Description
This Garlic Butter Shrimp Pasta features succulent shrimp sautéed in aromatic garlic butter, tossed with perfectly cooked pasta, and brightened with fresh lemon and herbs. It’s an elegant, restaurant-quality meal that comes together in just 20 minutes!
Ingredients
Scale
For the Pasta:
- 12 oz linguine or pasta of choice
- 1 tablespoon salt (for pasta water)
- 1 cup pasta cooking water (reserved)
For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined (16-20 count)
- 6 tablespoons unsalted butter, divided
- 6-8 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 large lemon (juice and zest)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
- Extra virgin olive oil for finishing (optional)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes for linguine). Before draining, reserve 1 cup of the starchy pasta cooking water – this is essential for creating a silky sauce later. Drain the pasta and set aside.
- Prep the Shrimp – While pasta cooks, pat the shrimp completely dry with paper towels. This is crucial for getting a nice sear rather than steaming them. Season both sides with salt and black pepper.
- Sear the Shrimp – Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until it just starts to foam. Add the shrimp in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Cook for 2 minutes on the first side without moving them – this creates a beautiful golden sear. Flip and cook for another 1-2 minutes on the second side until pink and just cooked through. Transfer shrimp to a plate and set aside.
- Make the Garlic Butter Sauce – In the same skillet, reduce heat to medium. Add 2 more tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and golden but not browned. Garlic burns quickly, so watch it carefully!
- Deglaze with Wine – Pour in the white wine (or broth), using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. These bits are packed with flavor! Let the wine simmer for 2-3 minutes until it reduces by about half.
- Build the Sauce – Add the remaining 2 tablespoons of butter to the skillet, swirling until melted and incorporated. Stir in the lemon juice and lemon zest. The sauce should be glossy and fragrant. Taste and adjust seasoning with salt and pepper.
- Combine Everything – Add the cooked pasta to the skillet with the garlic butter sauce. Toss well to coat every strand of pasta. If the sauce seems too thick or dry, add reserved pasta water 2-3 tablespoons at a time until you reach a silky, coating consistency. The starch in the pasta water helps bind everything together beautifully.
- Add Shrimp and Herbs – Return the cooked shrimp to the skillet along with any juices that accumulated on the plate. Add the chopped fresh parsley. Toss everything together gently for 1-2 minutes until the shrimp are heated through and coated in the sauce.
- Serve Immediately – Transfer to serving plates or a large shallow bowl. Drizzle with a bit of good quality olive oil if desired. Garnish with additional parsley, lemon wedges, and freshly grated Parmesan cheese. Serve immediately while hot!
Notes
- Don’t overcook the shrimp! They cook quickly and become rubbery if overdone. They’re done when they turn pink and form a “C” shape.
- Reserve pasta water before draining – it’s the secret to silky, restaurant-quality sauce.
- Use a large enough skillet so shrimp can sear properly without steaming.
- Fresh garlic is essential – don’t substitute with garlic powder or jarred garlic.
- The pasta should be al dente (firm to the bite) as it will continue cooking slightly when tossed with the hot sauce.
- For best results, serve immediately as the pasta can absorb the sauce as it sits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 285mg