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Close-up of a delicious Garlic Shrimp Pasta dish, showcasing plump shrimp and perfectly cooked pasta.

Irresistible Garlic Shrimp Pasta

This garlic shrimp pasta recipe unlocks the secrets to a perfectly emulsified sauce and flavorful shrimp. By searing the shrimp and gently browning the garlic, and by using pasta water to create a creamy sauce, this dish avoids the common pitfalls of blandness and greasiness for an irresistible result.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound pasta linguine, spaghetti, or fettuccine
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Juice of 1/2 lemon
  • 1 cup reserved pasta water

Equipment

  • large pot
  • large skillet
  • colander
  • Measuring cups
  • Measuring spoons
  • tongs
  • cutting board
  • knife
  • paper towels

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Pat the shrimp dry with paper towels and season with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook, stirring constantly, until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
  5. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1-2 minutes.
  6. Add the cooked pasta to the skillet with the wine sauce. Toss to coat. Gradually add the reserved pasta water, a little at a time, tossing constantly, until the sauce reaches your desired consistency.
  7. Stir in the parsley, Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
  8. Add the shrimp back to the skillet and toss gently to combine.
  9. Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.

Notes

For best results, use freshly minced garlic and high-quality Parmesan cheese. Be careful not to overcook the shrimp, as they will become rubbery. The amount of pasta water needed will vary depending on the type of pasta and your desired sauce consistency. Store leftovers in an airtight container in the refrigerator for up to 2 days.