Some dinners feel like a reward for a long day, and this is one of them. Plump, juicy shrimp cook right in a rich garlic butter sauce, and the pasta simmers in the same pot, soaking up every bit of that flavor as it cooks. No draining, no juggling multiple pans, and no dishes piling up in the sink — just one pot, twenty minutes, and a dinner that tastes like it belongs at a seaside Italian restaurant.
What You’ll Need
- 12 oz. linguine or spaghetti
- 1 lb. large shrimp, peeled and deveined, tails removed
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 3 cups chicken broth
- 1 cup water
- 1/2 cup dry white wine (or additional chicken broth)
- 1/2 cup Parmesan cheese, freshly grated
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and fresh ground black pepper, to taste
How to Put It Together
1. Sear the shrimp first
Pat the shrimp dry with a paper towel and season with salt and pepper. Heat 2 tablespoons of the butter with the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, just until they turn pink and opaque. Remove the shrimp to a plate immediately — they’ll finish cooking later, so don’t let them overcook here.
2. Build the garlic butter base
Lower the heat to medium and melt the remaining 2 tablespoons of butter in the same pot. Add the minced garlic and red pepper flakes, if using, and sauté for about 30 seconds, just until fragrant. Garlic burns fast, so keep it moving.
3. Cook the pasta right in the pot
Pour in the chicken broth, water, and white wine, scraping up any browned bits from the bottom of the pot — that’s where a lot of the flavor is hiding. Add the uncooked pasta directly into the liquid, bring it to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally so the noodles don’t stick together, for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
4. Bring it all together
Stir in the Parmesan cheese and lemon juice until the sauce turns glossy and clings to the pasta. Return the shrimp to the pot, along with any juices that collected on the plate, and stir gently to combine. Let everything simmer together for 1 to 2 minutes, just until the shrimp is heated through.
5. Finish and serve
Sprinkle with fresh parsley, taste, and adjust the salt and pepper as needed. Serve immediately, while the sauce is still glossy and warm.
Prep Note: If the sauce looks a little thick as it sits, splash in a bit of extra broth or pasta water to loosen it back up — one-pot pasta sauces tend to tighten as they cool.
Nutritional Information
Per serving (recipe makes about 4 servings)
| Nutrient | Amount |
| Calories | 480 |
| Protein | 29 grams |
| Total Fat | 16 grams |
| Carbohydrates | 52 grams |
| Total Fiber | 2 grams |
| Cholesterol | 175 milligrams |
| Sodium | 690 milligrams |