Garlic Butter Shrimp Pasta
Succulent shrimp tossed with linguine in a rich garlic butter sauce spiked with white wine, lemon, and fresh parsley. A fast weeknight dinner that feels indulgent.
Ingredients
- 1.5 lbs large shrimp (21/25 count), peeled, deveined
- 1 lb linguine (or spaghetti)
- 8 tbsp unsalted butter
- 8 cloves garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine (or chicken stock)
- 2 lemon, juiced and zested
- 1/4 cup heavy cream
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup reserved pasta cooking water
Instructions
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1
Bring a large pot of generously salted water to a boil. Cook 1 lb linguine (or spaghetti) according to package directions until al dente. Reserve 1 cup reserved pasta cooking water before draining.
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2
While pasta cooks, pat 1.5 lbs peeled, deveined large shrimp (21/25 count) dry and season with 2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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3
Melt half the 8 tbsp unsalted butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and cooked through — do not overcook. Transfer to a plate.
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4
Reduce heat to medium. Melt the remaining unsalted butter in the same skillet. Add 8 cloves minced garlic cloves and 1/2 tsp red pepper flakes and cook, stirring, for 1 minute until fragrant.
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5
Pour in 1/2 cup dry white wine (or chicken stock) and cook, scraping up any browned bits, for 2 minutes until slightly reduced. Stir in 1/4 cup heavy cream and lemon juice.
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6
Add the drained linguine to the pan and toss to coat, adding pasta water as needed for a silky sauce. Return shrimp to the pan and toss gently.
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7
Stir in half the 1/2 cup freshly grated Parmesan cheese and most of the 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust salt.
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8
Plate and top with remaining Parmesan cheese, fresh flat-leaf parsley, and lemon zest.