Garlic Butter Shrimp Pasta
A luxuriously rich and satisfying pasta dish featuring plump, golden-seared shrimp tossed in a velvety garlic butter sauce with a hint of white wine and fresh lemon. This weeknight hero comes together in just 15 but tastes like something straight from a coastal Italian trattoria. Every forkful delivers tender linguine coated in silky, aromatic butter sauce with juicy shrimp that practically melt in your mouth.
Juicy seared shrimp and linguine bathed in a golden garlic butter sauce with lemon and parsley — restaurant-quality in 15 flat.
Nutrition per serving
Ingredients
Pasta
Protein
Aromatics
Sauce
Seasoning
Garnish
Instructions
Boil the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until just al dente, about 8 to 9. Before draining, scoop out approximately 120ml of starchy pasta water and set it aside. Drain the pasta and do not rinse it.
Season the Shrimp
While the pasta cooks, pat the shrimp completely dry with paper towels — this is critical for a good sear. Season generously on both sides with half the sea salt and all of the black pepper. Dry shrimp means golden shrimp, so take an extra moment here.
Sear the Shrimp
Heat a large wide skillet over high heat until very hot. Add the olive oil and swirl to coat. Add the shrimp in a single layer — do not crowd the pan. Sear undisturbed for 90 seconds until the underside is pink and slightly golden, then flip each shrimp and cook for another 60 seconds. Transfer to a plate immediately. They will finish cooking when returned to the sauce.
Build the Garlic Butter Sauce
Reduce the heat to medium. Add 2 tablespoons of the butter to the same skillet. Once melted and foamy, add the minced garlic and red pepper flakes. Stir constantly for 60 seconds until the garlic is fragrant and just turning golden — watch it closely as it can burn quickly. Pour in the white wine and let it bubble and reduce by half, about 90 seconds, scraping up any browned bits from the bottom of the pan.
Bring It All Together
Add the drained linguine directly into the skillet along with the remaining 2 tablespoons of butter, lemon zest, and lemon juice. Toss vigorously with tongs, splashing in the reserved pasta water a little at a time until a glossy, emulsified sauce coats every strand of pasta. Return the seared shrimp to the pan and toss everything together for 60 seconds over medium heat until the shrimp are warmed through and perfectly glazed.
Plate and Garnish
Divide the pasta among four warm bowls, making sure each portion gets a generous scattering of shrimp. Top with freshly chopped parsley, a shower of grated Parmesan, and an optional extra squeeze of lemon. Serve immediately while steaming hot.
Substitutions
Common mistakes
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