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A close-up shot of a rustic bowl filled with golden Garlic Butter Shrimp Pasta, garnished with fresh parsley and lemon wedges.
Layla

Garlic Butter Shrimp Pasta

This incredibly quick and satisfying Garlic Butter Shrimp Pasta features succulent shrimp coated in a rich, buttery garlic sauce, perfectly tossed with al dente linguine and fresh parsley. It's an ideal dish for a flavorful weeknight meal or an impressive yet easy dinner party.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz linguine or spaghetti
  • 1 tbsp olive oil for pasta water
  • 2 tsp salt for pasta water, or to taste
For the Garlic Butter Shrimp
  • 1.5 lbs large shrimp peeled, deveined, tails on or off
  • 1/2 tsp salt for seasoning shrimp
  • 1/4 tsp black pepper freshly ground
  • 4 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup heavy cream optional, for a richer sauce
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp red pepper flakes optional, or to taste
For Serving
  • Parmesan cheese freshly grated
  • Lemon wedges

Equipment

  • Large Pot
  • Large Skillet (12-inch)
  • Tongs
  • Measuring cups and spoons
  • Whisk

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add 1 tablespoon of olive oil to prevent sticking. Add the linguine and cook according to package directions until al dente.
  2. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Prepare the Shrimp
  1. 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.
Sauté the Shrimp and Create the Sauce
  1. In a large skillet (12-inch) over medium heat, melt the 4 tablespoons of unsalted butter.
  2. Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
  4. Deglaze the skillet by pouring in the dry white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let it reduce slightly for 1 minute.
  5. Stir in the heavy cream (if using). Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the fresh lemon juice and 1/4 cup chopped parsley.
Combine and Serve
  1. Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta. Return the cooked shrimp to the skillet and gently toss to combine with the pasta and sauce.
  2. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
  3. Serve immediately, garnished with extra fresh parsley, grated Parmesan cheese, and lemon wedges.

Notes

For best results, use fresh, good quality shrimp. If using frozen shrimp, make sure to thaw them completely and pat them very dry before seasoning. The heavy cream adds a richer, more luxurious sauce, but can be omitted for a lighter dish; you might need a bit more pasta water if you skip it.