Hey there! Daniel here from Reciqa. You know, for me, cooking has always been about those simple moments that bring people together. It’s that feeling of comfort, of connection, and creating those little memories around the dinner table. I started Reciqa because I just love sharing recipes that are easy, totally delicious, and won’t keep you stuck in the kitchen all night. This One-Pot Garlic Butter Shrimp Pasta is exactly that kind of recipe – a total game-changer for busy evenings!
Why You’ll Love This One-Pot Garlic Butter Shrimp Pasta
Seriously, this One-Pot Garlic Butter Shrimp Pasta is a weeknight warrior, and I know you’re going to adore it. It’s one of those magic recipes that feels fancy enough for company but is so ridiculously easy, you’ll want to make it every single week. You get all those amazing flavors and textures without a mountain of dishes – what’s not to love?
- Quick and Effortless Preparation: The best part? It all cooks in ONE pot! That means less fuss, less mess, and way more time to actually enjoy your evening.
- Incredibly Flavorful Garlic Butter Sauce: We’re talking rich, buttery, garlicky goodness that coats every single strand of pasta and plump shrimp. It’s pure comfort in a bowl!
- Perfect for Busy Weeknights: Done in under 40 minutes from start to finish, this recipe is a lifesaver when you’re short on time but still craving something delicious.
- Satisfying and Wholesome Meal: Packed with tender shrimp and hearty pasta, it’s a complete meal that’s both filling and incredibly satisfying.
Gather Your Ingredients for One-Pot Garlic Butter Shrimp Pasta
Alright, let’s get cooking! The beauty of this One-Pot Garlic Butter Shrimp Pasta is that it uses pretty common pantry staples and comes together so fast. You’ll want to have everything prepped and ready to go before you even turn on the stove, trust me on this one! It makes the whole process smooth sailing. I always try to grab the freshest shrimp I can find, and don’t skimp on the garlic – it’s the heart of that amazing sauce!
Here’s what you’ll need to grab:
| Ingredient | Quantity | Preparation Details |
|---|---|---|
| Linguine or Fettuccine Pasta | 1 pound | Dried |
| Large Shrimp | 1 pound | Peeled and deveined |
| Unsalted Butter | ½ cup (1 stick) | Divided |
| Garlic | 6-8 cloves | Minced |
| Low-Sodium Chicken Broth | 4 cups | |
| Heavy Cream | ½ cup | |
| Dry White Wine | ½ cup | Optional, for deglazing |
| Fresh Lemon Juice | 2 tablespoons | |
| Red Pepper Flakes | ¼ teaspoon | Optional, for a hint of heat |
| Fresh Parsley | ¼ cup | Chopped, plus extra for garnish |
| Grated Parmesan Cheese | ½ cup | Plus extra for serving |
| Salt | To taste | |
| Black Pepper | To taste | |
| Olive Oil | 2 tablespoons |
Step-by-Step Guide to Making One-Pot Garlic Butter Shrimp Pasta
Alright, let’s get this deliciousness happening! Making this One-Pot Garlic Butter Shrimp Pasta is actually super straightforward, and watching it all come together in one pan is pretty darn satisfying. Just follow along, and you’ll have a restaurant-worthy meal in no time.
Sauté Aromatics and Shrimp
First things first, grab a big ol’ skillet – the wider, the better for this job! Melt your olive oil and about a quarter cup of the butter over medium heat. Once it’s shimmering, toss in your minced garlic and those red pepper flakes if you’re feeling a little adventurous. Let them sizzle for just about a minute until they smell amazing, but be careful not to burn that garlic! Now, add your shrimp. We’re just going to cook them for a couple of minutes on each side until they turn pink and are *almost* done. Don’t overcook them here; they’ll finish cooking with the pasta. Scoop them out and set them aside for later. We want them plump and juicy, not rubbery!
Deglaze and Add Pasta Base
See all those tasty bits stuck to the bottom of the pan? That’s flavor gold! If you’re using white wine (which I totally recommend for that extra zing!), pour it in now. Let it bubble and scrape up all those browned bits with your spoon. Let it simmer for just a minute or two to let that alcohol cook off. Now, pour in your chicken broth and add your dried pasta. Don’t forget to toss in the rest of your butter. Give it a good stir, bring it all up to a rolling boil over high heat. This gets everything going!
