Description
A quick and delicious shrimp pasta with lemon garlic butter sauce that comes together in just 20 minutes using mostly one pan for easy cleanup.
Ingredients
Scale
- 1 pound (450g) medium-to-large raw shrimp, peeled and deveined
- 12 ounces (340g) linguine or spaghetti
- 4 tablespoons (60g) unsalted butter, divided
- 4–5 cloves garlic, minced
- ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 lemons (zest and juice)
- ½ cup (120ml) low-sodium chicken broth
- ½ cup (50g) freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 tablespoon salt (for pasta water)
Instructions
- Prep ingredients: Peel and devein shrimp, pat dry, mince garlic, zest and juice lemons, chop parsley, and grate Parmesan.
- Boil pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Sear shrimp: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Make sauce: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not brown.
- Deglaze: Pour in white wine and lemon juice, scraping up browned bits. Simmer for 1-2 minutes. Add chicken broth and simmer for another minute.
- Combine: Add drained pasta and ½ cup reserved pasta water to the skillet. Toss to coat. Return shrimp to the pan.
- Finish: Stir in Parmesan cheese gradually until melted and creamy. Adjust consistency with more pasta water if needed. Remove from heat, stir in half the parsley, and season to taste.
- Serve: Top with remaining parsley and extra lemon zest. Serve immediately.
Notes
Pat shrimp dry before cooking to ensure they sear rather than steam. Do not overcook shrimp or they will become rubbery. Save starchy pasta water to help emulsify the sauce. Use fresh Parmesan for a smoother sauce. If using gluten-free pasta, ensure it is cooked carefully to avoid mushiness. For a vegetarian version, swap shrimp for spinach or broccoli and use vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 55
- Fiber: 2
- Protein: 28
Keywords: shrimp pasta, lemon garlic butter sauce, quick dinner, one pan meal, weeknight dinner, 20 minute meals, easy pasta recipe