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Quick Garlic Butter Shrimp Pasta: Easy Weeknight Dinner

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A quick, restaurant-quality garlic butter shrimp pasta that comes together in under 20 minutes using simple pantry staples. This recipe features seared shrimp, a glossy lemon-garlic sauce, and al dente pasta for a comforting weeknight meal.

Ingredients

Scale
  • 1 lb large or extra-large shrimp, peeled and deveined
  • 8 oz spaghetti (or linguine/fettuccine)
  • 4 tbsp unsalted butter, divided
  • 4–5 cloves garlic, freshly minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 lemon (juiced and zested)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 tsp red pepper flakes (optional)
  • Kosher salt and black pepper, to taste
  • Water for boiling pasta

Instructions

  1. Bring a large pot of generously salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add shrimp in a single layer (cook in batches if necessary) and sear for 2 minutes per side until pink and opaque. Remove shrimp to a plate.
  4. Reduce heat to medium. Add remaining 2 tablespoons of butter to the pan. Once melted, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn.
  5. Pour in white wine and simmer for 2 minutes to reduce slightly. Add lemon juice and zest, stirring to combine.
  6. Add drained pasta to the pan with the sauce. Toss to coat, adding splashes of reserved pasta water as needed to create a glossy, emulsified sauce.
  7. Return shrimp to the pan and toss gently to heat through. Taste and adjust seasoning with salt or pepper.
  8. Remove from heat and stir in fresh parsley. Serve immediately with extra lemon wedges and grated Parmesan if desired.

Notes

Do not overcook the shrimp; they should form a ‘C’ shape. If they curl into an ‘O’ shape, they are overcooked. Do not skip reserving pasta water, as the starch helps emulsify the sauce. For a lighter version, swap half the butter for olive oil. White wine can be substituted with chicken broth or extra lemon juice.

Nutrition

Keywords: shrimp pasta, garlic butter shrimp, quick dinner, weeknight meals, easy pasta recipe, seafood dinner, lemon garlic sauce

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