Can I use precooked shrimp for this recipe?

While you can, it is not recommended. Precooked shrimp often become rubbery when reheated. If you must use them, add them at the very last second just to take the chill off. For the best garlic butter shrimp pasta without wine, starting with raw shrimp allows the butter and garlic to infuse into the meat as it cooks.

What can I use instead of chicken broth?

If you want to keep the dish vegetarian-friendly (aside from the shrimp), vegetable broth works well. For a more intense seafood flavor, clam juice or even the water used to boil the pasta (if heavily seasoned) can work in a pinch. Avoid using plain water, as it won't add any depth to the sauce.

How do I store leftovers?

Pasta with shrimp is best eaten fresh. However, you can store leftovers in an airtight container in the fridge for up to two days. When reheating, do so gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid the microwave if possible, as it will likely overcook the shrimp.

Is this recipe gluten-free?

The sauce and shrimp are naturally gluten-free. To make the entire meal gluten-free, simply swap the traditional noodles for your favorite gluten-free pasta brand or even zucchini noodles (zoodles). The garlic butter sauce works exceptionally well with vegetable-based noodles.

Easy Garlic Butter Shrimp Pasta Without Wine Recipe

Ingredients

Scale

Ingredients:

12 oz linguine, spaghetti, or angel hair pasta
1 lb medium-large shrimp, peeled and deveined
6 cloves garlic, freshly minced
4 tbsp unsalted butter, divided
1 tbsp olive oil
1/2 cup low-sodium chicken broth
1 large lemon (juiced and zested)
1/4 cup fresh flat-leaf parsley, chopped
1/2 tsp red pepper flakes
Salt and black pepper to taste
1/2 cup reserved starchy pasta water

Instructions

Step 1: Boil pasta in heavily salted water according to package directions until al dente.
Step 2: Reserve at least 1/2 cup of starchy pasta water before draining the noodles.
Step 3: Pat shrimp dry with paper towels to ensure a proper sear.
Step 4: Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
Step 5: Cook shrimp in a single layer for 1-2 minutes per side until pink; remove and set aside.
Step 6: Lower skillet heat to medium and melt the remaining 3 tbsp of butter.
Step 7: Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
Step 8: Pour in chicken broth and lemon juice, scraping the bottom of the pan to deglaze.
Step 9: Simmer the liquid for 2 minutes to reduce and concentrate flavors.
Step 10: Add the cooked pasta to the skillet and toss with the butter mixture.
Step 11: Pour in a splash of reserved pasta water and toss vigorously until the sauce is glossy and emulsified.
Step 12: Fold in the cooked shrimp, parsley, and lemon zest; season with salt and pepper and serve.

Notes

Always use fresh lemon juice rather than bottled for better acidity. For extra depth, substitute chicken broth with clam juice.

Author: Mike
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sauté
Cuisine: Mediterranean
Diet: Pescatarian

Nutrition

Serving Size: 1.5 cups
Calories: 485
Sugar: 2
Sodium: 620
Fat: 18
Saturated Fat: 9
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 46
Fiber: 3
Protein: 32
Cholesterol: 185

Keywords: garlic butter shrimp, shrimp pasta, no wine, alcohol-free scampi, lemon garlic pasta