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Light Garlic Butter Shrimp Pasta in 15 Minutes

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A quick and easy garlic butter shrimp pasta that comes together in under 15 minutes, perfect for busy weeknights. Simple ingredients like garlic, butter, lemon, and shrimp create a silky, indulgent sauce that coats every strand of pasta.

Ingredients

Scale
  • 8 oz (225g) linguine or spaghetti
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine or chicken broth
  • 1/2 cup (120ml) reserved pasta water
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per 4 quarts of water. Once boiling, add the linguine and cook according to package directions until al dente (about 8-9 minutes).
  2. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until foamy. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Pour in the white wine or chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for about 1 minute until slightly reduced.
  6. Add the reserved pasta water and lemon juice. Stir to combine. Taste and add salt if needed (about 1/4 teaspoon).
  7. Drain the pasta (reserve about 1 cup of pasta water before draining). Add the drained pasta directly to the skillet with the sauce. Use tongs to toss until every strand is coated.
  8. Return the shrimp to the skillet. Add the grated Parmesan and toss gently to combine. If the sauce seems too thick, add a splash more pasta water until desired consistency.
  9. Remove from heat. Sprinkle chopped parsley over the top and toss once more. Serve immediately with extra lemon wedges and Parmesan on the side.

Notes

Reserve more pasta water than you think you need (about 1 cup). Use cold butter for a silkier sauce. Don’t overcook the shrimp—cook just until pink and opaque. Toast garlic carefully to avoid burning. Season pasta water generously (like the sea). Work fast once pasta is cooked.

Nutrition

Keywords: garlic butter shrimp pasta, quick shrimp pasta, easy weeknight dinner, 15 minute pasta, shrimp linguine

Find it online: https://lenatable.com/light-garlic-butter-shrimp-pasta-in-15-minutes/