The shrimp cooks fast. Seriously, like 2 to 3 minutes total. Overcooked shrimp turns rubbery. The moment they turn pink all the way through, you’re done.
You got this!
Why This Recipe Works
Blanching the vegetables first means they’re already partially cooked when they hit the wok. This keeps them crisp and prevents overcooking the shrimp while waiting for the broccoli to soften.
Shaoxing cooking wine adds depth. This Chinese rice wine brings out the natural sweetness in shrimp and cuts through any fishy smell. If you can’t find it, dry sherry works too.
The cornstarch slurry creates a glossy sauce that clings to the shrimp and vegetables instead of pooling at the bottom of your plate. It’s what makes restaurant stir fries look so good.
Finishing with sesame oil adds that nutty aroma right at the end. Never cook with sesame oil because heat destroys the flavor. Always add it last.
Ingredients for Shrimp and Broccoli Stir Fry0.
Main Ingredients:
Shrimp (1 lb., peeled and deveined) – Use medium to large shrimp. The 31/40 count works well, meaning 31 to 40 shrimp per pound. Fresh or frozen both work fine. If using frozen, thaw completely and pat dry before cooking. Wet shrimp won’t sear properly and will steam instead.
Broccoli Florets (3 cups) and Stalks (¾ cup, sliced) – Don’t throw away the stalks. They’re just as good as the florets once you peel off the tough outer layer and slice them thin. The stalks take a bit longer to cook, which is why we add them 1 minute after the florets when blanching.
Carrot (1 medium, sliced) – Adds sweetness and color. Slice them thin so they cook at the same speed as the broccoli stalks. If your carrots are thick, cut them on an angle for bigger slices that still cook quickly.
Garlic (5 cloves, minced) – Fresh garlic makes a huge difference here. Pre-minced garlic from a jar doesn’t have the same punch. I use a garlic press to save time, but chopping works too.
Shaoxing Cooking Wine (2 tablespoons) – This Chinese rice wine is sold in most Asian grocery stores. It’s usually near the soy sauce. If you can’t find it, dry sherry is the closest substitute. Don’t use regular drinking wine because it’s too acidic.
Ground White Pepper (¼ teaspoon) – White pepper has a sharper, more pungent flavor than black pepper. It’s traditional in Chinese cooking. If you only have black pepper, use it, but the flavor will be slightly different.
Cooking Oil (3 tablespoons) – Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. Olive oil doesn’t work for stir frying because it burns at high heat.
Sauce Ingredients:
Sesame Oil (1 ½ teaspoons) – This is for flavor, not cooking. Add it at the very end for that nutty aroma. A little goes a long way, so don’t use more than the recipe calls for or it becomes overpowering.
Soy Sauce (1 ½ tablespoons) – Regular soy sauce works fine. If you’re watching sodium, use low-sodium soy sauce and adjust the salt in the blanching water.
Oyster Sauce (2 tablespoons) – This thick, savory sauce is what gives the dish its umami depth. It’s made from oyster extract and is a staple in Chinese cooking. Look for Lee Kum Kee brand in the Asian aisle. If you’re vegetarian, they make mushroom-flavored oyster sauce that works just as well.
Cornstarch Slurry (1 ½ tablespoons cornstarch + ¼ cup water) – Mix these together right before using. Don’t make it ahead because the cornstarch settles. This is what thickens the sauce and makes it cling to the shrimp and vegetables.
How to Make Shrimp and Broccoli Stir Fry
1. Make the Sauce
Combine all the sauce ingredients in a small bowl. Add the water, soy sauce, oyster sauce, and sugar.
Mix well and set aside.
Having this ready before you start cooking is important because once you’re at the stove, everything moves fast.
2. Blanch the Vegetables
Bring 1 quart of water to a rolling boil in a cooking pot.
Add the salt, then the broccoli florets. Boil for exactly 1 minute. Add the broccoli stalks and carrots.
Continue boiling for another minute. The vegetables should be bright green and still crisp.
Drain immediately and plunge them into a bowl of ice-cold water for 3 minutes. This stops the cooking and locks in the color. Drain well and set aside.
3. Saute The Garlic
Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat.
Once the oil shimmers, add the minced garlic. Stir constantly and cook until it turns light brown and fragrant, about 30 seconds.
Don’t let it burn or it will taste bitter.
4. Cook the Shrimp
Add the shrimp to the wok. Spread them out in a single layer if possible.
Stir-fry for about 2 minutes until they start turning pink. Flip them over and cook another minute until they’re pink all the way through and no longer translucent.
