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!
Equipment
- Large pot or skillet
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
Instructions
- 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.
- Add the shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
- Deglaze the pot with white wine (if using) and let it reduce for 2 minutes.
- 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.
- Stir in the cream, Parmesan, and lemon juice. Mix until a creamy sauce forms, then season with salt and pepper.
- Return the shrimp to the pot and toss to coat. Heat for 1–2 more minutes.
- Garnish with fresh parsley and serve hot with extra Parmesan.
Notes
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.