Description
This quick garlic butter shrimp pasta is a lifesaver for busy weeknights. Ready in just 15 minutes, it uses simple ingredients like butter, garlic, shrimp, and pasta to create a delicious, crowd-pleasing meal that tastes like comfort food with a little something extra.
Ingredients
Scale
- 8 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined (21–25 count per pound)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup fresh parsley, chopped
- Juice of ½ lemon
- ½ cup reserved pasta water
- Salt and black pepper to taste
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, pat the shrimp completely dry with paper towels. Season generously with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter. Once melted and sizzling, add the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque with a golden crust. Transfer to a plate and set aside.
- Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the white wine. Stir and scrape up any browned bits from the bottom of the pan. Let simmer for about 1 minute until slightly reduced.
- Add the reserved pasta water and lemon juice. Stir to combine. Let the sauce bubble for another 30 seconds until glossy and slightly thickened.
- Add the drained pasta to the skillet. Use tongs to toss the pasta in the sauce, coating every strand. If too thick, add a splash more pasta water; if too thin, let simmer for 30 seconds.
- Return the shrimp to the skillet. Toss everything together gently. Add the chopped parsley and toss once more. Taste and adjust salt and pepper if needed.
- Serve immediately. If using Parmesan, sprinkle over the top right before serving.
Notes
Pat shrimp dry for a good sear. Don’t overcook shrimp; they are done when pink and curled into a loose C shape. Reserve pasta water to help sauce cling. Work quickly once garlic hits the pan to avoid burning. Use the same skillet for everything to build flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 485
- Sugar: 2
- Sodium: 620
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 48
- Fiber: 2
- Protein: 32
Keywords: quick garlic butter shrimp pasta, easy shrimp pasta, 15-minute dinner, weeknight dinner, garlic butter shrimp, shrimp linguine