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One-Pot Garlic Butter Shrimp Pasta

One-Pot Garlic Butter Shrimp Pasta

This one-pot garlic butter shrimp pasta is a luxurious and special meal that comes together in about 30 minutes with only a single pot to wash. The recipe simplifies the cooking process by creating a rich, creamy sauce right as the pasta cooks, absorbing starch from the pasta to thicken. It’s a game-changer for anyone who loves big flavor without a big mess.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large, deep skillet or pot (at least 12-inch diameter)
  • Spatula or wooden spoon

Method
 

Instructions
  1. In a large, deep skillet or pot (at least 12-inch diameter) over medium heat, melt 2 tablespoons of olive oil and ¼ cup of butter. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and slightly opaque. Do not fully cook the shrimp at this stage, as they will continue to cook with the pasta. Remove the shrimp from the skillet and set aside.
  2. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan using a spatula or wooden spoon. This adds extra flavor to the sauce. Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate slightly.
  3. Pour the chicken broth into the skillet. Add the dried pasta, breaking long strands in half if needed to fit comfortably in the pot. Add the remaining ¼ cup of butter to the pot. Bring the mixture to a boil over high heat.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent the pasta from sticking to the bottom and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta and your stove.
  5. Remove the lid and check the pasta. If it’s al dente and most of the liquid is absorbed but a creamy sauce has formed, stir in the heavy cream, grated Parmesan cheese, and lemon juice. Stir until the cheese is melted and the sauce is smooth and creamy. If there is still too much liquid, continue to simmer uncovered for a few more minutes, stirring frequently, until the sauce thickens to your desired consistency.
  6. Gently fold the cooked shrimp back into the pasta and sauce. Heat through for another 1-2 minutes, until the shrimp are heated through and fully cooked. Be careful not to overcook the shrimp, as they can become rubbery.
  7. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy your delicious one-pot garlic butter shrimp pasta!

Notes

Do not let the garlic burn, as it will ruin the sauce. Use a good quality, low-sodium chicken broth to control saltiness. Fresh parsley and lemon juice are crucial at the end to brighten the dish. To avoid tough shrimp, cook them briefly at the start, remove them from the pot, and add them back only at the very end to heat through.