Craving a restaurant-quality pasta dish without the mountain of dishes? This one pan garlic butter shrimp pasta is your answer. It’s a complete meal that comes together in a single skillet in just 20 minutes, delivering succulent shrimp and tender pasta coated in an addictively rich garlic butter sauce. This recipe is designed for busy weeknights when you want something incredibly satisfying without the fuss.
We’re transforming simple ingredients into a truly elegant meal. Forget juggling multiple pots and pans; this streamlined method simplifies everything, making it the perfect go-to for any enthusiastic home cook.
Why This One Pan Shrimp Pasta is a Weeknight Hero
There are countless reasons to love this recipe, but its simplicity and flavor are at the top of the list. It’s a dish that feels special enough for a date night yet is quick enough for a hectic Tuesday.
- Minimal Cleanup: Everything cooks in one pan, from searing the shrimp to boiling the pasta right in the sauce.
- Incredible Flavor: A rich, savory sauce made from butter, garlic, a splash of white wine, and fresh lemon juice coats every single strand of pasta.
- Ready in 20 Minutes: This is the ultimate fast meal. It’s quicker than takeout and infinitely more delicious.
The Key Ingredients for Perfect Garlic Butter Shrimp Pasta
The magic of this dish lies in using a few high-quality ingredients. You don’t need a long shopping list to create incredible flavor.
For the Pasta and Shrimp
- Shrimp: Large shrimp (21-25 count) work best. Use raw, peeled, and deveined shrimp for the best flavor and texture.
- Pasta: Long pasta like linguine or spaghetti is classic. The strands are perfect for swirling in the garlic butter sauce.
- Butter: Use unsalted butter so you can control the final seasoning of the dish.
- Garlic: Freshly minced garlic is non-negotiable. It provides the aromatic backbone of the sauce.
- Dry White Wine: A splash of something crisp like Pinot Grigio or Sauvignon Blanc deglazes the pan and adds incredible depth. If you prefer, you can use chicken broth instead.
- Lemon Juice: Freshly squeezed lemon juice brightens everything up at the end.
- Parsley: Fresh flat-leaf parsley adds a touch of color and freshness.
- Red Pepper Flakes: For a gentle hum of background heat. Adjust to your preference.
How to Make One Pan Garlic Butter Shrimp Pasta (Step-by-Step)
Follow these simple steps for a foolproof result. The key is to have all your ingredients prepped and ready to go, as the cooking process moves quickly.
- Sauté Aromatics & Shrimp: In a large skillet or Dutch oven over medium-high heat, melt the butter. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant. Add the shrimp and cook for 1-2 minutes per side, just until pink. Remove the shrimp from the pan and set aside.
- Build the Sauce & Cook Pasta: Pour the white wine into the skillet to deglaze, scraping up any browned bits. Stir in chicken broth and bring to a simmer. Add the linguine, pressing it down gently to submerge as it softens. Cook according to package directions, stirring occasionally, until al dente.
- Combine & Finish: Return the cooked shrimp to the pan. Add the lemon juice and fresh parsley, and toss everything together until the shrimp is heated through and the pasta is well-coated in the sauce.
- Serve Immediately: Serve the pasta hot, garnished with extra parsley and a sprinkle of grated Parmesan cheese if desired. For a complete meal, try serving it with a simple green salad (coming soon).
Tips from a Seasoned Pro for Unforgettable Results
These simple tips will elevate your one pan garlic butter shrimp pasta from great to absolutely spectacular.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Sauté them just until they turn pink and opaque, then immediately remove them from the pan. They will finish cooking when you add them back at the end.
- Use a Large Enough Pan: A wide skillet or Dutch oven is essential to ensure the pasta has enough room to cook evenly without clumping.
- Salt the Water: Even though you’re cooking the pasta in broth, it’s important to season it well. Taste the cooking liquid and adjust seasoning as needed.
Delicious Variations to Try Next Time
While this recipe is fantastic as is, it’s also a great canvas for creativity. Here are a few ideas to change things up:
- Add Veggies: Stir in a cup of baby spinach or halved cherry tomatoes at the end until just wilted.
- Make it Creamy: Add a splash of heavy cream to the sauce in the final minutes for a richer, creamier consistency. Looking for more inspiration? Try this creamy tuscan chicken recipe (coming soon).
- Spice it Up: Increase the red pepper flakes or add a dash of your favorite hot sauce for an extra kick.
What to Serve with Your Shrimp Pasta
This one-pan meal is satisfying on its own, but it pairs wonderfully with a few simple sides. A piece of crusty garlic bread (coming soon) is perfect for soaking up every last drop of the delicious garlic butter sauce. A light, crisp salad with a vinaigrette also provides a refreshing contrast.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of water or chicken broth to loosen the sauce. Be careful not to overheat, as this can make the shrimp tough.
One Pan Garlic Butter Shrimp Pasta
One Pan Garlic Butter Shrimp Pasta (Ready in 20 Minutes!)
Ingredients
Equipment
Method
- In a large skillet or Dutch oven over medium-high heat, melt the butter. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink. Remove the shrimp from the pan and set aside.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Stir in chicken broth and bring to a simmer. Add the linguine, pressing it down gently to submerge as it softens. Cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 8-10 minutes.
- Return the cooked shrimp to the pan. Add the fresh lemon juice and chopped parsley. Toss everything together for about 1 minute until the shrimp is heated through and the pasta is well-coated in the glossy sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese if desired.
Notes
Use a Large Pan: A wide skillet gives the pasta room to cook evenly and prevents it from clumping together.
Frequently Asked Questions
Yes, absolutely. For best results, thaw the frozen shrimp completely before you start cooking. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a few minutes.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });The key is to not overcook them. Sauté the shrimp for just 1-2 minutes per side until they turn pink, then immediately remove them from the pan. They will be added back at the very end to gently heat through, ensuring they stay tender and juicy.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Certainly. If you prefer not to use wine, you can simply substitute it with an equal amount of additional low-sodium chicken broth. It will still be delicious!
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });This recipe is very versatile! You can stir in a large handful of fresh spinach or some halved cherry tomatoes during the last couple of minutes of cooking, allowing them to wilt or soften in the sauce.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Long pasta shapes like linguine, spaghetti, or fettuccine work best. They are ideal for soaking up the delicious garlic butter sauce and twirling around a fork with the shrimp.
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If you loved this easy recipe, you’re sure to enjoy our Classic Lasagna (coming soon) or this vibrant Sun-Dried Tomato Pasta (coming soon). They are always a hit!
This is truly the easiest and most flavorful shrimp pasta I have ever made. A new weekly staple!
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