Garlic Butter Shrimp Pasta

Shrimp go from raw to rubber if you look away, which is why they belong in a 25-minute pasta. Cook the spaghetti while the shrimp hit a hot skillet with garlic butter, then toss everything with lemon, pasta water, and Parmesan so the sauce emulsifies instead of sitting oily on the plate.

Ingredients (serves 4)

• 12 oz (340 g) spaghetti or linguine
• 1 lb (454 g) large shrimp (21–25 count), peeled and deveined
• ¾ tsp kosher salt, divided
• ¼ tsp black pepper
• ½ tsp paprika
• 3 Tbsp (42 g) unsalted butter, divided
• 1 Tbsp (15 ml) olive oil
• 5 garlic cloves, thinly sliced
• ¼ tsp red pepper flakes
• ½ cup (120 ml) dry white wine or low-sodium chicken broth
• 2 Tbsp (30 ml) fresh lemon juice
• 1 tsp lemon zest
• ½ cup (50 g) grated Parmesan
• 2 Tbsp chopped parsley

Method

1. Bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the package time for al dente. Reserve ¾ cup (180 ml) pasta water, then drain.
2. While the water heats, pat the shrimp dry and toss with ½ teaspoon salt, the pepper, and paprika.
3. Heat 1 tablespoon butter and the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Cook 1 minute per side, until just opaque. Transfer to a plate.
4. Drop the heat to medium. Add the remaining 2 tablespoons butter, the garlic, and red pepper flakes. Cook 45–60 seconds, stirring, until the garlic is pale gold — not brown.
5. Pour in the wine or broth. Simmer 2 minutes, scraping the pan, until reduced by about half.
6. Add the drained pasta, lemon juice, lemon zest, remaining ¼ teaspoon salt, and ½ cup of the pasta water. Toss 1 minute until the sauce looks creamy and coats the noodles.
7. Return the shrimp and any juices. Add the Parmesan and parsley. Toss 30 seconds. If the pan looks dry, add the remaining pasta water a splash at a time.
8. Taste for salt and serve immediately.

Cook’s note

Linguine, fettuccine, or angel hair all work. Angel hair needs only 3–4 minutes in the water; start the shrimp first so the timing lines up.

What to serve with it

Nothing heavy. A lemony salad or roasted broccolini. Save the pasta water; that is the sauce, not extra cream.

Make-ahead and leftovers

Shrimp pasta is a same-night dish. Leftovers keep 1 day; reheat in a skillet with a splash of water, not the microwave, or the shrimp go rubbery. Do not freeze.

Troubleshooting

Garlic burned? The pan was too hot after the shrimp came out. Drop to medium and start the butter-garlic again. Sauce looks oily and separated? You need more pasta water and more tossing, not more butter.