weeknight
Garlic Butter Shrimp Pasta
Linguine with garlicky butter shrimp, white wine, and parsley, the kind of dinner you make to feel like an adult on a Tuesday.
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Join the waitlistIf you can boil pasta and not burn garlic, you can make this. The whole thing happens in the time the noodles cook.
Season the shrimp before they hit the pan, not after. Cold pan, cold shrimp, cold butter equals rubber.
Ingredients
- Kosher salt
- 1 lb (450 g) linguine
- 1 lb (450 g) large shrimp, peeled and deveined
- Black pepper and red pepper flakes
- 5 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 6 garlic cloves, thinly sliced
- ½ cup (120 ml) dry white wine
- Zest and juice of 1 lemon
- ¼ cup chopped parsley
Steps
- 1Bring a large pot of well-salted water to a boil. Cook the linguine 1 minute shy of al dente. Reserve 1 cup pasta water.
- 2Pat the shrimp very dry and season with salt, pepper, and pepper flakes.
- 3Heat 2 tablespoons butter and the olive oil in a wide skillet over medium-high. Add the shrimp in a single layer and cook 1 minute per side, until just pink. Transfer to a plate.
- 4Reduce heat to medium. Add the garlic and cook 30 seconds, don't brown it. Pour in the wine and let it bubble down by half.
- 5Add the pasta, the remaining 3 tablespoons butter, the lemon juice, and a splash of pasta water. Toss vigorously until glossy and clinging, 1 minute.
- 6Return the shrimp and any juices. Add the lemon zest and parsley. Toss once and serve.
Notes
No wine? Use stock plus a teaspoon of white wine vinegar.
Updated May 2026
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