Garlic Butter Noodles with Shrimp

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Garlic Butter Noodles with Shrimp

These garlic butter noodles with shrimp are a quick, stovetop pasta dish made with tender shrimp cooked in butter, garlic, white wine, and lemon, then tossed with hot noodles and finished with fresh parsley. Best served immediately and perfect for an easy yet elegant weeknight dinner.

Prep Time10

Cook Time9

Total Time19

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 523kcal

Author: Sharon Rigsby

Ingredients

1 pound royal red shrimp, extra-large, peeled, deveined, with the tails removed (regular shrimp can be substituted)
½ teaspoon lemon pepper seasoning
¼ teaspoon kosher salt
8 ounces dry fettuccini
2 tablespoons olive oil
5 tablespoons unsalted butter, divided
1 tablespoon minced fresh garlic
½ cup dry white wine, I used chardonnay
¼ cup freshly squeezed lemon juice
1 tablespoon chopped parsley for garnish optional
grated Parmesan cheese optional

Instructions

Add the shrimp to a medium bowl along with the lemon pepper seasoning, salt, and black pepper.
Cook the pasta in salted boiling water according to the package directions. Drain, set aside.
Add the olive oil and two tablespoons of butter to a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 2 minutes, then flip them. Add the white wine and lemon juice to the pan and cook for 2-3 minutes longer. stirring often. Add the remaining three tablespoons of butter.
Remove the shrimp and keep warm. Add the pasta to the sauce and toss to combine. Add the shrimp back in and garnish with the parsley.
Serve immediately with garlic toast and your choice of sides.

Notes

Royal red shrimp are a delicious upgrade for regular shrimp. In the fall, they can be found in water as deep as 1500 feet in the Gulf of Mexico. They tend to be a bit more expensive than regular shrimp, and many people compare their taste to lobster and scallops. Personally, I find the texture slightly different, but I think the taste is about the same. If substituting them for regular shrimp, reduce the cook time slightly.
Where I live, there used to be only one seafood house closer to the coast where you could buy them, but I’ve noticed this year that grocery stores like Publix are now selling them as well. When they are available, I usually buy several pounds and freeze them.
Regular shrimp can be substituted for the royal reds in this recipe. Just increase the cook time slightly.
This recipe goes very quickly, and for the best results, the dish should be served immediately after cooking. I recommend that you have all your ingredients prepped, measured, and ready before you begin cooking, and that you set your table.
Be sure to save the shrimp shells to make shrimp stock with. I usually just put all my shells in a plastic bag, freeze them, and keep adding shells until I have at least a pound and time to prepare the stock. Here is a link to a shrimp stock recipe from America’s Test Kitchen that I frequently use.
I usually serve this dish with a salad and Texas toast garlic bread.
I don’t recommend freezing this dish. It can be stored in the fridge for 2-3 days, and reheated in a skillet over medium-low heat with a bit of butter.
You can use any type of dry pasta noodles you have on hand, or, like in this recipe, spaghetti or linguine. Many people like angel hair pasta for this dish, but I think it is too delicate.
If I am serving this dish to guests, I usually prep everything ahead: measure out all the ingredients, season the shrimp, have a pot of water simmering on the stove for the pasta, and have a skillet with olive oil, butter, and garlic already in it, ready to cook. Then, a few minutes before we are ready to eat, I cook the shrimp and pasta.
One last note: if we are having guests, I often buy an extra quarter or half pound of shrimp to ensure everyone gets enough. No other adjustments are needed in the recipe.

Nutrition