Pro Tips for Perfect Garlic Butter Shrimp Pasta Every Time

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Cook the spaghetti in a large pot of boiling salted water for about 8 to 10 minutes, or as the package says, stirring every few minutes.
2. Heat 4 tablespoons of olive oil in a medium-large saucepan over medium heat. After about a minute, add the shrimp in a single layer, season with salt and pepper and sauté for no more than 90 seconds; they can be slightly underdone. Set them aside.
3. Return the pan to medium heat and add the remaining 1 tablespoon of olive oil.
4. Add the garlic, shallot and Fresno pepper, season lightly with salt and sauté for 45 to 60 seconds, until just starting to brown gently.
5. Squeeze in the juice of ½ lemon, add the white wine and simmer until about ¾ cup of liquid remains, 2 to 3 minutes.
6. Add 1 to 1½ cups of pasta water and the butter. Once the butter has melted, the pasta is ready: drain it, add it to the pan with the Parmigiano and toss until well coated.
7. Fold in the shrimp and parsley.
8. Serve topped with the minced parsley, the zest of ½ lemon and the juice of the other ½ lemon.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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