Introduction
Garlic Shrimp Pasta is the definition of weeknight luxury. This beloved dish, often categorized alongside Italian-American classics like Shrimp Scampi, marries tender, succulent shrimp with a rich, buttery, and intensely garlicky sauce, all tossed with perfectly cooked pasta. What makes this recipe so special is its incredible speed—it can be on the table in under 30 minutes—while delivering complex, deeply satisfying flavors. The bright acidity of fresh lemon juice cuts through the richness, creating a balanced and utterly addictive meal that will quickly become a fixture in your dinner rotation.
Ingredients
- 450 grams (1 pound) large shrimp, peeled and deveined
- 340 grams (12 ounces) linguine or fettuccine pasta
- 60 ml (4 tablespoons) extra virgin olive oil
- 55 grams (4 tablespoons) unsalted butter
- 8 cloves garlic, minced
- 120 ml (1/2 cup) dry white wine (such as Pinot Grigio) or chicken broth
- Juice of 1 large lemon
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Step-by-step Preparation
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until perfectly al dente. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water. This water is crucial for emulsifying the sauce.
- Sauté the Aromatics: While the pasta cooks, melt the butter and olive oil together in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes. Cook gently for about 2–3 minutes, stirring constantly, until the garlic is fragrant but not browned. Tip: Cooking the garlic slowly prevents bitterness.
- Cook the Shrimp: Increase the heat to medium-high. Pat the shrimp dry and season lightly with salt and pepper. Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp immediately and set aside on a plate to prevent overcooking.
- Build the Sauce: Pour the white wine (or broth) into the hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan (this is called deglazing). Let the wine reduce by half (about 2 minutes). Stir in the fresh lemon juice.
- Combine and Finish: Add 1/2 cup (120 ml) of the reserved pasta water to the sauce and bring it to a gentle simmer. Add the drained pasta and the cooked shrimp back into the skillet. Toss everything vigorously for about 1 minute until the sauce coats the pasta beautifully. If the sauce seems too thick, add more pasta water, one tablespoon at a time. Stir in the fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Nutritional Information
A typical serving (approximately 1/4 of the recipe) contains about 580–650 calories, 35 grams of protein, and 30 grams of fat. Shrimp is an excellent source of lean protein, B vitamins, and essential minerals like selenium. The inclusion of olive oil provides healthy monounsaturated fats. To make this dish lighter, reduce the amount of butter used and substitute the white wine with chicken broth.
Storage
Store any leftover Garlic Shrimp Pasta in an airtight container in the refrigerator for up to 3 days. Pasta with seafood tends to dry out quickly upon reheating. To restore moisture, reheat the pasta on the stovetop over medium-low heat, adding a splash of water, chicken broth, or a small knob of butter. Avoid microwaving if possible, as it can make the shrimp rubbery.
Conclusion
Garlic Shrimp Pasta is the ultimate demonstration that simple ingredients can yield extraordinary results. For a complete meal, serve this pasta alongside a crisp arugula salad or some crusty artisan bread, perfect for soaking up every last bit of that luscious garlic-butter sauce. If you want to add variation, consider tossing in a handful of cherry tomatoes or some blanched asparagus tips during the final minute of cooking for added color and vegetable richness.