Garlic Butter Shrimp Noodles
Tender shrimp tossed with fresh pasta in a punchy garlic-butter sauce spiked with white wine and lemon. Bay Area classic, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 8 oz fresh linguine or fettuccine
- ¾ lb large shrimp, peeled and deveined
- 5 cloves garlic, minced
- ⅓ cup dry white wine
- 3 tbsp butter
- 1 whole lemon (juiced)
- ¼ tsp red pepper flakes
Instructions
- 1
Boil salted water in a large skillet over high heat. Add pasta and cook until al dente, ~3 minutes. Reserve 1/2 cup pasta water before draining.
- 2
Return skillet to medium-high heat. Add butter and garlic, stirring constantly until fragrant, about 30 seconds.
- 3
Add shrimp and red pepper flakes. Sear without stirring for 60 seconds, then toss and cook until shrimp turn pink, ~90 seconds more.
- 4
Pour in white wine, scraping any stuck bits from the pan. Simmer for 90 seconds until reduced by half.
- 5
Return pasta to skillet with lemon juice and 1/4 cup reserved pasta water. Toss to coat, adding more pasta water if needed for a glossy finish.
- 6
Taste and season with salt and pepper. Serve immediately with extra lemon wedges.
Tools you’ll need
- large skillet (12-inch minimum)
- pasta fork or tongs
- wooden spoon
- microplane zester or box grater
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