It is 6pm on a busy Tuesday evening. You want a meal that feels special but happens fast. This Garlic Butter Shrimp Pasta is exactly what your family needs tonight. It brings the taste of a fancy bistro right to your kitchen table.
You do not need hours of prep time for this dish. It is a fresh and light meal that works perfectly for Spring evenings. The bright lemon and fresh parsley make every bite feel like sunshine. You will love how simple and satisfying it is to make.
Why This Garlic Butter Shrimp Pasta Is a Winner
This recipe is a total lifesaver for busy home cooks. It goes from the pantry to the table in just 30 minutes. You only need a few simple ingredients to create a rich, silky sauce. It is the ultimate budget-friendly way to enjoy seafood at home.
The combination of butter and garlic is a classic for a reason. It creates a deeply comforting flavor that everyone in the family loves. Even picky eaters will enjoy the mild, savory taste of the shrimp. This dish is impressive enough for a romantic date night too.
You will love how the sauce coats every single strand of pasta. It is not heavy or greasy like some restaurant versions. Instead, it feels balanced, bright, and incredibly fresh. It is a guaranteed crowd-pleaser that you will want to make every week.
Simple Cooking Method
Making this dish is very straightforward and stress-free. You will boil your pasta while you quickly sear the shrimp. The sauce comes together in the same pan for easy cleanup later. Beginners can master this technique on the very first try.
The secret to success is the reserved pasta water. It helps the butter and wine emulsify into a velvety sauce. You do not need any special equipment to get professional results. Just follow the steps and enjoy the wonderful kitchen aromas.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Using fresh garlic and lemon makes a huge difference in the final taste.
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Sear the shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
- Pour in the white wine and lemon juice. Simmer for 2 to 3 minutes over medium heat to reduce the liquid slightly.
- Add the cooked pasta and seared shrimp back into the skillet. Toss thoroughly to coat, adding reserved pasta water 1 tablespoon at a time if the sauce requires more moisture.
- Remove from heat. Garnish with chopped parsley and grated Parmesan cheese before serving immediately.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It looks beautiful with an extra sprinkle of fresh parsley on top. You should serve it with a piece of crusty bread. The bread is perfect for soaking up every drop of garlic butter.
A simple side salad with a light vinaigrette balances the meal well. For a special evening, pair it with a chilled glass of white wine. Set the table, light a candle, and enjoy a restaurant-quality moment. It is a wonderful way to slow down after a long day.
Storage & Reheating
If you have leftovers, they store well in the fridge. Place them in an airtight container for up to two days. Shrimp can become rubbery if reheated too long, so be gentle. It is best to reheat it on the stove over low heat.
Add a tiny splash of water or broth when reheating. This helps loosen the sauce and keeps the pasta moist. You can also enjoy the leftovers cold as a tasty pasta salad. I do not recommend freezing this dish as the texture changes.
Recipe Tips for Best Results
- Do not overcook the shrimp or they will become tough.
- Remove the shrimp from the pan as soon as they turn pink.
- Always use freshly minced garlic rather than the jarred kind.
- Reserve more pasta water than you think you will need.
- Use cold butter at the end for a glossier sauce.
- Pat the shrimp dry with paper towels before searing them.
- Add a handful of fresh spinach at the end for extra greens.
- Swap the wine for chicken broth if you prefer no alcohol.
Easy Flavor Ideas
- Swap linguine for spaghetti or angel hair pasta for a change.
- Add a pinch of extra red pepper flakes for more heat.
- Stir in some halved cherry tomatoes for a burst of color.
- Use gluten-free pasta to make this meal allergy-friendly.
- Try adding a spoonful of capers for a salty, tangy kick.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely before you start cooking. Pat them very dry so they sear properly in the pan.
What is the best wine to use?
A dry white wine like Pinot Grigio or Sauvignon Blanc is best. It adds a nice acidity that cuts through the butter. If you do not drink wine, chicken broth works great too.
How do I know the pasta is al dente?
The pasta should be tender but still have a slight bite. Start tasting it two minutes before the package time ends. It will finish cooking slightly when you toss it in the sauce.
I hope this easy pasta dish brings a little joy to your dinner table tonight. It is the perfect way to make any weeknight feel a bit more special. Happy cooking!
— Lidia
Garlic Butter Shrimp Pasta
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic , minced
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Sear the shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
- Pour in the white wine and lemon juice. Simmer for 2 to 3 minutes over medium heat to reduce the liquid slightly.
- Add the cooked pasta and seared shrimp back into the skillet. Toss thoroughly to coat, adding reserved pasta water 1 tablespoon at a time if the sauce requires more moisture.
- Remove from heat. Garnish with chopped parsley and grated Parmesan cheese before serving immediately.
