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Quick 15-Minute Garlic Butter Shrimp Pasta

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A lightning-fast, restaurant-quality pasta dish featuring succulent shrimp in a silky garlic butter sauce, ready in just 15 minutes. Perfect for busy weeknights or last-minute guests.

Ingredients

Scale
  • 8 ounces linguine or spaghetti
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • ¼ cup fresh lemon juice (about 1 large lemon)
  • ½ cup reserved pasta water
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese for serving

Instructions

  1. Fill a large pot with about 4 quarts of water and bring to a rolling boil over high heat. Add 2 tablespoons of salt.
  2. Add the linguine and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve ½ cup of starchy pasta water and set aside.
  3. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
  4. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for 30-45 seconds until fragrant, being careful not to brown the garlic.
  5. Add the shrimp to the skillet in a single layer. Cook for 2 minutes on the first side until pink and slightly golden, then flip and cook for 1 minute more. Remove the shrimp to a plate and set aside.
  6. Pour the white wine into the skillet, scraping up any browned bits. Let it bubble and reduce by half, about 1-2 minutes. Add the lemon juice and reserved pasta water. Stir to combine.
  7. Add the drained pasta directly to the skillet. Toss in the sauce over medium heat for 1-2 minutes, letting the pasta absorb some liquid. Add the remaining 2 tablespoons of butter, tossing until melted and the sauce becomes glossy.
  8. Return the cooked shrimp to the skillet. Toss everything together for 30 seconds until the shrimp is heated through. Taste and adjust salt and pepper.
  9. Serve immediately in warm bowls. Top with fresh parsley and a generous shower of Parmesan cheese. Serve with lemon wedges on the side.

Notes

Reserve more pasta water than you think you need (up to 1 cup) for adjusting sauce consistency. Pat shrimp very dry for best browning. Don’t overcrowd the pan; cook shrimp in batches if necessary. For a dairy-free version, substitute butter with high-quality olive oil. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet with a splash of water or broth.

Nutrition

Keywords: garlic butter shrimp pasta, quick shrimp pasta, 15 minute pasta, weeknight dinner, shrimp linguine, easy pasta recipe

Find it online: https://spoonluma.com/quick-15-minute-garlic-butter-shrimp-pasta/