Creamy, garlicky, and ready before takeout arrives. This garlic butter shrimp pasta is a weeknight staple: seared shrimp, lots of fresh garlic, and a bright lemon-butter sauce that coats every strand of pasta.
Ingredients (serves 4)
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper
- Olive oil
Instructions
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat shrimp dry; season with salt and pepper. Sear in a hot skillet with a splash of olive oil, 1–2 minutes per side. Transfer to a plate.
- Melt butter in the same pan. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze with wine or broth; simmer 2 minutes. Stir in lemon juice.
- Return shrimp and pasta to the pan. Toss with parsley and a splash of pasta water until glossy.
- Taste, adjust seasoning, and serve immediately.
Tips
- Don’t overcook the shrimp — pull them as soon as they turn pink.
- A handful of grated Parmesan is optional but excellent.