The Ultimate 20Minute Garlic Butter Shrimp Linguine

The Ultimate 20minute Garlic Butter Shrimp Lingu

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Preparation time:10 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• ounces Linguine or Spaghetti
• Tablespoons Kosher Salt (for boiling water)
• pound Large Shrimp, raw, peeled, and deveined
• Tablespoons Unsalted Butter, divided
• Tablespoons Extra Virgin Olive Oil
• large cloves Fresh Garlic, finely minced
• /2 teaspoon Red Pepper Flakes (optional)
• /4 cup Dry White Wine (or chicken stock)
• Tablespoons Fresh Lemon Juice, freshly squeezed
• /4 cup Fresh Parsley, chopped
• Black Pepper, freshly ground, to taste
• Parmesan Cheese, freshly grated, for serving (optional)

Instructions:

• Bring a large pot of heavily salted water (tastes like the sea!) to a rolling boil. Add linguine and cook according to package directions until al dente (about 1 minute less than specified).
• Before draining, reserve at least 1.5 cups (360ml) of the starchy cooking water. Drain the pasta and set aside.
• Pat the shrimp thoroughly dry with paper towels. Season lightly with salt and pepper.
• Heat the olive oil and 2 Tbsp of the butter in a large skillet over medium high heat. Once the butter foams, add the shrimp in a single layer. Cook for 1 2 minutes per side until just pink and opaque. Remove shrimp immediately and set aside; do not clean the pan.
• Reduce heat to medium. Add the remaining 4 Tbsp of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Sauté gently for 60 90 seconds until fragrant do not let the garlic brown.
• Pour in the white wine (or stock). Scrape up any browned bits from the bottom of the pan. Let the wine bubble and reduce by half (about 1 minute).
• Add about 3/4 cup (180ml) of the reserved pasta water to the skillet. Bring to a gentle simmer until the liquid thickens slightly. Stir in the fresh lemon juice.
• Add the drained pasta directly into the skillet. Toss vigorously to coat. If the sauce seems too tight, add more reserved pasta water, a splash at a time, until the sauce clings beautifully.
• Return the cooked shrimp to the pan. Toss briefly to reheat (about 30 seconds). Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper.
• Dish immediately into warm bowls, finishing with a final dusting of Parmesan, if using.

Nutrition Facts

Calories	601 kcal
Protein	16.4 g
Fat	33.9 g
Carbs	86.1 g
Fiber	21.2 g
Sodium	851 mg

Recipe Info

Category	Main Course
Cuisine	American

Getting Started with the Perfect Garlic Butter Shrimp Pasta

Oh, the smell! I swear, walking into the kitchen when this is bubbling away is like getting a massive, warm hug from an Italian nonna. Seriously, the aroma of butter hitting hot garlic is just heavenly.

If you’re hunting for a truly top-tier Garlic Butter Shrimp Pasta recipe , you’ve landed in the right spot.

This isn't just another wet, oily mess. We are making restaurant quality food here that takes next to no time. That's the real magic, innit? You get massive flavour payoff without spending half your evening over the hob.

Answering Your Top Questions About Garlic Butter Shrimp Pasta

I know what you’re thinking, because I thought it too, loads of times. "Will the sauce be thin?" "Will the shrimp be rubbery?" "Is this going to be too simple?" Fear not! My mission today is to squash those worries.

We’ll use that starchy pasta water trick it’s the secret ingredient everyone else misses out on when they cook a basic Garlic Pasta And Shrimp .

Other recipes just tell you to dump ingredients in, but here, we’re building flavour layers. We focus on getting that perfect sear on the prawns and making sure the Buttery Garlic Shrimp Pasta sauce clings, rather than pools sadly at the bottom of the bowl.

Trust me on the timing; it’s crucial.

Cooking Up Something Special: Garlic Butter Shrimp Pasta Ingredients

Right, let’s get down to brass tacks. Before we even think about boiling water, we need our bits ready. Having everything chopped and near the stove saves loads of panic later. For this brilliant Garlic Butter Shrimp Pasta , quality counts on the basics.

Don't skimp on the butter, for crying out loud!

We need about a pound of decent sized shrimp, peeled and ready to party. Then, you need a serious amount of garlic I always use more than the recipe says, which is usually six cloves minimum.

A good splash of dry white wine helps deglaze the pan beautifully, making a quick Garlic Butter Shrimp Pasta sauce that sings. If you’re avoiding booze, chicken stock works just fine, but the wine adds a lovely brightness.

