Garlic Butter Shrimp Pasta with Vegetables

Garlic butter shrimp pasta with vegetables combines linguine, seasoned shrimp, broccoli, and red and yellow peppers. Butter, garlic, and a little reserved pasta water coat the noodles without a cream sauce. Italian seasoning and optional chili flakes finish the skillet.

The recipe takes about 35 minutes. Chop the vegetables and garlic before cooking, and reserve the pasta water before draining the linguine. Jump to the recipe card for the ingredient quantities and complete method.

Why This Shrimp Pasta Uses No Cream

The sauce comes from measured butter, the garlic cooked in the skillet, and the small amount of pasta water added during tossing. It is meant to coat the noodles rather than form a thick layer around them. The peppers and broccoli provide distinct pieces throughout the pasta.

The shrimp leave the skillet while the vegetables soften. That gives you more control over their cooking and creates room for the broccoli and peppers. Once the vegetables are ready, everything returns briefly for the final toss.

Garlic Butter Shrimp Pasta Ingredients

• 400 g linguine pasta
• 500 g shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 4 tbsp butter, divided
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• ¼ tsp chili flakes, optional
• ¼ cup reserved pasta water
• Fresh parsley, chopped, optional

Pasta and Vegetable Notes

Use the listed linguine weight and follow the package directions for an al dente texture. Reserve the specified ¼ cup of cooking water before draining. Forgetting this small step means losing the liquid used to bring the garlic butter and noodles together later.

Cut the broccoli into manageable florets and dice the peppers so they distribute through the pasta. Large pieces may take longer to soften than the stated window. Thaw frozen shrimp according to the packaging and pat dry before seasoning or searing.

How to Make Shrimp Pasta with Vegetables

1. Cook the Linguine

Boil the linguine in salted water until al dente. Reserve ¼ cup of pasta water, then drain and set aside for the skillet. Have the vegetables ready so the drained noodles do not wait while you begin chopping.

2. Cook the Shrimp

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and season with paprika, salt, and pepper. Cook for about 2–3 minutes per side, adjusting for size, until cooked through. Remove from the skillet.

3. Sauté the Vegetables

Add the remaining 2 tablespoons of butter and minced garlic. Cook briefly until fragrant, then add the broccoli and both peppers. Cook for about 4–5 minutes, until tender-crisp. Watch the garlic and adjust the heat if it begins darkening too quickly.

4. Combine the Seafood and Pasta

Return the shrimp to the skillet and add Italian seasoning and the optional chili flakes. Toss gently with the vegetables. Add the cooked linguine and reserved pasta water, then lift and turn the noodles until coated with the garlic butter.

5. Finish and Serve

Taste the combined dish before adding more salt or pepper. Add the optional parsley if using and serve hot, dividing the shrimp and vegetables among the plates. Spoon over any sauce remaining in the skillet rather than leaving it behind.

Tips for Tender-Crisp Vegetables

Prepare similarly sized pieces so the vegetables are easier to judge together. Broccoli should soften enough to eat while keeping its shape. The goal is not to cook the peppers until they disappear into the sauce or leave the largest broccoli stems hard while smaller florets soften.

Give the vegetables room in the skillet. If the pan is packed, stirring becomes difficult and moisture collects around the ingredients. A wide skillet also makes the final pasta toss easier than a small, deep pan filled to its rim.

Tips for Shrimp and Garlic Butter

Keep the shrimp out of the pan while the vegetables cook. Their initial cooking should be complete, with their return used only to heat and coat them. Have the serving plates ready instead of holding the assembled pasta on the burner while preparing another dish.

Stir the garlic through the melted butter and stay nearby during that short stage. Butter and garlic can darken quickly in a hot skillet. Pasta water helps loosen the finish, but it does not correct scorched garlic, so controlling the heat matters from the start.

Toss with a gentle lifting motion rather than forceful stirring. This distributes the broccoli and shrimp without breaking them into small pieces. The sauce should be shared across the noodles and vegetables instead of collecting only at the bottom of the serving dish.

Serving Ideas and Other Shrimp Pasta

The dish already includes pasta and vegetables, so a simple salad or optional bread is enough alongside. Offer chili flakes separately if diners prefer different levels of heat. Keep the serving additions simple so the garlic butter remains the main sauce.

For a creamier pasta with broccoli, try creamy Alfredo shrimp pasta with broccoli. For a seasoned pasta with sausage, see Cajun shrimp and sausage noodles. Both offer different sauces and combinations using shrimp.

Frequently Asked Questions

Garlic Butter Shrimp Pasta with Vegetables Recipe Card