Description
A quick and easy creamy garlic butter shrimp pasta with a bright lemon parsley sauce, perfect for busy weeknights yet indulgent enough for cozy dinners.
Ingredients
Scale
- 8 ounces (225g) spaghetti or linguine
- 1 pound (450g) raw shrimp, peeled and deveined (medium to large size works best)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking shrimp)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) chicken broth or dry white wine
- 1 teaspoon lemon zest (from about 1 medium lemon)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Optional garnishes: grated Parmesan cheese, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup (120ml) of pasta water, then drain the pasta and set aside.
- While pasta cooks, pat 1 pound (450g) of raw shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add 4 cloves minced garlic and sauté for about 1 minute until fragrant (do not let it brown).
- Pour in 1/4 cup (60ml) chicken broth or white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- Stir in 1/2 cup (120ml) heavy cream, 1 teaspoon lemon zest, and 2 tablespoons fresh lemon juice. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add remaining 2 tablespoons butter and stir until melted and incorporated. Season with salt and pepper to taste.
- Add cooked pasta and shrimp back into the skillet, tossing gently to coat everything evenly with the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
- Stir in 1/4 cup chopped fresh parsley just before serving for a burst of color and freshness.
- Plate immediately, garnishing with extra parsley, grated Parmesan, or red pepper flakes if desired.
Notes
Avoid overcooking shrimp to prevent rubbery texture. Watch garlic carefully to avoid burning. Add reserved pasta water to loosen sauce if needed. For dairy-free, substitute butter with vegan butter and heavy cream with coconut or cashew cream. Use gluten-free pasta for gluten-free version. Add lemon juice at the end to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 480
- Sugar: 3
- Sodium: 550
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: shrimp pasta, garlic butter shrimp, creamy pasta, lemon parsley sauce, quick dinner, easy shrimp recipe, weeknight meal