Print

One-Pot Garlic Butter Shrimp Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 58 reviews

This one-pot garlic butter shrimp pasta combines succulent shrimp, tender linguine, and a luscious creamy garlic butter sauce made rich with butter, heavy cream, and Parmesan cheese. Cooked all in one pot for easy clean-up, it features bright notes of lemon and parsley, with an optional kick of heat from red pepper flakes and depth from white wine. Perfect for a quick yet impressive weeknight dinner with minimal fuss.

Ingredients

Units Scale

Pasta

  • 1 pound linguine or fettuccine pasta (dried)

Shrimp

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

Garlic Butter Sauce

  • 1/2 cup (1 stick) unsalted butter, divided
  • 6-8 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup dry white wine (optional, e.g., 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

Instructions

  1. Sauté Garlic and Shrimp: In a large, deep 12-inch skillet or pot over medium heat, melt 2 tablespoons olive oil and ¼ cup butter. Add minced garlic and red pepper flakes if using, sauté for 1 minute until fragrant without burning. Add shrimp and cook 2-3 minutes per side until pink and slightly opaque but not fully cooked. Remove shrimp and set aside.
  2. Deglaze with White Wine (Optional): Pour in white wine to the skillet and scrape up browned bits with a spatula. Let simmer for 1-2 minutes to reduce and evaporate alcohol.
  3. Add Broth, Pasta, and Remaining Butter: Pour in chicken broth, add dried pasta (break strands if needed), and remaining ¼ cup butter. Bring mixture to a boil over high heat.
  4. Simmer and Cook Pasta: Reduce heat to medium-low, cover, and simmer 10-12 minutes, stirring occasionally until pasta is al dente and most liquid absorbed. Cooking time may vary by pasta type.
  5. Stir in Cream, Parmesan, and Lemon Juice: Remove lid, stir in heavy cream, Parmesan cheese, and lemon juice. Continue simmering uncovered if needed to thicken sauce, stirring until creamy and smooth.
  6. Return Shrimp and Finish: Fold cooked shrimp back into pasta and sauce. Heat through 1-2 minutes carefully to avoid overcooking shrimp.
  7. Garnish and Serve: Remove from heat, stir in fresh parsley, season with salt and pepper to taste. Serve immediately garnished with extra Parmesan and parsley.

Notes

  • Use fresh or fully thawed shrimp for best texture and flavor.
  • Breaking long pasta strands helps them fit in the pot and cook evenly.
  • If you skip the white wine, you can substitute an equal amount of extra chicken broth or water.
  • Make sure not to overcook the shrimp to prevent rubbery texture.
  • Stir frequently during pasta cooking to avoid sticking and ensure even cooking.
  • This dish can be made dairy-free by substituting butter and cream with plant-based alternatives, and omitting Parmesan.
  • Red pepper flakes are optional but add a nice subtle heat that complements the garlic butter sauce.

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