Garlic Butter Shrimp Pasta
This quick and flavorful recipe creates an elegant garlic butter shrimp pasta dish. Succulent shrimp are sautéed with garlic and deglazed with white wine, then tossed with delicate angel hair pasta, Parmesan, and fresh parsley for a satisfying meal.
Equipment
- 1 Large Pot For cooking angel hair pasta
- 1 Large Skillet For sautéing shrimp and building the sauce
- 1 Chef's knife For mincing garlic and chopping parsley
- 1 Cutting Board For ingredient preparation
- 1 Spatula or Tongs For stirring and tossing ingredients
Ingredients
Main
- 4 tbsp. butter divided
- 1 tbsp. extra-virgin olive oil
- 1 lb. shrimp
- 4 cloves garlic minced
- 0.75 c. dry white wine
- 0.75 c. freshly grated Parmesan plus more for garnish
- 1 tbsp. freshly chopped parsley
- 12 oz. cooked angel hair
Instructions
- Bring a large pot of salted water to a rolling boil for the angel hair pasta.
- While the water heats, mince the garlic and roughly chop the fresh parsley.
- In a large skillet, melt 2 tablespoons of butter with the extra-virgin olive oil over medium-high heat.
- Add the shrimp to the skillet and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
- Cook the angel hair pasta according to package directions, typically 2-3 minutes. Before draining, reserve about 1 cup of the starchy pasta water.
- Add the drained angel hair pasta, cooked shrimp, and 3/4 cup of freshly grated Parmesan cheese to the skillet with the sauce.
- Toss everything together, adding reserved pasta water a tablespoon at a time until the sauce emulsifies and coats the pasta beautifully.
- Stir in the fresh parsley. Serve immediately, garnished with additional grated Parmesan if desired.
Notes
For perfectly cooked shrimp, ensure they are not overcooked; sear quickly until pink and opaque, then remove before building the sauce. Reintroduce them at the very end to warm through. Always reserve about 1 cup of starchy pasta water before draining the angel hair; it's invaluable for emulsifying the sauce and achieving the desired consistency. When adding garlic, introduce it after the shrimp have started cooking to prevent burning, which can lead to bitterness. Finish the sauce off the heat by swirling in a knob of cold butter for a glossy, restaurant-quality finish. Freshly grate your Parmesan for superior flavor and melt. Angel hair cooks rapidly, so have your sauce ready.