Don’t overcook or they’ll get rubbery.
5. Add the Cooking Wine
Pour in the Shaoxing cooking wine. Keep stirring and cooking until the liquid evaporates completely, about 1 minute.
You’ll smell the alcohol cook off and the shrimp will have absorbed the flavor.
6. Add the Vegetables
Toss in all the blanched vegetables.
Stir-fry everything together for 1 minute.
The vegetables are already cooked, so you’re just heating them through and mixing everything together.
7. Pour in the Sauce
Add the sauce mixture you prepared earlier.
Stir everything to coat the shrimp and vegetables evenly. Let it bubble for about 30 seconds.
8. Season with White Pepper
Sprinkle the ground white pepper over everything and give it a quick stir to distribute.
9. Add with Sesame Oil
Drizzle the sesame oil over the top.
Give everything a toss to distribute that nutty aroma.
10. Thicken with Slurry
Combine 1/4 cup water with cornstarch.
Give your cornstarch slurry a quick stir (it settles fast).
Pour it into the wok.
Stir immediately and continuously.
The sauce will thicken in about 1 minute and turn glossy. This is what makes the sauce cling to everything instead of being watery.
11. Serve
Transfer everything to a serving plate.
Serve hot with steamed rice.
The sauce is perfect for pouring over rice, so don’t leave any behind in the wok.
What to Serve with Shrimp and Broccoli Stir Fry
Garlic Fried Rice (Sinangag) – The classic pairing. The garlic flavor goes perfectly with the oyster sauce in the stir fry.
Steamed Jasmine Rice – If you want something simple that won’t compete with the stir fry flavors. The sauce soaks into the rice beautifully.
Asian Chicken Stir Fry – Make both and serve them together for a bigger meal. Two stir fries with different proteins gives everyone options.
Egg Drop Soup – A light soup balances out the richness of the stir fry. It’s simple and won’t take away from the main dish.
Tofu Vegetable Stir Fry – Good for when you have vegetarian guests. The tofu adds protein without meat.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Shrimp and Broccoli Stir Fry
Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.
Prep: 15 minutesminutes
Cook: 12 minutesminutes
Total: 27 minutesminutes
Equipment
1 Wok or large skillet For stir frying
1 Cooking pot For blanching vegetables
1 Bowl for ice water bath To stop vegetables from cooking
Instructions
Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.
Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.
3/4 cup broccoli stalks, 1 medium carrot
Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.
3 tablespoons cooking oil, 5 cloves garlic
Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.
1 lb shrimp
Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.
2 tablespoons Shaoxing cooking wine
Add the blanched vegetables. Stir-fry for 1 minute to heat through.
Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
Season with 1/4 teaspoon ground white pepper.
1/4 teaspoon ground white pepper
Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.
1 1/2 teaspoons sesame oil
Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.
1 1/2 tablespoons cornstarch, 1/4 cup water
Transfer to a serving plate. Serve hot with steamed rice.
Notes
Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
Wok alternative: A large skillet works fine if you don’t have a wok. Just make sure it’s big enough that ingredients aren’t crowded.
High heat is essential: Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing.
Yes. Thaw them completely first and pat them dry with paper towels. Frozen shrimp releases water when it cooks, which will make your stir fry watery if you don’t dry them first.
A large skillet or frying pan works fine. Just make sure it’s big enough that the shrimp and vegetables aren’t crowded. If they’re packed too tight, they’ll steam instead of searing.
You can, but the broccoli might turn dull green and take longer to cook in the wok. Blanching gives you that bright color and crisp texture that makes the dish look restaurant-quality.
You probably added too much cornstarch slurry. Next time, add it gradually and stop when you reach the consistency you want. You can always add more, but you can’t take it back. If it’s already too thick, thin it out with a tablespoon of water.
Absolutely. Snow peas, bell peppers, snap peas, or mushrooms all work well. Just adjust the blanching time based on how long each vegetable needs. Harder vegetables like carrots need more time than softer ones like snow peas.
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or pan, not the microwave. The microwave will overcook the shrimp and make them rubbery.
More Stir Fry Recipes
I made this last week for my family and everyone went back for seconds. My daughter, who usually picks at vegetables, actually ate all her broccoli. I think the sauce makes all the difference.
This Shrimp and Broccoli Stir Fry has become one of my regular weeknight dinners. Once you get the timing down, it’s faster than ordering takeout.
