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Creamy Garlic Butter Shrimp Pasta

A close-up of creamy Garlic Butter Shrimp Pasta tossed with fettuccine and topped with fresh parsley.
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This recipe provides instructions for a rich and flavorful shrimp pasta made with a creamy garlic butter sauce. It is a quick meal suitable for weeknights.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 3 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and let the sauce warm through for 2 minutes. Do not boil.
  7. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Add the cooked pasta, lemon juice, and cooked shrimp back into the skillet. Toss everything together until the pasta is coated in the sauce.
  9. Season with salt and pepper to your taste. Stir in the fresh parsley.
  10. Serve immediately.

Notes

  • To prevent overcooking the shrimp, cook them only until they turn opaque pink. They will continue to cook slightly when added back to the sauce.
  • If you prefer a non-creamy version, omit the heavy cream and use 1/2 cup of the reserved pasta water mixed with 2 tablespoons of butter and the Parmesan cheese to create a lighter sauce.
  • For a spicy kick, add 1/4 teaspoon of red pepper flakes when sautéing the garlic.

Nutrition

Find it online: https://whiskdaily.com/garlic-butter-shrimp-pasta/