Garlic Shrimp Pasta is the perfect easy recipe for a busy weeknight. Pasta and sautéed shrimp are tossed in a creamy homemade white wine sauce for a light yet hearty meal.
Dinner in Minutes
Shrimp is a great weeknight protein because it cooks in about 5 minutes whether you’re making Grilled Shrimp or shrimp tacos. In this recipe the shrimp and sauce are all made in one pan as the pasta cooks and the whole thing is table ready in about 30 minutes!
How to Make Garlic Shrimp Pasta
Garlic butter shrimp pasta is a perfect example of simple ingredients making an extraordinary meal with just a few easy steps.
- Cook pasta, reserving one cup of pasta water to add to the sauce, if necessary.
- While the pasta is cooking, season (per recipe below) and cook the shrimp. Cook just until pink, it’ll cook a bit more in the sauce so be sure you do not overcook.
- Remove and deglaze pan with white wine and lemon juice.
What is Deglazing? It simply means to use liquid to release the seasoned bits from the bottom of the pan. This helps to create a more flavorful sauce.
- Add remaining ingredients, stirring constantly until sauce is barely thickened.
- Add shrimp and pasta back to the pot and add the parsley. Continue stirring until heated thoroughly.
Serve with a generous dose of parmesan cheese…and more vino of course!
My Favorite Wines to Use
To make garlic shrimp pasta, select a wine that complements the lemon juice and the garlic.
Dry wines like Chardonnay have buttery undertones that go great with the delicate flavor of shrimp. But for a creamier, sweeter sauce flavor, try a Pino Grigio or even a Riesling.
Whatever white wine you choose, pour a glass for the chef! ;)
What to Serve with Garlic Shrimp Pasta
Breadsticks are definitely the go-to here, especially for soaking up any leftover sauce. A bright salad with a tangy vinaigrette works well too since the acidic dressing will ‘cleanse’ the palate from this rich, alfredo-style sauce.
Fridge: Make sure leftovers are kept in a tightly sealed container in the fridge for up to 3-4 days.
Freezer: Cooked pasta in creamy sauces rarely freeze well. I’d recommend refrigerating leftovers and enjoying within a few days (this recipe can be halved if needed).
Reheating: Reheat this in a shallow pan on the stove on low or in the microwave! If it’s been in the fridge, give it a stir and adjust the flavors with a splash (or two!) of wine/cream, a pinch of red pepper flakes and some salt & pepper.
Fave Seafood Pastas
- Lemon Garlic Shrimp Fettuccine – ready in 20 min!
- Lemon Shrimp Linguine – creamy flavorful lemon sauce
- Baked Lemon Butter Salmon Pasta – fuss free, restaurant quality meal!
- Easy Shrimp Scampi Recipe – delicious garlicky white wine sauce!
- Easy Tuna Casserole – belly warming comfort food
Garlic Shrimp Pasta
- 8 ounces spaghetti
- ¾ pound medium shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic finely chopped
- ⅔ cup white wine
- 2 tablespoons fresh lemon juice
- ¼ cup butter
- ½ cup heavy cream
- ½ cup chicken broth
- ¼ cup parsley
- Cook spaghetti in salted water according to package directions.
- Season shrimp with old bay seasoning, red pepper flakes, and salt & pepper to taste.
- Heat the oil in a large skillet. Add the shrimp and garlic and cook for 2 minutes, turn over and cook 1 minute more. Remove shrimp and set aside.
- Add wine and lemon juice to deglaze pan. Add butter, cream and chicken broth. Simmer 5 minutes or until slightly reduced.
- Drain spaghetti, reserving 1 cup of pasta water.
- Return the shrimp to the skillet and cook until heated through. Stir in pasta and parsley and cook until heated through adding pasta water if needed.