Garlic Butter Shrimp Pasta
This garlic butter shrimp pasta takes less than 30 minutes to make and has the most amazing flavor! It’s such an easy shrimp recipe but it feels fancy-ish – think shrimp scampi meets pasta. It’s great for a special occasion but quick enough for a weeknight dinner.
This garlic shrimp pasta recipe makes enough for two with some garlic toast on the side. Or, double it up to serve more – that works, too.
Ingredients
- Spaghetti or other long pasta like fettuccine, linguine, or angel hair pasta
- Shrimp
- Unsalted butter
- Minced garlic clove
- Dry white wine
- Lemon zest
- Lemon juice
- Chopped parsley or other fresh herbs like chopped basil or thyme leaves
Extras: Add a few pinches of red pepper chili flakes to dial up the heat factor or add some freshly ground black pepper for a simple garnish.
How to Make It
☑️ Cook the Spaghetti
Boil the pasta in a large pot according to the package directions and then drain it.
☑️ Cook the Shrimp
Melt butter in a large skillet and add the shrimp in a single layer. Cook them until they are pink and opaque. Take them out of the skillet and set them aside.
☑️ Make the Garlic Butter Sauce
Melt more butter in the pan and add the garlic and cook it until softened but not browned.
Add the wine, zest, and lemon juice, stir, and bring the liquid to a boil for about a minute so it can reduce. Lower the heat and add the rest of the butter and whisk so the sauce comes together.
☑️ Add the Shrimp and Pasta
Add the cooked shrimp, cooked pasta, and parsley. Toss to coat everything evenly in the sauce.
Garlic Butter Shrimp Pasta
Ingredients
- 4 oz spaghetti
- 12 ounces shrimp deveined and tails removed
- 6 tablespoons unsalted butter divided
- 1 large clove of garlic minced
- A pinch or two of red pepper flakes optional
- 2 tablespoons dry white wine I use Chardonnay
- 1/2 tablespoon lemon zest
- Juice of half a lemon
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving
Instructions
- Bring a pot of water to a boil, add the spaghetti and cook until al dente.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp to the pan in a single layer and cook until they turn opaque, about 1-2 minutes per side. Depending on the size of the pan the shrimp may need to be cooked in batches. Once cooked remove from the pan and set aside.
- Next, add 2 tablespoons butter to the pan. Once melted, add the garlic (and red pepper flakes, if using) and cook until the garlic is softened. Lower the heat, if necessary, to avoid browning the garlic.
- Add the wine, zest, and lemon juice. Bring to a boil and allow the mixture to reduce for a minute or so. Lower the heat and whisk in the rest of the butter (1-2 tablespoons at a time).
- Add the cooked shrimp to the sauce and toss to coat. Sprinkle the parsley over the top. Add in the cooked spaghetti and, using tongs, toss everything together. Serve with lemon wedges on the side.
Notes
Nutrition Estimate
More Recipe Ideas with Shrimp
Happy cooking,
This post was updated from the archives. It was first published in February 2015.
It’s so easy, Renee!
Thanks Chrissie!
I made this tonight and it was really good. I made the dish per recipe and found it light and tasty despite the 6 tbsp of butter. Husband really enjoyed it. I would make this one again
Hi Robin! Thanks so much for letting me know – so glad you enjoyed it 🙂
Love this recipe! I made it for company the other night and it was a huge hit.
My husband loves shrimp and I love pasta so this recipe is perfect for the two of us! Plus it’s easy to make!
This was absolutely delicious! It was quick, easy and the whole family loved it. Will be making this part of the go-to rotation in our house!
Oh, that’s so great! Glad your family loved it 🙂
Tasty and easy! Thanks for another awesome recipe.
Glad you enjoyed it!
Wonderful
I made this last night. I added frozen asparagus to the pasta during the last couple of minutes of boiling. It was delicious!
Love that you added asparagus!
I haven’t tried this yet, but I expect it was just what i was looking for. Question however…when the recipe calls for dry white wine…can you recommend any one in particular?
Every time I try to add wine to my recipe….it does not seem to make it better! I know its not good to use ‘cheap’ wine, but can you suggest an inexpensive wine maker that is not the ‘cheap’ wine, but will NOT break my budget? (small budget for meals).
Thank you soo much.
Oh, I did just make your Pesto recipe….tasts good. I plan to freeze for future use this winter. I have more fresh basil and will make the dish fresh, sometime soon. So k I still cannot give an opinion on the basil pasta. But, the pesto was very good. thanks.
I like to use chardonnay or sauvignon blanc in this recipe! Although, if you really don’t like the taste of wine you could just skip it and add extra lemon juice instead.