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20-Minute One-Pot Creamy Garlic Butter Shrimp Pasta

A close-up of creamy garlic butter shrimp pasta tossed with fettuccine, topped with shrimp, parmesan, and parsley.
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Make restaurant-quality Garlic Butter Shrimp Pasta quickly. This simple, one-pot recipe delivers succulent shrimp in a rich, creamy garlic butter sauce, perfect for a fast weeknight dinner.

Ingredients

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  • 1 pound linguine or angel hair pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the shrimp and season lightly with salt and pepper. Cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes, if using. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Stir in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until the sauce thickens slightly.
  6. Stir in the Parmesan cheese until the sauce is smooth. Add the lemon juice. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Add the cooked pasta and the cooked shrimp back into the skillet. Toss everything together until the pasta and shrimp are fully coated in the garlic butter sauce.
  8. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving immediately.

Notes

  • For a creamier sauce, use the reserved starchy pasta water to thin the sauce to your preferred richness.
  • If you do not have white wine, use chicken broth or vegetable broth for the liquid base.
  • This recipe works well with other pasta shapes like fettuccine or spaghetti.

Nutrition

Find it online: https://cookincorner.com/garlic-butter-shrimp-pasta-recipe/