A delicious and easy-to-make Garlic Butter Shrimp Pasta recipe that combines succulent shrimp with garlic, butter, and fresh ingredients for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces spaghetti or linguine
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 cup cherry tomatoes, halved
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Juice of 1 lemon
Grated Parmesan cheese for serving
Instructions
Cook the spaghetti or linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
Stir in the cherry tomatoes and chicken broth, cooking for an additional 2-3 minutes until the tomatoes soften.
Add the cooked pasta to the skillet, tossing everything together. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
Remove from heat and stir in the chopped parsley and lemon juice. Adjust seasoning with salt and pepper if needed.
Serve immediately, topped with grated Parmesan cheese.
Notes
For a lighter version, substitute half of the butter with olive oil and use zucchini noodles instead of pasta.
Add vegetables such as spinach or bell peppers for extra nutrition and flavor. Sauté them with the garlic before adding the shrimp.