Garlic Butter Shrimp Pasta with Fresh Herbs
Succulent shrimp tossed with al dente pasta in a silky garlic butter sauce, finished with vibrant fresh herbs. A restaurant-quality Italian dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 8 oz linguine or spaghetti
- ¾ lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 clove garlic cloves, minced
- ½ cup dry white wine
- 2 tbsp fresh lemon juice
- ¼ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, torn
- ¼ cup parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, about 9-11 minutes. Drain, reserving 1 cup of pasta water, then set aside.
- 2
While the pasta cooks, pat the shrimp dry with paper towels—this ensures they'll sear properly. Season them generously on both sides with kosher salt and black pepper.
- 3
Heat 2 tablespoons of butter in a large skillet over medium-high heat until it foams and turns golden, about 1 minute. Add the shrimp in a single layer and sear for 2-3 minutes until the undersides are pink and opaque.
- 4
Flip the shrimp and cook for another 1-2 minutes until just cooked through (they should be firm to the touch, not rubbery). Transfer them to a clean plate.
- 5
Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant and golden.
- 6
Pour in the white wine and lemon juice, scraping up any browned bits from the pan with a wooden spoon. Let it simmer for 2-3 minutes until the liquid reduces slightly and smells bright and acidic.
- 7
Add the cooked pasta and shrimp back to the skillet, tossing gently to coat. Add 0.5 cup of reserved pasta water and stir over medium heat for 1-2 minutes until the sauce becomes silky and clings to the pasta.
- 8
Remove from heat and fold in the fresh parsley and basil, tasting for seasoning and adjusting salt and pepper as needed. Divide between two dark ceramic bowls and top with grated parmesan cheese before serving immediately.
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