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+ servings

Garlic Butter Shrimp Pasta

This garlic butter shrimp pasta is so simple AND on the table in 20 minutes.
Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Author Ann Otis


  • 1 lb linguine or other pasta shape
  • 6 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 lb shrimp uncooked, peeled and deveined*
  • salt and pepper
  • 5 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 3 tablespoons lemon juice from about 1 lemon
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons fresh parsley chopped


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup of pasta water, before draining.
  • While the pasta is cooking, melt 1 tablespoon of butter and olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper and add to the pan in one layer. Cook for about 1-2 minutes per side, just until opaque. Remove the shrimp to a bowl and set aside.
  • Return the pan to the heat and add the remaining 5 tablespoons of butter and the garlic. Cook until the butter is melted and the garlic is fragrant, about 1 minute.
  • Add the wine, chicken stock, and lemon juice and bring to a boil, scraping up those shrimpy brown bits from the bottom. Continue to cook until the liquid is reduced by about half, about 6-7 minutes.
  • Add the shrimp and red pepper flakes, and stir to combine.
  • Add the pasta, parmesan, and parsley and toss to combine. Add a little pasta water to loosen and moisten the pasta. Season to taste with salt and pepper.


*If you prefer not to cook with wine, you can substitute additional chicken broth instead.
*I prefer smaller shrimp for this recipe (51-60 count per lb), but any size may be used.