Garlic Butter Shrimp Pasta (Print Version)
Tender shrimp cooked in garlic butter served over perfectly cooked spaghetti with fresh parsley and lemon.
# Recipe Ingredients:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes (optional)
→ Garlic Butter Sauce
07 - 4 tbsp unsalted butter
08 - 2 tbsp extra-virgin olive oil
09 - 5 cloves garlic, minced
10 - Zest of 1 lemon
11 - 2 tbsp freshly squeezed lemon juice
12 - 1/4 cup dry white wine or low-sodium chicken broth
13 - 2 tbsp chopped fresh parsley
→ Garnish (optional)
14 - Freshly grated Parmesan cheese
15 - Additional chopped parsley
16 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - While pasta cooks, season shrimp with salt, black pepper, and red pepper flakes if using.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining butter and olive oil to skillet. Sauté garlic for 30 seconds until fragrant.
05 - Pour in white wine or chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes, scraping up browned bits from the pan.
06 - Return shrimp to skillet and add cooked pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
07 - Stir in chopped parsley. Adjust seasoning to taste.
08 - Serve immediately, garnished with Parmesan cheese, additional parsley, and lemon wedges if desired.
# Expert Advice:
01 -
- This dish feels like a warm secret between friends with its luxurious garlic butter coating every shrimp and pasta strand.
- It quickly became my go-to when I wanted something both impressive and effortlessly easy on busy weeknights.
02 -
- Don’t rush the garlic sautéing step—even a few seconds too long can make it bitter instead of fragrant.
- Reserved pasta water is your secret weapon for that silky sauce consistency; don’t forget it!
03 -
- Pat shrimp dry before cooking to get the best sear and avoid steaming.
- The small splash of pasta water in the sauce helps emulsify it, giving you that silky, restaurant-quality finish.