If you have a craving for something rich, flavorful, and absolutely satisfying, this Garlic Butter Shrimp Pasta Recipe is about to become your new favorite weeknight dinner. Imagine tender shrimp bathed in a lush garlic butter sauce, twirling perfectly around linguine, accented by fresh spinach, a hint of lemon, and just the right touch of creaminess. Whether you’re cooking for family, friends, or treating yourself, this recipe delivers a restaurant-quality meal with comforting homemade charm that you can whip up in under 20 minutes.
Ingredients You’ll Need
The magic of this Garlic Butter Shrimp Pasta Recipe lies in its simple and fresh ingredients, each chosen to bring balance and depth to the dish. From the aromatic garlic and zesty lemon to the creamy parmesan and bright spinach, every element plays a crucial role in building layers of flavor and creating that perfect silky sauce.
- 12 oz. pasta (preferably linguine): The ideal shape for holding onto the luscious sauce and tender shrimp.
- 3 tablespoons butter: Provides a rich base and velvety texture.
- 1 pound shrimp: The star protein that cooks quickly and absorbs the buttery garlic goodness.
- Salt + freshly ground black pepper (to taste): Essential seasonings that enhance all the flavors.
- 6 cloves garlic (minced): Adds an irresistible aroma and bold flavor.
- 1 teaspoon Italian seasoning: Brings a fragrant medley of herbs for complexity.
- 1/3 cup white wine: Introduces acidity and depth to brighten the sauce.
- 1/2 cup chicken stock: Adds savory richness and a touch of moisture.
- Grated zest of 1/2 lemon: Infuses fresh citrus notes to lighten the dish.
- 1/2 cup freshly grated parmesan (plus more for garnish): For sharp, nutty flavor and luscious creaminess.
- 1/2 cup heavy cream: Gives the sauce its silky, indulgent texture.
- 2 tablespoons chopped fresh parsley: Freshness and color that brighten every bite.
- 3 cups baby spinach: A healthy green that wilts down and blends naturally into the sauce.
- Juice of 1/2 lemon: Adds a final splash of brightness just before serving.
- Red pepper flakes and parmesan to serve (optional): For those who love a little extra kick and garnish.
How to Make Garlic Butter Shrimp Pasta Recipe
Step 1: Prep Your Ingredients
Begin by prepping everything so the cooking process flows smoothly and quickly. Mince the garlic, chop the parsley, zest and juice the lemon, and get your shrimp ready. Set aside a plate covered with foil to keep the shrimp warm once cooked. Bring a large pot of salted water to a boil for the pasta, and don’t forget to keep a half cup of the pasta cooking water when you drain it later—this starchy water is key to a perfectly silky sauce.
Step 2: Cook the Shrimp
Melt one tablespoon of butter in a large skillet over medium heat. Add the shrimp, seasoning them generously with salt and freshly ground black pepper. Cook the shrimp for about 2-3 minutes per side, until they turn a beautiful pink and develop a slight golden sear. Once done, transfer the shrimp to your prepared plate and cover tightly with foil. Wipe out the skillet to prepare for the sauce.
Step 3: Make the Sauce
In the same skillet, melt the remaining two tablespoons of butter. Toss in the minced garlic and Italian seasoning, sauteing just until fragrant—about one minute—being careful not to burn the garlic. Pour in the white wine and chicken stock, then stir in the lemon zest. Let this simmer gently for about 3 minutes to reduce and concentrate those flavors. Next, stir in the grated parmesan, heavy cream, and chopped fresh parsley. Let it cook another minute until everything melds beautifully into a creamy sauce.
Step 4: Toss Pasta, Spinach, and Shrimp
Add the drained linguine directly into the skillet with your luscious sauce and toss well to coat every strand. Throw in the baby spinach and stir until it wilts, which should take about a minute. Gradually add the reserved pasta cooking water, a little at a time, tossing until the sauce reaches a smooth and glossy coating consistency. Finally, fold the cooked shrimp back into the pan. Give everything one last gentle toss and it’s ready to plate.
How to Serve Garlic Butter Shrimp Pasta Recipe
Garnishes
To elevate this dish, sprinkle extra freshly grated parmesan on top along with a few red pepper flakes if you like a hint of heat. A quick squeeze of fresh lemon juice right before serving brightens each bite and helps balance the richness of the butter and cream with lively freshness.
Side Dishes
This Garlic Butter Shrimp Pasta Recipe pairs wonderfully with a crisp green salad dressed in a simple vinaigrette or some crusty garlic bread to soak up every last bit of that heavenly sauce. Roasted or steamed veggies such as asparagus or green beans also complement the meal nicely without overpowering those delicate seafood flavors.
