Garlic Shrimp Pasta

This buttery garlic shrimp pasta recipe is just divine and is sure to be a hit! Use your favourite kind of long pasta: spaghetti, linguine, bucatini – and then get ready to swirl your fork into a mountain of goodness in almost no time at all!



  • 1 Pound thin spaghetti or whatever long pasta you like
  • 1 lb medium shrimp – cleaned and deveined
  • 1/4 cup extra virgin olive oil
  • 1/2 cup butter
  • 1 cup dry white wine
  • 3-4 large cloves of garlic, finely chopped
  • 1/4 cup of fresh parsley, coarsely chopped
  • salt & black pepper, to taste


  1. Put on large pot of water on the stove and turn up the heat!
  2. While you are waiting for the pasta water to boil you can start to prepare your pan with the oil you’ll cook the shrimp in.
  3. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
  4. In the meantime, heat the oil in the skillet.
  5. Throw in the chopped up garlic and let it simmer for about a minute.
  6. Then add the shrimp, seasoning it with a dash of salt and pepper.
  7. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
  8. Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don’t forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
  9. Reduce the wine and butter mixture until it has reduced to about half the original amount.
  10. Return the shrimp to the pan and let reheat.
  11. Drain the pasta – but reserve about a cup of the water in the pot!
  12. If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there.
  13. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
  14. Garnish the pasta with a few sprigs of additional parsley and some grated cheese to top it off.

Serves 4