Pro Tips for Perfect Garlic Butter Shrimp Pasta Every Time
This Garlic Shrimp Pasta combines tender sautéed shrimp with a lemony white wine sauce and al dente spaghetti. This comes together in just 30 minutes with simple ingredients and fresh seafood. It’s a family-friendly dinner that feels fancy but couldn’t be easier to make. Perfect for both weeknights and romantic date nights.
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MY EQUIPMENT:
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HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
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→ Ingredients
• 1 pound of dry spaghetti pasta
• 5 tablespoons olive oil
• 2 pounds peeled and deveined 16/20 shrimp
• 6 thinly sliced garlic cloves
• 1 peeled small-diced shallot
• 1 seeded small-diced Fresno pepper, sub 1 to 2 teaspoons of pepper flakes
• juice of 1 lemon
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 cup grated Parmigiano Reggiano
• ¼ cup finely minced fresh parsley
• Zest of ½ lemon
• coarse salt and freshly cracked pepper to taste
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I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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I make this for dinner several times a month, I ad some chopped green olives as well which I think give it a nice tangy flavor in lieu of the lemon
Oh! Man!
Where did you learn cooking? Cheese or whipping cream? Salting the shrimp, not the pasta? You made a great start and great ingredients to an abomination. You US boys always cook and eat like health insurance is for free. For me this dish looks like cardiac arrest.
I love Billy Parisi. He inspires me to cook more and it's healthier, more enjoyable usually tastier and can be cheaper! Ty, Billy!
Thank you
Looks like perfection.
😲😲😲😲😲 u had me at Garlic Shrimp. Prawns as we call them here in Australia are my All- time Favourite food.
Thanks for the recipe. Looks good.
Non alcoholic substitute for the wine please.
Too much oil for me but im also calorie counting 😅
Once the sauce is reduced. If you whisk the cold butter in it will thicken the sauce. But remove it from the heat first.
I’m culinary chef and ‘Forbidden Chef Secrets’ is one of the few books I suggest everyone to read. It’s that powerful and eye-opening.
Parsley tip: I used to end up throwing out some of the parsley when I'd buy a big bunch because I didn't need it before I t went bad. So i started mincing it and freezing it. Believe it or not, it uses like fresh parsley. Keeps the fresh flavor. The secret is to mince it when it's good and dry – no water on it. I usually let it dry for a few hours to be sure. Just store it in a sealed container. It'll come out of the freezer perfectly. Just use a fork to crack off what you need. Because it was not wet when frozen, it will not freeze into a block of ice.
unforgivable
you'll be excommunicated for using cheese w fish
Wow…. I can't wait to make this. Thank you.
That sauce is money baby. It’s money 😂😂😂 takes me back to 1997
Easy way to remember if your shrimp is cooked right: if your shrimp makes a "C" it's cooked. If your shrimp makes a "O" it's overcooked.
I made fresh pasta and now my family begs me to make pasta ALL.THE.TIME. It really is a treat to make it fresh and really is easy to do.
I’m making this for dinner tonight- with the cheese! The only thing sacrilege is not adding the shells after removing the shrimp to draw out more shrimps flavor. But then there are just 2 of us and less than a pound of shrimp, so easier than remembering I have shells somewhere in my freezer.
We really can’t do spicy peppers, what’s a delicious substitution? 🌶️ 🍤
Before graduating my mother always taught me to use “THEM SEA SHELLS”… bisques and stock etc. that step right there is top tier for flavor on flavor. And today is seafood Friday so, “Pasta & Lobsta” for the dinner date 😌. Great vid chef 🫡
Making this tonight for sure
I don't understand why you leave the tail. It's just annoying to have to remove in the middle of eating.
I find it very easy to overcook the shrimp from the residual heat of the pasta, so I tend to cut it up and add it (raw) shortly after combining the pasta and the sauce. Since I'm too lazy to make bisque, I sauté the shells in a little oil, then water or stock and use that to flavour the sauce.
Great Video! Thank You!
Only 3 garlic cloves? I thought you said that you liked garlic! 😂 This looks great! Gonna try it this weekend!