Print

Quick Garlic Butter Shrimp Pasta: Easy 20-Minute Spring Dinner

garlic butter shrimp pasta - featured image
Print Recipe

This quick garlic butter shrimp pasta is a recreation of a beloved dish from a tiny Italian joint, coming together in under 20 minutes. It features tender shrimp, al dente pasta, and a silky garlic butter sauce brightened with lemon and parsley.

Ingredients

Scale
  • 8 ounces linguine or spaghetti
  • Salt for pasta water
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup dry white wine (e.g., Pinot Grigio)
  • 1/3 cup reserved pasta water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt. While the water comes to a boil, prep ingredients: mince garlic, chop parsley, zest and juice lemon, and pat shrimp very dry with paper towels. Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Cook pasta according to package directions until al dente, about 8-10 minutes. Set a timer for 1 minute less than package says. Before draining, scoop out about 1 cup of starchy pasta water and set aside.
  3. While pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons butter and let it melt until foaming but not browning. Add shrimp in a single layer; cook for about 90 seconds on the first side until pink and slightly browned. Flip and cook for another 60 seconds. Remove shrimp to a plate and set aside.
  4. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Cook for 30-45 seconds, stirring constantly, until fragrant but not browned.
  5. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for about 1 minute until reduced by half.
  6. Add 1/3 cup reserved pasta water, lemon juice, and lemon zest. Stir and let simmer for about 30 seconds. Taste and add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, or adjust to preference.
  7. Using tongs, transfer cooked pasta directly from the pot to the skillet with the sauce. Toss pasta with sauce for about 1 minute over medium heat until sauce thickens and coats the pasta. Add more pasta water if needed.
  8. Return cooked shrimp to the skillet along with any accumulated juices. Toss together for about 30 seconds until heated through. Add chopped parsley and give one final toss.
  9. Serve immediately in warm bowls, topped with freshly grated Parmesan cheese. Garnish with extra parsley and a pinch of red pepper flakes if desired.

Notes

Pat shrimp very dry for best browning. Reserve more pasta water than needed. Taste sauce before adding pasta. Serve immediately for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water or broth.

Nutrition

Keywords: garlic butter shrimp pasta, quick pasta, spring dinner, shrimp recipe, easy weeknight dinner

Find it online: https://dinadinnertable.com/quick-garlic-butter-shrimp-pasta-easy-20-minute-spring-dinner/