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Easy 15-Minute Garlic Butter Shrimp Pasta Best One-Pan Dinner

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This easy 15-minute garlic butter shrimp pasta is a quick, one-pan dinner that delivers restaurant-quality flavor with simple ingredients. The garlic butter sauce coats every strand of pasta, and the shrimp stay tender and juicy.

Ingredients

Scale
  • 8 ounces (225g) linguine or spaghetti
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine or chicken broth
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 cup (60ml) fresh lemon juice (about 1 lemon)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/4 cup (25g) grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt per 4 quarts of water. Add the linguine and cook according to package directions until al dente, usually about 8-10 minutes. Set a timer for 2 minutes less than the package says.
  2. While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with salt and black pepper on both sides.
  3. Reserve 1 cup of pasta water before draining.
  4. Drain the pasta in a colander. Do not rinse.
  5. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once foaming, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Transfer the shrimp to a plate and set aside.
  6. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant.
  7. Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
  8. Add the lemon juice and 1/2 cup of reserved pasta water. Stir to combine. Bring to a gentle simmer.
  9. Add the drained pasta to the skillet and toss with tongs to coat in the sauce. Cook for 1-2 minutes, adding more pasta water if needed.
  10. Return the shrimp to the pan along with any juices on the plate. Toss everything together for 30 seconds until the shrimp are heated through.
  11. Remove from heat and stir in the fresh parsley and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  12. Serve immediately in warm bowls, with extra Parmesan and a squeeze of lemon on top.

Notes

Don’t overcook the shrimp; they are done when pink and curled into a loose C shape. Use cold butter for a better emulsified sauce. Reserve more pasta water than you think you need. Toast garlic properly to avoid burning. Season pasta water generously. Let the sauce come together before adding the pasta.

Nutrition

Keywords: garlic butter shrimp pasta, easy shrimp pasta, one-pan dinner, quick pasta recipe, 15-minute dinner

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