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Easy shrimp spaghetti on a white plate with garlic butter sauce, juicy shrimp and pasta, simple homemade shrimp pasta recipe

Garlic Shrimp Spaghetti

This garlic shrimp spaghetti is quick, flavorful, and perfect for a simple dinner that still feels a little special. The shrimp are marinated with garlic, lemon, and spices, then tossed with spaghetti in a light butter and white wine sauce.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Additional time15 minutes
Total Time 15 minutes

Ingredients

For the pasta

  • 250 g spaghetti

For the shrimp

  • 450 g large shrimp peeled and deveined
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter
  • 1 shallot finely chopped: about ⅓ cup
  • 120 ml dry white wine
  • 2 tablespoon chopped parsley for garnish

For the marinade

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon smoked paprika
  • ¼ teaspoon red pepper flakes

Instructions

  • Place the 1 lb (450 g) shrimp in a bowl with 2 tablespoons olive oil, 1 tablespoon lemon juice, 4 minced garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, 1 tablespoon smoked paprika, and ¼ teaspoon red pepper flakes. Toss well to coat, then refrigerate for 15 to 20 minutes.
  • Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the marinated shrimp in a single layer and cook for about 1 minute per side, until pink and lightly golden. Remove the shrimp from the skillet and set aside.
  • In the same skillet, melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and cook for 2 to 3 minutes, until softened. Pour in ½ cup dry white wine and let it simmer for 1 to 2 minutes so it reduces slightly.
  • Meanwhile, cook the 9 oz (250 g) spaghetti in a large pot of salted boiling water until al dente, according to the package instructions. Drain well.
  • Return the shrimp to the skillet and cook for 1 more minute. Add the drained spaghetti and toss gently until everything is well coated in the sauce.
  • Sprinkle with chopped parsley before serving.

Notes

Marinate the Shrimp Properly: I like to let the shrimp sit in the marinade for the full 20 minutes when possible. This gives the garlic, lemon, and spices enough time to flavor the shrimp before they cook. 
Do Not Overcook the Shrimp: Shrimp cook very quickly, usually about a minute per side. As soon as they turn pink and slightly golden, I remove them from the pan so they stay tender instead of becoming rubbery. 
Choose a Dry White Wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works very well in this sauce. It adds brightness and balances the butter without making the dish heavy. 

Nutrition

Calories: 528kcal | Carbohydrates: 52g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 940mg | Potassium: 390mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg