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Best Irresistible Garlic Shrimp Pasta Recipe That Tastes Like a Restaurant Order (35 Min)

Juicy garlic-butter shrimp tossed with linguine in a bright lemon and white wine sauce, ready in about 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 scaleable
Course: Main Dish
Cuisine: Italian-American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Pasta and Shrimp
  • 12 | oz | linguine or spaghetti |
  • 1 | lb | large shrimp peeled and deveined, tails removed |
  • 1/2 | tsp | salt | plus more to taste
  • 1/4 | tsp | black pepper |
  • 2 | tbsp | olive oil |
  • For the Sauce
  • 4 | tbsp | unsalted butter | divided
  • 5 | cloves | garlic minced |
  • 1/4 | cup | dry white wine | broth + lemon as substitute
  • 1/4 | cup | reserved pasta water | plus more as needed
  • 3 | tbsp | fresh lemon juice |
  • 1/4 | tsp | red pepper flakes | optional
  • 1/4 | cup | fresh parsley chopped |
  • 1/4 | cup | grated Parmesan cheese | plus more for serving

Method
 

  1. Cooking the Pasta
  2. Cook linguine until al dente; reserve 1/2 cup pasta water before draining.
  3. Searing the Shrimp 2. Season shrimp with salt and pepper; sear in olive oil 1 to 2 minutes per side until pink and opaque. Set aside.
  4. Building the Sauce 3. Melt 2 tbsp butter, add garlic, cook 30 seconds. 4. Add wine, simmer 1 to 2 minutes. 5. Add pasta water, lemon juice, and red pepper flakes; simmer 2 minutes. 6. Off heat, stir in remaining 2 tbsp butter until glossy.
  5. Combining 7. Toss pasta and shrimp in the sauce. 8. Stir in parsley and Parmesan.
  6. Serving 9. Serve immediately with extra Parmesan.
  7. Nutrition (per serving): Calories: 480 | Protein: 29 g | Carbohydrates: 52 g | Fat: 17 g | Fiber: 2 g | Sugar: 2 g | Sodium: 620 mg
    8. Toss the pasta directly in the skillet rather than plating it separately, so every strand gets coated in sauce.

Notes

Contains shellfish, dairy, and gluten; gluten-free and dairy-free swaps included in the post. Best eaten fresh; not recommended for freezing.