Simmer to Perfection
Once it’s boiling, reduce that heat to medium-low, pop a lid on the skillet, and let it do its thing. You’ll want to let it simmer for about 10 to 12 minutes. The goal here is for the pasta to get perfectly al dente – tender but with a slight bite – and for most of that liquid to be absorbed, creating a lovely sauce. Give it a stir every so often to make sure nothing sticks to the bottom and the pasta cooks evenly. You’re looking for a consistency that’s saucy, not soupy.
Create the Creamy Sauce
Okay, time for the magic! Take the lid off. It’s time to make this pasta truly decadent. Stir in your heavy cream, the grated Parmesan cheese, and that fresh lemon juice. Stir it all together until the cheese is all melted and the sauce becomes wonderfully creamy and luscious. If, by chance, it looks a little too thin for your liking, just let it simmer uncovered for another minute or two, stirring gently, until it thickens up to your perfect sauce consistency. It should coat the pasta beautifully.
Finish and Serve Your One-Pot Garlic Butter Shrimp Pasta
Now for the grand finale! Gently fold those cooked shrimp back into the pasta. We just want to warm them through for a minute or two. Stir in your chopped fresh parsley for that pop of green and fresh flavor. Taste everything and season with salt and black pepper until it’s just right. Trust your taste buds here! Serve this glorious One-Pot Garlic Butter Shrimp Pasta immediately, piled high in bowls. A little extra Parmesan cheese and a sprinkle more parsley on top is always a good idea!
Tips for Perfect One-Pot Garlic Butter Shrimp Pasta
You know, even with recipes as easy as this One-Pot Garlic Butter Shrimp Pasta, a few tricks can make all the difference between good and absolutely *amazing*. I’ve picked up a few things over the years that I think will really help you nail this dish every single time. It’s all about those little details!
Choosing the Right Pasta for Creaminess
So, I always go for long pasta like linguine or fettuccine for this. Why? Because as they cook in the broth, they release just the right amount of starch. This starch is what helps thicken the sauce and make it wonderfully creamy without needing a ton of extra thickeners. Shorter, stubbier pastas just don’t give you that same luxurious sauce texture. Trust me, it’s worth picking the right shape!
Don’t Overcook the Shrimp
This is a big one! Remember how we only cooked the shrimp for a couple of minutes at the very beginning? That’s intentional. Shrimp cook super fast, and if you overdo it, they get tough and rubbery. We’re just adding them back at the end to warm through. Keep an eye on them; a minute or two is all they need to finish cooking in that glorious sauce. You want them tender and sweet!
Adjusting Liquid for Desired Consistency
Pasta absorbs liquid differently depending on the brand, the humidity, and even your stove. So, if after simmering your pasta, the sauce looks a little too thin, don’t panic! Just remove the lid and let it simmer gently for another minute or two, stirring occasionally, until it thickens up to that perfect, luscious coating consistency. If it seems too thick, a tiny splash of extra broth or even water can loosen it right up. You’re the boss of your sauce!
Frequently Asked Questions About One-Pot Garlic Butter Shrimp Pasta
Got questions about whipping up this amazing One-Pot Garlic Butter Shrimp Pasta? I’ve got you covered! Here are some common things folks ask, and my best advice to make sure your pasta turns out perfectly every time.
Can I use a different type of pasta?
You sure can! While I love linguine or fettuccine for that creamy sauce magic, other long pastas like spaghetti or angel hair will work too. Just keep an eye on the cooking time. For shorter shapes, they might absorb liquid a bit differently, so you might need to adjust the broth slightly. The key is that starch release from long, thin pastas that makes this dish so special!
How can I make this recipe spicier or milder?
This recipe has a little kick from the optional red pepper flakes. If you like it spicier, just add a bit more red pepper flakes when you sauté the garlic – maybe start with ½ teaspoon and go from there! If you want it milder, simply leave them out entirely. You can also adjust the salt and black pepper to your liking at the end.
