Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/2 teaspoon salt, and black pepper until evenly coated.
⏱️ 3 min
- 3
Heat a large skillet or sauté pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same skillet and let it melt. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the dry white wine (or chicken broth) and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min
- 6
Add the cooked linguine to the skillet with the sauce. Toss to coat. Gradually add 1/2 cup of the reserved pasta water, tossing constantly, until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
⏱️ 3 min
- 7
Return the cooked shrimp to the skillet with the pasta. Add the chopped fresh parsley and 1/2 cup grated Parmesan cheese. Toss gently to combine, ensuring the shrimp are heated through.
⏱️ 2 min
- 8
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/2 teaspoon salt, and black pepper until evenly coated.
⏱️ 3 min - 3
Heat a large skillet or sauté pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the unsalted butter to the same skillet and let it melt. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the dry white wine (or chicken broth) and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min - 6
Add the cooked linguine to the skillet with the sauce. Toss to coat. Gradually add 1/2 cup of the reserved pasta water, tossing constantly, until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
⏱️ 3 min - 7
Return the cooked shrimp to the skillet with the pasta. Add the chopped fresh parsley and 1/2 cup grated Parmesan cheese. Toss gently to combine, ensuring the shrimp are heated through.
⏱️ 2 min - 8
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min