Garlic Butter Shrimp Pasta Recipe (Creamy, Easy & Ready in 30 Minutes)
Ingredients
- 12 ounces linguine or spaghetti
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1 tablespoon olive oil
- Kosher Salt & Black Pepper to taste
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
- Cook pasta in a large pot of heavily salted boiling water until al dente. Reserve 1 1/2 cups of pasta water before draining.
- While pasta cooks, pat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1-2 minutes per side until pink. Remove from skillet and set aside.
- Reduce heat to medium, add butter to the skillet. Once melted, add garlic and red pepper flakes. Cook until fragrant, about 30-60 seconds, without browning.
- Pour in white wine to deglaze, scraping up any browned bits. Simmer and reduce by half, about 2-3 minutes.
- Stir in the heavy cream and bring to a gentle simmer for 2 minutes to thicken slightly. Season with salt and pepper.
- Add drained pasta, cooked shrimp, Parmesan, and parsley to the skillet. Toss to combine, adding 1/2 cup of reserved pasta water to create a creamy sauce. Add more water if needed.
- Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning. Serve immediately with extra Parmesan.
Notes
Ensure your shrimp are patted completely dry before searing. This is the key to getting a good color and preventing them from steaming in the pan.