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One-Pot Garlic Butter Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

A creamy, savory one-pot garlic butter shrimp pasta combining succulent shrimp, tender linguine, and a rich sauce made with butter, garlic, chicken broth, cream, and Parmesan cheese. This easy-to-make skillet dish balances bright lemon juice and optional white wine with a subtle kick of red pepper flakes for an irresistible, restaurant-quality dinner in under 30 minutes.

Ingredients

Units Scale

Pasta

  • 1 pound linguine or fettuccine pasta, dried

Shrimp

  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)

Sauce and Flavorings

  • 1/2 cup (1 stick) unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup dry white wine (optional, such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Sauté Garlic and Shrimp: Heat 2 tablespoons olive oil and ¼ cup butter in a large deep skillet or pot over medium heat. Add minced garlic and optional red pepper flakes and sauté for about 1 minute until fragrant. Add shrimp and cook 2-3 minutes per side until pink but not fully cooked. Remove shrimp and set aside.
  2. Deglaze with White Wine (Optional): Pour white wine into the skillet and scrape browned bits from the bottom. Simmer 1-2 minutes to reduce alcohol and concentrate flavor.
  3. Add Broth, Pasta, and Remaining Butter: Add chicken broth and dried pasta to skillet, breaking long strands if needed to fit. Add remaining ¼ cup butter. Bring to a boil over high heat.
  4. Simmer and Cook Pasta: Reduce heat to medium-low, cover, and simmer for 10-12 minutes until pasta is al dente and most liquid is absorbed. Stir occasionally to prevent sticking and ensure even cooking.
  5. Stir in Cream, Parmesan, and Lemon Juice: Remove lid and check pasta. Stir in heavy cream, grated Parmesan, and lemon juice. Stir until cheese melts and sauce is smooth and creamy. If sauce is too thin, simmer uncovered for a few more minutes, stirring often, until thickened.
  6. Return Shrimp and Finish: Fold cooked shrimp back into pasta and sauce. Heat through for 1-2 minutes until shrimp are fully cooked but not overdone.
  7. Garnish and Serve: Remove from heat and stir in fresh parsley. Adjust seasoning with salt and black pepper. Serve immediately topped with extra Parmesan and parsley.

Notes

  • Use fresh or thoroughly thawed frozen shrimp for best texture and flavor.
  • If white wine is omitted, use extra chicken broth or a splash of lemon juice for acidity.
  • Breaking the pasta in half helps it fit in the pot and cook evenly.
  • Do not overcook the shrimp to avoid a rubbery texture.
  • Stir occasionally during pasta cooking to prevent sticking and ensure creaminess.
  • Can easily be doubled or halved; adjust cooking times slightly as needed.
  • Garnish with extra Parmesan and parsley for presentation and flavor boost.

Find it online: https://yumrecipesfood.com/one-pot-garlic-butter-shrimp-pasta-recipe/