Some dinners earn their place in the weekly rotation by being fast, and this one earns it by being fast and genuinely good. Shrimp cook in minutes, garlic butter and lemon make a sauce that needs no cream, and the whole thing lands on the table in under half an hour. It tastes like a restaurant pasta, with a shopping list of about ten things.

The key is timing: the pasta and the shrimp finish at almost the same moment, so the sauce comes together in the same pan the shrimp cooked in, using the starchy pasta water to turn butter into something glossy. Serve it with a green salad and crusty bread, and dinner is done.

Ingredients

12 oz (340 g) spaghetti or linguine
1 lb (450 g) large shrimp, peeled and deveined, tails removed
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 tablespoons (55 g) unsalted butter, divided
2 tablespoons olive oil
5 cloves garlic, thinly sliced
1/2 cup (120 ml) dry white wine or low-sodium chicken broth
1 tablespoon lemon juice, plus lemon zest, to serve
1/4 cup (15 g) chopped fresh parsley
Grated Parmesan cheese, to serve (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just tender. Before draining, scoop out and reserve 1 cup (240 ml) of the pasta water. Drain and set aside.
While the pasta cooks, pat the shrimp dry and season with 1/2 teaspoon of the salt, the pepper, and the red pepper flakes if using.
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque. Transfer to a plate.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter, then the garlic. Cook for 30 to 60 seconds, stirring often, until fragrant. Do not let the garlic brown.
Pour in the wine or broth and scrape up any browned bits. Simmer for 2 minutes, until slightly reduced.
Add the pasta and toss to coat, adding splashes of the reserved pasta water as needed to make a light, glossy sauce. Stir in the lemon juice and the remaining 1/2 teaspoon of salt.
Return the shrimp and any juices to the pan. Toss once more, top with parsley, lemon zest, and Parmesan if using, and serve immediately.

Tips and Substitutions

Do not overcook the shrimp: they turn rubbery quickly. Pull them from the pan as soon as they curl into a loose C shape and turn pink.

Frozen shrimp work well; thaw them overnight in the refrigerator or under cold running water, then pat very dry before cooking.

Add a handful of baby spinach or cherry tomatoes in step 6 for extra colour and vegetables.

For a dairy-free version, use olive oil in place of the butter. The sauce will be lighter but still flavourful.

Storage and Reheating

Shrimp pasta is best eaten fresh. Cool leftovers within 2 hours and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth, just until warmed through; avoid overcooking the shrimp. Freezing is not recommended.

Allergen Information

Contains wheat (gluten), shellfish (shrimp), and milk. This recipe is not suitable for people with a wheat, shellfish, or milk allergy unless suitable substitutions are used.

Food Safety

Cook shrimp until pink and opaque throughout, reaching an internal temperature of 145°F (63°C). Do not leave cooked seafood at room temperature for more than 2 hours. Discard any shrimp with an off smell before cooking.

Nutrition

Estimated nutrition per serving: 520 calories, 32 g protein, 62 g carbohydrates, 16 g fat. Values are estimates only and will vary with the pasta shape, wine or broth, and cheese used.

Related Recipes

For another quick dinner, try Creamy Tuscan Garlic Chicken or browse Quick and Easy Recipes. Pair with Mediterranean Veggie Couscous Bowl for a fresh lunch the next day.