Creative Ways to Present
For a fun twist, try serving this pasta in individual shallow bowls garnished with whole herbs, lemon wedges, and a drizzle of extra virgin olive oil. You could also pile the pasta high and top it with a few whole garlic cloves roasted until soft and sweet for added flavor complexity and an inviting appearance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Butter Shrimp Pasta Recipe in an airtight container in the refrigerator for up to 2 days. The shrimp and pasta will remain tender and flavorful, but it’s best enjoyed fresh for the creamiest texture.
Freezing
While you can freeze this dish, keep in mind that cream-based sauces may slightly separate upon thawing. If you choose to freeze, place the pasta in a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers over low heat on the stove or in the microwave with a splash of milk or broth to help revive the creamy sauce. Stir frequently to prevent the shrimp from overcooking and the sauce from breaking, ensuring every bite stays delicious.
FAQs
Can I use frozen shrimp for this Garlic Butter Shrimp Pasta Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in your sauce.
What if I don’t have white wine on hand?
No problem! You can substitute with extra chicken stock or a splash of lemon juice for acidity, though wine adds a nice depth of flavor.
Can I make this recipe gluten-free?
Yes! Simply swap out the linguine for your favorite gluten-free pasta, and the recipe remains just as tasty.
Is it possible to make this dish dairy-free?
Yes. Use dairy-free butter and substitute the cream and parmesan with coconut cream and nutritional yeast, respectively, to maintain creaminess and flavor.
How spicy is this recipe?
The recipe itself is mild, but adding red pepper flakes as a garnish allows you to control the level of heat to suit your taste.
Final Thoughts
This Garlic Butter Shrimp Pasta Recipe is truly a gem for anyone craving comfort food with a gourmet touch. It combines straightforward ingredients with simple steps to create a memorable meal full of juicy shrimp, creamy sauce, and fresh brightness. I encourage you to try this recipe and share the joy with your loved ones — great food always brings people closer together!
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Garlic Butter Shrimp Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and creamy Garlic Butter Shrimp Pasta featuring succulent shrimp sautéed in garlic butter, tossed with linguine, fresh spinach, and a luscious parmesan cream sauce infused with white wine and lemon zest.
Ingredients
Pasta
- 12 oz. linguine pasta
Shrimp & Seasoning
- 1 pound shrimp, peeled and deveined
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1/3 cup white wine
- 1/2 cup chicken stock
- Grated zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese (plus more for garnish)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Vegetables & Garnish
- 3 cups baby spinach
- Juice of 1/2 lemon
- Red pepper flakes, optional
Instructions
- Prep: Prepare all your ingredients by mincing the garlic, zesting the lemon, chopping parsley, and measuring out liquids. Bring a large pot of salted water to a boil for the pasta. Ready a colander in the sink for draining, and keep a plate covered with foil nearby to keep cooked shrimp warm. Remember to reserve 1/2 cup of pasta cooking water when draining.
- Cook the shrimp: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp, seasoning them well with salt and freshly ground black pepper. Cook the shrimp for about 2-3 minutes on each side until they turn opaque and develop a nice golden color. Remove shrimp from the skillet and place on the prepared plate, covering tightly with foil to keep warm. Wipe down the skillet with a paper towel for the next step.
- Cook the sauce: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add minced garlic and Italian seasoning, cooking for about 1 minute until fragrant but not browned. Pour in the white wine and chicken stock, then add the lemon zest. Allow the mixture to simmer gently for about 3 minutes to reduce slightly and meld the flavors. Stir in the grated parmesan, heavy cream, and chopped parsley, cooking for another 1 minute until the sauce thickens and becomes creamy.
- Finish the dish: Add the drained pasta directly to the skillet with the sauce and toss to coat well. Add the baby spinach and toss until it wilts, approximately 1 minute. Gradually add the reserved pasta cooking water in small amounts while tossing to loosen and smooth out the sauce to a creamy consistency that clings to the pasta. Finally, toss in the cooked shrimp to warm through. Serve immediately, garnished with extra parmesan cheese, freshly ground black pepper, a squeeze of lemon juice, and red pepper flakes if desired.
Notes
- Reserving pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
- You can substitute white wine with more chicken stock or a splash of lemon juice if preferred.
- Use freshly grated parmesan for the best flavor and texture in the sauce.
- Ensure shrimp are not overcooked to maintain a tender, juicy texture.
- Baby spinach wilts quickly; add it last to keep its vibrant color and nutrients.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
