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Delicious one-pot garlic butter shrimp pasta dish served in a bowl

One-Pot Garlic Butter Shrimp Pasta

A simple and delicious recipe ready in 30 minutes: juicy shrimp, creamy pasta, and a rich garlic butter sauce — all cooked in one pot. Perfect for a quick, comforting weeknight dinner!
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Préparation Notes

Ingrédients
  

Main Ingredients
  • 1 lb linguine or fettuccine pasta, dried
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup unsalted butter
  • 2 tbsp olive oil
  • 6 cloves garlic, finely minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup dry white wine (optional)
  • 2 tbsp fresh lemon juice
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp red pepper flakes (optional)
  • salt and black pepper to taste

Équipement

  • Large pot or skillet

Préparation
 

  1. Heat the olive oil and half the butter in a large pot over medium heat. Add garlic and red pepper flakes, then sauté for 1 minute until fragrant.
  2. Add the shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
  3. Deglaze the pot with white wine (if using) and let it reduce for 2 minutes.
  4. Add the chicken broth and remaining butter. Bring to a boil, then add the pasta. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
  5. Stir in the cream, Parmesan, and lemon juice. Mix until a creamy sauce forms, then season with salt and pepper.
  6. Return the shrimp to the pot and toss to coat. Heat for 1–2 more minutes.
  7. Garnish with fresh parsley and serve hot with extra Parmesan.

Notes et conservation

For a lighter version, substitute vegetable broth and evaporated milk for the cream. This recipe keeps for 3–4 days in the fridge and up to 3 months in the freezer.