Garlic Shrimp Pasta
This garlic shrimp pasta is the fastest fancy dinner you can make. Twenty minutes. That's all it takes.
This dish delivers restaurant-quality flavor without the restaurant wait. Plump shrimp. Buttery garlic sauce.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 1/4 cup dry white wine (or chicken broth)
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh Italian parsley, roughly chopped
- Salt and freshly ground black pepper
- Grated Parmesan cheese, for serving
Instructions
- Cook the pasta. Cook linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
- Sear the shrimp. While pasta cooks, season shrimp with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook shrimp 2 minutes per side until pink. Remove to a plate.
- Build the aromatics. Add remaining butter to the skillet. Add garlic and red pepper flakes, cooking 30 seconds until fragrant.
- Deglaze the pan. Pour in white wine and lemon juice. Simmer for 2 minutes, scraping up any browned bits.
- Combine everything. Add drained pasta and shrimp to the skillet. Toss with pasta water until sauce coats the noodles.
- Garnish and serve. Top with fresh parsley and grated Parmesan. Serve immediately.
Tips for Perfect Shrimp Pasta
Do not overcook the shrimp. Shrimp cook in just 2 minutes per side. Pull them from the pan as soon as they turn pink and curl into a C shape. They will finish cooking in the hot sauce.
Use starchy pasta water. The reserved cooking water is the secret to a silky, clinging sauce. Add it a splash at a time until the sauce reaches the perfect consistency.
Don't skimp on the garlic. Use fresh garlic, not jarred. Slice it thin so it cooks evenly and infuses the butter without burning. Keep the heat medium once the garlic goes in.
Variations
- No wine? Substitute equal parts chicken broth or a splash of pasta water with extra lemon juice.
- Creamy version: Add 1/4 cup heavy cream to the sauce before tossing with pasta.
- Add vegetables: Toss in cherry tomatoes, spinach, or asparagus tips for extra color and nutrition.
- Different pasta: Works great with penne, angel hair, or even zucchini noodles for a low-carb option.
- Spice it up: Increase red pepper flakes to 1/2 teaspoon or add a drizzle of chili oil at the end.
Nutrition Information
Per serving (1/4 of recipe):