Go Back
Best Shrimp and Pasta Recipes for Easy Dinners

Best Shrimp and Pasta Recipes for Easy Dinners

Tender shrimp and linguine are tossed in a bright garlic, butter, olive oil, lemon, and white wine sauce for a quick Italian-American dinner. The recipe serves 4 and comes together in about 30–35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz (340 g) Linguine or spaghetti
  • 1 lb (450 g) Large shrimp, peeled and deveined
  • 3 tbsp Extra-virgin olive oil, divided
  • 4 tbsp Unsalted butter
  • 4 cloves Garlic, finely minced
  • 1/2 tsp Red-pepper flakes
  • 1/2 cup (120 ml) Dry white wine or low-sodium chicken stock
  • 2 tbsp Fresh lemon juice
  • 1 lemon Finely grated lemon zest, optional
  • 1/2 tsp Kosher salt, plus more for pasta water
  • 1/4 tsp Freshly ground black pepper
Garnish
  • 1/4 cup Fresh parsley, chopped
  • 1/4 cup Finely grated Parmesan, optional
Sauce Adjustment
  • 1/2 to 1 cup Reserved pasta water

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions, reserve at least 1 cup of pasta water, and drain.
  2. Pat the shrimp dry and season with the kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then cook the shrimp for about 1–2 minutes per side, just until pink and opaque; transfer them to a plate.
  3. Reduce the skillet heat to medium and add the remaining olive oil and butter. Stir in the garlic and red-pepper flakes, cooking for about 30 seconds until fragrant but not browned.
  4. Add the white wine or chicken stock and lemon juice. Simmer for 2–3 minutes while scraping up browned bits, allowing the liquid to reduce slightly.
  5. Add the drained pasta to the skillet and toss with the sauce. Add reserved pasta water a few tablespoons at a time until the noodles look glossy and the sauce coats them lightly.
  6. Return the shrimp to the pan and toss briefly for about 30 seconds. Finish with lemon zest and parsley, then add Parmesan if desired and serve immediately.

Notes

Shrimp should be just opaque and curled into a loose C shape. Remove them from the heat promptly because residual heat continues cooking them. For a creamy variation, add approximately 1/2 to 1 cup heavy cream after the wine reduces; for a tomato variation, use canned tomatoes or cherry tomatoes instead.