Description
This Garlic Shrimp Pasta is a quick and flavorful dish perfect for any weeknight dinner or special occasion. Juicy shrimp are sautéed in garlic butter and tossed with pasta in a light and zesty sauce. Ready in under 30 minutes, it’s a meal everyone will love!
Ingredients
Units
Scale
(Serves 4)
- 12 oz (340 g) spaghetti or linguine
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Sauté the Shrimp:
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
- Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
- Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
3. Make the Garlic Sauce:
- In the same skillet, reduce the heat to medium and add the remaining 1 tbsp olive oil.
- Add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
- Stir in the white wine and simmer for 2-3 minutes, letting it reduce slightly.
- Add the lemon juice and butter, stirring until the butter is melted and the sauce is silky.
4. Combine Everything:
- Return the shrimp to the skillet, tossing them in the sauce.
- Add the cooked pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
- Stir in the Parmesan cheese and adjust seasoning with salt and pepper as needed.
5. Serve:
- Divide the pasta among plates and garnish with fresh parsley.
- Serve with lemon wedges and extra Parmesan cheese on the side.
Notes
- Shrimp Prep: If using frozen shrimp, thaw completely and pat dry before cooking.
- Wine Substitute: Use chicken broth or vegetable stock if you prefer not to cook with wine.
- Add Veggies: Toss in spinach, cherry tomatoes, or asparagus for added color and flavor.