Of course! Garlic Butter Shrimp Pasta is a classic for a reason—it’s quick, elegant, and incredibly delicious. This recipe creates a luxurious, buttery sauce that clings perfectly to the pasta, with plump, juicy shrimp and a bright hint of lemon.
Here is a comprehensive recipe that will guide you to a perfect restaurant-quality dish at home.
The Ultimate Garlic Butter Shrimp Pasta
This recipe is designed for maximum flavor. The key is building the sauce in the pan with the shrimp drippings and using starchy pasta water to create a silky, emulsified sauce.
Yield: 2-3 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
· For the Shrimp:
· 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
· 2 tablespoons olive oil
· 1 teaspoon paprika (smoked or sweet)
· Salt and freshly ground black pepper, to taste
· For the Pasta and Sauce:
· 8 oz (225g) linguine or fettuccine
· 4 tablespoons unsalted butter
· 4-5 large garlic cloves, minced
· 1/4 teaspoon red pepper flakes (adjust to your spice preference)
· 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or substitute with chicken broth
· 1/4 cup freshly grated Parmesan cheese, plus more for serving
· 1-2 tablespoons fresh lemon juice (about 1/2 a lemon)
· 2 tablespoons fresh parsley, finely chopped
· Salt, to taste
Instructions
- Prep the Shrimp: Pat the shrimp dry with paper towels. This is crucial for getting a good sear instead of them steaming. Place them in a bowl and toss with olive oil, paprika, salt, and pepper. Set aside.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Do not rinse the pasta.
- Sear the Shrimp: While the pasta is cooking, heat a large skillet or pan over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. They don’t need to be fully cooked through at this point. Remove the shrimp from the pan and set them aside on a plate.
- Build the Sauce: Reduce the heat to medium-low. In the same skillet, add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being very careful not to burn the garlic.
- Deglaze the Pan: Pour in the white wine (or broth). Bring to a simmer, scraping the bottom of the pan with a wooden spoon to release all the browned bits (this is flavor!). Let it simmer for 2-3 minutes until the liquid is reduced by about half.
- Create the Emulsion: Add about 1/2 cup of the reserved pasta water to the skillet and bring to a gentle simmer. The starch from the water will help thicken the sauce.
- Combine Everything: Add the drained pasta directly to the skillet. Toss continuously with tongs to coat the pasta in the sauce. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until it reaches a silky consistency that coats the noodles.
- Finish the Dish: Turn off the heat. Add the cooked shrimp back to the pan, along with the grated Parmesan, lemon juice, and most of the chopped parsley. Toss everything together until the cheese is melted and the shrimp are heated through. The residual heat is enough to finish cooking the sauce without breaking it.
- Serve Immediately: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with the remaining parsley and an extra sprinkle of Parmesan cheese.
Pro Tips for Success
· Don’t Overcook the Shrimp: Shrimp cook very quickly. They are done as soon as they turn pink and opaque. Overcooking makes them rubbery.
· The Power of Pasta Water: This is the secret weapon! The starchy water is essential for helping the fat (butter) and liquid (wine) emulsify into a creamy sauce that sticks to the pasta.
· Fresh is Best: Use fresh garlic, fresh lemon juice, and fresh parsley for the brightest, most vibrant flavor. Pre-minced garlic and bottled lemon juice can taste dull and bitter.
· Customize It:
· Add Veggies: Sauté some spinach at the end until wilted, or add sun-dried tomatoes or cherry tomatoes with the garlic.
· Make it Creamy: Stir in 1/4 cup of heavy cream or half-and-half with the pasta water for a richer, creamier sauce.
· Protein Swap: You can use scallops or even chicken (cooked through first) instead of shrimp.
Wine Pairing
A crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish, cutting through the richness of the butter. If you used it in the recipe, it’s perfect to drink alongside it!
Enjoy your delicious, homemade Garlic Butter Shrimp Pasta