Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, raw, peeled and deveined
- 1 tablespoon Borsari Citrus Blend
- 1 tablespoon lemon juice, freshly squeezed, from 1/2 lemon
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil, for marinade
For the Pasta
- 1 pound flat ribbon pasta, such as pappardelle or tagliatelle
- 1 tablespoon salt, for pasta water
For the Garlic Butter Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cold, divided
- 2 tablespoons garlic, minced
- 2 shallots, chopped
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with the Borsari Citrus Blend, fresh lemon juice, 1 tablespoon of minced garlic, and 1 tablespoon of olive oil. Mix thoroughly to coat the shrimp, then set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Bring a large pot of generously salted water to a rolling boil. Add the flat ribbon pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of cold unsalted butter in a large skillet or Dutch oven over medium-low heat. Add the remaining 2 tablespoons of minced garlic and the chopped shallots. Sauté gently until fragrant and softened, about 3 to 4 minutes, being careful not to brown the garlic.
⏱️ 5 min
- 4
Increase the heat to medium. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the marinated shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and curl. Do not overcook. Remove the shrimp from the pan and set aside, leaving the flavorful liquid in the skillet.
⏱️ 3 min
- 5
Add the cooked and drained pasta directly into the skillet with the sauce base. Add the remaining 2 tablespoons of cold unsalted butter and about 1/2 cup of the reserved pasta water. Toss vigorously with tongs, allowing the butter to melt and emulsify with the pasta water and pan juices, creating a silky and creamy sauce that coats the pasta.
⏱️ 5 min
- 6
Return the cooked shrimp to the pasta in the pan. Turn off the heat and toss everything together to combine. If the sauce seems too thick, add a splash more reserved pasta water until desired consistency is reached.
⏱️ 2 min
- 7
Sprinkle generously with fresh chopped parsley and grated Parmesan cheese. Serve immediately, optionally with a side of garlic bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, raw, peeled and deveined
- 1 tablespoon Borsari Citrus Blend
- 1 tablespoon lemon juice, freshly squeezed, from 1/2 lemon
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil, for marinade
For the Pasta
- 1 pound flat ribbon pasta, such as pappardelle or tagliatelle
- 1 tablespoon salt, for pasta water
For the Garlic Butter Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cold, divided
- 2 tablespoons garlic, minced
- 2 shallots, chopped
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with the Borsari Citrus Blend, fresh lemon juice, 1 tablespoon of minced garlic, and 1 tablespoon of olive oil. Mix thoroughly to coat the shrimp, then set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Bring a large pot of generously salted water to a rolling boil. Add the flat ribbon pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of cold unsalted butter in a large skillet or Dutch oven over medium-low heat. Add the remaining 2 tablespoons of minced garlic and the chopped shallots. Sauté gently until fragrant and softened, about 3 to 4 minutes, being careful not to brown the garlic.
⏱️ 5 min - 4
Increase the heat to medium. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the marinated shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and curl. Do not overcook. Remove the shrimp from the pan and set aside, leaving the flavorful liquid in the skillet.
⏱️ 3 min - 5
Add the cooked and drained pasta directly into the skillet with the sauce base. Add the remaining 2 tablespoons of cold unsalted butter and about 1/2 cup of the reserved pasta water. Toss vigorously with tongs, allowing the butter to melt and emulsify with the pasta water and pan juices, creating a silky and creamy sauce that coats the pasta.
⏱️ 5 min - 6
Return the cooked shrimp to the pasta in the pan. Turn off the heat and toss everything together to combine. If the sauce seems too thick, add a splash more reserved pasta water until desired consistency is reached.
⏱️ 2 min - 7
Sprinkle generously with fresh chopped parsley and grated Parmesan cheese. Serve immediately, optionally with a side of garlic bread.
⏱️ 1 min