Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you.
Beat the dinner rush with this restaurant-quality shrimp pasta that’s ready faster than ordering takeout. Succulent shrimp in garlic butter sauce with perfectly cooked pasta makes an impressive meal in just 15 minutes flat.
15-Minute Garlic Shrimp Pasta
Race the clock with this lightning-fast shrimp pasta that delivers restaurant flavor in just 15 minutes. Succulent shrimp, garlic butter sauce, and al dente pasta come together for an impressive weeknight dinner that’s faster than takeout.
Equipment
Ingredients
For the Pasta
- 12 oz linguine or spaghetti
- 1 tbsp salt for pasta water
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 piece garlic cloves minced
- 1/4 tsp red pepper flakes adjust to taste
- 1/3 cup white wine or chicken broth
- 2 tbsp fresh lemon juice
- salt and black pepper to taste
For Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup Parmesan cheese grated, optional
- lemon wedges for serving
Instructions
- Boil pasta: Bring large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Do not rinse pasta.
- Prep shrimp: While water comes to boil, pat shrimp dry with paper towels. Season with salt and pepper. Having everything ready before you start cooking is key to the 15-minute timeline.
- Cook shrimp: Heat large skillet over medium-high heat. Add 2 tablespoons butter and olive oil. Once butter melts and foams, add shrimp in single layer. Cook 2 minutes per side until pink and opaque. Don’t overcook. Transfer shrimp to plate.
- Make sauce: In same skillet, add remaining 2 tablespoons butter. Add minced garlic and red pepper flakes. Cook 30 seconds until fragrant but not browned. Pour in white wine and lemon juice. Bring to simmer and cook 1 minute.
- Combine: Add drained pasta to skillet with sauce. Toss to coat, adding reserved pasta water a little at a time if needed to create silky sauce. Return shrimp to pan and toss to combine. Cook 1 minute to heat through.
- Serve: Remove from heat. Toss with fresh parsley. Divide among plates, top with grated Parmesan if desired, and serve immediately with lemon wedges. Season with additional salt and pepper to taste.
Notes
Buy pre-peeled, deveined shrimp to save time. Fresh or frozen shrimp both work – thaw frozen shrimp quickly under cold running water. Don’t skip reserving pasta water – the starchy water helps create a silky sauce that clings to pasta. Can substitute chicken broth for wine in a pinch. Adjust red pepper flakes based on heat preference. For extra richness, add 2 tablespoons heavy cream to sauce. Works with any pasta shape but long noodles are traditional. Leftovers don’t reheat well – shrimp gets rubbery. Best served immediately.
ALLERGEN INFORMATION: Contains shellfish (shrimp), dairy (butter, optional Parmesan), and gluten (pasta). Can be made gluten-free using gluten-free pasta. Can be made dairy-free using olive oil instead of butter and omitting cheese. Contains alcohol (wine) – most cooks off during preparation. Always check ingredient labels if you have food allergies.
Tried this recipe?Let us know how it was!