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A plate of garlic butter shrimp pasta with a fork.

Garlic Butter Shrimp Pasta

5 (2 ratings)
Created by Shinee D.
Servings 4 servings
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Prepare this garlic butter shrimp recipe with five ingredients and less than 20 minutes for an easy restaurant-worthy meal!

Ingredients
  

  • 4 tablespoons unsalted butter divided
  • 4 garlic cloves sliced
  • 1 lb jumbo raw shrimp shelled and deveined, Note 1
  • ½ teaspoon salt
  • 2 tablespoons dry white wine Note 2

For serving:

  • angel hair pasta cooked according to box directions
  • fresh parsley for garnish

Instructions
 

  • Cook pasta according to package directions.
  • Melt 2 tablespoons of butter in a large skillet over medium high heat.
    4 tablespoons unsalted butter
  • Add garlic and saute for about 1 minute, or until nice and fragrant.
    4 garlic cloves
  • Add shrimp and salt. Cook for about a minute, or until they just turn pink. Using a pair of kitchen tongs, turn the shimp and cook for another minute.
    1 lb jumbo raw shrimp, ½ teaspoon salt
  • Add the remaining butter and wine. Continue to cook until shrimp are fully opaque, stirring frequently, about 3 minutes. Immediately remove the shrimp onto a clean plate. (TIP: Don’t overcook them, or they’ll become tough and chewy.)
    2 tablespoons dry white wine
  • If serving with pasta, add cooked pasta into the now-empty skillet. Stir the pasta in the remaining sauce and serve with fresh chopped parsley.
    angel hair pasta, fresh parsley

Notes

Note 1: I love using jumbo shrimp. It's labeled 16/20, which means there are 16 to 20 shrimp per pound. The bigger the shrimp, the less likely they'll overcook. And since shrimp is the star ingredient, it's best to use a high-quality variety. Wild-caught shrimp have a sweet, superior taste and a better texture. If you use frozen shrimp, be sure to thaw frozen shrimp first in cold water.
Note 2: Any dry white wine will work. Pinot Grigio is a good option. I like to buy small bottles (8oz) of red and white wine at a liquor store for cooking. I don't recommend cooking wine. 
Note 3: The nutrition information does not include pasta. 
Storing Tips:
  • Store garlic butter shrimp in an airtight container in the refrigerator for up to 4 days.
  • Reheat the shrimp in a large skillet on medium heat. Once the shrimp is hot, it's ready to eat. Be careful not to overcook it. I don't recommend reheating shrimp in a microwave due to the higher risk of overcooking them.

Nutrition

Serving: 1servingCalories: 192kcalCarbohydrates: 2gProtein: 16gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 173mgSodium: 935mgPotassium: 149mgFiber: 0.1gSugar: 0.1gVitamin A: 554IUVitamin C: 1mgCalcium: 71mgIron: 0.3mg

* Disclaimer: All nutrition information are estimates only.