Name: 15-Minute Garlic Butter Shrimp Pasta (Upgraded)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Linguine-bronze cut; 1 lb Jumbo shrimp-tail on, peeled and deveined; 1 small Shallot-finely diced; 5 cloves Garlic-thinly sliced; 1/2 tsp Red pepper flakes; 1/4 cup Dry white wine-Pinot Grigio; 5 tbsp High-quality unsalted butter; 1 tbsp Lemon zest; 1/4 cup Fresh flat-leaf parsley-chopped

Recipe tier

An elevated take on the classic using dry white wine and aromatics to create a sophisticated, glossy pan sauce.

Total 15 min

Serves 2 servings

Steps 6

Ingredients 9

Pasta
8 oz 225 g Linguine-bronze cut
Shrimp
1 lb 450 g Jumbo shrimp-tail on, peeled and deveined
Aromatics
1 small 30 g Shallot-finely diced
5 cloves 15 g Garlic-thinly sliced
tsp 1 g Red pepper flakes
Sauce
cup 60 ml Dry white wine-Pinot Grigio
5 tbsp 70 g High-quality unsalted butter
1 tbsp 6 g Lemon zest
cup 15 g Fresh flat-leaf parsley-chopped

Equipment

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Instructions

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Cook the Pasta ingredients in boiling salted water until al dente. Reserve cup of pasta water before draining.
Pat the Shrimp ingredients dry and season with salt. Heat 1 tablespoon of olive oil in a skillet over high heat and sear shrimp for 90 seconds per side; remove and set aside.
Reduce heat to medium and add 1 tablespoon of the butter from the Sauce ingredients. Sauté the Aromatics ingredients (shallot, garlic, and red pepper flakes) until the shallot is translucent, about 2 minutes.
Pour the white wine from the Sauce ingredients into the skillet to deglaze, scraping up any browned bits. Simmer for 2 minutes until reduced by half.
Whisk in the remaining butter from the Sauce ingredients one tablespoon at a time to create an emulsified sauce. Add the Lemon zest.
Add the drained pasta and Shrimp back into the skillet. Toss with the Sauce ingredients and a splash of reserved pasta water until glossy. Finish with the Fresh flat-leaf parsley-chopped.