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Right then, let’s get this prawn party started! Developing a truly cracking recipe for Garlic Butter Shrimp Pasta —a dish that’s both a weeknight champion and a delightful weekend treat requires nailing down the fundamentals.

We want that sauce to cling lovingly to every strand of pasta, and the shrimp to be perfectly plump, not rubbery. This is how we build that classic, craveable Buttery Garlic Shrimp Pasta .

Core Shopping List

Getting the right bits makes all the difference, doesn't it? For this Garlic Butter Shrimp Pasta recipe , quality matters, especially with just a few key Garlic Butter Shrimp Pasta ingredients .

We need 1 pound (450g) of large, raw shrimp. Make sure they look plump; if you can find them already peeled and deveined, brilliant! That saves faffing about. For the fat, use good unsalted butter about 6 tablespoons (85g) total.

If you’re feeling proper posh, use Kerrygold, but honestly, any decent butter will do the job here. For the olive oil, just your regular Extra Virgin will be absolutely fine. And for the star? You need about 6 big cloves of fresh garlic .

Trust me on this; that pre-bottled stuff just doesn't sing the same tune.

Flavour Architecture

This is where the magic happens; we are constructing a simple but powerful flavour profile. The garlic, naturally, is the backbone, boosted by a pinch of red pepper flakes if you fancy a bit of a kick like a gentle tap on the shoulder, not a full punch!

The lemon juice at the end is vital for brightness; it stops the butter from feeling too heavy.

If you're out of wine (or perhaps avoiding the booze), you have options! For a non-alcoholic swap, use 1/4 cup (60ml) of quality chicken stock . That gives you depth.

My own trick, if I'm feeling particularly organised, is to drop in a teaspoon of white miso paste with the stock; it adds a subtle salty umami that makes this Garlic Pasta And Shrimp taste like it simmered for hours.

Equipment & Mise en Place

You don't need a fancy setup for this quick Garlic Shrimp Spaghetti . You need one big pot for the pasta and one large, deep skillet wide enough to toss everything together later.

Here’s my top tip for keeping things smooth when making Garlic Butter Shrimp Pasta with spinach or without: get your mise en place sorted before you even put the kettle on.

Mince all your garlic, chop all your parsley, and measure out your butter before the shrimp hits the heat. Seriously, the shrimp cooks so fast that once you start sautéing the garlic, you only have about two minutes before you need to add liquid.

Having everything ready means you can focus on getting the shrimp just right that perfect pink colour and then seamlessly transition into creating that brilliant Garlic Butter Shrimp Pasta sauce . It’s all about timing, mate!

When it's done, serve it hot with some crusty bread for dipping.

Right then, you’ve got your ingredients lined up, haven't you? Developing a truly cracking recipe for Garlic Butter Shrimp Pasta —a dish that’s both a weeknight champion and a delightful weekend treat requires nailing down the fundamentals.

We want that sauce to cling lovingly to every strand of pasta, and the shrimp to be perfectly plump, not rubbery. Let’s get this prawn party started!

Before You Cook

Before we even think about turning the hob on, we need to set the stage. My biggest tip, learned the hard way after serving up a plate of lukewarm sadness once, is preparation. Get your garlic minced, your parsley chopped, and your lemon squeezed before you start cooking the shrimp.

If you dawdle, your shrimp will turn into tiny, pink erasers. Rivals always bang on about timing; I say focus on having everything ready to go. A common pitfall here is watery shrimp leading to soggy results. Make sure those prawns are patted bone dry with kitchen roll. Seriously, do it.

Guided Cooking Sequence

Cooking this stunner is all about flow. It’s fast, so pay attention to the sounds and smells.