This shrimp broccoli stir fry is one of those dishes I like making when I want something quick but still satisfying. The shrimp stay tender, the broccoli keeps its crunch, and everything gets coated in a simple savory sauce that does not overpower the ingredients. It is an easy weeknight dish that goes perfectly with a bowl of hot steamed rice.
This post may contain affiliate links. Please read our disclosure policy.
Shrimp and Broccoli Stir Fry is a quick and easy seafood dish that brings tender shrimp and crisp broccoli together in a savory oyster sauce. This recipe takes less than 30 minutes from start to finish.
I’ve been making this for years, especially on weeknights when I want something healthy but still filling. The blanching step might seem like extra work, but it keeps the broccoli bright green and crispy.
What is Shrimp and Broccoli Stir Fry?
Shrimp and Broccoli Stir Fry is a Chinese-inspired dish where shrimp and vegetables are cooked quickly over high heat with garlic, soy sauce, and oyster sauce. The key is cooking fast so the shrimp stays tender and the broccoli stays crisp.
Stir frying is one of the most common cooking methods in Asian kitchens. You cook everything in a hot wok or pan with just a little oil, keeping ingredients moving constantly. This technique seals in flavor and keeps vegetables from getting mushy.
I learned this recipe from my mom years ago. She always said the secret is having everything prepped before you turn on the stove. Once you start cooking, there’s no time to chop or measure. Everything happens fast.
Before You Start – Vanjo’s Advice
Just a few things I want you to know before you start:
Prep everything first. I mean everything. Once that wok gets hot, you won’t have time to measure sauce or chop garlic. Get it all ready and lined up.
Don’t skip the ice water bath. After blanching the vegetables, that ice water stops them from cooking further. It’s what keeps the broccoli bright green and crunchy.
High heat is your friend. Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing, and you lose that nice flavor.
The shrimp cooks fast. Seriously, like 2 to 3 minutes total. Overcooked shrimp turns rubbery. The moment they turn pink all the way through, you’re done.
You got this!
Why This Recipe Works
Blanching the vegetables first means they’re already partially cooked when they hit the wok. This keeps them crisp and prevents overcooking the shrimp while waiting for the broccoli to soften.
Shaoxing cooking wine adds depth. This Chinese rice wine brings out the natural sweetness in shrimp and cuts through any fishy smell. If you can’t find it, dry sherry works too.
The cornstarch slurry creates a glossy sauce that clings to the shrimp and vegetables instead of pooling at the bottom of your plate. It’s what makes restaurant stir fries look so good.
Finishing with sesame oil adds that nutty aroma right at the end. Never cook with sesame oil because heat destroys the flavor. Always add it last.
Ingredients for Shrimp and Broccoli Stir Fry0.
Main Ingredients:
Shrimp (1 lb., peeled and deveined) – Use medium to large shrimp. The 31/40 count works well, meaning 31 to 40 shrimp per pound. Fresh or frozen both work fine. If using frozen, thaw completely and pat dry before cooking. Wet shrimp won’t sear properly and will steam instead.
Broccoli Florets (3 cups) and Stalks (¾ cup, sliced) – Don’t throw away the stalks. They’re just as good as the florets once you peel off the tough outer layer and slice them thin. The stalks take a bit longer to cook, which is why we add them 1 minute after the florets when blanching.
Carrot (1 medium, sliced) – Adds sweetness and color. Slice them thin so they cook at the same speed as the broccoli stalks. If your carrots are thick, cut them on an angle for bigger slices that still cook quickly.
Garlic (5 cloves, minced) – Fresh garlic makes a huge difference here. Pre-minced garlic from a jar doesn’t have the same punch. I use a garlic press to save time, but chopping works too.
Shaoxing Cooking Wine (2 tablespoons) – This Chinese rice wine is sold in most Asian grocery stores. It’s usually near the soy sauce. If you can’t find it, dry sherry is the closest substitute. Don’t use regular drinking wine because it’s too acidic.
Ground White Pepper (¼ teaspoon) – White pepper has a sharper, more pungent flavor than black pepper. It’s traditional in Chinese cooking. If you only have black pepper, use it, but the flavor will be slightly different.
Cooking Oil (3 tablespoons) – Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. Olive oil doesn’t work for stir frying because it burns at high heat.
Sauce Ingredients:
Sesame Oil (1 ½ teaspoons) – This is for flavor, not cooking. Add it at the very end for that nutty aroma. A little goes a long way, so don’t use more than the recipe calls for or it becomes overpowering.
