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One-Pot Garlic Butter Shrimp Pasta

One-Pot Garlic Butter Shrimp Pasta
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This One-Pot Garlic Butter Shrimp Pasta is the ultimate weeknight comfort dish—rich, creamy, and bursting with garlicky flavor. Juicy shrimp, tender pasta, and a silky garlic butter sauce all come together in one pan, making cleanup minimal and flavor maximum. It’s elegant enough for a dinner guest yet easy enough for a busy night at home.

Ingredients

Scale

Pasta & Protein

  • 1 lb linguine or fettuccine (dried)

  • 1 lb large shrimp, peeled and deveined

Sauce Base

  • ½ cup (1 stick) unsalted butter, divided

  • 2 tablespoons olive oil

  • 6–8 cloves garlic, minced

  • 4 cups low-sodium chicken broth

Creamy Finish

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese, plus more for serving

Flavor Boosters

  • ½ cup dry white wine (optional, e.g., Sauvignon Blanc or Pinot Grigio)

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon red pepper flakes (optional)

  • ¼ cup fresh parsley, chopped

  • Salt and black pepper, to taste

Instructions

  1. Sauté Garlic & Shrimp
    In a large deep skillet or pot over medium heat, add olive oil and ¼ cup butter. Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
    Add shrimp and cook 2–3 minutes per side until just pink. Remove shrimp and set aside.

  2. Deglaze (Optional)
    Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes.

  3. Add Broth, Pasta & Butter
    Add chicken broth, dried pasta (break in half if needed), and remaining ¼ cup butter. Bring to a boil.

  4. Simmer Pasta
    Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until pasta is al dente and liquid has mostly absorbed.

  5. Create the Sauce
    Uncover and stir in heavy cream, Parmesan cheese, and lemon juice. Simmer uncovered if needed until sauce thickens.

  6. Finish with Shrimp
    Return shrimp to the pan and cook 1–2 minutes, just until heated through.

  7. Garnish & Serve
    Remove from heat, stir in parsley, season with salt and black pepper, and serve hot with extra Parmesan.

Notes

  • Don’t overcook shrimp: Add them back at the end to keep them juicy and tender.

  • Use long pasta: Linguine or fettuccine release starch that naturally thickens the sauce.

  • Extra richness: Add an extra tablespoon of butter before serving.

  • No wine? Replace with more chicken broth and a splash of lemon juice.

  • Spicy twist: Increase red pepper flakes or add Cajun seasoning.

Find it online: https://tastyquickly.com/one-pot-garlic-butter-shrimp-pasta/