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Delicious Garlic Butter Shrimp Pasta Recipe

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This classic Garlic Butter Shrimp Pasta is a quick and easy dish that’s bursting with flavor. Tender shrimp are tossed with perfectly cooked pasta in a rich and aromatic garlic butter sauce. It’s perfect for a weeknight meal or a casual dinner party.

Ingredients

Scale
  • 1 pound pasta (linguine, spaghetti, or fettuccine recommended)
  • 1 pound shrimp, peeled and deveined
  • 6 tablespoons unsalted butter
  • 4–6 cloves garlic, minced
  • 1/4 cup dry white wine (optional, but adds depth of flavor)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)
  • Red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • Olive oil (if needed to prevent garlic from burning)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

  2. Prepare the Shrimp: While the pasta is cooking, prepare the shrimp. If using frozen shrimp, ensure they are fully thawed and pat them dry with paper towels. Season the shrimp with salt and pepper.

  3. Make the Garlic Butter Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic; if it starts to brown too quickly, add a little olive oil to the pan.

  4. Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan; you may need to cook the shrimp in batches.

  5. Deglaze the Pan (Optional): If using white wine, pour it into the skillet after the shrimp are cooked. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for a minute or two, allowing the alcohol to evaporate slightly.

  6. Combine Pasta and Sauce: Add the drained pasta to the skillet with the shrimp and garlic butter sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.

  7. Finish and Serve: Stir in the chopped parsley and Parmesan cheese (if using). Season with additional salt and pepper to taste. Add red pepper flakes if desired. Serve immediately.

Notes

  • Shrimp: Fresh or frozen shrimp can be used. If using frozen, make sure they are fully thawed before cooking.
  • Garlic: Fresh garlic is best for this recipe. Mince it finely to release its flavor.
  • Wine: White wine is optional but adds a nice complexity to the sauce. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
  • Pasta Water: The reserved pasta water is starchy and helps to thicken the sauce. Don’t discard it!
  • Variations: See the previous response for a list of variations.

Find it online: https://lorachef.com/delicious-garlic-butter-shrimp-pasta-recipe/