Spicy, Honey, Garlic Butter Shrimp Pasta (Ready in 30 Minutes!)

In less than 30 minutes, you can have a really unique but tasty pasta. I love trying new flavors, especially with shrimp. They thaw in minutes and offer a gourmet experience right at home.

I’ve been trying different gluten-free pastas whenever I can. This is spicy honey garlic butter shrimp pasta.

Why You’ll Love This

The flavors here are balanced really well. It’s got sweet, heat, garlic, a little bit of salt, and a little tang from the lemon. Even with the honey, it’s not overpowering. It’s just very tasty.

What You’ll Need (Equipments and Ingredients)

Yields: 4 Servings | Prep time: 10 mins | Cook time: 15 mins

Special Equipment/Instruments:

• Large pot (for pasta)
• Large skillet or frying pan
• Tongs
• Microplane or knife (for garlic)

The Pasta & Shrimp

• 12 oz (340g) Gluten-free pasta (Spaghetti, Linguine, or shape of choice)
• 1 lb (450g) Large shrimp (21-25 count), peeled and deveined
• ½ tsp Salt
• ½ tsp Black pepper

The Spicy Garlic Sauce

• ½ tbsp Neutral oil (avocado or vegetable)
• 4 tbsp (50-60g) Unsalted butter (divided)
• 4–6 cloves Garlic, finely minced
• 1 tsp Korean chili flakes (Gochugaru) – adjust for heat
• ½ tsp Red pepper flakes – adjust for heat
• 3 tbsp Honey
• 2–4 tbsp Reserved pasta water

Finishing Touches

• 1 tbsp Fresh lemon juice (about half a lemon)
• 2 tbsp Green onions, chopped
• 2 tbsp Fresh cilantro (or parsley), chopped

Let’s Get Cooking! (Instructions)

1. Start the pasta
Get your water boiling, add the pasta, and set a timer.

2. Infuse the garlic (Crucial Tip!)
Don’t start with the butter. Since I use grass-fed butter, it burns really fast. Instead, start with a neutral oil. In a cold pan, use about half a tablespoon of oil and start infusing it with the chopped garlic.

3. Add the shrimp and spice
Now add the shrimp and butter to the pan. This is also the time to add the chili mix. Use only a small amount of spice—adjust it to your preference.

4. Add the honey
Once you are about a minute and a half in, add the honey. Don’t add it too soon because sugar burns easily. Let it kind of melt in there.

5. Transfer the pasta
When there are about seven minutes left on the pasta (or whenever it’s al dente), transfer it directly to the pan. Use a spider strainer to collect the pasta and drop it right in with the shrimp.

6. Season it
From this stage, season it with salt and pepper. Use a salt and pepper blend , regular salt and pepper works perfectly too.

7. Add the greens
If you don’t have parsley, can also you cilantro and green onion. Add the herbs right into the pan.

The Finishing Touches

Squeeze some fresh lemon over the top. Because of the butter, it almost seems like it wouldn’t be a light dish, but the lemon balances it out perfectly.

That cilantro and green onion combo is actually really good with this—it needs it. It would probably be really good with parsley too, which is traditional for pasta, but the cilantro/green onion mix works great.

My Freezer Staples

If there are five things I could recommend to always have in your freezer, it is:

1. Shrimp: Especially the raw, frozen, deveined style. You can do so much with it, and it thaws in minutes!
2. Frozen fruit.
3. Frozen vegetables.
4. Fruit for smoothies: This is just the easiest meal to prepare on the go, especially for breakfast!
5. Facial popsicles: It’s exactly what it sounds like—it’s to do an ice facial! (And ice cream, of course!)

Give this a try—the sweet, spicy, and savory balance is honestly perfection. Enjoy!

If you like this recipe Explore more recipes

Check out more Dinner Recipes:

• Cozy Cabbage and Potato Soup
• Apricot Glaze Chicken
•  30-Minute Cheesy Taco Skillet (Family-Friendly)
• The Easiest Chicken Stuffing Bake Your Family Will Devour

FAQs

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Spicy Honey Garlic Butter Shrimp Pasta

Recipe by Sana ReiCourse: DinnerCuisine: Modern FusionDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

580

kcal

Total time

25

minutes

A 30-minute gluten-free friendly dinner featuring juicy shrimp seared in a sweet and spicy honey-garlic butter sauce, finished with fresh lemon and cilantro.

Ingredients

• Equipment Needed:

• Large Stock Pot

• Large Skillet

• Tongs

• Colander

• Ingredients:

• 12 oz (340g) Gluten-free spaghetti or linguine

• 1 lb (450g) Large shrimp (21/25 count), thawed and patted dry

• ½ tbsp Neutral oil

• 4 tbsp (60g) Unsalted butter

• 5 cloves Garlic, minced

• 1 tsp Korean chili flakes (Gochugaru)

• ½ tsp Crushed red pepper flakes

• 3 tbsp Honey

• 1 tbsp Fresh lemon juice

• Salt and Black Pepper to taste

• ¼ cup Green onions, sliced

• ¼ cup Fresh cilantro, chopped

Directions

• Boil the Water: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Important: Before draining, scoop out about ½ cup of the starchy cooking water. Drain the rest.
• Infuse the Oil: While the water boils, place a large skillet over medium heat. Add the neutral oil and the minced garlic immediately (starting in a cold/cool pan helps infuse the oil without burning the garlic). Sauté for 1 minute until fragrant.
• Sear the Shrimp: Add 2 tablespoons of the butter to the pan. Once melted, add the shrimp in a single layer. Season with a pinch of the Korean chili flakes and red pepper flakes. Cook for 1-2 minutes per side until pink and opaque.
• Make the Glaze: Reduce heat to medium-low. Add the honey and the remaining 2 tablespoons of butter to the pan. Stir gently to let the honey melt and emulsify with the butter and spicy juices. Note: Don’t add honey too early or it will caramelize too much.
• Toss: Add the cooked pasta directly into the skillet with the shrimp. Pour in a splash (about 2 tbsp) of the reserved pasta water. Toss everything together with tongs until the sauce clings to the noodles.
• Finish & Serve: Turn off the heat. Squeeze fresh lemon juice over the pasta. Season with salt and pepper to taste. Toss in the green onions and cilantro right at the end so they stay fresh. Serve immediately!

Notes

• Spice Level: I use a mix of Korean chili powder and red pepper flakes. If you don’t have Korean chili, just use red pepper flakes, but start with less if you don’t like it too spicy!
• Butter Tip: I use grass-fed butter, which can brown quickly. That’s why I start with a little neutral oil first.
• Herbs: Traditionally you might use parsley, but I love the fresh combo of cilantro and green onion with the spicy honey sauce.
• Thawing Shrimp: Run frozen shrimp under cold water for a few minutes to thaw them instantly.