Savory Garlic Butter Shrimp Pasta with Fresh Spring Peas Easy Recipe

Let me tell you, the irresistible aroma of garlic sizzling in butter, mingling with sweet shrimp and tender spring peas, wafting from my skillet is enough to make anyone’s mouth water. The first time I tossed together this savory garlic butter shrimp pasta with fresh spring peas, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly evening a few springs ago, and I needed something quick, comforting, yet a little fancy. The bright burst of peas combined with succulent shrimp and the buttery garlic sauce felt like pure, nostalgic comfort wrapped in a fresh new package.

When I was knee-high to a grasshopper, my grandma used to make the simplest pasta dishes, but this one feels like a grown-up twist on those warm family meals. I stumbled upon the idea while rummaging through the fridge for some spring peas and shrimp left over from a recent market haul. Honestly, I wish I’d discovered this recipe years ago—it’s dangerously easy and always impresses without breaking a sweat.

My family couldn’t stop sneaking shrimp off the pan while I was plating, and the pasta disappeared faster than I expected at our weekend dinner. Let’s face it, this garlic butter shrimp pasta with fresh spring peas is perfect for busy weeknights, casual dinner parties, or a sweet treat to brighten up your Pinterest recipe board. In the name of research, of course, I’ve tested it multiple times, and it’s become a staple for family gatherings and gifting a little homemade comfort. You’re going to want to bookmark this one.

Why You’ll Love This Savory Garlic Butter Shrimp Pasta with Fresh Spring Peas Recipe

When it comes to a quick and satisfying meal that tastes like you spent hours in the kitchen, this garlic butter shrimp pasta with fresh spring peas is the real deal. After numerous trials and tasty tweaks, here’s why this recipe stands out:

• Quick & Easy: Ready in under 30 minutes—perfect for those busy evenings when you want something fuss-free but delicious.
• Simple Ingredients: No need for fancy grocery trips; you probably have most of these staples on hand already.
• Perfect for Spring & Beyond: The fresh peas add a light touch that’s ideal for springtime meals but works year-round.
• Crowd-Pleaser: Kids and adults alike rave about the buttery, garlicky shrimp and pasta combo.
• Unbelievably Delicious: The silky garlic butter sauce coats every strand of pasta with flavor, while the peas add a pop of sweetness and color.

What makes this garlic butter shrimp pasta with fresh spring peas different? It’s the way the shrimp are seared just right to stay tender, the garlic is gently cooked to avoid bitterness, and the peas provide a fresh crunch that balances the richness perfectly. Plus, I use a splash of fresh lemon juice at the end to brighten the whole dish—trust me, that little step makes all the difference. This isn’t just another shrimp pasta recipe; it’s the kind of comfort food that makes you close your eyes after the first bite and smile. Whether you’re impressing guests or just treating yourself, this dish hits all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples or easy to find at your local market—plus, there are a few helpful tips on choosing the best options.

• For the Pasta & Sauce:
  • 8 oz (225 g) linguine or spaghetti pasta (I recommend Barilla for great texture)
  • 3 tbsp unsalted butter (use high-quality butter for best flavor)
  • 4 cloves garlic, minced (fresh garlic gives the best punch)
  • 1/4 tsp red pepper flakes (optional, adds a little heat)
  • 1/2 cup (120 ml) dry white wine or chicken broth (for deglazing)
  • Juice of 1/2 lemon (adds brightness and balances richness)
  • Salt and freshly ground black pepper to taste
• For the Shrimp & Peas:
  • 1 lb (450 g) large shrimp, peeled and deveined (wild-caught if possible for sweetness)
  • 1 cup (150 g) fresh spring peas or frozen peas, thawed (fresh peas add the best pop)
  • 2 tbsp olive oil (for searing shrimp)
  • Fresh parsley, chopped (for garnish and fresh herbal notes)

Substitutions: Use gluten-free pasta for a gluten-free version. If you can’t find fresh peas, frozen ones work just fine. Swap chicken broth for white wine if you prefer no alcohol. For dairy-free, use vegan butter and olive oil only.

Equipment Needed

• Large pot for boiling pasta (a heavy-bottomed pot helps prevent sticking)
• Large skillet or sauté pan (preferably non-stick or cast iron for even searing of shrimp)
• Colander to drain pasta
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons for accuracy
• Sharp knife and cutting board for prepping garlic and parsley
• Optional: Microplane or fine grater for zesting lemon if you want an extra citrus kick