Soy Sauce (1 ½ tablespoons) – Regular soy sauce works fine. If you’re watching sodium, use low-sodium soy sauce and adjust the salt in the blanching water.
Oyster Sauce (2 tablespoons) – This thick, savory sauce is what gives the dish its umami depth. It’s made from oyster extract and is a staple in Chinese cooking. Look for Lee Kum Kee brand in the Asian aisle. If you’re vegetarian, they make mushroom-flavored oyster sauce that works just as well.
Cornstarch Slurry (1 ½ tablespoons cornstarch + ¼ cup water) – Mix these together right before using. Don’t make it ahead because the cornstarch settles. This is what thickens the sauce and makes it cling to the shrimp and vegetables.
How to Make Shrimp and Broccoli Stir Fry
1. Make the Sauce
Combine all the sauce ingredients in a small bowl. Add the water, soy sauce, oyster sauce, and sugar.
Mix well and set aside.
Having this ready before you start cooking is important because once you’re at the stove, everything moves fast.
2. Blanch the Vegetables
Bring 1 quart of water to a rolling boil in a cooking pot.
Add the salt, then the broccoli florets. Boil for exactly 1 minute. Add the broccoli stalks and carrots.
Continue boiling for another minute. The vegetables should be bright green and still crisp.
Drain immediately and plunge them into a bowl of ice-cold water for 3 minutes. This stops the cooking and locks in the color. Drain well and set aside.
3. Saute The Garlic
Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat.
Once the oil shimmers, add the minced garlic. Stir constantly and cook until it turns light brown and fragrant, about 30 seconds.
Don’t let it burn or it will taste bitter.
4. Cook the Shrimp
Add the shrimp to the wok. Spread them out in a single layer if possible.
Stir-fry for about 2 minutes until they start turning pink. Flip them over and cook another minute until they’re pink all the way through and no longer translucent.
Don’t overcook or they’ll get rubbery.
5. Add the Cooking Wine
Pour in the Shaoxing cooking wine. Keep stirring and cooking until the liquid evaporates completely, about 1 minute.
You’ll smell the alcohol cook off and the shrimp will have absorbed the flavor.
6. Add the Vegetables
Toss in all the blanched vegetables.
Stir-fry everything together for 1 minute.
The vegetables are already cooked, so you’re just heating them through and mixing everything together.
7. Pour in the Sauce
Add the sauce mixture you prepared earlier.
Stir everything to coat the shrimp and vegetables evenly. Let it bubble for about 30 seconds.
8. Season with White Pepper
Sprinkle the ground white pepper over everything and give it a quick stir to distribute.
9. Add with Sesame Oil
Drizzle the sesame oil over the top.
Give everything a toss to distribute that nutty aroma.
10. Thicken with Slurry
Combine 1/4 cup water with cornstarch.
Give your cornstarch slurry a quick stir (it settles fast).
Pour it into the wok.
Stir immediately and continuously.
The sauce will thicken in about 1 minute and turn glossy. This is what makes the sauce cling to everything instead of being watery.
11. Serve
Transfer everything to a serving plate.
Serve hot with steamed rice.
The sauce is perfect for pouring over rice, so don’t leave any behind in the wok.
What to Serve with Shrimp and Broccoli Stir Fry
Garlic Fried Rice (Sinangag) – The classic pairing. The garlic flavor goes perfectly with the oyster sauce in the stir fry.
Steamed Jasmine Rice – If you want something simple that won’t compete with the stir fry flavors. The sauce soaks into the rice beautifully.
Asian Chicken Stir Fry – Make both and serve them together for a bigger meal. Two stir fries with different proteins gives everyone options.
Egg Drop Soup – A light soup balances out the richness of the stir fry. It’s simple and won’t take away from the main dish.
Tofu Vegetable Stir Fry – Good for when you have vegetarian guests. The tofu adds protein without meat.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Shrimp and Broccoli Stir Fry
Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.
Prep: 15 minutesminutes
Cook: 12 minutesminutes
Total: 27 minutesminutes
Equipment
1 Wok or large skillet For stir frying
1 Cooking pot For blanching vegetables
1 Bowl for ice water bath To stop vegetables from cooking
Instructions
Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.
Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.
3/4 cup broccoli stalks, 1 medium carrot
Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.
3 tablespoons cooking oil, 5 cloves garlic
Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.
1 lb shrimp
Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.
2 tablespoons Shaoxing cooking wine
Add the blanched vegetables. Stir-fry for 1 minute to heat through.
Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
Season with 1/4 teaspoon ground white pepper.