1. Get your pasta water boiling furiously. Don't be shy with the salt it should taste like the seaside. Drop the linguine in and cook it for about a minute less than the packet says. We want it al dente .
2. The Golden Rule: Before draining, scoop out at least a mug-full of that starchy, cloudy pasta water. That’s the magic binder for our sauce! Drain the pasta and set it aside.
3. Heat your oil and two tablespoons of butter in a big pan over medium high heat. When that butter foams, toss in your dry shrimp. Cook them fast, maybe 90 seconds a side , until they are just pink. Fish them out immediately. Overcooked shrimp is a tragedy, mate.
4. Turn the heat down a notch. Add the remaining butter, then the minced garlic and a pinch of chilli flakes if you like a little fire. This step is crucial. You want the garlic to smell intoxicating about 60 to 90 seconds . If it starts turning brown, take the pan off the heat immediately; burnt garlic tastes vile.
5. Pour in a splash of white wine (or stock, if you're skipping the vino) and scrape up all those tasty brown bits on the bottom. Let that bubble away for a minute until it’s slightly reduced.
6. Now, add about three quarters of that reserved pasta water. It should start looking slightly glossy. Toss in your drained pasta and get everything moving. This is where the Buttery Garlic Shrimp Pasta sauce comes alive. Keep tossing until it coats every strand. If it looks tight, splash in more water until it’s luscious.
7. Pop the shrimp back in just to warm through for about 30 seconds, stir through your fresh parsley, and taste for final seasoning.

Save-It Section

This Garlic Butter Shrimp Pasta recipe tastes best eaten immediately, but if you have leftovers, they are still great. Store cooled pasta in an airtight container for up to two days. When reheating, don't microwave it dry!

Splash a teaspoon of water or stock into the pan (or microwave dish) and gently warm through; the moisture prevents it from seizing up.

If disaster strikes and your sauce looks oily (separated), don't panic! Take it off the heat, whisk in a tiny splash of cold water or lemon juice, and then gradually whisk in a tablespoon of grated Parmesan off the heat. That usually shocks the emuon back into line.

If it’s too salty, just add a little more unsalted butter or pasta water to dilute the flavour. Honestly, making brilliant Garlic Pasta And Shrimp is all about these little fixes. Go on, give it a whirl!

Right then, let’s get this prawn party started! Developing a truly cracking recipe for Garlic Butter Shrimp Pasta —a dish that’s both a weeknight champion and a delightful weekend treat requires nailing down the fundamentals.

We want that sauce to cling lovingly to every strand of pasta, and the shrimp to be perfectly plump, not rubbery. This, my friends, is my take on the ultimate Buttery Garlic Shrimp Pasta .

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

I’ve seen some recipes that use way too much lemon and it ends up tasting like fizzy cleaning spray. Not here. My secret is balancing that sharp citrus with a touch of wine to create depth. For plating, think Italian trattoria, not canteen.

Pile the Garlic Butter Shrimp Pasta high, then hit it with a shower of bright green parsley and maybe a whisper of finely grated lemon zest right over the top.

That zest is the difference between "nice" and "blimey, that’s good." Compared to many recipes out there, I use slightly more butter (6 tbsp to 2 tbsp oil) because, let’s be honest, we’re making a butter sauce. You can’t skimp on the good stuff!

Nutrition & Dietary Paths

For four reasonable servings, you’re looking at roughly 580 calories, with about 35g of protein. It’s rich, yes, but packed with good seafood goodness. If you’re watching the clock or the waistline, cut the butter back to 4 tablespoons total and use half and-half instead of cream if you decide to make a creamy version.

For gluten free, just swap the linguine for a decent quality rice or lentil spaghetti. The sauce itself is naturally gluten free, making the transition dead easy.

Serving & Pairing Ideas

You need something fresh to counteract all that glorious richness. A simple side of Garlic Shrimp Spaghetti dressed with just olive oil and salt is fantastic, or grab a peppery arugula salad. If you’re having wine, stick to the dry white you cooked with it makes sense, doesn't it?

Leftovers? Store them in an airtight container for up to three days. Reheating is key: don’t use the microwave unless you enjoy rubber shrimp. Gently warm the pasta and shrimp in a skillet with a tiny splash of water or stock; this reawakens the sauce.

If you are trying to stick to a specific theme, this Garlic Pasta And Shrimp dish pairs brilliantly with quick steamed Garlic Butter Shrimp Pasta with spinach mixed in at the very end.

Honestly, I urge you to give this Garlic Butter Shrimp Pasta recipe a proper go this week. It’s easy, fast, and feels like a proper treat. Let me know what you think when you try making this Garlic Butter Shrimp Pasta with broccoli or whatever twist you fancy!

If you're craving more ideas, explore My Easy Garlic Parmesan Roasted Cauliflower The Crispy LowCarb Chip Replacement , My Secret Cold Pesto Pasta Salad 5 The Ultimate MakeAhead Lunch and Baked Rigatoni Pasta Recipe 5 Cheese Comfort Food .