Minimalist Sage Butter Pasta with Garlic Shrimp

There’s something magical about a dish that celebrates simplicity and the natural flavors of its ingredients. Our sage butter pasta sauce, enriched by the gentle infusion of pasta water, creates a velvety, light coating for succulent garlic shrimps. The subtle earthiness of fresh sage marries perfectly with a splash of lemon juice, brightening both the pasta and the shrimp for a meal that’s as refreshing as it is satisfying. 

The starchy water you reserve from cooking your homemade pasta or gnocchi is a natural emulsifier. It blends seamlessly with the butter, creating a silky sauce that clings to every noodle. At the heart of this dish is a sauce that relies on nothing more than quality butter, aromatic sage, and the magic of reserved pasta water. Instead of a heavy cream base, this recipe embraces a minimalist approach. Whether you’re using your handmade pasta or a store-bought one, the sauce’s light body, thanks to the pasta water, ensures every bite is both comforting and vibrant. The garlic shrimp add a delightful savory note that complements the herb and citrus perfectly.

This sage butter pasta with garlic shrimp is proof that sometimes less is more. Enjoy the burst of flavors and the quick, satisfying preparation, and feel free to experiment with your favorite herbs or additional veggies for your twist.

Bon Appétit!

Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 2-3

Ingredients

• Pasta or gnocchi 200 gms
• Salt (for the pasta water)
• Unsalted butter 3 tbsp + extra for the shrimp
• Fresh sage leaves (plus extra for garnish) 8-10
• Reserved pasta water (adjust as needed) ⅓ cup
• Fresh lemon juice 2 tbsp
• Shrimp, peeled and deveined 10-15
• Olive oil 1 tbsp
• Garlic cloves, minced 2-3
• Salt and freshly ground black pepper, to taste
• Parmesan cheese (optional) 3-4 tbsp

Method

1. Bring a large pot of salted water to a boil. Cook your pasta until al dente.
2. Reserve about 1/3 to 1/2 cup of pasta water before draining. Set the pasta aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat and add the unsalted butter.
4. Once melted, add the sage leaves. Allow them to infuse the butter for about 1–2 minutes, stirring gently careful not to let it burn.
5. Pour in the reserved pasta water and lemon juice, stirring to combine. Let the sauce simmer for a minute; this will help it thicken slightly while keeping it light.
6. Season with a bit more salt and pepper to taste. In another skillet, lower the heat to medium add a bit of olive oil and add the unsalted butter.
7. Add the minced garlic and sauté until fragrant, about 30 seconds. Toss in the shrimp, seasoning with a pinch of salt and pepper.
8. Sauté until the shrimp turn pink and are just cooked through (approximately 2–3 minutes per side). Remove the shrimp from the skillet and set aside.
9. Add the cooked pasta or gnocchi, and toss everything together so that the sauce evenly coats each piece.
10. If needed, add a little more pasta water to achieve your desired consistency. Garnish with extra sage leaves and a sprinkle of freshly ground black pepper and parmesan cheese. Serve with a wedge of lemon on the side for an extra burst of freshness.