- 12 oz (340g) spaghetti, linguine, or fettuccine
- Salt for pasta water
For the Shrimp & Sauce:
- 1½ lbs (680g) large shrimp, peeled & deveined (tails on or off)
- 4 tbsp (½ stick / 57g) unsalted butter
- 3 tbsp olive oil
- 6–8 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup (120ml) dry white wine (like Pinot Grigio) or broth
- Juice of 1 lemon (about 3 tbsp)
- Zest of ½ lemon
- Salt & black pepper to taste
- ¼ cup fresh parsley, chopped
💡 Pro Tips:
- Pat shrimp dry—ensures golden sear, not steam.
- Use fresh garlic—bottled lacks depth and burns easily.
- Reserve 1 cup pasta water—key for silky sauce.
Step-by-Step Instructions (Garlicky, Bright, Foolproof)
1. Cook the Pasta
- Boil pasta in salted water until al derte (1–2 mins less than package).
- Reserve 1 cup pasta water, then drain.
2. Sear the Shrimp
- Pat shrimp dry; season with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Make the Garlic Butter Sauce
- In same skillet, heat butter + 2 tbsp olive oil over medium-low heat.
- Add garlic and red pepper flakes; cook 1–2 minutes until fragrant (do not brown!).
- Pour in white wine; simmer 2–3 minutes until reduced by half.
- Stir in lemon juice, zest, and half the parsley.
4. Combine & Finish
- Add cooked pasta and shrimp to skillet.
- Toss with tongs, adding splashes of pasta water as needed to create a glossy, clinging sauce.
- Season to taste.
5. Serve Immediately
- Top with extra parsley, lemon wedges, and grated Parmesan (optional).
Serving Suggestions
- 🥖 Classic pairing: With crusty bread for sopping
- 🥗 Balanced plate: Simple arugula salad with lemon vinaigrette
- 🍷 Wine match: Sauvignon Blanc or Chardonnay
- 🌶️ Spicy kick: Extra red pepper flakes or chili oil
Make-Ahead & Storage Tips
- Fridge: Keeps up to 2 days—reheat gently in skillet with splash of water.
- Freeze? Not ideal—shrimp becomes rubbery. Best fresh!
- Prep ahead: Peel shrimp and chop garlic; store separately.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF pasta (like Barilla or Jovial).
Q: No white wine?
A: Substitute with chicken or vegetable broth + 1 tsp white wine vinegar.
Q: Can I use frozen shrimp?
A: Yes—thaw in cold water, pat very dry before cooking.
Q: Sauce too oily?
A: Balance with more lemon juice and pasta water—it emulsifies into silkiness.
❤️ The Heart of the Dish
Garlic Shrimp Pasta isn’t just dinner—it’s a celebration of simplicity and speed. It’s what you make when you want elegance without exhaustion, or when you need a meal that feels like a gift to yourself.
So boil that pasta, sizzle that garlic, and toss with joy. Because the best meals aren’t complicated—they’re garlicky, bright, and made with love.
“Good food doesn’t need a recipe—it just needs shrimp, garlic, and someone hungry.” 🍤✨