This garlic butter shrimp pasta is like buttered noodles, but BETTER! My husband Darrell and I just came back from a two-week long family vacation to Vietnam, so we had NO groceries. We were brainstorming what to eat and I was taking inventory of what we had in our pantry and freezer. Originally I was going to make Hawaiian-style shrimp scampi over rice for dinner, but I thought of using pasta instead of rice because I always noticed leftover butter and garlic in the pan. Why not soak up all that goodness with carbs?!
I actually got my Hawaiian shrimp scampi recipe from my mom, who was inspired by the shrimp trucks on the North Shore of Oahu. We’ve been to Oahu a couple times as a family, so this dish always brings back good memories of finding great snorkel spots, grabbing Giovanni’s or Fumi’s shrimp scampi, and then heading to Matsumoto’s for shaved ice after. She started making it at home and I HAD to ask for her recipe! Thank you, mom!
This meal is ultra comforting and beware, your breath WILL stink after. 🤭 But if you’re making this for someone you love and who loves you, who really cares?
Ingredients
- 15 cloves garlic, minced
- 10 shrimp
- 2 tbsp flour
- Paprika
- Chili powder
- S&P
- 4 tbsp butter
- 1 tbsp olive oil
- 1 stalk green onion
- 2 servings spaghetti or another long pasta
- A shake of parm
Instructions
- Boil & salt a pot of water for the pasta. Remember to save a bit of pasta water for later!
- Mix the shrimp, flour, paprika, chili powder, and salt & pepper together so that the shrimp are evenly coated.
- Melt butter & olive oil together. Once melted, add garlic and cook on low heat for 5 min.
- Turn the heat up to medium and add the shrimp. Cook the shrimp for 2 minutes, then flip and cook until done. Remove shrimp.
- Add green onions, cook for a few seconds until wilted, then add cooked pasta and pasta water. Mix until combined, then add parmesan and mix.
- Add shrimp back and top with more parm and green onions, and enjoy!
Leave a Reply