Print

Quick Garlic Butter Shrimp Pasta – Easy 15-Minute Dinner

garlic butter shrimp pasta - featured image
Print Recipe

This quick garlic butter shrimp pasta is a 15-minute weeknight dinner that tastes like something from a little Italian place. Plump, tender shrimp, a silky garlic butter sauce, and a pop of lemon make this an easy, satisfying meal.

Ingredients

Scale
  • 8 ounces spaghetti or linguine
  • 1 pound raw shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved pasta water
  • Juice of 1 lemon (about 2 tablespoons)
  • Zest of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts of water. While the water comes to a boil, prep your ingredients: mince the garlic, chop the parsley, zest and juice the lemon, and pat the shrimp dry with paper towels. Season the shrimp with a pinch of salt and a few cracks of black pepper.
  2. Cook the pasta. Add the spaghetti or linguine to the boiling water and cook according to package directions until al dente (about 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water and set it aside.
  3. Sear the shrimp. While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque with a slight golden crust. Transfer the cooked shrimp to a plate and set aside.
  4. Build the garlic butter sauce. Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same skillet. Once it melts, add the minced garlic and red pepper flakes (if using). Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  5. Bring the sauce together. Pour in about 1/2 cup of the reserved pasta water and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for about a minute until it reduces slightly. Add the lemon juice and stir to combine.
  6. Toss everything together. Add the drained pasta directly to the skillet with the garlic butter sauce. Use tongs to toss the pasta, coating every strand. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches the desired consistency.
  7. Add the shrimp back in. Return the seared shrimp to the skillet and toss gently to combine. Let everything warm through for about 30 seconds.
  8. Finish and serve. Remove the skillet from the heat. Stir in the lemon zest and most of the chopped parsley, reserving a little for garnish. Taste and adjust seasoning with salt and pepper. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese and the remaining parsley on top.

Notes

Pat shrimp dry thoroughly for a good sear. Don’t crowd the pan when searing shrimp. Reserve more pasta water than you think you need. Taste as you go. Work in the right order: start pasta water first, then prep ingredients while it comes to a boil. If you forget to reserve pasta water, mix 1/2 teaspoon cornstarch with 1/2 cup water as a substitute.

Nutrition

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

Find it online: https://grubella.com/quick-garlic-butter-shrimp-pasta-easy-15-minute-dinner/