Pro Tips for Perfect Garlic Butter Shrimp Pasta Every Time

Ingredients

• 2 lb Shrimp (fresh or previously frozen, unpeeled, 16‑20 count per pound; peeled and deveined, tails left on optional)
• 3 tbsp Olive Oil (extra virgin, divided)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly cracked)
• 5 cloves Garlic Cloves (thinly sliced (4 for sauce, 1 for salad))
• 1 whole Shallot (peeled and thinly sliced)
• 1 whole Fresno Pepper (seeded, finely diced; keep seeds for extra heat if desired)
• 0.5 whole Lemon (juice only; zest later for garnish)
• 1 cup Dry White Wine (any dry white (Chardonnay, Sauvignon Blanc, Pinot Grigio))
• 4 tbsp Unsalted Butter (cut into pieces)
• 0.5 cup Heavy Whipping Cream (for richness)
• 0.75 cup Parmesan Cheese (finely grated Parmigiano‑Reggiano)
• 0.25 cup Flat‑Leaf Parsley (minced; reserve a little for garnish)
• 12 oz Spaghetti (dry, any brand)
• 2 cups Tomatoes (any ripe variety, sliced or quartered)
• 0.25 cup Red Onion (thinly sliced)
• 5 leaves Fresh Basil Leaves (torn)
• 2 tbsp Red Wine Vinegar
• 3 tbsp Olive Oil (for salad dressing)
• 1 tsp Dried Oregano

Instructions

1. Peel and Devein Shrimp

   Using a shrimp peeler or your fingers, remove the shell and vein from each shrimp, rinse under cold water, then pat completely dry with paper towels.

   Time: PT5M

2. Prep Aromatics

   Thinly slice 4 garlic cloves and the shallot, finely dice the Fresno pepper (remove seeds if you prefer less heat), and mince the parsley to about 1/4 cup.

   Time: PT4M

3. Cook Pasta

   Bring a large pot of heavily salted water to a rolling boil, add the spaghetti, and cook 8 minutes until al dente.

   Time: PT8M

   Temperature: boiling

4. Sauté Shrimp

   Heat 1 tbsp olive oil in the sauté pan over medium for 60 seconds, add the dried shrimp, season with salt and pepper, and cook 90 seconds, stirring halfway through.

   Time: PT2M

   Temperature: medium

5. Set Shrimp Aside

   Transfer the cooked shrimp to a plate, leaving the oil and juices in the pan.

   Time: PT0.5M

6. Sauté Garlic, Shallot, and Fresno

   Add 2 tbsp olive oil to the same pan, medium heat, then add the sliced garlic, shallot, and diced Fresno pepper. Sprinkle a pinch of coarse salt and sauté 60‑90 seconds until fragrant and lightly browned.

   Time: PT2M

   Temperature: medium

7. Deglaze with Lemon and Wine

   Squeeze the juice of half a lemon into the pan, then pour in 1 cup dry white wine. Reduce over medium heat until the liquid is down to about 1/2‑3/4 cup, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium

8. Add Pasta Water and Season

   Stir in 2‑3 ladles of the reserved hot pasta water, season with additional coarse salt and freshly cracked pepper, and let simmer 2 minutes to concentrate flavors.

   Time: PT2M

   Temperature: medium

9. Incorporate Butter

   Add the 4 tbsp unsalted butter, swirling until fully melted and emulsified into the sauce.

   Time: PT1M

   Temperature: low

10. Combine Pasta with Sauce

    Add the drained spaghetti directly to the pan, tossing with tongs to coat evenly.

    Time: PT2M

    Temperature: low

11. Finish Sauce with Cheese and Cream

    Sprinkle 3/4‑1 cup finely grated Parmesan over the pasta, then pour in 1/2 cup heavy whipping cream. Toss quickly over low heat until the cheese melts and the sauce becomes silky.

    Time: PT2M

    Temperature: low

12. Re‑Add Shrimp and Parsley

    Return the sautéed shrimp to the pan, add most of the minced parsley, and fold everything together until evenly distributed.

    Time: PT1M

    Temperature: low

13. Final Seasoning and Garnish

    Taste and adjust salt or pepper if needed. Zest a little lemon over the top, sprinkle the remaining parsley and an extra 1/4 cup Parmesan for garnish.

    Time: PT1M

14. Prepare Italian Tomato Salad

    Slice the tomatoes and thinly slice the red onion and one garlic clove. Toss in a mixing bowl with torn basil leaves, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp dried oregano, salt and pepper to taste.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

3g