Well, well, well – look who we have here: Garlic Butter Shrimp Pasta, my one true love ♡
Garlic Butter Shrimp Pasta is going to change how you do quick weeknight dinners this month. And dinner parties (it’s fine to have more than one of these per month, right??). And possibly also date night, Valentine’s Day (OH LOOK that’s today, she says with a cheeky grin on her face) and just generally life.
Life changing Garlic Butter Shrimp Pasta? Well, if you consider carbs doused in creamy buttery sauce, parmesan and white wine… With a generous helping of plump shrimp… And some feisty chili flakes and zingy lemon… Life changing? Well, YES. Of course it is.
The best thing about this recipe though? It’s fast. Like, crazy fast. 20 minute fast.
Oh, you’d like to know how? Alright, I’ll tell you:
How to make garlic butter shrimp pasta, super fast edition:
- Chop lotsa garlic and parsley, cook a pot of linguine. Prep DONE.
- Brown shrimp and set aside, covered (!!)
- In the same skillet, cook garlic and Italian seasoning in plenty of butter
- Add white wine, stock and lemon zest, quick simmer #1
- Add parmesan, cream and parsley, quick simmer #2
- Toss in linguine and spinach with a bit of reserved cooking water from the pasta
- Serve with shrimp, lemon juice, chili flakes and black pepper (freshly ground obvs)
C’est tout, mon amour!
I know you love my Garlic Butter Shrimp Pasta with Tomato Sauce and my Garlic Butter White Wine Pasta with Fresh Herbs, so I knew I’d have to marry the two. And it turned out so-so-so good! Don’t plan on any leftovers, there will be none.
You’ll see in the video below that I used pre-cooked shrimp, which is totally fine (uh, says the girl who’s notoriously anxious about under-cooked seafood). You can also use raw, it will just take a few secs longer. It’s important to cover the cooked shrimp after taking it out of the pan – otherwise it will end up cold, tough and shrivelled. Ask me how I know…
I’m also using freshly grated parmesan and I grate it on a fine microplane – that way it just melts away into the sauce vs forming weird cheese lumps. I suggest you do the same. Oh and if you’re against white wine in cooking (weird but I still like you), you can just sub in extra chicken stock.
Probably the most difficult thing to remember for this recipe is reserving some of the cooking water before you drain the pasta. You’ll need it to add to the skillet once the pasta and spinach and sauce all come together – it will make the sauce extra luscious and flavourful as you toss it around. Happy days.
OK maybe I exaggerated when I said this pasta was my ONE true love… But let me just have it for this second right now.
It’s all I want in a fancy-yet-easy pasta:
- creamy and sexy and luscious
- full of flavour
- exciting with the heat from the chili and the zing from the lemon
- super quick and easy to make
- impressive enough for guests
Just don’t tell them how simple it was to make… Bathe in your glory, kitten.
Now… Do we want to keep talking or start burying our faces in that garlic butter sauce?? See, I knew we were foodie soul mates.
Watch how to make my garlic butter shrimp pasta:
Get the recipe:
Garlic Butter Shrimp Pasta
- 12 oz. pasta preferably linguine
- 3 tablespoons butter
- 1 pound shrimp
- salt + freshly ground black pepper to taste
- 6 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/3 cup white wine
- 1/2 cup chicken stock
- Grated zest of 1/2 lemon
- 1/2 cup freshly grated parmesan plus more for garnish
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 3 cups baby spinach
- Juice of 1/2 lemon
- red pepper flakes and parmesan to serve optional
- Prep: Prep your ingredients. Set aside a plate and some foil to keep the cooked shrimp warm. Get a pot of water boiling for the pasta and make a colander ready in the sink for draining. IMPORTANT: Reserve 1/2 cup of cooking water when draining the pasta!
- Cook the shrimp: Melt 1 tablespoon butter in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until browned, about 2-3 minutes per side. Set aside on a plate and cover tightly with foil. Wipe the skillet.
- Cook the sauce: In the same skillet, melt the remaining butter. Add the garlic and Italian seasoning and cook for 1 minute. Pour in the white wine and chicken stock. Add the lemon zest and simmer for 3 minutes. Stir in the parmesan, cream and parsley and cook for 1 more minute.
- Finish the dish: Add the cooked and drained pasta to the skillet and toss. Add the spinach and toss until it's wilted, about 1 minute. Add reserved cooking water, a little at a time, and toss until the sauce is smooth and creamy and coats the pasta well. Toss in the shrimp. Serve ASAP with parmesan, black pepper, chili flakes and lemon juice.
Nutrition (this is an estimate)
Now hush hush, go make some garlic butter shrimp pasta, then hop back on and tell me what you think in the comments below… I’m excited to hear!