Shrimp Pasta with Garlic Sauce
This quick and elegant Shrimp Pasta features plump, juicy shrimp tossed in a rich, garlicky butter sauce with a touch of white wine and lemon. It’s a restaurant-quality dish that comes together in under 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Pasta & Shrimp:
· 12 oz (340g) linguine, spaghetti, or fettuccine
· 1 lb (450g) large raw shrimp, peeled and deveined (tails on or off)
· Salt and black pepper to taste
· ½ tsp smoked paprika or red pepper flakes (optional, for a kick)
· 2 tbsp olive oil
For the Garlic Sauce:
· 4 tbsp unsalted butter, divided
· 6-8 large garlic cloves, minced (about 2 tbsp)
· ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or substitute with chicken broth
· 1 cup chicken or vegetable broth
· ½ cup heavy cream or half-and-half (see note for lighter version)
· ¼ cup freshly grated Parmesan cheese, plus more for serving
· Juice of ½ a lemon (about 2 tbsp), plus zest for garnish
· ⅓ cup chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Season Shrimp: Pat shrimp very dry with paper towels. Season with salt, black pepper, and smoked paprika or red pepper flakes (if using).
- Sear Shrimp: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove shrimp to a plate and set aside. They will finish cooking in the sauce later.
- Make the Sauce: Reduce heat to medium. Add 2 tablespoons of butter to the same skillet. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Deglaze: Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- Build Sauce: Add the chicken broth and bring to a gentle simmer. Stir in the heavy cream and remaining 2 tablespoons of butter. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Combine: Reduce heat to low. Stir in the Parmesan cheese until melted. Add the cooked pasta, reserved shrimp (with any juices), and half of the parsley. Toss everything to coat in the sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until desired consistency is reached.
- Finish: Remove from heat. Stir in the lemon juice and adjust seasoning with salt and pepper.
- Serve: Divide among plates or bowls. Garnish with remaining parsley, lemon zest, and extra Parmesan cheese. Serve immediately.
Tips & Variations:
· Shrimp Size: Jumbo (16/20 count) or Large (21/25 count) shrimp work best.
· Don’t Overcook Shrimp: They cook quickly and will become rubbery if overdone. Remove them from the pan as soon as they turn pink and opaque.
· Lighter Version: Substitute the heavy cream with full-fat coconut milk for a dairy-free option, or use half broth/half milk for a lighter sauce (it will be less rich).
· Add Vegetables: Sauté sliced mushrooms, cherry tomatoes, or spinach with the garlic. For asparagus or broccoli, blanch with the pasta.
· Extra Richness: Add a tablespoon of cold butter at the end, swirling it in off the heat for a glossy, luxurious sauce.
· Wine Substitute: If not using wine, increase chicken broth to 1 ¼ cups and add a teaspoon of white wine vinegar or additional lemon juice at the end for acidity.
Enjoy this beautifully simple yet deeply flavorful dish with a side salad and crusty bread to soak up every bit of the delicious garlic sauce!