Description
A quick and delicious 15-minute weeknight dinner featuring seared shrimp in a rich garlic butter and cream sauce tossed with linguine. This pantry-friendly recipe is easy to make, crowd-pleasing, and perfect for busy evenings.
Ingredients
Scale
- 1 pound (450g) frozen or fresh shrimp, peeled and deveined
- 1 pound (450g) linguine or spaghetti
- 4 tablespoons (60g) unsalted butter, divided
- 6–8 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc)
- 1 large lemon (zest and juice)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Prep ingredients: Thaw shrimp if frozen and pat dry thoroughly. Mince garlic, zest and juice lemon, chop parsley, and measure wine and cream.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Sear shrimp: While pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1-2 minutes per side until pink. Remove shrimp to a plate.
- Build sauce: Reduce heat to medium. Add remaining 2 tablespoons butter. Add garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not brown. Pour in wine to deglaze and simmer for 1 minute.
- Finish sauce: Reduce heat to low. Stir in heavy cream and lemon juice. Simmer gently for 1-2 minutes until slightly thickened. Adjust consistency with reserved pasta water if needed.
- Combine and serve: Return shrimp and juices to the skillet. Add pasta and toss to coat. Garnish with parsley and lemon zest. Serve immediately.
Notes
Pat shrimp dry before cooking to ensure they sear rather than steam. Do not burn the garlic; keep heat at medium. Save pasta water to help emulsify the sauce. For a lighter version, substitute heavy cream with chicken broth and cornstarch. For dairy-free, use olive oil and coconut cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 520
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 28
Keywords: garlic butter shrimp pasta, quick weeknight dinner, 15 minute meals, easy shrimp recipe, creamy pasta, seafood dinner, family friendly meals