If you’re craving a crowd-pleasing dinner that’s elegant, unexpectedly easy, and loaded with bold flavor, you can’t pass up this One-Pot Garlic Butter Shrimp Pasta. Imagine tender pasta strands swirled together in a luxuriously creamy garlic butter sauce, all clinging to plump, succulent shrimp, with just a hint of lemon and fresh herbs to brighten it up. The best part? It all comes together in a single pot, which means less fuss, minimal cleanup, and more time to savor every bite. This is the kind of meal that delights your senses and brings everyone running to the table.

One-Pot Garlic Butter Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

This One-Pot Garlic Butter Shrimp Pasta is all about simple, top-quality ingredients working their magic together. Each one has a job to do: impart richness, add color, or bump up the flavor so nothing is wasted and every bite tastes like perfection.

Pasta: 1 pound of dried linguine or fettuccine; the long strands release starch as they cook, naturally thickening the luscious sauce.
Shrimp: 1 pound large shrimp, peeled and deveined; fresh or thawed frozen work beautifully, giving the dish its signature seafood flavor.
Butter: ½ cup (1 stick) unsalted butter; brings decadent, creamy richness to the base of the sauce.
Garlic: 6-8 cloves, minced; fresh garlic perfumes the whole dish and delivers that craveable aromatic backbone.
Chicken Broth: 4 cups low-sodium; creates a tasty broth for the pasta and builds a savory depth in the sauce.
Heavy Cream: ½ cup; adds silky smoothness, turning the sauce into something you’ll want to lick off the spoon.
White Wine (Optional): ½ cup dry white wine; infuses acidity and complexity that balances the butter’s richness—skip if you like, but it’s a lovely touch.
Lemon Juice: 2 tablespoons fresh; just the right amount to add zing and cut through all that creamy goodness.
Red Pepper Flakes (Optional): ¼ teaspoon; offers a gentle heat, perfect for those who enjoy a little kick.
Fresh Parsley: ¼ cup chopped; brightens every plate and adds garden-fresh color at the end.
Parmesan Cheese: ½ cup grated, plus more for serving; adds salty, nutty, umami punch and helps cream up the sauce.
Salt and Black Pepper: To taste; essentials to heighten and balance all the flavors.
Olive Oil: 2 tablespoons; starts things off beautifully, helping sauté both garlic and shrimp without sticking.

How to Make One-Pot Garlic Butter Shrimp Pasta

Step 1: Sauté Garlic and Shrimp

Start by grabbing your largest and deepest skillet or pot—at least 12 inches wide is perfect. Drizzle in the olive oil and toss in half of your butter, heating them together over medium heat. As soon as the butter melts, add the minced garlic and, if you love heat, a pinch of red pepper flakes. Let that garlic sizzle just until it turns fragrant, about 1 minute, being careful not to burn it. Then, swift and steady, nestle the shrimp into the garlicky mixture. Cook for 2-3 minutes on each side, just until they blush pink and start to curl. Don’t worry about cooking them through; the shrimp will finish later for meltingly tender results. Scoop the shrimp onto a plate and set aside.

Step 2: Deglaze with White Wine (Optional)

If you’d like to add extra flavor, pour in the dry white wine and use a spatula or wooden spoon to scrape every lovely brown bit up from the bottom of your skillet. Those scraps are pure flavor! Let the wine gently simmer for a minute or two, which burns off the alcohol and makes a delicious-smelling foundation for your pasta.

Step 3: Add Broth, Pasta, and Remaining Butter

Pour in the chicken broth and bring it to a gentle heat. Place your dried pasta into the pan—break those long strands in half if needed, so everything fits. Add the rest of your butter, and bring everything up to a bubbly boil over high heat. You’ll see the pasta begin to soften and start soaking up all that garlicky broth.

Step 4: Simmer and Cook Pasta

Once the contents are boiling away, turn the heat down to medium-low and pop the lid on. Simmer for 10-12 minutes, stirring every so often to prevent sticking and to make sure every noodle is cooking evenly. Watch for the pasta to reach that perfect al dente texture; the amount of liquid left in the pot should be mostly absorbed, leaving behind a lovely thickened sauce.

