Garlic Butter Shrimp Pasta Herbs (Print)

Juicy shrimp and pasta in a garlic butter sauce, finished with fresh herbs and lemon for a vibrant Italian-American meal.

# Components:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper

→ Garlic Butter Sauce

06 - 4 tbsp unsalted butter
07 - 2 tbsp olive oil
08 - 5 cloves garlic, minced
09 - 1/4 tsp red pepper flakes (optional)
10 - 1/4 cup dry white wine or chicken broth
11 - Zest of 1 lemon
12 - 2 tbsp freshly squeezed lemon juice

→ Fresh Herbs

13 - 1/4 cup finely chopped fresh parsley
14 - 2 tbsp finely chopped fresh basil
15 - 1 tbsp finely chopped fresh chives

→ For Serving (Optional)

16 - Freshly grated Parmesan cheese
17 - Lemon wedges
18 - Freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining. Set aside.
02 - While the pasta is cooking, thoroughly pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper.
03 - In a large skillet set over medium-high heat, melt 2 tablespoons of butter with the olive oil. Arrange the seasoned shrimp in a single layer and cook for approximately 1-2 minutes per side, until they turn pink and opaque. Remove the cooked shrimp from the skillet and place them on a separate plate.
04 - Reduce the skillet's heat to medium. Add the remaining 2 tablespoons of butter. Introduce the minced garlic and optional red pepper flakes to the skillet and sauté for about 1 minute until fragrant, taking care to prevent the garlic from browning.
05 - Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Allow the liquid to simmer and reduce for 1-2 minutes.
06 - Add the lemon zest and fresh lemon juice to the skillet. Return the sautéed shrimp to the pan.
07 - Add the cooked pasta to the skillet. Toss to combine with the sauce, incorporating small amounts of the reserved pasta water as needed to achieve a glossy, cohesive sauce. Stir in the finely chopped fresh parsley, basil, and chives.
08 - Taste and adjust seasoning as necessary. Serve immediately, garnishing with optional Parmesan cheese, additional fresh herbs, lemon wedges, and freshly ground black pepper.

# Expert Advice:

01 -
  • Ready in thirty minutes from start to finish so you spend less time in the kitchen and more time at the table
  • Bursting with fresh bright flavors thanks to lemon zest and a trio of herbs
  • Light yet satisfying perfect for warmer months or when you crave something lively but comforting
  • Crowd-pleaser that feels both elevated and foolproof
02 -
  • High in protein from shrimp and full of fiber from al dente pasta
  • Flexible for many diets and tastes with easy dairy-free and gluten-free swaps
  • Delicious hot or cold and travels well for picnics lunches or potlucks
03 -
  • Do not overcook shrimp just until pink is perfect they finish cooking slightly when tossed with hot pasta
  • Scrape up all the flavorful bits from the pan when deglazing with wine or broth for maximum depth
  • Finish the pasta directly in the garlicky butter sauce and add herbs at the very end for the best color and aroma
  • A little extra drizzle of good olive oil before serving makes everything taste brighter and silkier
  • Try swapping in a handful of baby arugula with the herbs for a slight peppery kick if you are feeling adventurous

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