Garlic Butter Shrimp Pasta

Name: Garlic Butter Shrimp Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp (21/25 count), peeled, deveined; 1 lb linguine (or spaghetti); 8 tbsp unsalted butter; 8 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

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.

35 minEasyServes 4600 cal/serving

Italian-AmericanDinnerStovetopPescatarianHigh ProteinNut-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp (21/25 count), peeled, deveined
1 lb linguine (or spaghetti)
8 tbsp unsalted butter
8 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

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.
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.
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.
4

Reduce heat to medium. Melt the remaining unsalted butter in the same skillet. Add 8 minced garlic cloves and 1/2 tsp red pepper flakes and cook, stirring, for 1 minute until fragrant.
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.
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.
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.
8

Plate and top with remaining Parmesan cheese, fresh flat-leaf parsley, and lemon zest.

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Questions

What should Garlic Butter Shrimp Pasta look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until pink and cooked through - do not overcook. Step 5: cook until slightly reduced.

Why save the pasta water for Garlic Butter Shrimp Pasta?

Step 1 reads: "Reserve 1 cup reserved pasta cooking water before draining." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of white wine in Garlic Butter Shrimp Pasta?

The entry for Garlic Butter Shrimp Pasta calls for 1/2 cup dry white wine (or chicken stock). In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Garlic Butter Shrimp Pasta?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Garlic Butter Shrimp Pasta uses 1.5 lbs large shrimp (21/25 count), peeled, deveined.

Is Garlic Butter Shrimp Pasta spicy?

Moderately. The heat in Garlic Butter Shrimp Pasta comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Garlic Butter Shrimp Pasta?

Refrigerate what is left of Garlic Butter Shrimp Pasta within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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