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Garlic Butter Shrimp Pasta with Vegetables

Garlic Butter Shrimp Pasta with Vegetables

This garlic butter shrimp pasta with vegetables combines juicy shrimp, tender linguine, broccoli, and colorful bell peppers in a simple buttery garlic sauce. Italian seasoning, paprika, and optional chili flakes add plenty of flavor for an easy weeknight seafood dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 680
Ingredients Equipment Method Notes

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
  • 1/4 tsp chili flakes, optional
  • 1/4 cup reserved pasta water
  • Fresh parsley, chopped, optional

Equipment

  • large pot For cooking the linguine
  • Colander For draining the pasta
  • large skillet For cooking the shrimp and vegetables
  • Tongs or silicone spatula For tossing the pasta with the sauce

Method
 

  1. Boil the linguine in salted water until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.
  2. Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat. Add the shrimp and season with paprika, salt, and black pepper. Cook for 2 to 3 minutes per side, until the shrimp are pink and tender. Remove and set aside.
  3. Add the remaining 2 tablespoons butter and minced garlic to the same skillet. Cook briefly until fragrant, then add the broccoli, red bell pepper, and yellow bell pepper. Cook for 4 to 5 minutes, until tender crisp.
  4. Return the cooked shrimp to the skillet. Sprinkle with Italian seasoning and chili flakes if using, then gently toss with the vegetables.
  5. Add the cooked linguine and reserved pasta water. Toss everything together until the pasta, shrimp, and vegetables are evenly coated in the garlic butter sauce.
  6. Taste and adjust the salt and black pepper as needed. Sprinkle with fresh parsley if desired and serve the garlic butter shrimp pasta hot for an easy seafood dinner.

Notes

Cook the linguine until al dente and reserve 1/4 cup of pasta water before draining.
Cook the shrimp only until pink and tender, then remove them from the skillet to prevent overcooking.
Add the garlic briefly before the vegetables so it becomes fragrant without burning.
Cook the broccoli and peppers until tender-crisp so they keep good texture and color.
Use the reserved pasta water to help the garlic butter sauce coat the linguine evenly.
Adjust the salt and black pepper after tossing everything together.
Serve immediately while the shrimp, pasta, and vegetables are hot.