Shrimp Pasta in Garlic Butter

Ingredients

• 16 oz fusilli
• 16 oz (1 lb) large shrimp, peeled and deveined
• 5 tbsp unsalted butter
• 2 tbsp olive oil
• 7 garlic cloves, minced
• 3/4 tsp red pepper flakes
• 1 large lemon, zested and juiced
• 1/3 cup dry white wine (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/3 cup grated parmesan (optional)

References

Total time

30 min

Serves

4–6

Pan

Large skillet + large pot

Directions

1. Bring a large pot of salted water to a boil. Cook 16 oz of fusilli until al dente. Reserve 1 1/2 cups pasta water, then drain.
2. Pat 16 oz of large shrimp dry and season with 1/2 tsp of salt and 1/2 tsp of black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink, 1–2 minutes per side. Remove and set aside.
4. Lower heat to medium. Add 5 tbsp of unsalted butter, then 7 minced garlic cloves and 3/4 tsp of red pepper flakes. Cook until fragrant, about 1 minute.
5. Pour in 1/3 cup of dry white wine (optional) and simmer 1 minute to reduce slightly.
6. Add the drained pasta along with the zest and juice of 1 large lemon. Toss well, adding reserved pasta water a splash at a time to loosen the sauce.
7. Return the shrimp to the pan, toss to combine, and stir in 1/4 cup of chopped fresh parsley. Taste and salt as needed. Top with 1/3 cup of grated parmesan if using and serve immediately.

Variants & Notes

• The wine deglazes the pan, lifting the shrimp fond into the sauce, and its acid cuts the butter. It cooks off in about a minute. Swap in pasta water or chicken broth to skip the alcohol — you lose a little depth, not the dish.
• Add a handful of baby spinach or halved cherry tomatoes for color.
• Fusilli holds the sauce in its twists — toss longer than you would with a long noodle.