That feeling when it’s 6 PM, you’re starving, and the last thing you want to do is spend an hour in the kitchen. We’ve all been there. You want something delicious, maybe even a little fancy, but you need it fast.
This garlic shrimp pasta is your answer.
It sounds impressive, but it’s one of the easiest meals you can make. In about 20 minutes, you can have a restaurant-quality dinner on the table.
What You’ll Need
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon
- 1/2 teaspoon red pepper flakes (or more)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Tools You’ll Use
- Large pot for pasta
- Large skillet or pan
- Colander
- Knife and cutting board
- Tongs
Pro Tips
Don’t overcrowd your pan when cooking the shrimp. Give them space to cook evenly instead of steaming. Cook in two batches if you need to.
Save about a cup of the pasta water before you drain it. This starchy water is perfect for thickening your sauce and helping it stick to the pasta.
Use fresh garlic, not the jarred stuff. It makes a huge difference in the final taste. The same goes for the lemon juice and parsley.
| Recipe At-a-Glance | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 people |
How to Make Garlic Shrimp Pasta
Step 1: Get a large pot of salted water boiling for your pasta. Cook the pasta according to the package directions until it’s al dente (still has a little bite).
Step 2: While the pasta cooks, pat your shrimp dry with a paper towel. Season them with a little salt and pepper.
Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for about 30 seconds until you can smell the garlic.
Step 4: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, just until they turn pink and curl into a “C” shape. Don’t overcook them! Remove the shrimp from the pan and set them aside.
Step 5: Pour the white wine into the skillet to deglaze it. Scrape up any tasty brown bits from the bottom of the pan with a spoon. Let the wine bubble and reduce by about half.
Step 6: Turn the heat down to low. Stir in the lemon juice and the last 2 tablespoons of butter until the butter is melted and the sauce is smooth.
Step 7: Before draining your pasta, scoop out about a cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the sauce.
Step 8: Add the cooked shrimp and fresh parsley to the skillet. Toss everything together to coat the pasta. If the sauce looks a little dry, add a splash of the reserved pasta water until it’s the right consistency.
Step 9: Taste it and add more salt and pepper if you think it needs it. Serve right away.
Substitutions and Variations
You can easily change things up with this recipe.
| Fun Variations | |
|---|---|
| Protein Swap | Scallops, chicken |
| Veggie Add-in | Spinach, cherry tomatoes |
| Herb Change | Fresh basil |
| Spice Twist | Smoked paprika |
Notes on Different Diets
Making this fit your diet is simple.
| Dietary Swaps | |
|---|---|
| To Make It | Use This Instead |
| Gluten-Free | Gluten-free pasta |
| Low-Carb | Zucchini noodles |
| Dairy-Free | More olive oil |
What to Serve With It
This pasta is great on its own, but it’s even better with a side.
Try serving it with some crusty bread to soak up all that yummy garlic sauce. A simple green salad with a light vinaigrette also works well.
Leftovers and Storage
Got leftovers? Store them in an airtight container in the fridge for up to 2 days.
To reheat, warm it gently in a pan over low heat. You can add a splash of water or chicken broth to loosen up the sauce. Microwaving can make the shrimp rubbery, so be careful.
FAQs
Q1. Can I use frozen shrimp?
Ans: Yes. Just make sure they are completely thawed before you start cooking. Pat them very dry so they get a nice sear in the pan.
Q2. I don’t drink wine. What can I use instead?
Ans: No problem. You can use chicken broth or even some of the reserved pasta water instead of the white wine.
Q3. My sauce didn’t get thick. What did I do wrong?
Ans: You probably didn’t do anything wrong! The sauce is meant to be light. If you want it thicker, make sure to add some of that starchy pasta water and toss the pasta in it for a minute. The starch helps thicken it up.
Wrapping Up
That’s all there is to it. A simple, fast meal that tastes like you worked on it for hours. It’s perfect for a busy weeknight or when you have friends over.
Give it a try and see how easy it is. Let me know how it turned out in the comments below! I’d love to hear about any changes you made.