1/4 teaspoon ground white pepper
Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.
1 1/2 teaspoons sesame oil
Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.
1 1/2 tablespoons cornstarch, 1/4 cup water
Transfer to a serving plate. Serve hot with steamed rice.
Notes
Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
Wok alternative: A large skillet works fine if you don’t have a wok. Just make sure it’s big enough that ingredients aren’t crowded.
High heat is essential: Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing.
Yes. Thaw them completely first and pat them dry with paper towels. Frozen shrimp releases water when it cooks, which will make your stir fry watery if you don’t dry them first.
A large skillet or frying pan works fine. Just make sure it’s big enough that the shrimp and vegetables aren’t crowded. If they’re packed too tight, they’ll steam instead of searing.
You can, but the broccoli might turn dull green and take longer to cook in the wok. Blanching gives you that bright color and crisp texture that makes the dish look restaurant-quality.
You probably added too much cornstarch slurry. Next time, add it gradually and stop when you reach the consistency you want. You can always add more, but you can’t take it back. If it’s already too thick, thin it out with a tablespoon of water.
Absolutely. Snow peas, bell peppers, snap peas, or mushrooms all work well. Just adjust the blanching time based on how long each vegetable needs. Harder vegetables like carrots need more time than softer ones like snow peas.
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or pan, not the microwave. The microwave will overcook the shrimp and make them rubbery.
More Stir Fry Recipes
I made this last week for my family and everyone went back for seconds. My daughter, who usually picks at vegetables, actually ate all her broccoli. I think the sauce makes all the difference.
This Shrimp and Broccoli Stir Fry has become one of my regular weeknight dinners. Once you get the timing down, it’s faster than ordering takeout.
If you’re craving something rich, creamy, and full of flavor, this Butter Garlic Shrimp Pasta is a delicious choice. Tender shrimp tossed with fettuccine and enveloped in a buttery tomato and cheese sauce create a dish that’s both comforting and elegant. The blend of garlic, butter, and cream cheese makes this pasta rich while the tomatoes and basil keep it fresh and bright.
This post may contain affiliate links. Please read our disclosure policy.
When I first made this Butter Garlic Shrimp Pasta Recipe, it reminded me of family dinners where everyone gathered around the table just to enjoy a simple yet flavorful meal. Shrimp and garlic have always been a reliable combination, and with the cream cheese and Parmesan blended in, the result is a creamy pasta that’s both indulgent and satisfying.
What is Butter Garlic Shrimp Pasta
Butter Garlic Shrimp Pasta is a creamy seafood pasta dish that combines the sweetness of shrimp with the richness of butter and garlic. This recipe balances creamy, savory, and slightly tangy flavors, creating a meal that feels indulgent yet easy to make. The cream cheese and tomato paste form the heart of the sauce, giving it a velvety consistency that coats every strand of fettuccine perfectly.
It’s a comforting recipe inspired by Italian flavors but adapted to the Filipino kitchen—simple, affordable, and flavorful. If you enjoy recipes like Chicken Alfredo Pasta or Creamy Seafood Pasta, this dish offers that same satisfying creaminess but with a lighter, buttery twist.
Ingredients
Shrimp – sweet and tender seafood that absorbs flavor beautifully
Egg fettuccine nest – flat noodles that hold creamy sauce perfectly
Garlic – provides aroma and depth of flavor
Chili flakes – add a mild heat
Grape tomatoes – bring sweetness and freshness
Tomato paste – gives richness to the sauce
Cream cheese – adds creaminess and body
Chicken broth – serves as the flavorful base of the sauce
Italian seasoning – adds herby aroma and flavor
Sharp cheddar cheese – boosts richness and creaminess
Parmesan cheese – adds saltiness and nutty flavor
Basil leaves – add freshness and color
Olive oil – for sautéing and marinating
Butter – brings richness and aroma
Water – for cooking pasta
Salt – enhances overall taste
Ground black pepper – for a subtle spicy finish
For the marinade:
Salt – seasons the shrimp evenly
Ground black pepper – adds light heat
Lemon juice – balances out the butter’s richness
Olive oil – helps the flavors coat the shrimp
How to Cook Butter Garlic Shrimp Pasta
Marinate the shrimp Combine shrimp with salt, ground black pepper, lemon juice, and olive oil. Mix well and marinate for at least five minutes.
Cook the shrimp Heat olive oil in a pan. Sauté the marinated shrimp until it turns orange, about one to two minutes per side. Set aside.
