Follow these simple steps to create restaurant-quality Garlic Butter Shrimp Pasta right in your own kitchen. This recipe is designed to be quick and easy, perfect for busy weeknights or a fast and impressive weekend meal.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be cooked through but still have a slight firmness when you bite into it. While the pasta is cooking, you can prepare the shrimp and sauce. Reserve about 1 cup of pasta water before draining. This starchy water is crucial for creating a creamy and emulsified sauce. Drain the pasta and set aside.
2. Prepare the Shrimp: While the pasta is cooking, ensure your shrimp are peeled, deveined, and patted dry with paper towels. Drying the shrimp is important as it helps them to brown nicely when sautéed instead of steaming. Season the shrimp generously with salt and black pepper.
3. Sauté the Garlic and Shrimp: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, until the garlic is fragrant and lightly golden, being careful not to burn it. Burnt garlic will taste bitter. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until they are pink, opaque, and cooked through. Do not overcrowd the pan; cook in batches if necessary to ensure even cooking and browning. Overcooked shrimp will be rubbery. Remove the shrimp from the skillet and set aside, leaving the garlic-infused oil in the pan.
4. Make the Garlic Butter Sauce: Reduce the heat to low-medium. Add the butter to the skillet and let it melt completely. Once melted, pour in the dry white wine (or chicken broth). Increase the heat to medium-high and bring the sauce to a simmer. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to slightly reduce and thicken. This step concentrates the flavors and creates a richer sauce.
5. Emulsify the Sauce with Pasta Water: Pour in the reserved pasta water, a little at a time, whisking constantly to emulsify the sauce. The starchy pasta water is the magic ingredient that helps bind the butter and wine together, creating a creamy and luscious sauce that coats the pasta beautifully. Continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly to your desired consistency.
6. Add Lemon Juice and Parsley: Stir in the fresh lemon juice and chopped fresh parsley. Taste the sauce and adjust seasoning with salt and black pepper as needed. The lemon juice adds brightness and acidity, balancing the richness of the butter and garlic.
7. Combine Pasta and Shrimp: Add the cooked linguine pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly with the sauce, ensuring every strand is glistening and flavorful. Gently fold in the cooked shrimp, distributing them throughout the pasta.
8. Serve Immediately: Serve the Garlic Butter Shrimp Pasta immediately while it’s hot and the sauce is creamy. Garnish with extra fresh parsley and a sprinkle of red pepper flakes for added visual appeal and flavor. You can also offer grated Parmesan cheese on the side for those who enjoy it.