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One Pot Garlic Butter Shrimp Pasta

One Pot Garlic Butter Shrimp Pasta

A quick, delicious, and amazingly easy weeknight meal designed to deliver maximum flavor with minimal effort and cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 pound linguine or spaghetti
  • 3 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese , plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped , plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
  • salt and freshly ground black pepper to taste
  • 1/2 lemon juice (optional, for brightness)

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the peeled and deveined shrimp generously with salt and pepper. Add the shrimp to the hot pot in a single layer, being careful not to overcrowd. Cook for 1-2 minutes per side, until pink and lightly seared. Remove the shrimp from the pot and set aside. This quick sear locks in their juicy flavor.
    1 tablespoon olive oil, 1 pound large shrimp, peeled and deveined, salt
  2. Reduce the heat to medium. Add the minced garlic to the same pot (no need to wash it!). Sauté the garlic for about 30-60 seconds, until fragrant and lightly golden. Be careful not to burn it, as burnt garlic can turn bitter. If you’re using red pepper flakes, add them now and stir for another 15 seconds.
    4 cloves garlic, minced, 1/4 teaspoon red pepper flakes
  3. Add the uncooked linguine or spaghetti directly into the pot with the garlic. Pour in the chicken broth and ensure the pasta is mostly submerged. Bring the liquid to a vigorous boil.
    1 pound linguine or spaghetti, 3 cups chicken broth
  4. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 10-12 minutes, or until the pasta is al dente. Stir the pasta occasionally, about every 2-3 minutes, to prevent it from sticking to the bottom of the pot and to ensure even cooking. The broth will gradually reduce and thicken as the pasta cooks.
  5. Uncover the pot. If there’s still a lot of excess liquid, increase the heat slightly and let it simmer uncovered for another 1-2 minutes to reduce further. Stir in the heavy cream and unsalted butter. Continue to stir until the butter is melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 2 tablespoons unsalted butter
  6. Stir in the grated Parmesan cheese until it’s fully incorporated and the sauce is velvety. Gently fold in the seared shrimp and the chopped fresh parsley. Let the shrimp heat through in the sauce, which should only take about 1-2 minutes.
    1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, chopped, 1 pound large shrimp, peeled and deveined
  7. Taste the pasta and sauce, and season with additional salt and freshly ground black pepper as needed. If you desire a touch of brightness, stir in the fresh lemon juice. Serve the One Pot Garlic Butter Shrimp Pasta immediately, garnished with extra Parmesan cheese and more fresh parsley if desired.
    salt, 1/2 lemon juice, 1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, chopped

Notes

This is a one-pot meal, meaning minimal cleanup!
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.