If you don’t have a large skillet, a wide frying pan will do. I once used a regular saucepan in a pinch and it worked, but the shrimp won’t get that perfect sear. For budget-friendly options, a good-quality non-stick pan is a worthwhile investment and easy to maintain—just avoid metal utensils to keep it scratch-free.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz (225 g) of linguine or spaghetti and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining. Drain pasta and set aside.
2. Prep the Shrimp: While the pasta cooks, pat 1 lb (450 g) of peeled and deveined shrimp dry using paper towels. Season lightly with salt and pepper. Dry shrimp sear better, so don’t skip this step!
3. Sear the Shrimp: Heat 2 tbsp olive oil over medium-high heat in a large skillet. Once hot, add shrimp in a single layer (cook in batches if needed to avoid overcrowding). Sear each side for about 1.5-2 minutes until pink and just opaque. Remove shrimp to a plate and keep warm.
4. Make the Garlic Butter Sauce: Lower heat to medium and add 3 tbsp unsalted butter to the same skillet. Once melted, stir in 4 minced garlic cloves and 1/4 tsp red pepper flakes (if using). Cook, stirring frequently, for about 1-2 minutes—until garlic is fragrant but not browned (too dark and it gets bitter!).
5. Deglaze the Pan: Pour in 1/2 cup (120 ml) dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
6. Add Peas & Lemon: Stir in 1 cup (150 g) fresh or thawed spring peas and cook for 2 minutes until tender but still bright green. Squeeze in juice of 1/2 lemon and season the sauce with salt and freshly ground black pepper to taste.
7. Combine Pasta & Shrimp: Return the seared shrimp to the skillet. Add the drained pasta and toss everything together, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Toss until pasta is well coated and glossy. This should take about 2-3 minutes.
8. Finish & Garnish: Remove from heat and sprinkle chopped fresh parsley on top for a burst of color and fresh flavor. Taste and adjust seasoning if necessary.
9. Serve Immediately: Plate the pasta and shrimp right away for the best texture and flavor. This dish is best enjoyed fresh—though leftovers can be reheated gently.

Cooking Tips & Techniques

Garlic butter shrimp pasta with fresh spring peas might look simple, but a few tricks make all the difference between “meh” and “wow.” First, drying your shrimp before searing is a game-changer. Wet shrimp steam instead of sear, losing that lovely caramelized crust. Also, don’t rush the garlic—low and slow keeps it sweet and fragrant, but watch it closely to avoid burning.

I’ve learned the hard way that overcrowding the pan means shrimp cook unevenly and turn rubbery. Cook in batches if your pan isn’t big enough. Use the reserved pasta water to adjust the sauce’s consistency; it’s magic for bringing everything together without watering down flavor.

Timing is key. Start prepping the shrimp while the pasta cooks to save time. Also, toss the pasta with the sauce and shrimp off the heat to prevent overcooking. If you want a touch of creaminess, a splash of heavy cream or a sprinkle of Parmesan cheese works wonders here, but it’s just as good without.

Variations & Adaptations

• Vegetarian Version: Skip shrimp and double the peas or add sautéed mushrooms for a satisfying earthy twist.
• Spicy Kick: Amp up the heat with extra red pepper flakes or a dash of cayenne pepper.
• Low-Carb Alternative: Swap the pasta for spiralized zucchini or shirataki noodles for a lighter take.
• Seasonal Swaps: In summer, use fresh peas and toss in some cherry tomatoes. In fall, add roasted butternut squash cubes for warmth.
• Dairy-Free: Use olive oil instead of butter, and skip cheese or use a dairy-free alternative.
• Personal Tried Variation: I once added a handful of toasted pine nuts and fresh basil—it added a lovely crunch and herbaceous note that impressed all my guests.

Serving & Storage Suggestions

This savory garlic butter shrimp pasta with fresh spring peas is best served hot and fresh from the stove. A sprinkle of extra parsley or even some freshly grated Parmesan on top makes for a beautiful presentation. Pair it with a crisp green salad or steamed asparagus and a chilled glass of white wine for a complete meal.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce—microwaving tends to dry it out. The flavors actually deepen after resting, so this dish can taste even better the next day, just be sure not to overcook the shrimp on reheating.

Nutritional Information & Benefits

This garlic butter shrimp pasta with fresh spring peas offers a great balance of protein from shrimp and fiber from peas, making it a satisfying and nourishing meal. A typical serving contains approximately 450-500 calories, with moderate fat mostly from healthy butter and olive oil, and a good dose of vitamin C and antioxidants from the peas and parsley.

It’s naturally gluten-free when made with gluten-free pasta and dairy-free with simple swaps, accommodating many dietary needs. Shrimp is a lean protein low in calories, supporting muscle maintenance and energy, while peas provide plant-based protein and fiber that aid digestion. Overall, it’s a wholesome, delicious dish that doesn’t skimp on flavor or nutrition.

Conclusion

If you’re searching for a meal that’s quick, satisfying, and bursting with fresh, savory flavors, this garlic butter shrimp pasta with fresh spring peas should be on your radar. It’s one of those recipes that’s easy enough for a weeknight but special enough for company. I love how it balances richness with brightness, and honestly, it’s become one of my favorite go-to dishes when I want comfort without fuss.

Feel free to tweak it to your liking—add more spice, swap veggies, or go dairy-free. I’d love to hear how you make it your own, so drop a comment or share your adaptations. Give this recipe a try—you might just find a new family favorite that feels like a warm hug on a plate!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely and pat dry before cooking to get a good sear without steaming.

What pasta works best with garlic butter shrimp and peas?

Linguine or spaghetti are great because they hold the sauce well, but feel free to use fettuccine or even penne if you prefer.

Can I make this recipe ahead of time?

You can prep the shrimp and sauce components ahead, but it’s best to toss everything together right before serving to keep the shrimp tender and peas vibrant.

Is there a substitute for white wine in the sauce?

Yes, chicken broth or vegetable broth works perfectly if you want to avoid alcohol.

How do I prevent the shrimp from becoming rubbery?

Don’t overcook! Sear shrimp quickly over medium-high heat until just opaque—about 1.5-2 minutes per side—and remove them from the pan promptly.

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