Boil the pasta Boil water with salt. Add fettuccine and cook until al dente. Drain and set aside, keeping some pasta water for later.
Sauté the aromatics Melt butter and add olive oil. Sauté garlic, chili flakes, and tomatoes until the tomatoes soften.
Simmer the sauce Add tomato paste and chicken broth. Stir and simmer for about three minutes.
Add the cream cheese Stir in the cream cheese and let it melt into the sauce until smooth.
Return the shrimp Add Italian seasoning and the sautéed shrimp. Simmer for another three minutes.
Add cheeses and basil Mix in cheddar, Parmesan, and basil leaves. Add pasta water if the sauce becomes too thick.
Season and toss Sprinkle ground black pepper, then toss in the fettuccine until well coated with sauce.
Serve Transfer to a serving bowl and serve warm. Share and enjoy!
Tips and Pro Tips in Cooking
Use fresh shrimp. Pat them dry to prevent excess water in the pan. This ensures proper browning and keeps the texture firm and juicy.
Balance your sauce. Allow the sauce to reduce slightly before adding cheese for a thicker consistency. Adjust salt and acidity by tasting as you go.
Layer your flavors. Add garlic first for aroma, then chili flakes, and finish with tomatoes for natural sweetness.
Reserve pasta water. It helps achieve the perfect sauce texture and makes the pasta cling better to the sauce.
Finish with fresh basil. Add basil at the end of cooking to preserve its color and fragrance.
Best Ways to Enjoy
This Butter Garlic Shrimp Pasta pairs beautifully with a slice of Garlic Bread or a light Caesar Salad. If you want to add variety to your table, serve it with some Crispy Baked Chicken Wings for a satisfying meal. A cold drink or glass of white wine completes the experience perfectly.
How This Dish Stands Out
This pasta stands out because it strikes a balance between rich and light. The butter and cream cheese make it indulgent, while lemon juice and tomatoes add freshness. The shrimp provides sweetness that complements the sauce beautifully. Every bite tastes creamy, garlicky, and perfectly seasoned—simple ingredients, but restaurant-quality flavor.
More Pasta Recipes
Enjoyed this dish? Check out my other delicious pasta recipes for more creamy and flavorful ideas. You might find your next favorite pasta dish here!
Swap shrimp for chicken breast, salmon, or scallops.
Add vegetables like spinach, mushrooms, or bell peppers.
Replace cream cheese with all-purpose cream for a lighter version.
Adjust chili flakes to make it milder or spicier.
Storage and Leftovers
Store leftovers in an airtight container and refrigerate for up to two days.
Reheat slowly over low heat, adding a bit of broth or milk to loosen the sauce.
Do not freeze to avoid sauce separation.
Stir gently while reheating to keep the sauce creamy.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely and pat dry to avoid watery sauce.
Can I replace cream cheese with milk? Yes, it makes the sauce lighter but slightly less rich.
Can I make it spicier? Add more chili flakes or a bit of fresh chili for stronger heat.
How do I keep the sauce creamy when reheating? Reheat over low heat and add a splash of broth or milk as it warms.
Can I cook the sauce ahead of time? Yes, refrigerate it for up to a day and reheat gently before adding the pasta.
Butter Garlic Shrimp Pasta is a dish that turns ordinary ingredients into something special. Every forkful brings creamy sauce, tender shrimp, and rich garlic flavor that feels both comforting and refined. It’s perfect for busy nights, special dinners, or simply when you crave a taste of comfort. Try it once, and it might become your new family favorite.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Butter Garlic Shrimp Pasta
A rich and creamy fettuccine dish with sautéed shrimp, butter, garlic, and a tomato-based cheese sauce, finished with fresh basil. Perfect for seafood and pasta lovers.
Prep: 15 minutesminutes
Cook: 25 minutesminutes
Total: 40 minutesminutes
Equipment
Large skillet For sautéing shrimp and cooking the sauce
Pot For boiling pasta
Colander For draining pasta
Tongs For tossing pasta with sauce
Instructions
Combine shrimp with salt, ground black pepper, lemon juice, and olive oil for the marinade. Mix well and marinate for at least 5 minutes.
Heat 2 tablespoons olive oil in a pan over medium high heat. Sauté the marinated shrimp until it turns orange, 1 to 2 minutes per side. Set aside.
4 tbsp olive oil, 1 lbs shrimp
Boil 1 quart of water and add 1 teaspoon salt. Add the fettuccine and cook until al dente according to package instructions. Reserve a little pasta water and set pasta aside.
