So glad you both enjoyed, Erica!! We love this recipe too. :)
Very diffently going to make again. So yummy
My only problem was trying to figure the 12 oz of pasta c
Fantastic. Perfect holiday dinner.
Another simple but delicious recipe! Thumbs up from my picky family.
So delicious!
I made this last night for my husband’s birthday. We both loved it! Really enjoy your blog and all your recipes.
Oh I’m so glad to hear it Becky! Thanks for letting us know, and happy belated birthday to your husband!
Not typically a shrimp person but this looks delish! Do you buy fresh shrimp or use frozen? I’m not sure if there is really a difference since I only order shrimp when we’re our to dinner! Would love to know which way you go.
I buy frozen, gulf-caught shrimp (look for ones that are at least de-veined) then thaw them in a bowl of water for 10-15 minutes before using!
I am definitely going to make this for my husband and me! we both love seafood! thanks for sharing.
You bet, Nicolette – I hope you two love it!
I have subscribed for years, never made a thing you have posted but would never consider unsubscribing. You are entertaining and also an excellent blog writer. I look forward to the posts very much. I cant really cook all that well but maybe I can do this one!
I love it, Melanie!! Yes, this recipe is super, super easy – let me know if you give it a go! :)
I need a lesson in chopping fresh herbs – mine usually look like I used a lawnmower to chop them!! That said, I think we will have this next week!
This is one recipe where it doesn’t matter if it looks like the lawnmower ran through them! ;) I hope you love it, Emily!
What vegan butter brand do you use?
We use Soy-Free Earth Butter (sparingly – it’s all vegetable oils, but works great in a pinch when you need a sub for butter!)