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

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.

Questions

Can I make Garlic Butter Shrimp Pasta dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter, 1/4 cup heavy cream, 1/2 cup Parmesan cheese, freshly grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Garlic Butter Shrimp Pasta gluten-free?

Yes. The gluten in this entry is 1 lb linguine (or spaghetti), 1 cup reserved pasta cooking water. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Garlic Butter Shrimp Pasta keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Garlic Butter Shrimp Pasta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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