White Wine Shrimp Pasta Recipe

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White Wine Shrimp Pasta Recipe

15-minute White Wine Shrimp Pasta is the perfect summer meal. Tender shrimp, a sauce that bursts with lemon and garlic, all served over pasta. Easy & delicious!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 639kcal

Author: Linda Warren

Ingredients

1 pound large shrimp shelled & deveined, tail removed
½ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons butter
1 Tablespoon olive oil
3 teaspoons minced garlic
¼ teaspoon red pepper flakes
½ cup dry white wine (I used Chardonnay)
2 Tablespoons lemon juice
zest of 1 lemon
¼ cup parsley, chopped
1 pound thin pasta like angel hair
Garnish: parsley, Parmesan cheese

Instructions

White preparing the white wine shrimp, cook pasta according to package directions.
Rinse, shell, devein, and remove tail from shrimp. Sprinkle shrimp with salt and pepper. (Purchase frozen shelled, tail removed, shrimp for faster prep.)
In a large skillet, heat butter and olive oil over medium heat.
Add minced garlic and sauté for 1 minute.
Turn heat to medium high and add shrimp. Cook for 1-2 minutes per side depending on size.
Add the white wine, lemon juice, lemon zest, and parsley and continue to cook for 3 minutes or until shrimp are done.
Divide pasta between 4 bowls and pour shrimp with white wine lemon sauce over all. Sprinkle with parsley and serve with Parmesan cheese on the side.

Notes

STORE/FREEZE/REHEAT

Store in an airtight container in the refrigerator for 2-3 days.

Freeze in a freezer-safe container for up to a month. I like to freeze the sauce separately and cook fresh noodles for the next meal. Thaw overnight in the refrigerator.

Reheat by gently warming the pasta on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it appears to dry.

Nutrition