Garlic Butter Shrimp Pasta Recipe: Ready in 20 Minutes!
This quick and elegant garlic butter shrimp pasta features tender, perfectly seared shrimp tossed with al dente pasta in a luxurious garlic butter sauce brightened with white wine and fresh lemon juice. Ready in just 20 minutes, this restaurant-quality dish is perfect for weeknight dinners or special occasions. The rich, buttery sauce clings to every strand of pasta while the shrimp stay juicy and flavorful. Topped with fresh parsley and Parmesan cheese, it’s a crowd-pleaser that looks and tastes like it came from an upscale Italian restaurant.
Total Time:20 minutes
Yield:4 servings
Ingredients
1 pound linguine, fettuccine, or spaghetti
1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons unsalted butter, divided
6 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice (about 2 lemons)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Lemon wedges for serving
Instructions
Prep ingredients: Pat shrimp dry with paper towels and season with salt and pepper. Mince garlic and chop parsley.
Cook pasta: Bring large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
Sear shrimp: Heat olive oil in large skillet over medium-high heat. Add shrimp in single layer and cook 2 minutes per side until pink and just cooked through. Transfer to plate.
Make sauce: In same skillet, melt 4 tablespoons butter over medium heat. Add garlic and red pepper flakes, cooking 30-60 seconds until fragrant. Add wine and lemon juice, scraping up browned bits. Simmer 2 minutes.
Combine: Add drained pasta to skillet, tossing to coat. Add reserved pasta water as needed for silky consistency. Stir in remaining 2 tablespoons butter until melted. Return shrimp to pan, add parsley and Parmesan. Toss gently.
Serve: Divide among plates, top with extra Parmesan, and serve immediately with lemon wedges.
Notes
Shrimp: Don’t overcook—cook just until pink and opaque (2 minutes per side). Pat very dry before cooking for proper searing.
Pasta water: Reserve before draining—the starchy water creates restaurant-quality sauce consistency.
Wine substitute: Use chicken broth plus splash of white wine vinegar if avoiding alcohol.
Make ahead: This dish is best fresh but leftovers keep refrigerated 2 days. Reheat gently to avoid rubbery shrimp.
Variations: Add cherry tomatoes, spinach, or sun-dried tomatoes for extra flavor and nutrition.
Garlic: Don’t let it brown or it will taste bitter. Cook just until fragrant (30-60 seconds).
