Quick, easy Garlic Butter Shrimp Pasta with the most delicious white wine and fresh tomato sauce! Tender, buttery shrimp, fresh spinach, and a kiss of lemon elevate this simple weeknight meal.
I was supposed to post a different recipe today, but it failed so spectacularly on photo shoot day that I was forced to bump it back, leaving me with absolutely nothing to post. Two months ago, I was so busy I felt like I didn’t have a single moment to breathe, but I managed to schedule out my content weeks in advance. Now, though, procrastination is getting the better of me, so I’ve fallen behind on my content calendar.
Does anyone else find that they have a harder time keeping it all together when life slows down? It’s ironic, but it happens to me every time. I think that, once I have a moment to rest, getting started again feels impossible. Nevertheless, I’m working to dig myself out of this self-created procrastination hole and get my shit together once more.
The catching-up period after a lazy spell really takes a lot out of you, especially when your brain is still begging you to keep being lazy. This is a recipe for busy moments and lazy moments alike. I know, because I created it on a whim when my other recipe failed. Unlike the other recipe, this one was perfect on the first try, meaning it’ll be a foolproof staple in your weekly dinner rotation.
This Garlic Butter Shrimp Pasta’s got it goin’ on, y’all.
Garlicky shrimp. A silky white wine and fresh tomato sauce. A kiss of fresh lemon. What more do we need? Oh, I’ve got it. What if we could make it in 30 minutes or less? Yeah, that’ll do it. It’s simple enough for a weeknight, yet elevated enough for a hot weekend date. She can dress it up or she can dress it down, ya feel me?
This is basically a gussied-up version of shrimp scampi, which I will order every time I see it on a restaurant menu. My version includes plenty of veggies, though, making it ideal for everyday eating.
Let’s talk process. First, boil your pasta. I like to cook mine just shy of the time indicated on the package directions to ensure that it stays nice and al dente after adding it to the sauce. Don’t forget to save some of your pasta water! Just a few splashes of this starchy miracle liquid will create a silky smooth sauce that adheres to your noodles like *kisses fingers*.
From here, you’ve got a choice. You can either hurry up and grab another pan to start making the sauce while the noodles boil, OR you can wait till they’re finished and make the sauce in the same pot after you’ve drained the noodles.
So this can be a one-pot recipe, but only if you can exercise 5 to 10 minutes of patience while your pasta is cooking.
No matter the vessel you cook it in, though, this sauce is dead simple. Melt some butter. Add some tomatoes. Wait till they get all nice and soft and saucy, then throw in a heap of garlic, a splash of wine, and the juice and zest of a lemon. Season as you go here, people.
Once the sauce is reduced, you can toss in your shrimp. I like to cook them in a single layer, then flip them over to ensure even cooking. You’ll know they’re done when they’re pink on both sides and no longer translucent in the center. It won’t take long!
When the shrimp are almost ready, it’s time for the final steps. Spinach, noodles, pasta water, extra salt and pepper if needed, basil. In that order. Then you’ve just gotta eat it, which I’m confident you can handle even on your busiest (or laziest) days. And doesn’t a big plate of shrimp pasta sound better than takeout? Methinks it does.
IF YOU MAKE THIS GARLIC BUTTER SHRIMP PASTA WITH WHITE WINE TOMATO SAUCE, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!Print
Garlic Butter Shrimp Pasta with White Wine Tomato Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- 8 ounces linguine
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 10 ounces grape tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- Juice and zest of 1 large lemon
- 1/2 pound raw shrimp, peeled and deveined
- A big handful of baby spinach
- A few leaves of fresh basil
- Kosher salt + black pepper
- Cook the linguine according to package directions. Reserve half a cup of pasta water, then drain the noodles and set them aside. Toss the noodles with olive oil to prevent them from sticking.
- Melt the butter in a medium saucepan over medium heat. Add the halved grape tomatoes and cook, stirring frequently, for 5 minutes, or until they are beginning to burst and form a sauce.
- Add the minced garlic and sauté for 30 more seconds, or until fragrant. Pour in the wine, then increase the heat to medium-high and cook, stirring occasionally, until the liquid is reduced by about half. Add the lemon juice and zest.
- Season the shrimp with a pinch of salt and pepper, then add them to the sauce. Cook, stirring frequently to cook the shrimp on all sides, until they are pink and nearly cooked through, about 5 minutes.
- Add a heaping handful of fresh spinach and stir until wilted. Add the linguine back to the pan and stir through the sauce, adding splashes of the reserved pasta water as needed to form a glossy sauce that coats the noodles.
- Serve topped with a shower of fresh basil.