Description
Tender shrimp and al dente pasta tossed in a luxurious garlic herb butter sauce that comes together in just 20 minutes for an impressive weeknight dinner or special occasion meal.
Ingredients
Scale
For the Pasta:
- 12 ounces linguine or spaghetti
- 1 tablespoon salt (for pasta water)
For the Shrimp:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
For the Garlic Herb Butter Sauce:
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (or chicken broth with 1 tablespoon lemon juice)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (or additional parsley)
- 1/4 cup reserved pasta water (or as needed)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the pasta: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt (the water should taste like seawater). Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside.
- Prep the shrimp: While pasta cooks, pat shrimp completely dry with paper towels (this is crucial for proper browning). Season both sides with salt, pepper, and paprika if using. Set aside on a plate.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until foaming. Add shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side until pink and just cooked through (they’ll curl into a “C” shape when done). Transfer cooked shrimp to a plate and set aside.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium. Add remaining 4 tablespoons of butter. Once melted, add minced garlic and red pepper flakes. Sauté for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze and build sauce: Pour in white wine (or broth mixture), scraping up any browned bits from the bottom of the pan with a wooden spoon. Let simmer for 2-3 minutes until slightly reduced. Add lemon juice and lemon zest. Stir to combine.
- Combine everything: Return shrimp to the skillet along with any accumulated juices. Add drained pasta to the skillet. Toss everything together using tongs, adding reserved pasta water a little at a time until you achieve your desired sauce consistency (it should lightly coat the pasta, not pool in the bottom).
- Finish with herbs: Remove from heat and stir in chopped parsley and basil. Toss well to distribute herbs throughout. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve immediately: Divide pasta among serving plates or bowls. Top with additional fresh herbs, a sprinkle of Parmesan cheese if desired, and an extra wedge of lemon on the side. Serve hot and enjoy!
Notes
- Shrimp size matters: Smaller shrimp cook faster (1 minute per side), while jumbo shrimp may need 3 minutes per side. Adjust cooking time accordingly.
- Don’t overcook shrimp: They’ll go from perfect to rubbery in seconds. Remove from heat when they just turn opaque.
- Pasta water is magic: The starchy cooking water helps emulsify the butter and creates a silky sauce that clings to pasta. Don’t skip this step!
- Fresh herbs at the end: Adding herbs after removing from heat preserves their bright, fresh flavor and vibrant color.
- Wine substitution: If using chicken broth instead of wine, add a splash of white wine vinegar or extra lemon juice for acidity.
- Make it creamy: Stir in 1/4 cup heavy cream or cream cheese after step 5 for a richer, creamier sauce.
- Gluten-free option: Use your favorite gluten-free pasta and ensure all other ingredients are certified GF.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 215mg