Garlic Butter Shrimp Pasta
A quick, flavorful, and protein-rich pasta featuring tender shrimp tossed in a garlic butter and lemon sauce. Perfect for weeknight dinners or easy entertaining, this dish combines simple ingredients for maximum flavor.
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet or frying pan
- 1 Wooden spoon or spatula
- 1 pair of tongs
- 1 Cutting Board
- 1 Sharp knife
- 1 citrus zester or grater
Ingredients
- 4 oz spaghetti
- 12 oz shrimp peeled and deveined
- 6 tbsp unsalted butter divided
- 1 large garlic clove minced
- 1 –2 pinches red pepper flakes optional
- 2 tbsp dry white wine Chardonnay recommended
- 1/2 tbsp lemon zest
- Juice of 1/2 lemon
- 1 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
- Boil the Pasta Perfectly: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to enhance the pasta’s flavor. Once boiling, carefully add 4 ounces of spaghetti and stir gently to prevent the strands from sticking together. Cook the pasta according to package instructions, usually about 8–10 minutes, until it reaches an al dente texture—tender but still slightly firm to the bite. Once cooked, reserve about ½ cup of pasta water and then drain the rest. Set the pasta aside in a bowl while you prepare the shrimp and sauce.
- Sear the Shrimp Until Perfectly Opaque: Heat a large skillet over medium heat and add 1 tablespoon of unsalted butter. Let it melt completely and coat the pan. Pat the shrimp dry with a paper towel to remove excess moisture—this helps them sear rather than steam. Arrange the shrimp in a single layer in the skillet. Cook for 1–2 minutes on each side until they turn opaque pink and slightly golden around the edges. Avoid overcrowding; if needed, cook in batches for even cooking. Once done, transfer the shrimp to a plate and set aside.
- Sauté the Garlic for Maximum Flavor: In the same skillet, reduce the heat slightly and add 2 tablespoons of butter. Once melted, add the minced garlic and, if desired, 1–2 pinches of red pepper flakes for a gentle heat kick. Stir continuously for 30–60 seconds, allowing the garlic to soften and release its aroma. Be careful not to let it brown or burn, as burnt garlic can taste bitter. This step builds the fragrant base for the sauce.
- Deglaze the Pan with Wine and Lemon: Pour in 2 tablespoons of dry white wine to deglaze the skillet, using a wooden spoon to gently scrape up any flavorful bits stuck to the bottom. Add ½ tablespoon of lemon zest and the juice from half a lemon. Bring the mixture to a gentle boil and let it reduce slightly for about 1–2 minutes. This step concentrates the flavors and adds a bright, zesty touch that balances the richness of the butter.
- Incorporate Butter for a Silky Sauce: Lower the heat to medium-low. Gradually whisk in the remaining 3 tablespoons of butter, adding 1 tablespoon at a time. Stir continuously until the butter is fully emulsified into a silky, glossy sauce. This careful method ensures a smooth, rich texture that perfectly coats the shrimp and pasta without separating. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Return the Shrimp and Add Fresh Herbs: Add the cooked shrimp back into the skillet, tossing gently to coat each piece with the buttery, garlicky sauce. Sprinkle 1 tablespoon of freshly chopped parsley over the shrimp and sauce. The parsley adds a fresh, herbal note and a pop of color, making the dish both flavorful and visually appealing.
- Combine Pasta with Sauce for Perfect Coating: Add the cooked spaghetti to the skillet and toss thoroughly using tongs. Ensure each strand is coated evenly with the luscious garlic butter sauce. If the pasta seems dry, gradually add a small amount of the reserved pasta water, 1–2 tablespoons at a time, until the sauce clings beautifully to the noodles. This ensures a perfectly balanced, creamy texture without excess butter.
- Serve with Lemon Wedges and Final Touches: Transfer the pasta and shrimp to serving plates. Add lemon wedges on the side for an optional burst of citrus when serving. Optionally, sprinkle additional parsley for garnish. Serve immediately while warm for the best taste and texture.The dish pairs beautifully with a crisp side salad, garlic bread, or a chilled glass of white wine.
Notes
- Always pat your shrimp dry before cooking. Excess moisture prevents proper searing and can make the shrimp rubbery.
- Fresh shrimp works best, but frozen shrimp is fine if fully thawed in cold water and patted dry.
- Use unsalted butter to control the seasoning. Add salt gradually to taste during cooking.
- Reserve a small amount of pasta water; it’s perfect for loosening the sauce and helping it coat the noodles evenly.
- Adjust red pepper flakes based on your preferred spice level or omit entirely for a milder dish.
