Pan-seared butter garlic shrimp, mixed in with delicious fettuccine pasta flavored with chicken broth, white wine, and Worcestershire sauce. This garlic butter shrimp pasta dish is a flavor galore.
Shrimp is a specialty of my wife’s. She has dozens of incredibly tasty shrimp recipes in her arsenal, like the broiled shrimp. This recipe is no exception. Every part of this dish is super flavorful and a joy to eat. It takes a bit of extra work, but it’s so worth it.
In this recipe, shrimp is sauteed in butter with garlic separately, until just done. You can, of course, add raw shrimp to the pasta with the sauce and cook it like that, but the shrimp won’t be nearly as flavorful. Nor will it be as beautifully browned.
The pasta sauce in this recipe is reminiscent of fettuccine alfredo, but it’s way more flavorful and healthier, being less rich and less fatty. Light cream, in combination with white wine and chicken broth, creates a smooth, creamy yet bright and balanced sauce that is quite addictive. I can hardly stop eating the pasta, even without the shrimp, it’s that delicious. The perfectly cooked, garlicky shrimp is just the icing on the cake.
Tips and tricks
- While we recommend fettuccine pasta for this recipe, you can use any pasta that you prefer or have on hand. Spaghetti, linguine, angel hair, and other types will work just fine.
- If you would rather not use wine, you can substitute it for 1 cup of chicken or vegetable broth and a tablespoon of lemon juice.
- Instead of shallots, use sweet yellow or red onions.
- 1 lb shrimp peeled, deveined, tails on
- 5 Tbsp butter
- 5 cloves garlic pressed
- 2 Tbsp minced shallots
- 1 cup white wine
- 1 cup chicken broth
- 2 tsp minced red chili pepper
- 1 cup light cream
- 8 oz pasta uncooked; fettuccini recommended
- ¼ tsp black pepper freshly ground
- ½ tsp kosher salt
- 1 ½ Tbsp Worcestershire sauce
- 1 Tbsp parsley chopped
- In a medium bowl, mix the shrimp with salt and black pepper and set aside.
- Meanwhile, cook the pasta as per the instructions on the package.
- In a large skillet, melt 3 Tbsp of butter over medium heat. Add 1 pressed garlic clove and stir. Add the shrimp and sear for 1-2 minutes on each side or until it turns pink. Transfer the shrimp to a clean bowl or a platter and set aside.
- In the same skillet, over medium heat, melt 2 Tbsp of butter and sauté 4 garlic cloves, shallots, and red chili pepper until soft, for about 2-3 minutes.
- Add the wine, chicken broth and the Worcestershire sauce. Bring to a boil and let simmer until the liquid has reduced a little, about 6-7 minutes.
- Add the light cream, bring back to a gentle simmer and cook until the sauce thickens a little, approximately 5-7 minutes. Add the cooked pasta and toss well with the sauce.
- Add the cooked shrimp, give it a quick stir and continue cooking for another 1-2 minutes, until the shrimp is warm.
- Plate, garnish with the chopped parsley and serve while hot.