Step 5: Stir in Cream, Parmesan, and Lemon Juice

Now it’s time to finish your sauce! Remove the lid and check your pasta. If it’s perfectly cooked and the liquid looks just about absorbed, pour in the heavy cream, the Parmesan cheese, and the fresh lemon juice. Stir gently but thoroughly until the cheese melts and the sauce becomes creamy and smooth. If the sauce looks a bit thin, simmer for a few more minutes uncovered, stirring often, until it thickens to your liking.

Step 6: Return Shrimp and Finish

Slide those partially-cooked shrimp (and all their collected juices) back into the pot. Gently fold them through the creamy pasta and let them heat through for just another minute or two. Take care here—the shrimp can overcook quickly, so you want them juicy and tender.

Step 7: Garnish and Serve

Off the heat, sprinkle in fresh chopped parsley and taste the dish; season with extra salt and black pepper as needed. Serve immediately in warm bowls, with an extra flurry of Parmesan cheese and a final touch of parsley to really make it gorgeous. Savor that first glorious bite of One-Pot Garlic Butter Shrimp Pasta!

How to Serve One-Pot Garlic Butter Shrimp Pasta

Garnishes

Garnishes make all the difference, transforming a hearty pasta into a restaurant-worthy feast. Sprinkle plenty of fresh parsley and a generous handful of extra Parmesan cheese over each serving. If you like a citrusy pop, zest a bit of fresh lemon right over the plates just before serving for a fragrant finish.

Side Dishes

An easy green salad with a light vinaigrette is a classic partner to One-Pot Garlic Butter Shrimp Pasta, cutting through the richness with freshness and crunch. Add a warm baguette or some garlic bread to mop up that irresistibly creamy sauce. For a colorful touch, roasted asparagus or steamed green beans work perfectly.

Creative Ways to Present

Channel your inner chef and twirl small nests of pasta with tongs, then plate each serving in a shallow bowl topped with three or four shrimp for a pretty, professional look. For family style, place the big pot right in the middle of the table with plenty of serving spoons and let everyone dig in—this pasta is meant for sharing! A scatter of lemon wedges on the side invites diners to add their own zesty squeeze.

Make Ahead and Storage

Storing Leftovers

Cool any leftover One-Pot Garlic Butter Shrimp Pasta to room temperature, then transfer to an airtight container. Store in the fridge for up to 2 days. The flavors meld even more, so it tastes fantastic on day two, though the shrimp are at their most tender just after cooking.

Freezing

While this dish is best enjoyed fresh (because creamy sauces sometimes separate when frozen), you can freeze leftovers if needed. Place pasta and shrimp in a freezer-safe container, seal tightly, and freeze for up to one month. Defrost overnight in the refrigerator before reheating gently.

Reheating

To reheat, add the pasta and shrimp to a skillet with a splash of cream or broth. Warm gently over low-medium heat, stirring often, until heated through. Avoid overcooking the shrimp, or they’ll become rubbery; just heat until steaming and enjoy.

FAQs

Can I use a different kind of pasta?

Absolutely! While linguine and fettuccine are classic for One-Pot Garlic Butter Shrimp Pasta, you can experiment with spaghetti, bucatini, or even short pastas like penne. Adjust the liquid and simmer time slightly to fit the shape you choose.

What if I don’t have white wine?

No worries—simply skip the wine or replace it with an equal splash of chicken broth and a little bit more lemon juice. The dish will still be deliciously creamy and flavorful.

Can I make One-Pot Garlic Butter Shrimp Pasta dairy free?

Sure! Use olive oil in place of butter, swap in your favorite unsweetened dairy-free cream or coconut milk for the heavy cream, and use a plant-based Parmesan substitute or nutritional yeast for the cheesy notes.

How do I keep the shrimp from getting tough?

Two secrets: don’t overcook them during the initial sauté (you want them just barely pink), and always add them back at the end for a brief reheat. This ensures your One-Pot Garlic Butter Shrimp Pasta is filled with juicy, perfectly-cooked shrimp.

Can I add veggies to this dish?

Definitely! Toss in baby spinach, halved cherry tomatoes, or thin asparagus pieces during the last few minutes of simmering the pasta. The veggies will roast in the flavorful sauce, making an even more vibrant and balanced meal.

Final Thoughts

Dinner doesn’t get more rewarding than this One-Pot Garlic Butter Shrimp Pasta—a meal bursting with flavor, elegance, and ease, all from your favorite skillet. Whether you’re cooking for family or friends, give this recipe a try and make any night feel a bit more special. Happy cooking!