Robin’s Kitchen | Garlic Butter Shrimp Pasta

Robin Dasilva

Robin Dasilva

Meet Robin Dasilva, our vibrant and adaptable REALTOR®! Growing up in a tight-knit community in Georgetown, Ontario and then moving A LOT, Robin learned the art of thriving in various settings through life's twists and turns. Now, a proud Milton resident, she balances her love for family with her passion for real estate. When she's not helping clients find their dream homes, you can find Robin enjoying a smoothie bowl, lounging poolside in the summer, or cozying up by the fireplace in winter. A lover of both early mornings and late nights, she brings energy and dedication to everything she does. Plus, she’s a huge fan of the classic movie Grease!

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Welcome to my kitchen!

There is something special about cooking a meal for the people you love. There is something even more special about enjoying a meal prepared by someone who loves you. You can taste the effort and warmth in every bite. I cook for my family every day, not only because I enjoy doing it but also because I have Celiac Disease, which means I cannot consume any gluten. Eating out for me is extremely hard, so I choose to make everything from scratch at home in my kitchen.

I recently decided that I wanted to share some of my favourite recipes, and that is how Robin’s Kitchen was born. My very own YouTube series cooking show! In the first episode, I made a delicious Garlic Butter Shrimp Pasta. Along with cooking it, I thought it would be fun to present the dish to my fellow KT Colleagues; take a look at episode 1 of Robin’s Kitchen to find out what they thought.

This recipe is a massive hit in my house; both of my kids and my husband love it! I make this dish about once a week now. The best part is it only takes about 25 minutes to complete a perfect weeknight dinner!

Garlic Butter Shrimp Pasta


  • 3 tablespoons of olive oil
  • 4 tablespoons butter
  • 4 cloves of minced garlic
  • 1 lb. of shrimp (fresh or frozen)
  • 1 shallot, sliced
  • ¼ cup of white wine
  • Juice of ½ a lemon
  • ¼ cup of chopped parsley (save half for topping the dish)
  • ½ teaspoon of red pepper flakes
  • 1 package of spaghetti or linguini noodles (I used gluten-free pasta, you can also substitute with zucchini or squash noodles)


  1. Cook pasta according to the package directions. Drain pasta and return to pot.
  2. Add 1 tablespoon of olive oil (or butter) to the pasta, season with salt and put aside.
  3. Heat remaining olive oil and butter in a skillet over medium heat. Add the shallots, garlic and red pepper flakes and cook for a couple of minutes.
  4. Add the shrimp to the same skillet, season with salt and sauté for 2 minutes per side.
  5. Pour in the wine and bring to a simmer for 2-3 minutes.
  6. Add lemon juice and half of the chopped parsley and remove the skillet from the heat.
  7. Add your pasta to the skillet and toss everything together.
  8. Adjust the taste with salt if needed, add remaining parsley to the top of the dish and serve.

Some of the KT crew enjoying their lunch.

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