Go Back
+ servings
Creamy garlic butter shrimp with pasta in a bowl.

Garlic Butter Shrimp Pasta

Course Dinner, Main Course
Cuisine American, Italian
Keyword Garlic Butter Shrimp Pasta
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 403kcal
Author Victor


  • 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.


Calories: 403kcal | Carbohydrates: 32g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 238mg | Sodium: 1062mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 3mg