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Shrimp Pasta with Garlic Butter

This shrimp pasta is a 20-minute dinner that tastes like it took longer. Shrimp, butter, garlic, a splash of wine, and pasta water doing the heavy lifting.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 250 g Shrimp peeled and deveined
  • shrimp seasoning: salt, black pepper, chili flakes, smoked paprika (to taste)
  • 1 tsp Olive oil
  • 2 knobs of butter
  • 1 Onion finely diced
  • 3 Garlic cloves sliced or grated
  • Splash of white wine
  • 200 g Fettuccine
  • Handful of parsley chopped
  • 1 Lemon

Method
 

  1. Season the shrimp with salt, pepper, chili flakes, and smoked paprika. Toss to coat.
  2. Cook the fettuccine in salted boiling water until al dente. Reserve a mug of pasta water before draining.
  3. Sear the shrimp in olive oil over high heat, 1–2 minutes per side, until pink. Remove and set aside.
  4. In the same pan, melt butter and cook the onion until soft. Add garlic and cook 30 seconds.
  5. Deglaze with white wine and let it reduce by half.
  6. Return the shrimp to the pan with the fettuccine and a splash of pasta water. Toss well.
  7. Finish with butter, parsley, and a squeeze of lemon. Season to taste and serve immediately.

Notes

Season the shrimp to taste: I use roughly ½ tsp each of salt, smoked paprika and chili flakes, for 250 g.