Name: Garlic Butter Shrimp Pasta
Ingredients: 1 pound Shrimp: Peeled and deveined, ensuring quick cooking and ease of eating. Medium to large shrimp work best for a satisfying bite.; 1 pound Pasta: Linguine, spaghetti, or fettuccine are classic choices that beautifully hold the sauce. You can also use penne or rotini if preferred.; ½ cup (1 stick) Unsalted Butter: Provides richness and flavor as the base of the delicious sauce. Using unsalted butter allows you to control the overall saltiness of the dish.; 6 cloves Garlic: Minced finely to infuse the butter with a pungent and aromatic garlic flavor. Fresh garlic is essential for the best taste.; ½ cup Dry White Wine (Optional): Adds depth and acidity to the sauce, deglazing the pan and creating a more complex flavor profile. Use a dry variety like Pinot Grigio or Sauvignon Blanc. You can substitute with chicken broth if you prefer to omit the wine.; ¼ teaspoon Red Pepper Flakes: Lends a subtle warmth and a touch of spice to balance the richness of the butter. Adjust to your spice preference or omit entirely if you prefer a milder dish.; ½ cup Fresh Parsley: Chopped, brightens the dish with a fresh, herbaceous note and adds a pop of color. Flat-leaf parsley is recommended for its robust flavor.; 2 tablespoons Lemon Juice: Freshly squeezed, provides acidity and brightness, cutting through the richness of the butter and enhancing the flavors of the shrimp and garlic.; Salt: To taste, essential for seasoning both the pasta water and the sauce, enhancing all the flavors.; Black Pepper: Freshly ground, to taste, adds a final layer of flavor and a subtle bite.; 2 tablespoons Olive Oil: Used for sautéing the shrimp, preventing sticking and adding a healthy fat to the dish. Extra virgin olive oil is a good choice for its flavor.

Ingredients

Scale

1 pound Shrimp: Peeled and deveined, ensuring quick cooking and ease of eating. Medium to large shrimp work best for a satisfying bite.
1 pound Pasta: Linguine, spaghetti, or fettuccine are classic choices that beautifully hold the sauce. You can also use penne or rotini if preferred.
½ cup (1 stick) Unsalted Butter: Provides richness and flavor as the base of the delicious sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
6 cloves Garlic: Minced finely to infuse the butter with a pungent and aromatic garlic flavor. Fresh garlic is essential for the best taste.
½ cup Dry White Wine (Optional): Adds depth and acidity to the sauce, deglazing the pan and creating a more complex flavor profile. Use a dry variety like Pinot Grigio or Sauvignon Blanc. You can substitute with chicken broth if you prefer to omit the wine.
¼ teaspoon Red Pepper Flakes: Lends a subtle warmth and a touch of spice to balance the richness of the butter. Adjust to your spice preference or omit entirely if you prefer a milder dish.
½ cup Fresh Parsley: Chopped, brightens the dish with a fresh, herbaceous note and adds a pop of color. Flat-leaf parsley is recommended for its robust flavor.
2 tablespoons Lemon Juice: Freshly squeezed, provides acidity and brightness, cutting through the richness of the butter and enhancing the flavors of the shrimp and garlic.
Salt: To taste, essential for seasoning both the pasta water and the sauce, enhancing all the flavors.
Black Pepper: Freshly ground, to taste, adds a final layer of flavor and a subtle bite.
2 tablespoons Olive Oil: Used for sautéing the shrimp, preventing sticking and adding a healthy fat to the dish. Extra virgin olive oil is a good choice for its flavor.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, indicating pasta that is cooked through but still firm to the bite. Drain the pasta, reserving about ½ cup of the pasta water. The starchy pasta water will help create a silky sauce.
Sauté the Shrimp: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Ensure the skillet is large enough to accommodate all the shrimp in a single layer to promote even cooking. Add the shrimp to the hot skillet and cook for 2-3 minutes per side, or until they are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they can become rubbery. Remove the cooked shrimp from the skillet and set aside.
Make the Garlic Butter Sauce: Reduce the heat to medium. Add the butter to the same skillet and let it melt completely. Once melted, add the minced garlic and red pepper flakes (if using). Sauté the garlic for about 1 minute, or until fragrant and lightly golden, being careful not to burn it. Burnt garlic will taste bitter.
Deglaze the Pan (Optional but Recommended): If using white wine, pour it into the skillet. Increase the heat to medium-high and bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. Let the wine reduce slightly for about 1-2 minutes. If you are not using wine, you can skip this step and proceed to the next.
Combine Sauce and Pasta Water: Pour the reserved pasta water into the skillet with the garlic butter sauce. The starch in the pasta water will help emulsify the sauce and give it a creamy texture. Stir to combine everything.
Add Shrimp and Pasta: Add the cooked shrimp back to the skillet with the sauce. Toss gently to coat the shrimp in the garlic butter sauce. Add the drained pasta to the skillet as well. Toss everything together until the pasta is well coated in the sauce and the shrimp is evenly distributed.
Finish and Season: Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and pepper and adjust according to your preference. Taste and adjust seasonings as needed.
Serve Immediately: Serve the Garlic Butter Shrimp Pasta immediately while it’s hot and flavorful. Garnish with extra fresh parsley and a lemon wedge if desired.

Nutrition

Serving Size: one normal portion
Calories: 650
Fat: 35 grams
Protein: 40 grams