Shrimp Pasta Recipe
This easy, creamy, and delicious shrimp pasta recipe brings tender garlic butter shrimp together with a silky homemade sauce in under 30 minutes—perfect for a quick, family-friendly dinner.
Ingredients
- 8 oz linguine
- 1 lb raw shrimp, peeled & deveined (21–25 count) summer-fresh if you can find it
- 2 Tbsp extra virgin olive oil
- 4 Tbsp unsalted butter divided—2 Tbsp for shrimp, 2 Tbsp for sauce
- 4 cloves garlic, minced about 1½ Tbsp; use fresh for best aroma
- 1/4 tsp red pepper flakes optional, for a gentle kick
- 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc; sub low-sodium chicken broth
- 1 cup heavy cream or ½ cup cream + ½ cup whole milk for a lighter twist
- 1/2 cup freshly grated Parmesan cheese avoid pre-grated for creamiest results
- 1/2 lemon (freshly squeezed)
- 2 Tbsp fresh parsley, chopped for color & brightness
- Kosher salt & freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 1 cup baby spinach
Instructions
- Cook the linguine in a large pot of generously salted water until al dente—about 8–9 minutes. Reserve ½ cup pasta water, then drain. (Stir halfway to prevent sticking.)
- Pat shrimp dry and season lightly with salt and pepper. In a wide skillet, cook shrimp in a butter and olive oil mixture until pink and opaque. Transfer shrimp to a plate.
- Melt butter in the skillet, then sauté garlic and red pepper flakes. Deglaze with white wine, then add heavy cream, Parmesan, and pasta water. Simmer until sauce thickens.
- Return shrimp and drained pasta to the skillet. Toss to coat in the sauce. Adjust seasoning as needed.
- Add lemon juice and parsley to the pasta, then give it one final toss. Serve with extra Parmesan and black pepper.
Notes
Leftovers reheat beautifully for next-day lunches. Customize the recipe with optional add-ins like sun-dried tomatoes or baby spinach.
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