WeeknightSeafood

Garlic Butter Shrimp Pasta

A quick and delicious garlic butter shrimp pasta that comes together faster than takeout, perfect for busy evenings.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Garlic Butter Shrimp Pasta

When hunger strikes and time is of the essence, this Garlic Butter Shrimp Pasta is your delicious solution! Plump shrimp, tender pasta, and a rich, garlicky butter sauce make for an unbelievably satisfying meal that feels fancy but is surprisingly simple to whip up. Get ready for a new weeknight favorite!

Ingredients

Yield: 4 servings

Main

  • 12 oz linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes for heat

Preparation

  1. Step 1

    Cook pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

  2. Step 2

    While pasta cooks, pat shrimp dry. Season with salt, pepper, and optional red pepper flakes.

  3. Step 3

    In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant (do not brown).

  4. Step 4

    Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.

  5. Step 5

    Pour white wine (or broth) into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

  6. Step 6

    Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a splash or two of the reserved pasta water until desired consistency is reached.

  7. Step 7

    Stir in the cooked shrimp, fresh parsley, and lemon juice. Toss gently to combine. Serve immediately.

Tips

  • Don't overcook the shrimp, as it can become tough. Cook just until pink and curled.
  • A good quality dry white wine (like Sauvignon Blanc) adds wonderful flavor, but chicken broth works perfectly too if you prefer to avoid alcohol.

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