Five-Ingredient Garlic Butter Shrimp Pasta

This five-ingredient garlic butter shrimp pasta is a quick dinner built around ingredients that are easy to find in Australian supermarkets and seafood shops. Tender pasta, juicy prawns, rich butter and fragrant garlic come together in a glossy sauce without cream or a long list of seasonings.

The recipe suits a busy weeknight in Brisbane, Melbourne or Perth, when dinner needs to be on the table quickly. It is also simple enough for a relaxed weekend meal, especially when served with a crisp salad or steamed greens.

In Australia, “shrimp” is commonly used in recipes influenced by American cooking, while “prawns” is the everyday local term. You can use either name when shopping, but choose peeled raw prawns for the best texture and flavour.

Why This Recipe Works

The sauce depends on a small amount of starchy pasta water rather than cream. As the water mixes with melted butter, it creates a smooth coating that clings to spaghetti or another long pasta shape. This keeps the dish light enough for warm Australian evenings while still giving it a satisfying richness.

Garlic is gently cooked in butter so it becomes sweet and aromatic instead of bitter. The prawns go into the pan near the end, which helps them stay plump. Overcooked prawns can become firm and rubbery, so the short cooking time is an important part of the method.

The entire meal takes about 25 minutes, including preparation. It is a useful recipe for those nights when the fridge is nearly empty but there is a packet of pasta and a bag of prawns in the freezer.

The Five Ingredients

You will need 300 grams of dried spaghetti, linguine or fettuccine; 400 grams of peeled and deveined raw prawns; 80 grams of butter; four large garlic cloves, finely chopped; and two tablespoons of finely chopped flat-leaf parsley. The parsley adds freshness and colour, while the butter and garlic form the main flavour base.

Look for Australian prawns when available, checking the seafood counter or the frozen section at local shops. Tiger prawns, banana prawns and king prawns all work well. Frozen prawns are convenient, but thaw them fully in the refrigerator and pat them dry before cooking so they sear rather than release excess water.

The ingredient list does not include water used to boil the pasta. If you like, add a small amount of salt to the cooking water, though salted butter can provide enough seasoning for a simple version. A squeeze of lemon or a pinch of chilli is enjoyable, but both are optional extras rather than part of the five-ingredient base.

Preparing Prawns And Pasta

Bring a large saucepan of water to the boil and cook the pasta according to the packet directions until just al dente. Australian pasta packets generally give reliable cooking times, but start testing a minute before the suggested time. The pasta should still have a slight bite because it will finish cooking in the sauce.

Before draining, scoop out at least 250 millilitres of pasta water and set it aside. Drain the pasta without rinsing it. The starch on the surface helps the butter sauce cling to each strand, while the reserved water gives you control over the consistency.

While the pasta cooks, pat the prawns dry with paper towel. Remove any remaining vein and check that the shells and tails have been taken off if you want an easy-to-eat family meal. Keep raw seafood chilled until you are ready to place it in the pan.

Building The Garlic Butter Sauce

Melt half of the butter in a large frying pan over medium heat. Add the garlic and cook for about 30 seconds, stirring constantly. It should smell fragrant and look softened, but it should not turn dark brown. Garlic can scorch quickly on a strong gas flame or induction setting.

Add the prawns in a single layer and cook for one to two minutes on the first side, then turn them. Continue cooking until they are opaque and curled into a loose “C” shape. This usually takes another one to two minutes, depending on their size. Transfer them to a plate as soon as they are cooked.

Place the drained pasta into the same pan, add the remaining butter and pour in 125 millilitres of reserved pasta water. Toss over low heat until the butter melts and the liquid becomes glossy. Add more pasta water a tablespoon at a time if the sauce looks dry. Return the prawns to the pan, fold through the parsley and serve immediately.

Easy Variations For Australian Kitchens

For a stronger seafood flavour, use a mixture of small prawns and larger king prawns. If you are cooking for children, chop the prawns after cooking and use mild garlic. Adults can add chilli flakes, cracked pepper or a little lemon zest from ingredients already available in the kitchen.

The recipe also adapts well to local seasonal produce. Stir through baby spinach at the end, or add thinly sliced zucchini, cherry tomatoes or asparagus tips. Cook firm vegetables before the prawns, then remove them briefly while the sauce comes together. This prevents the seafood from sitting in the pan too long.

For a lower-cost version, use frozen peeled prawns and a standard packet of spaghetti rather than fresh seafood and premium pasta. Supermarkets in Sydney, Adelaide and regional towns often carry several frozen prawn sizes, making this meal practical outside the main fishing seasons.

Serving, Storing, And Reheating

Serve the pasta in warm bowls with extra parsley scattered over the top. A simple green salad, steamed broccolini or crusty bread makes a balanced side. Because the sauce is delicate, serve it as soon as it is tossed; waiting too long allows the pasta to absorb the butter mixture and become dry.

Food safety matters when handling prawns. Keep seafood refrigerated at 5°C or colder, thaw frozen prawns in the fridge rather than on the bench, and wash hands, boards and utensils after contact with raw seafood. These practices align with Australian food safety guidance and help reduce the risk of cross-contamination.

Store leftovers in a sealed container in the refrigerator and use them within one day. Reheat gently in a frying pan with a splash of water, stirring until hot throughout. Avoid repeated reheating, as prawns become tough quickly and cooked seafood should not be left at room temperature for extended periods.

Make this easy prawn pasta part of your regular dinner rotation, then explore more approachable recipes for salads, soups, pan-fried meals and everyday family cooking on Yoko’s recipe blog. Follow along on social media for fresh ideas and practical kitchen tips.