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why make this recipe

One-Pot Garlic Butter Shrimp Pasta is a perfect dish for those who want a delicious meal with minimal cleanup. This recipe combines the flavors of garlic, butter, and shrimp in a creamy sauce. You get to cook everything in one pot, making it easy to prepare and perfect for busy weeknights or special occasions. It’s quick to make and delivers a rich flavor that everyone will love.

how to make One-Pot Garlic Butter Shrimp Pasta

Ingredients

Pasta: 1 pound of linguine or fettuccine pasta, dried. The starch released from long pasta varieties helps create a creamy sauce in a one-pot dish.
Shrimp: 1 pound of large shrimp, peeled and deveined. Choose fresh or frozen shrimp (thawed) for the best flavor and texture.
Butter: ½ cup (1 stick) of unsalted butter. Butter is essential for richness and flavor in the garlic butter sauce.
Garlic: 6-8 cloves of garlic, minced. Freshly minced garlic provides a pungent and aromatic base for the sauce.
Chicken Broth: 4 cups of low-sodium chicken broth. Broth cooks the pasta and creates the flavorful liquid base for the sauce.
Heavy Cream: ½ cup of heavy cream. Heavy cream adds richness and creaminess to the sauce, making it luxurious.
White Wine (Optional): ½ cup of dry white wine (like Sauvignon Blanc or Pinot Grigio). Wine adds depth of flavor and acidity to balance the richness of the butter and cream.
Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice brightens the flavors and cuts through the richness of the sauce.
Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes. Adds a subtle kick of heat to complement the garlic butter flavors.
Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a pop of color and fresh, herbaceous flavor.
Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds saltiness, umami, and helps thicken the sauce.
Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors in the dish.
Olive Oil: 2 tablespoons of olive oil. Used for sautéing the garlic and shrimp initially, adding flavor and preventing sticking.

Directions

In a large, deep skillet or pot (at least 12-inch diameter) over medium heat, melt 2 tablespoons of olive oil and ¼ cup of butter. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and slightly opaque. Do not fully cook the shrimp at this stage, as they will continue to cook with the pasta. Remove the shrimp from the skillet and set aside.
If using white wine, pour it into the skillet and scrape up any browned bits from the bottom using a spatula or wooden spoon. This adds extra flavor. Let the wine simmer for 1-2 minutes for the alcohol to evaporate slightly.
Pour the chicken broth into the skillet and add the dried pasta, breaking long strands in half if needed. Add the remaining ¼ cup of butter. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove the lid and check the pasta. If it’s al dente and most of the liquid is absorbed with a creamy sauce formed, stir in the heavy cream, grated Parmesan cheese, and lemon juice. Stir until the cheese melts and the sauce is smooth. If too much liquid remains, continue simmering uncovered until the sauce thickens.
Gently fold the cooked shrimp back into the pasta and sauce. Heat through for another 1-2 minutes until the shrimp are heated and fully cooked. Avoid overcooking the shrimp, as they may become rubbery.
Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and black pepper. Serve immediately with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

how to serve One-Pot Garlic Butter Shrimp Pasta

Serve the One-Pot Garlic Butter Shrimp Pasta straight from the pot, garnished with extra Parmesan cheese and fresh parsley. This dish pairs well with a side salad or garlic bread for a complete meal. You can also add lemon wedges for an extra zing.

how to store One-Pot Garlic Butter Shrimp Pasta

If you have leftovers, store them in an airtight container in the refrigerator. The dish can last for about 2-3 days. Reheat gently in a pan over low heat, adding a splash of chicken broth or cream to help loosen the sauce.

tips to make One-Pot Garlic Butter Shrimp Pasta

Prep ahead: Have all ingredients ready to go before you start cooking. This will make the process quicker and smoother.
Don’t overcook shrimp: Shrimp cooks quickly, so be sure to keep an eye on them. They should be pink and opaque but not rubbery.
Adjust thickness: If your sauce is too thick, add more chicken broth or cream to reach your desired consistency.

variation

You can customize this recipe by adding vegetables like spinach, cherry tomatoes, or bell peppers. Just add them when you add the pasta to cook through and combine with the sauce.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them before cooking for the best taste and texture.

2. Can I make this dish dairy-free?
Yes, you can substitute the butter with olive oil and use coconut cream instead of heavy cream for a dairy-free version.

3. What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. However, you can skip the wine if you prefer not to use it.