Garlic Butter Shrimp Pasta

This Garlic Butter Shrimp Pasta features succulent shrimp and al dente pasta, tossed in lemony garlic butter sauce! It's ready in under 30 minutes and made without wine, to keep it family friendly.

Course Dinner

Cuisine American, Asian

Keyword garlic butter pasta, garlic butter shrimp pasta, lemon garlic butter shrimp pasta

Prep Time 8

Cook Time 20

Total Time 8

Servings servings

Calories 532kcal

Author Maria Doss

Ingredients

8 ounce pasta cooked **
6 tablespoons unsalted butter divided
1 pound shrimp peeled and deveined
½ to ¾ teaspoon salt
¼ to ½ teaspoon ground black pepper
6 cloves garlic minced
½ to 1 teaspoon red pepper flakes
½ cup pasta water or chicken stock
¼ cup heavy cream optional
½ teaspoon Italian seasoning
3 to 4 tablespoons shredded parmesan cheese
4 teaspoons fresh lemon juice

Instructions

Cook pasta according to manufactures instructions in a large pot of salted boiling water, until al dente and reserve ½ cup pasta cooking water (if not using chicken stock).
Heat 2 tablespoons butter in a large skillet over medium high heat, add shrimp in a single layer, season with some salt and pepper. Cook until stirring occasionally, until it is opaque pink, for 2 to 3 minutes. Transfer shrimp into a seperate dish.
Tip: Shrimp is sweet, plump and cooks in minutes. To be able to handle them gently and effectively is necessary to ensure, they don't turn out rubbery. It should just become opaque and pinkish.
Add remaining butter into the same pan, saute garlic and red pepper flakes and cook until it begins to get pale golden.
Add chicken stock or pasta water, heavy cream (if using - it gives a creamy, crave-worthy consistency), Italian seasoning, remaining salt and ground pepper. Let cook for 1 to 2 minutes or the liquid has reduced in half.
Stir in cooked pasta, shrimp along with any accumulated juices, parmesan cheese and lemon juice. Serve!

Video

Notes

** Pasta - Use any pasta shape like spaghetti, linguini, fettuccini, penne, Cellentani, ziti or bow ties.

Don't overcrowd the pan - Be sure to cook your shrimp in a single layer so it gets a golden brown. If you overcrowd the pan, it might steam instead. It’s best to work in batches if your pan is not large enough to fit everything at once.

Salt - Salt depends on the use of chicken stock or pasta water. Adjust based on your taste.

Nutrition