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One-Pot Garlic Butter Shrimp Pasta

One-Pot Garlic Butter Shrimp Pasta

This one-pot pasta is a perfect weeknight meal, coming together in a single pan for minimal cleanup. The pasta cooks directly in a creamy garlic butter sauce, which is thickened naturally by the pasta's starches. Tender shrimp are added at the end, ensuring they are perfectly cooked, resulting in a restaurant-worthy dish with incredible flavor and simplicity.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 785
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound of linguine or fettuccine
  • 1 pound of large shrimp, peeled and deveined
  • ½ cup (1 stick) of unsalted butter
  • 6-8 cloves garlic, minced
  • 4 cups of low-sodium chicken broth
  • ½ cup of heavy cream
  • ½ cup of a dry white wine (Optional)
  • 2 tablespoons of fresh lemon juice
  • ¼ teaspoon Red Pepper Flakes (Optional)
  • ¼ cup fresh parsley, chopped
  • ½ cup Parmesan cheese, grated, plus more for serving
  • Salt and Black Pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large, deep skillet or pot
  • Wooden spoon or spatula

Method
 

Instructions
  1. In a large, deep skillet or pot over medium heat, melt the olive oil and about half of your butter (¼ cup). Toss in the minced garlic and red pepper flakes, if you're using them. Sauté for about a minute until you can smell that amazing garlic aroma. Be careful not to let it brown, or it will turn bitter. Add the shrimp and cook for just 2-3 minutes, until they start to turn pink. Scoop them out and set them aside for later.
  2. If you're using wine, pour it into the hot skillet. Use a wooden spoon or spatula to scrape up any delicious browned bits from the bottom of the pan—that's pure flavor! Let the wine bubble away for a minute or two.
  3. Pour in the chicken broth and add the rest of the butter. Bring it all to a boil and then add your dried pasta. You might need to break the noodles in half to get them to fit, which is perfectly fine.
  4. Once the liquid is boiling again, turn the heat down to a medium-low simmer, pop a lid on the pot, and let it cook for about 10-12 minutes. Give it a stir every few minutes to make sure the pasta isn't sticking. You're looking for the pasta to be al dente and for most of the liquid to have been absorbed into a starchy, sauce-like liquid.
  5. Take the lid off and stir in the heavy cream, grated Parmesan, and fresh lemon juice. Keep stirring until that cheese melts into a smooth, creamy sauce. If it looks a little too thin, let it simmer without the lid for another minute or two to thicken up.
  6. Gently add the partially cooked shrimp back into the pasta. Let them warm through for another minute or two; this will be just enough time to finish cooking them perfectly.
  7. Turn off the heat and stir in the fresh parsley. Have a taste and add salt and pepper as needed. Serve it up right away with an extra sprinkle of Parmesan on top.

Notes

Do not to let the garlic brown, or it will turn bitter. The starch from the pasta is key to thickening the sauce, so don't drain it. Stir occasionally to prevent sticking. If the sauce is too thin, simmer uncovered to reduce. For substitutions, chicken or scallops can be used instead of shrimp, and spinach or peas can be added. To reheat, warm gently on the stovetop with a splash of milk or broth.