Garlic Shrimp Pasta
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If you’re looking for an easy weeknight dinner recipe, this Garlic Shrimp Pasta is best! With just a few ingredients and minimal effort, you can create a restaurant-quality dish that is sure to please everyone at the table.
The combination of succulent shrimp cooked in a white wine, garlic, and lemon sauce, topped with parmesan cheese and Italian parsley gives this dish the perfect flavor.
Looking for more shrimp recipes with pasta, check these out too! Double Shrimp Pasta and Italian Seafood Pasta.
Whether you’re hosting an intimate dinner or treating yourself to a gourmet feast, Garlic Shrimp Pasta is a versatile and satisfying choice.
What you’ll need
- Linguine Pasta – a thin, flat noodles that holds the sauce perfectly.
- Butter and Olive Oil – adds so much flavor to the shrimp while it is cooking!
- Garlic and Shallot – infuses the butter/oil mixture with delicious flavor.
- Crushed Red Pepper Flakes – just enough to add a bit of zing without burning your mouth.
- White Wine – another layer of delicious flavor than can be replaced with seafood or chicken broth if needed.
- Fresh Lemon – using the zest and juice of the lemon brightens up this dish and brings the flavors together.
- Large Shrimp – the star of the show with a delicate, sweet flavor that blends perfectly with all of the other flavors.
- Parmesan Cheese – adds a salty flavor to this dish and melts beautifully into the lemony-garlic sauce.
- Italian Parsley – the finishing touch that adds fresh flavor and color.
Be sure to check out the detailed printable recipe card below
How to make Garlic Shrimp Pasta
Bring salted water to a boil in a large pot and cook pasta al dente, as instructed on the box.
While pasta is cooking, melt the butter over medium heat in a large skillet. Sauté the shallot and garlic until soft and aromatic.
Add the red chili flakes and wine, cook for 5 additional minutes stirring occasionally.
Add the shrimp and cook just until the shrimp turn pink in color, about 4 to 5 minutes. Do not overcook the shrimp or they will dry out and become chewy.
Reserve one-cup of cooking water before draining the pasta. Add the drained pasta to the skillet and toss with the sauce. Season with black pepper or sea salt as desired.
Stir in the parmesan cheese and and chopped Italian parsley.
Serve immediately with a tossed green salad, a nice glass of white wine (like Sauvignon Blanc or Pinot Grigio), and air fryer asparagus or Instant Pot asparagus for a light and cozy meal.
I love the simplicity of this Shrimp Linguine recipe. Warm noodles with a tasty garlic butter sauce with shrimp on top…..Perfection!
Need wine?
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Recipe Tips
- Substitute zucchini noodles for low-carb or your favorite gluten-free noodles.
- Feel free to substitute a different type of pasta. Rotini or Fettuccini would be nice.
- If serving to small children, you may want to serve the crushed red chili flakes on the side. If you like spicy go ahead and up the amount!
- You do not need fresh from the ocean shrimp, frozen shrimp works perfectly.
- Purchase shelled and deveined shrimp to save yourself some time.
Storage
This garlic shrimp pasta is perfect for leftovers. The flavors absorb into the pasta and it’s tastes amazing! Add a tablespoon of oil, melted butter, or chicken broth if needed if the pasta seems dry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing, the texture of the shrimp gets mushy.
- Reheat leftovers in a microwaveable bowl just enough to warm up the shrimp, you don’t want to cook them. Start with 35 to 45 seconds, check and add more time if needed.
Tools used to create this recipe
- Stock Pot – to cook the pasta
- Enameled Cast Iron Skillet
- Wood Turner
- Microplane – for the lemon zest and parmesan cheese
More delicious pasta recipes
- Linguine alla Carbonara
- Lemon Asparagus Pasta
- Squid Ink Pasta with Lobster Cream Sauce
- Instant Pot Spaghetti
- Greek Yogurt-Herb Pasta
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Enjoy!!
Shrimp Linguine
Ingredients
- 0.5 pound linguine cooked – 0.5-cup cooking water reserved
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large shallot finely diced
- 4 large cloves garlic minced
- .25 teaspoon crushed red chili flakes add more if you like more heat
- 0.5 cup white wine pino grigio or chardonnay
- 1 pound large shrimp 21 – 30 count, peeled and deveined
- 0.5 tablespoon lemon zest from one lemon
- 2 tablespoons lemon juice
- sea salt and black pepper (to taste)
- .25 cup finely grated Parmesan cheese plus more for serving
- 2 tablespoons chopped, fresh Italian parsley
Instructions
- Bring salted water to a boil in a large pot and cook pasta al dente, as instructed on the box.
- While pasta is cooking, melt the butter over medium heat in a large skillet. Sauté the shallot and garlic until soft and aromatic.
- Add the red chili flakes and wine, cook for 5 additional minutes to reduce, stirring occasionally.
- Add the shrimp and cook just until the shrimp turn pink in color, about 4 to 5 minutes. Do not overcook the shrimp or they will dry out and become chewy.
- Reserve one-cup of cooking water before draining the pasta. Add the drained pasta to the skillet and toss with the sauce. Season with black pepper or sea salt as desired.
- Stir in the parmesan cheese and and chopped Italian parsley. Add cooking liquid if needed, a few tablespoons at a time. I used one-third cup, you may need less or more.
- Serve immediately with a tossed green salad, a nice glass of white wine (like Sauvignon Blanc or Pinot Grigio), and air fryer asparagus or Instant Pot asparagus for a light and cozy meal.
Notes
- Substitute zucchini noodles for low-carb or your favorite gluten-free noodles.
- Feel free to substitute a different type of pasta. Rotini or Fettuccini would be nice.
- If serving to small children, you may want to serve the crushed red chili flakes on the side. If you like spicy go ahead and up the amount!
- You do not need fresh from the ocean shrimp, frozen shrimp works perfectly.
- Purchase shelled and deveined shrimp to save yourself some time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing, the texture of the shrimp gets mushy.
- Reheat leftovers in a microwaveable bowl just enough to warm up the shrimp, you don’t want to cook them. Start with 35 to 45 seconds, check and add more time if needed.
