Description
A creamy and flavorful one-pot garlic butter shrimp pasta, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound linguine or fettuccine pasta, dried
- 1 pound large shrimp, peeled and deveined
- ½ cup unsalted butter
- 6–8 cloves garlic, minced
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet or pot, melt olive oil and ¼ cup of butter. Add minced garlic and red pepper flakes, sauté for 1 minute.
- Add shrimp to the skillet, cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Pour chicken broth into the skillet, add dried pasta and remaining butter. Bring to a boil.
- Reduce heat, cover, and simmer for 10-12 minutes until pasta is al dente.
- Stir in heavy cream, Parmesan cheese, and lemon juice until smooth.
- Fold cooked shrimp back into the pasta, heat through for 1-2 minutes.
- Stir in fresh parsley, adjust seasoning, and serve with extra Parmesan.
Notes
- For best flavor, use fresh shrimp.
- Adjust the amount of red pepper flakes to your heat preference.
- Ensure not to overcook the shrimp to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: One-Pot Garlic Butter Shrimp Pasta