One-Pan Garlic Butter Shrimp Pasta



One-Pan Garlic Butter Shrimp Pasta

Imagine a delightful evening where the aroma of garlic and the sizzling sound of shrimp fill your kitchen. Our One-Pan Garlic Butter Shrimp Pasta recipe is a symphony of flavors, blending succulent shrimp with al dente pasta, all tossed in a rich and savory garlic butter sauce. This dish not only tantalizes your taste buds but also simplifies your cooking process, as it all comes together in just one pan.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 8 oz linguine pasta
  • 4 cloves garlic, minced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 4 tbsp unsalted butter
  • Salt and black pepper to taste

Instructions

  1. Boil pasta according to package instructions; drain and set aside.
  2. In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  3. Add shrimp to the pan and cook until pink, about 2-3 minutes per side.
  4. Toss in the halved cherry tomatoes and cooked pasta, stirring to combine.
  5. Finish by sprinkling fresh parsley and seasoning with salt and pepper to taste.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Serves: 4

One-Pan Garlic Butter Shrimp Pasta is a quick and delicious dinner option that’s perfect for busy weeknights or special occasions.

Nutritional information per serving: Calories 380 | Fat 14g | Carbohydrates 40g | Protein 25g

Imagine indulging in a plate of this divine pasta, each bite bursting with the richness of butter, the zestiness of garlic, and the sweetness of perfectly cooked shrimp. Whether you’re a cooking enthusiast or a busy parent, this One-Pan Garlic Butter Shrimp Pasta will undoubtedly become a cherished recipe in your repertoire. So, gather your ingredients, set the table, and treat yourself to a culinary experience that marries simplicity with gourmet flavors.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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