Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Garlic Butter Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce and Garnish
- 1 pint cherry tomatoes, halved
- 1/2 cup chicken broth
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup pasta water, reserved, as needed
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 about 1 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Stir in the halved cherry tomatoes and chicken broth. Bring the mixture to a gentle simmer and cook for 3-5 minutes, or until the tomatoes begin to soften and burst slightly.
⏱️ 5 min
- 6
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat. Add the lemon zest, lemon juice, chopped fresh parsley, and grated Parmesan cheese. Toss again to combine.
⏱️ 3 min
- 7
Return the cooked shrimp to the skillet. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Gently toss everything together.
⏱️ 2 min
- 8
Serve immediately, garnished with extra 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 Garlic Butter Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce and Garnish
- 1 pint cherry tomatoes, halved
- 1/2 cup chicken broth
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup pasta water, reserved, as needed
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 about 1 cup of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Stir in the halved cherry tomatoes and chicken broth. Bring the mixture to a gentle simmer and cook for 3-5 minutes, or until the tomatoes begin to soften and burst slightly.
⏱️ 5 min - 6
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat. Add the lemon zest, lemon juice, chopped fresh parsley, and grated Parmesan cheese. Toss again to combine.
⏱️ 3 min - 7
Return the cooked shrimp to the skillet. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Gently toss everything together.
⏱️ 2 min - 8
Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min