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Garlic Butter Shrimp Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520

Ingredients

  • 12 oz linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup dry white wine or chicken broth
  • 1 lemon, juiced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste
  • Grated Parmesan, for serving optional

Instructions

  • Cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining. Set the pasta aside.
  • Pat the shrimp dry with paper towels and season with salt and pepper.
  • In a large skillet over medium-high heat, heat 1 tbsp butter and the olive oil. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just cooked through. Remove and set aside.
  • Reduce heat to medium. Add the remaining butter. Once melted, add the garlic and red pepper flakes and cook for 1 minute until fragrant.
  • Add the white wine or broth and lemon juice. Simmer for 2–3 minutes until slightly reduced.
  • Add the cooked pasta and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce.
  • Return the shrimp to the pan and toss everything together. Top with fresh parsley and Parmesan if using. Serve immediately.

Notes

Don't overcook the shrimp — they're done the moment they curl into a C shape and turn pink (an O shape means overcooked). Pat them dry for a better sear. Chicken broth works perfectly in place of wine; add a splash of extra lemon to compensate. Don't skip reserving the pasta water — the starch helps the sauce cling.