Creamy Garlic Butter Shrimp Pasta
This simple pasta recipe hits all the right notes. Sweet succulent shrimp, immersed in a creamy garlicky sauce and tossed with thick strands of fettuccine pasta. Plus delicious and quick, start to finish thirty minutes max.
Servings: 4 servings
Ingredients
For the Pasta:
- 8 ounces dry pasta your choice
- salt 1 tablespoon per quart of water for boiling
For the Shrimp:
- 2 tablespoons butter
- 1 pound medium shrimp cleaned, fresh or frozen (thawed if frozen-See Notes)
- salt
- ¼ cup fresh lemon juice ½ of a lemon
For the Creamy Garlic Butter Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 to 8 garlic cloves grated or crushed
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ¼ cup dry white wine
- 1½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground pepper white or black pepper
- Pinch crushed red pepper flakes
- ½ cup grated parmesan cheese
- 2 to 3 tablespoons fresh chopped parsley
Instructions
For the Pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufactures directions. Cook until almost tender but firm (al-dente). Drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm.
For the Shrimp:
- While the pasta is cooking, Put the shrimp in a plate and pat them dry with paper towels, then sprinkle lightly with sea salt.
- Add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted, add the shrimp and the lemon juice. Cook the shrimp just until it begins to turn pink. Do not overcook the shrimp. It will continue to cook after it has been added to the sauce. Remove from the heat, and transfer the shrimp and the liquid remaining in the skillet to a bowl and reserve.
For the creamy garlic butter sauce:
- Add the other 2 tablespoons of butter and olive oil to the skillet set over medium heat. When the butter has melted add the garlic. Cook and stir for a minute or so until the garlic has softened and very fragrant. Do not brown the garlic.
- Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock and the wine. Stir to combine, then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently.
- Remove the sauce from the heat and add the reserved shrimp and their juices in the dish, submerge the shrimp into the hot sauce to heat through for a minute or two. Add the drained, warm pasta to the sauce and toss to combine.
- Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley.
Video
Notes
Choose your pasta: Any type works in this sauce. To keep it from drying or sticking after draining, drizzle with a little olive oil and toss.
Pick medium shrimp: We used 21–25 count per pound with the tails on. Frozen shrimp work fine, quick-thaw in 15–20 minutes by placing them in a colander, submerging in cold water, then draining and patting dry.
Cook shrimp gently: They’ll start turning pink within a minute. Keep tossing as they cook, and remove pieces that turn fully pink first so none overcook.
Use dry wine: Sauvignon Blanc, Chardonnay, or Pinot Grigio work best. Skip sweet wines, they throw off the balance. The wine and broth add flavor while keeping the sauce lighter.
Finish with the shrimp: Add the cooked shrimp back into the hot sauce for 1–2 minutes to reheat before tossing with the pasta.
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 33g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 227mg | Sodium: 790mg | Fiber: 1.5g | Sugar: 1g
