This Garlic Shrimp Pasta combines tender sautéed shrimp with a lemony white wine sauce and al dente spaghetti. This comes together in just 30 minutes with simple ingredients and fresh seafood. It’s a family-friendly dinner that feels fancy but couldn’t be easier to make. Perfect for both weeknights and romantic date nights.
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→ Ingredients
• 1 pound of dry spaghetti pasta
• 5 tablespoons olive oil
• 2 pounds peeled and deveined 16/20 shrimp
• 6 thinly sliced garlic cloves
• 1 peeled small-diced shallot
• 1 seeded small-diced Fresno pepper, sub 1 to 2 teaspoons of pepper flakes
• juice of 1 lemon
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 cup grated Parmigiano Reggiano
• ¼ cup finely minced fresh parsley
• Zest of ½ lemon
• coarse salt and freshly cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Had it last week in Italy – it was excellent. Thanks for bringing back the memory! ❤
Looking forward to recreating your recipe.
Thanks for this great cooking lesson! Watching you from Cebu, Philippines 🇵🇭
Hate eating shrimp with tails on. Rather than being able to pop it in your mouth, you have to cut off the tail and place it on the side of your plate. Annoying.
Why would you cook the shrimp without the shells? That’s so much flavor lost. Ugh.