30-Minute Garlic Butter Shrimp Pasta

Garlic butter shrimp pasta draws from Italian coastal kitchens where shellfish meets simple pan sauces. Juicy shrimp sear in garlicky butter with wine and lemon, then tangle with al dente linguine for a bright weeknight dinner.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 52g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 12 oz linguine or spaghetti
• 1.25 lb large shrimp peeled and deveined
• 1.5 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 6 garlic cloves
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine or chicken broth
• 1 lemon
• 1/3 cup fresh parsley
• 1/3 cup grated Parmesan

Instructions

1. 1Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package timing, usually 8 to 9 minutes. Reserve a cup of pasta water before draining.
2. 2Meanwhile pat shrimp very dry and season lightly with salt and black pepper.
3. 3In a large 12-inch skillet melt two tablespoons butter with olive oil over medium-high heat.
4. 4Add shrimp in a single layer and cook 1.5 to 2 minutes per side until pink and opaque with lightly golden edges. Transfer shrimp to a clean plate.
5. 5Reduce heat to medium and add remaining butter plus minced garlic and red pepper flakes. Stir 30 to 45 seconds until garlic is fragrant but not browned.
6. 6Pour in white wine or broth and the juice of half the lemon. Simmer 2 minutes to reduce by half while scraping the pan.
7. 7Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss vigorously so the noodles absorb the garlicky butter sauce.
8. 8Return shrimp and any juices to the pan. Add chopped parsley and most of the Parmesan. Toss another minute, adding more pasta water if the sauce needs loosening.
9. 9Taste and finish with extra black pepper, remaining lemon juice, and a final sprinkle of Parmesan.
10. 10Serve immediately in warm bowls while the sauce is glossy and the shrimp are still plump.