Go Back
A serving of one pan garlic butter shrimp pasta in a white bowl, garnished with fresh parsley.

One Pan Garlic Butter Shrimp Pasta (Ready in 20 Minutes!)

This one pan garlic butter shrimp pasta is the ultimate weeknight dinner, ready in just 20 minutes! Succulent shrimp and tender linguine are tossed in a rich garlic butter sauce for an easy and elegant meal with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 8 oz linguine
  • 6 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1/4 cup dry white wine such as Pinot Grigio
  • 3 cups chicken broth low sodium
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp red pepper flakes or to taste
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese for serving

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Tongs

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Season with salt and pepper to taste. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese if desired.

Notes

Do Not Overcook Shrimp: For the most tender shrimp, remove them from the pan as soon as they turn pink. They will finish cooking when added back at the end.
Use a Large Pan: A wide skillet gives the pasta room to cook evenly and prevents it from clumping together.