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Garlic Butter Shrimp Pasta Recipe

Garlic Butter Shrimp Pasta

iamwinfred
This Garlic Butter Shrimp Pasta is the ultimate weeknight dinner that feels restaurant-worthy without the effort. Juicy, golden-seared shrimp are tossed in a rich garlic butter sauce with a splash of white wine, fresh lemon, and Parmesan, all clinging beautifully to silky linguine. Ready in just 25 minutes, it's bold, buttery, and endlessly satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • Large pot For boiling pasta
  • Large skillet 12-inch; stainless steel or cast iron preferred
  • Colander For draining pasta
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Chef's knife Sharp
  • Cutting board
  • Microplane zester For lemon zest
  • Tongs For tossing pasta and flipping shrimp
  • Ladle or heatproof measuring cup For scooping pasta water

Ingredients
  

  • 12 oz linguine pasta 340g; or spaghetti
  • 1 lb large raw shrimp, peeled and deveined 450g; 16/20 count recommended
  • 5 tablespoons unsalted butter, divided 70g; 1 tbsp for searing, 4 tbsp for sauce
  • 2 tablespoons extra virgin olive oil 30ml
  • 8 cloves garlic, minced about 3 tablespoons
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1/2 cup dry white wine 120ml; such as Pinot Grigio or Sauvignon Blanc; or substitute chicken broth
  • 2 tablespoons fresh lemon juice from about 1 lemon
  • 1/2 teaspoon lemon zest
  • 1/3 cup fresh flat-leaf parsley, chopped about 15g
  • 1/2 cup freshly grated Parmesan cheese about 50g; plus more for serving
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta water 120ml; set aside before draining pasta

Instructions
 

  • If frozen, thaw shrimp under cold running water for 5–7 minutes, then pat completely dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp black pepper and set aside.
  • Boil a large pot of generously salted water and cook linguine until al dente per package directions (8–10 minutes). Before draining, reserve 1/2 cup pasta water, then drain — do not rinse.
  • Heat 1 tbsp butter and 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink, opaque, and curled into a C-shape. Transfer to a plate.
  • Reduce heat to medium, add remaining 4 tbsp butter and let melt. Add garlic and red pepper flakes and cook 1 minute until fragrant, then deglaze with white wine and simmer 2 minutes until reduced by half.
  • Stir in lemon juice and lemon zest and simmer 30 seconds to combine.
  • Add drained linguine to the skillet and toss to coat, adding pasta water a few tablespoons at a time as needed. Return shrimp to the pan and toss gently for 30–60 seconds to warm through.
  • Sprinkle in Parmesan and toss until melted and creamy. Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed.
  • Remove from heat, toss in fresh parsley, and plate immediately. Garnish with extra Parmesan and a pinch of red pepper flakes. Serve hot.

Notes

  • Dry your shrimp thoroughly before cooking — moisture causes steaming instead of searing, which means less color and flavor.
  • Don't skip the reserved pasta water — the starch helps emulsify the sauce and keeps it silky rather than greasy.
  • Watch the garlic closely: it only needs about 60 seconds at medium heat before adding liquid. Burnt garlic will make the sauce bitter.
  • Pull the shrimp off the heat when they form a C-shape — they'll finish cooking in the residual heat of the sauce. An O-shape means overcooked.
  • Use freshly grated Parmesan from a block — pre-shredded varieties contain anti-caking agents that prevent smooth melting.
  • No wine? Substitute an equal amount of low-sodium chicken broth or seafood broth for a similarly savory result.
  • For a creamy version, stir in 1/3 cup heavy cream after the wine reduces.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth. Freezing is not recommended.
  • For best results when storing leftovers, keep the shrimp and pasta separate so you can control reheating and avoid rubbery shrimp.
  • Scale this recipe up easily for entertaining — it looks gorgeous on the table and is just as simple to make in larger batches.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 48gProtein: 34gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 215mgSodium: 680mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 18mgCalcium: 15mgIron: 20mg
Keyword 30 minute pasta, easy weeknight dinner, garlic butter shrimp pasta, seafood pasta, shrimp pasta recipe
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