Picture this: It’s a Tuesday evening, you’re tired, and the last thing you want is a sink full of dirty dishes. Craving something comforting but easy, you peek into the fridge and find shrimp, pasta, and a few basics. That’s when this One-Pot Garlic Butter Shrimp Pasta comes to the rescue.
This recipe delivers restaurant-quality flavor with minimal effort—and yes, it really is a true one-pot dish. Creamy garlic butter sauce, juicy shrimp, and perfectly cooked pasta all come together in under 40 minutes. Even picky eaters will love it!
Why You’ll Love This Recipe
✅ One pot = minimal cleanup
✅ Ready in about 35 minutes
✅ Family-friendly but elegant enough for date night
✅ Rich, creamy, garlicky flavor that feels gourmet
Ingredients
- Pasta – 1 lb linguine or fettuccine (long pasta helps create a creamy sauce)
- Shrimp – 1 lb large shrimp, peeled & deveined (fresh or thawed frozen)
- Butter – ½ cup (1 stick) unsalted
- Garlic – 6–8 fresh cloves, minced
- Olive Oil – 2 tbsp for sautéing
- Chicken Broth – 4 cups low-sodium
- Heavy Cream – ½ cup
- Parmesan Cheese – ½ cup, grated (plus more for serving)
- Lemon Juice – 2 tbsp, fresh
- White Wine (optional) – ½ cup dry wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- Red Pepper Flakes (optional) – ¼ tsp, for a hint of spice
- Fresh Parsley – ¼ cup, chopped
- Salt & Black Pepper – to taste
Step-by-Step Instructions
- Sauté the Shrimp
Heat olive oil and ¼ cup butter in a large skillet or pot. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Add shrimp and cook 2–3 minutes per side, just until pink. Remove shrimp and set aside. - Deglaze the Pan (Optional)
Add wine and scrape up browned bits for extra flavor. Let it simmer for 1–2 minutes. - Cook the Pasta
Pour in chicken broth and add the pasta. Break noodles if needed to fit. Add the remaining butter, bring to a boil, then reduce heat. Cover and simmer 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid has reduced. - Make It Creamy
Stir in cream, Parmesan, and lemon juice. Simmer uncovered a few minutes until sauce thickens and coats the pasta. - Finish the Dish
Add shrimp back in and gently toss. Cook 1–2 minutes until shrimp are fully heated through. - Serve & Enjoy
Garnish with parsley, extra Parmesan, and a squeeze of lemon.
Nutrition (Per Serving – about 6 servings)
- Calories: 550–650 kcal
- Protein: 30–35g
Serving Ideas
🍋 Lemon wedges – extra brightness
🥗 Simple green salad – light and refreshing
🍞 Garlic bread or crusty bread – perfect for soaking up sauce
🥦 Roasted veggies – asparagus, broccoli, or Brussels sprouts
🍷 Wine pairing – crisp white wine like Sauvignon Blanc or Pinot Grigio
Tips for Success
- Don’t overcook shrimp—they should be juicy, not rubbery.
- Use a wide skillet (12-inch or larger) so pasta cooks evenly.
- Never rinse pasta—the starch is key to a creamy sauce.
- Adjust liquid as needed. If pasta absorbs too much broth, add a splash more.
- Fresh garlic makes all the difference—don’t skip it.
FAQs
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking.
What if I don’t have white wine?
Skip it or replace with extra broth and a splash of lemon juice.
Can I make it dairy-free?
Yes—use olive oil/vegan butter, coconut cream or cashew cream, and nutritional yeast instead of Parmesan.
How do I store leftovers?
Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of broth.
Can I add veggies?
Absolutely! Try peas, spinach, bell peppers, or cherry tomatoes.