Why make this recipe

One-Pot Garlic Butter Shrimp Pasta is a fantastic choice for a quick, delicious dinner. This recipe lets you enjoy a hearty, creamy pasta dish without the fuss of multiple pots and pans. Everything cooks together in one pot, saving you time on cleanup. Plus, the rich flavors of garlic, butter, and shrimp come together beautifully, making it a favorite for family meals or special occasions.

How to make One-Pot Garlic Butter Shrimp Pasta

Ingredients

Pasta (linguine or fettuccine), 1 pound
Large shrimp, peeled and deveined, 1 pound
Unsalted butter, 1/2 cup, divided
Olive oil, 2 tablespoons
Garlic, 6-8 cloves, minced
Red pepper flakes, 1/4 teaspoon (optional)
Low-sodium chicken broth, 4 cups
Heavy cream, 1/2 cup
Dry white wine, 1/2 cup (optional)
Fresh lemon juice, 2 tablespoons
Fresh parsley, 1/4 cup, chopped
Grated Parmesan cheese, 1/2 cup, plus extra for serving
Salt and black pepper, to taste

Directions

In a large, deep skillet, heat the olive oil over medium heat. Add 2 tablespoons of butter and the minced garlic (add red pepper flakes if you like some heat); sauté for about 1 minute until fragrant. Then, add the shrimp and cook for 2–3 minutes on each side until they turn pink. Remove the shrimp and set them aside.
If you’d like to add a bit more flavor, pour in white wine to deglaze the pan, scraping up any browned bits; let it simmer for 1–2 minutes.
Next, pour in the chicken broth and add the dried pasta along with the remaining butter. Bring it to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 10–12 minutes until the pasta is al dente and most of the liquid has absorbed, stirring occasionally.
Once the pasta is done, remove the lid and stir in the heavy cream, Parmesan cheese, and lemon juice. Let it simmer until the sauce thickens to your liking. If the sauce is too thin, simmer uncovered for a few more minutes.
Return the shrimp to the skillet and cook for another 1–2 minutes until they are heated through.
Finally, stir in the parsley and season with salt and pepper to taste. Serve immediately, topped with extra Parmesan.

How to serve One-Pot Garlic Butter Shrimp Pasta

Serve the pasta hot from the skillet. You can add a sprinkle of extra Parmesan cheese on top and some more fresh parsley for a nice touch. This dish pairs well with a side salad or garlic bread for a complete meal.

How to store One-Pot Garlic Butter Shrimp Pasta

To store leftovers, let the pasta cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to revive the sauce.

Tips to make One-Pot Garlic Butter Shrimp Pasta

Make sure not to overcook the shrimp; they should be just pink and tender when you take them out.
If you prefer a lighter dish, you can reduce the amount of butter or cream.
Add vegetables like spinach or cherry tomatoes for added nutrition and color.

Variation (if any)

You can easily customize this dish by swapping shrimp for chicken, or using different types of pasta. If you’re a fan of spice, feel free to add more red pepper flakes or even a dash of hot sauce.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. What can I substitute for chicken broth?
You can use vegetable broth or water, but chicken broth adds a nice depth of flavor.

3. Can I make this dish without wine?
Absolutely! The white wine is optional. Just skip that step and proceed with the chicken broth.

One-Pot Garlic Butter Shrimp Pasta