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Garlic Butter Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 75 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Garlic Butter Shrimp Pasta is a creamy, flavorful dish that combines succulent seared shrimp, tender linguine, fresh spinach, and a luscious garlic butter sauce enriched with parmesan and a splash of white wine. Ready in just 30 minutes, this comforting pasta recipe is perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients

Pasta

  • 12 oz. linguine pasta

Shrimp

  • 1 pound large shrimp (raw, deveined, peeled, and tail-off; defrosted if frozen)
  • Salt and freshly ground black pepper, to taste

Sauce

  • 3 tablespoons butter, divided use
  • 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • â…“ cup white wine
  • ½ cup chicken broth
  • ½ lemon, zest only
  • ½ cup freshly grated parmesan cheese
  • ½ cup heavy cream (or more to taste and as needed)
  • 2 tablespoons chopped fresh parsley

Vegetables

  • 3 cups baby spinach (not packed)

Optional for Serving

  • Lemon juice
  • Red pepper flakes
  • Additional parmesan cheese

Instructions

  1. Prep: Prepare all ingredients by measuring and mincing the garlic, zesting the lemon, chopping parsley, and setting aside plates with foil to keep cooked shrimp warm. Bring a large pot of salted water to a boil for the pasta and set a colander in the sink for draining.
  2. Cook Pasta: Cook the linguine in the boiling water according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
  3. Cook the Shrimp: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, season with salt and freshly ground black pepper, and sear for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and keep warm on a plate covered with foil. Wipe the skillet clean only if there are large browned bits stuck to the bottom.
  4. Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Pour in the white wine and chicken broth, add the lemon zest, then simmer the mixture for 3 minutes to reduce slightly.
  5. Add Cheese and Cream: Lower the heat to a gentle simmer. Stir in the freshly grated parmesan, heavy cream, and chopped parsley. Allow the sauce to simmer gently for 1 more minute, taking care not to let it boil.
  6. Combine Pasta and Finish: Add the cooked linguine to the skillet and toss to coat in the sauce. Stir in the baby spinach and toss until it wilts, about 1 minute. Gradually add reserved pasta cooking water a little at a time, tossing until the sauce becomes smooth and creamy, evenly coating the pasta. Finally, toss in the cooked shrimp and add extra cream if needed for desired sauce consistency.
  7. Serve: Serve the pasta immediately, garnished with extra parmesan, freshly ground black pepper, red pepper flakes for heat, and a squeeze of fresh lemon juice if desired.

Notes

  • Reserve pasta cooking water to help loosen and emulsify the sauce.
  • Do not boil the sauce after adding cream to prevent curdling.
  • Use fresh shrimp for best flavor and texture, but frozen defrosted shrimp works well.
  • Add extra heavy cream to adjust sauce thickness according to preference.
  • Optional garnishes like lemon juice and red pepper flakes add brightness and a spicy kick.

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