What are good side dishes for this pasta?
This One-Pot Garlic Butter Shrimp Pasta is pretty much a complete meal on its own, but a simple green salad with a light vinaigrette is always a winner. Some crusty garlic bread for soaking up any extra sauce is also a fantastic idea. Honestly, it’s so good, you might not even need anything else!
Can I add vegetables to this One-Pot Garlic Butter Shrimp Pasta?
Absolutely! It’s a great way to add more goodness. You could sauté some chopped bell peppers or zucchini along with the garlic at the beginning. Asparagus spears or broccoli florets can be added during the last 5-7 minutes of the pasta simmering time. Just make sure they’re cut small enough to cook through!
Nutritional Information for One-Pot Garlic Butter Shrimp Pasta
Just a heads-up, these numbers are estimates, and they can totally change depending on the exact ingredients you use and how much you slurp up! But this gives you a good idea of what you’re working with in a serving of this delicious One-Pot Garlic Butter Shrimp Pasta. It’s a pretty satisfying meal, packed with protein from the shrimp and good carbs from the pasta.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 650 |
| Fat | 30g |
| Saturated Fat | 15g |
| Unsaturated Fat | 15g |
| Trans Fat | 0.5g |
| Carbohydrates | 55g |
| Fiber | 3g |
| Protein | 35g |
| Cholesterol | 200mg |
| Sodium | 800mg |
| Sugar | 5g |
Storing and Reheating Your One-Pot Garlic Butter Shrimp Pasta
Leftover One-Pot Garlic Butter Shrimp Pasta is a real treat, but you gotta handle it right to keep it tasting great. Honestly, this dish is best enjoyed fresh because of that creamy sauce and tender shrimp. But hey, life happens! If you do have some, store it properly so you can enjoy it later.
Here’s the scoop on keeping your pasta delicious:
| Storage Method | Duration | Reheating Method |
|---|---|---|
| Refrigerator | 3-4 days | Gently reheat on the stovetop over low heat, adding a tiny splash of broth or water to revive the sauce. You can also microwave it, but stir halfway through and add a splash of liquid to prevent drying out. |
| Freezer | Not recommended | I really don’t suggest freezing this pasta. The creamy sauce can get a bit watery and separated, and the shrimp texture just doesn’t hold up well after thawing. It’s just not the same! |
Share Your Delicious One-Pot Garlic Butter Shrimp Pasta!
I just can’t wait for you to try this amazing One-Pot Garlic Butter Shrimp Pasta! When you make it, please come back and leave a comment below to let me know how it turned out. I’d also love to see your creations if you share them on social media – tag me! Your feedback means the world to me and helps others discover how easy and delicious cooking can be.
Print
Divine One-Pot Garlic Butter Shrimp Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and easy one-pot pasta dish featuring succulent shrimp in a rich garlic butter sauce, perfect for a weeknight meal.
Ingredients
- 1 pound linguine or fettuccine pasta, dried
- 1 pound large shrimp, peeled and deveined
- ½ cup (1 stick) unsalted butter
- 6-8 cloves garlic, minced
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet over medium heat, melt 2 tablespoons olive oil and ¼ cup butter. Add minced garlic and red pepper flakes (if using); sauté for 1 minute until fragrant. Add shrimp and cook 2-3 minutes per side until pink. Remove shrimp and set aside.
- If using, pour white wine into the skillet and scrape up browned bits. Simmer for 1-2 minutes.
- Add chicken broth and dried pasta to the skillet. Add remaining ¼ cup butter. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente and most liquid is absorbed. Stir occasionally.
- Remove lid. Stir in heavy cream, Parmesan cheese, and lemon juice until cheese is melted and sauce is creamy. If too much liquid, simmer uncovered until thickened.
- Fold cooked shrimp back into the pasta. Heat through for 1-2 minutes.
- Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Notes
- Using long pasta varieties helps create a creamy sauce due to released starch.
- Do not fully cook the shrimp in the initial step; they will finish cooking with the pasta.
- Adjust cooking time based on your pasta type and stove.
- Be careful not to overcook the shrimp at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
