Description
This creamy garlic butter shrimp pasta is an easy and delicious meal that can be made in under 30 minutes. It’s perfect for weeknights when you want something comforting yet impressive.
Ingredients
- Pasta: 12 ounces linguine (or fettuccine, spaghetti)
- Shrimp: 1 lb large shrimp, peeled and deveined
- Butter: 4 tablespoons unsalted butter
- Olive Oil: 1 tablespoon olive oil
- Garlic: 6 cloves garlic, minced
- Vegetable Broth: 1/2 cup low-sodium vegetable broth
- Heavy Cream: 1 cup heavy cream
- Parmesan Cheese: 3/4 cup freshly grated Parmesan cheese, plus more for serving
- Seasoning: 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and Black Pepper: To taste
- Fresh Parsley: 1/4 cup chopped, for garnish
- Lemon: 1 lemon, for zest and juice
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining
- Season shrimp with salt and pepper. In a skillet, melt 2 tablespoons butter with olive oil. Cook shrimp for 1-2 minutes per side until pink, then set aside
- Add remaining butter to the skillet. Sauté garlic and red pepper flakes for 30-60 seconds
- Deglaze pan with vegetable broth. Simmer, then whisk in heavy cream and Parmesan until smooth
- Return shrimp and pasta to skillet. Toss with lemon zest and juice, and use pasta water to adjust sauce consistency
- Garnish with parsley and serve immediately
Notes
Do not overcook the shrimp to keep them tender.
Use freshly grated Parmesan for the best sauce texture.
Save pasta water to adjust sauce consistency.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 280 mg