Garlic Butter Shrimp Pasta Herbs (Print Version)

Shrimp, garlic butter, and fresh herbs come together with pasta for a flavorful, easy Italian-American main.

# Components:

→ Pasta

01 - 12 ounces spaghetti
02 - Salt for pasta water

→ Shrimp

03 - 1 pound large shrimp, peeled and deveined
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Sauce & Aromatics

06 - 4 tablespoons unsalted butter
07 - 2 tablespoons extra-virgin olive oil
08 - 6 cloves garlic, minced
09 - 1/4 teaspoon red pepper flakes (optional)
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1/4 cup dry white wine or seafood stock

→ Herbs & Garnish

13 - 1/4 cup chopped fresh parsley
14 - 2 tablespoons chopped fresh basil
15 - 1 tablespoon chopped fresh chives (optional)
16 - 1/4 cup grated Parmesan cheese (optional)
17 - Freshly ground black pepper, to taste

# Method:

01 - Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before thoroughly draining and setting aside.
02 - While the pasta is cooking, pat the peeled and deveined shrimp thoroughly dry with paper towels. Season them evenly with sea salt and freshly ground black pepper.
03 - In a spacious skillet heated over medium-high heat, melt 2 tablespoons of butter with the extra-virgin olive oil. Arrange the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for approximately 1 to 2 minutes per side, until they turn pink and opaque. Remove the seared shrimp from the skillet and set them aside on a plate.
04 - Reduce the skillet's heat to medium. Add the remaining 2 tablespoons of butter. Once melted, incorporate the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
05 - Deglaze the skillet by pouring in the dry white wine or seafood stock, followed by the lemon zest and fresh lemon juice. Allow the mixture to simmer for 2 minutes, using a wooden spoon to scrape up any flavorful browned bits that have adhered to the bottom of the pan.
06 - Return the seared shrimp, along with any accumulated juices, to the skillet. Add the drained spaghetti and toss everything together to coat. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until a silky, emulsified sauce forms.
07 - Remove the skillet from the heat. Stir in the chopped fresh parsley, fresh basil, and chives (if using). Add half of the grated Parmesan cheese (if using). Taste and adjust seasonings as needed.
08 - Serve the Garlic Butter Shrimp Pasta immediately. Garnish generously with additional fresh herbs, a final grind of black pepper, and the remaining Parmesan cheese.

# Expert Advice:

01 -
  • Uses just one skillet and one pot for minimal cleanup
  • A real crowd-pleaser ready in thirty minutes
  • Balanced with bright herbs and lemon for freshness
  • Pasta, shrimp, and pantry staples come together effortlessly
02 -
  • High protein and satisfying with plenty of bright flavor
  • Leftovers can be reheated gently in a pan with a splash of water
  • Easy to modify for gluten-free and dairy-free needs
03 -
  • Do not crowd the shrimp in the skillet or they will steam instead of sear
  • Always zest your lemon before juicing to save effort and prevent squishy wasted fruit
  • Cook your pasta right to al dente and remember the pasta will soak up more flavor as it is combined with the sauce

Return