Garlic Butter Shrimp Pasta

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Recipe Intensity: Easy. This is a beginner-friendly recipe that requires basic knife skills and the ability to multitask (boiling pasta while sautéing shrimp). The key is organization and having all your ingredients prepped before you start cooking, as the process moves quickly.

Recipe Cost: Moderate. The cost is primarily driven by the quality of the shrimp and the Parmesan cheese. Using wild-caught shrimp and a block of real Parmigiano-Reggiano will increase the price, but the flavor payoff is worth it. You can use frozen shrimp to help manage costs.

Ingredients

For the Pasta:

• 12 ounces (340g) linguine or spaghetti

• 1 tablespoon kosher salt, for the pasta water

For the Shrimp and Sauce:

• 1 pound (450g) large shrimp (16/20 count), peeled and deveined

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• ½ teaspoon smoked paprika (optional, for depth)

• 4 tablespoons unsalted butter, divided

• 4 tablespoons extra virgin olive oil, divided

• 6-8 large cloves garlic, minced or thinly sliced

• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 1 teaspoon lemon zest

• 2 tablespoons freshly squeezed lemon juice

• ¼ cup chopped fresh parsley, plus more for garnish

• ½ cup freshly grated Parmesan cheese, plus more for serving

• Crushed red pepper flakes, to taste (optional)

Equipment

• Large pot for boiling pasta

• Large skillet or pan (preferably stainless steel or cast iron)

• Tongs

• Measuring cups and spoons

• Microplane or zester

• Cheese grater

Instructions

1. Prep is Key:
Before any heat touches a pan, prepare all your ingredients. This is called “mise en place” and is critical for a seamless cooking experience. Pat the shrimp completely dry with paper towels—this is the secret to a good sear, not steaming. Season them evenly with 1 teaspoon of salt, black pepper, and the smoked paprika (if using). Mince the garlic, chop the parsley, zest and juice the lemon, and grate the Parmesan cheese.

2. Cook the Pasta:
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt—the water should taste like the sea. This is your only chance to season the pasta from within. Add the linguine and cook according to package directions until al dente (typically 8-10 minutes). Reserve 1 cup of the starchy pasta water before draining. This liquid gold is essential for creating a silky, emulsified sauce that clings to every strand of pasta.

3. Sear the Shrimp:
While the pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of butter in your large skillet over medium-high heat. Once the butter is melted and foaming, add the shrimp in a single layer, ensuring they aren’t crowded. Cook for 1-2 minutes per side, until they turn pink and opaque and develop a golden-brown sear. They cook quickly, so don’t walk away! Remove the shrimp from the skillet and set them aside on a plate. They will finish cooking later when added back to the sauce.

4. Build the Garlic Butter Sauce:
Reduce the heat to medium-low. To the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Add the minced garlic and a pinch of crushed red pepper flakes (if using). Sauté for 60-90 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden. Do not let it burn, or it will become bitter.
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits (the “fond”) from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it has reduced by about half. This cooks off the raw alcohol and concentrates the flavor.

5. Bring It All Together:
Add the lemon juice and lemon zest to the sauce, stirring to combine. By now, your pasta should be ready. Add the drained linguine directly to the skillet with the garlic butter sauce. Toss to coat every strand.
Add the cooked shrimp back into the skillet, along with any accumulated juices. Sprinkle in the chopped parsley and the ½ cup of grated Parmesan cheese. Start adding the reserved pasta water a few tablespoons at a time, tossing continuously. The starch from the water will bind with the fat from the butter and oil, creating a luxurious, glossy sauce that clings perfectly to the pasta. You may not need the full cup—stop when the sauce has reached your desired consistency.

6. Serve Immediately:
Taste and adjust for seasoning, adding more salt or pepper if needed. Divide the pasta and shrimp among warm bowls. Garnish with an extra sprinkle of fresh parsley, a light dusting of Parmesan cheese, and an extra crack of black pepper. Serve immediately with a simple side salad and a slice of crusty bread to soak up every last drop of that incredible garlic butter sauce.

Notes & Tips for Success

• Don’t Overcook the Shrimp: Shrimp go from perfectly tender to rubbery in a matter of minutes. They are done as soon as they turn pink and opaque and form a loose “C” shape.

• The Pasta Water is Non-Negotiable: Do not skip reserving the pasta water. It’s the key to a restaurant-quality, emulsified sauce. Regular water will not work the same way.

• Fresh is Best: While dried parsley and bottled lemon juice can be used in a pinch, the vibrant, fresh flavors of this dish truly shine with fresh parsley, fresh lemon, and freshly grated Parmesan cheese. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.

• Customize It: Feel free to add other vegetables. Sliced cherry tomatoes added with the garlic, or a handful of fresh spinach tossed in at the end to wilt, are excellent additions.

Nutrition Information

(Disclaimer: The following is an estimate generated from an online nutrition calculator. Actual values may vary based on specific ingredients and portion sizes.)

Serving Size: ¼ of the recipe
Calories: 685
Total Fat: 31g

• Saturated Fat: 12g

• Trans Fat: 0g
  Cholesterol: 205mg
  Sodium: 1250mg
  Total Carbohydrates: 66g

• Dietary Fiber: 3g

• Total Sugars: 3g
  Protein: 32g

Vitamin D: 2mcg | Calcium: 210mg | Iron: 3mg | Potassium: 380mg

This Garlic Butter Shrimp Pasta is more than just a meal; it’s a 30-minute escape to a cozy Italian trattoria. It’s a testament to the fact that the most memorable dishes are often the simplest ones, made with care and a few, high-quality ingredients. Buon Appetito