A very light but SUPER flavorful and SUPER easy White Wine Shrimp Pasta recipe that comes together in about 20 minutes. Shrimp cooks in a white wine, garlic, butter sauce that is laced with a little lemon zest and juice. Then it is tossed with pasta for an excellent dinner.
This makes a great dinner when it is warmer outside in the Spring and Summer. Add a Caesar Salad or a Big Ol’ Italian Salad and some garlic bread, dinner can be served al fresco (outside).
This is a dinner version of the Garlic Butter Shrimp appetizer!
Ingredient Details
Shrimp- choose a large sized raw shrimp that is peeled and deveined. This will be around 21-35 shrimp per pound. Whether you buy tail on or tail off is totally up to your personal preference.
White Wine- a dry crisp white wine is perfect for the sauce. I like to use a chardonnay or pinot grigio, something under $10 is perfect.
Freezing White Wine
Did you know you can freeze white wine to use in cooking and baking!? I like to buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.
If you buy the wine in a glass bottle, transfer to a freezer safe container.
It will freeze into a slushy consistency. Just squeeze the box and pour out what you need. You can give it a quick zap in the microwave to bring it back to a liquid state.
Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.
Salted Butter- adds some weight and flavor to the sauce, and helps the sauce cling to the pasta. If you use unsalted butter, add an extra pinch of kosher salt to the sauce.
Garlic, Kosher Salt, Black Pepper and Red Pepper Flakes- enhances and flavors the shrimp, sauce and pasta.
Pasta- for this White Wine Shrimp Pasta I like to use a spaghetti, but really you can use any pasta shape you like! As always cook your pasta in WELL salted boiling water, to al dente.
Lemon- you will use the zest and juice of the lemon. Make sure you wash the lemon and then use a microplane or zester to remove the bright lemon peel (tons of flavor), then cut the lemon in half to use the juice in the pasta.
Tips for Thawing Frozen Shrimp
There are two ways to thaw frozen shrimp:
- Overnight : Place the shrimp in a bowl, even if it is still in it’s packaging it could leech liquid as it thaws. Set it in the fridge overnight.
- Quick Thaw : Place the frozen shrimp in a zip lock baggie (or keep in original sealed container) and place in a bowl of cool water for 10-15 minutes. Change the water as needed until the shrimp is thawed.
Step by Step
This recipe comes together really quickly, so I HIGHLY RECCOMEND that you do some prep before getting started: Set the salted water on to boil, cut the butter into tablespoon pieces, measure the wine, chop the garlic.
- Cook the Pasta
- Season the Shrimp
- Sauté Shrimp and Garlic
- Add Wine and Lemon Zest
- Add Butter and Pasta.
While you cook the shrimp and the sauce, go ahead and cook the pasta in boiling water to al dente, per package instructions.
Pat the shrimp dry with paper towels and then transfer to a bowl. Season well with kosher salt, black pepper and red pepper flakes.
In a large skillet over medium heat add the 2 tbsp. butter. Once melted add the garlic and seasoned shrimp, sauté for 1 minute.
Flip the shrimp over once and then carefully pour in the wine and zest the lemon right over top of the shrimp. Sauté for 2 minutes.
Add the remaining butter and simmer another 1 minute. Remove from the heat and squeeze some lemon juice over the shrimp and sauce.
Add the pasta and toss to coat with the sauce. Taste for additional seasoning.
Serving
This White Wine Shrimp Pasta is excellent served with a side salad and warm soft garlic bread . Here are 3 salads that pair perfectly with this dinner:
More Pasta & Shrimp Dinner Recipes
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White Wine Shrimp Pasta Recipe
Equipment
Ingredients
- 12 oz cooked pasta - – spaghetti, linguine or penne is great
- 1 lb. large shrimp - peeled & deveined, 21-30 per pound
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- red pepper flakes
- 4 garlic cloves - minced
- ½ cup white wine chardonnay or pinot grigio
- 5 tbsp. butter - divided -cut into tablespoon portions
- 1 lemon - – zest and juice
- 2 tablespoon chopped parsley
Instructions
- This recipe comes together really quickly, so I HIGHLY RECCOMEND that you do some prep before getting started: Set the salted water on to boil, cut the butter into tablespoon pieces and unwrap, measure the wine, and chop the garlic.
- Boil salted water and cook your pasta while you make the shrimp and sauce.12 oz cooked pasta
- Pat the shrimp dry. Then in a bowl combine the shrimp, kosher salt, pepper and a pinch or two of red pepper flakes.1 lb. large shrimp, ½ teaspoon kosher salt, ¼ teaspoon black pepper, red pepper flakes
- In a large skillet over medium heat add the 2 tbsp. butter. Once melted add the garlic and seasoned shrimp, sauté for 1 minute. (don't let the garlic brown)4 garlic cloves
- Flip the shrimp to the other side. Pour in the wine and zest the lemon right over the shrimp. Simmer for 2 minutes.½ cup white wine chardonnay or pinot grigio
- Add in the remaining 3 tablespoon butter and let melt into the sauce, stirring occasionally for 1 minute.
- Remove from the heat and lightly squeeze a little lemon juice over top.
- Add the pasta and toss with tongs to coat with the white wine butter sauce.
- Sprinkle with chopped parsley and taste for seasoning (extra lemon, salt, pepper or red pepper flakes).2 tablespoon chopped parsley
Jeni Shoemate says
This recipe was a hit, I included chopped broccoli and sliced baby bellas. This was perfect!
Melissa Torres says
Love the additions – perfect to use up what’s on hand. Glad you shared!
Laura Carpenter says
Simple to make and super tasty!
Joe Driscoll says
I made the pasta with shrimp. It was good to have everything measured out because it cooks fast. Thank you for getting back to me. Enjoyed the meal with a lady friend.
Susie Weinrich says
Wonderful! I bet your friend was impressed!
Lynda Muransky says
I recently made this for 2 and it was fabulous! The shrimp I had on hand was L rather than XL, so I removed it after 2 minutes cooking in order not to overcook it…then added it back at the end. I especially liked how the cooked pasta absorbed the flavor of the sauce. This is my menu choice for a dinner party I’m hosting this coming weekend.
Susie Weinrich says
Wonderful! I always love food that is cooked with red or white wine. It adds such a delish flavor.