Garlic Butter White Wine Shrimp Pasta Recipe

I recently whipped up this garlic butter white wine shrimp pasta, and wow — it instantly became one of my top favorites. It’s rich, buttery, and perfectly balanced with fresh herbs, seafood, and a splash of wine. 

The flavors come together in such harmony, and the best part? It only takes 25 minutes from start to finish. If you’re someone who enjoys easy, elegant meals that feel gourmet, this dish will steal your heart. 

Whether you’re a seasoned home cook or just dabbling, this is easier than it sounds — and tastes like you ordered it from a high-end bistro. Also, if you’re on the lookout for a new Mandarin Chicken Recipe, this one’s a complete opposite — seafood-focused and just as simple to master!

Additional Tips for Making this Recipe Better

After making this dish a couple of times, I’ve picked up a few tricks to really make it pop. These personal tips are little things I do that make a big difference.

• Use fresh shrimp and mussels – Trust me, the flavor difference compared to frozen is night and day.
• Don’t skip the pasta water – It helps the sauce cling to the pasta beautifully. I always scoop it right before draining.
• Let the wine simmer down – Give it 2–3 minutes so the alcohol evaporates and leaves behind depth.
• Grate your own parmesan – Pre-shredded versions don’t melt the same and affect the texture.
• Taste and adjust the salt – Because wine, butter, and seafood all carry different salt levels, seasoning should be customized to your taste.

Flavorful Variations to Try

This dish is flexible! You can switch things up to suit your diet or just try something new. That’s one of the things I love about pasta — it fits right into all kinds of dinner recipes with a few tweaks.

• Dairy-Free Option: Use olive oil or vegan butter instead of dairy-based butter and skip the parmesan or use a plant-based alternative.
• Add More Veggies: Toss in spinach, kale, or zucchini for extra nutrients and color.
• Creamy Version: Add a splash of heavy cream after the wine simmers for a richer sauce.
• Spicy Twist: Increase the crushed red pepper or add a dash of cayenne for more heat.
• Gluten-Free: Swap the pasta for gluten-free spaghetti or rice noodles if needed.

Equipment You’ll Need to Make This Dish

You don’t need anything fancy, just a few basics you probably already own:

• Large skillet or sauté pan – For cooking the sauce and seafood
• Large pot – To boil the pasta
• Tongs – Helpful for tossing pasta evenly with the sauce
• Knife and cutting board – For prepping veggies and herbs
• Measuring cups/spoons – To get the seasonings just right
• Colander – To drain the pasta while reserving that essential pasta water

How to Serve Garlic Butter White Wine Shrimp Pasta?

Presentation can really elevate this dish from delicious to wow-worthy. Here’s how I love to serve it — and these tips are perfect whether you’re hosting or enjoying it solo.

Plate the angel hair pasta in a shallow bowl, letting the sauce pool lightly at the bottom. Neatly arrange the shrimp and mussels on top and sprinkle with extra chopped parsley. Add a dusting of parmesan and a lemon wedge on the side for an extra zing.

If you’ve recently enjoyed a Chicken Queso Soup Recipe, you know how comforting a hearty bowl of something flavorful can be — this pasta delivers that same cozy elegance in a seafood form.

How to Store Garlic Butter White Wine Shrimp Pasta

• Storing in the Fridge: Let the pasta cool completely, then transfer it into an airtight container. It stays fresh for up to 3 days in the fridge.
• Freezing Instructions: You can freeze this dish, though it’s best without the seafood. Freeze the pasta and sauce in a sealed container for up to 2 months.
• Reheating Tips: Reheat on the stove over medium-low heat with a splash of water or wine to loosen the sauce. Avoid microwaving the seafood to prevent rubbery texture.

Why You’ll Love This Recipe

This pasta is simple, elegant, and loaded with flavor. Here’s why it deserves a spot in your regular rotation:

• Quick & Easy – You can pull this together in under 30 minutes, even on a weeknight.
• Restaurant-Worthy Flavor – The white wine, butter, and seafood combo is unbeatable.
• Customizable – Adjust the heat, herbs, or add-ins to suit your taste.
• Perfect for Special Dinners – It looks impressive but doesn’t require advanced skills.
• Balanced and Light – Despite the butter, it still feels light thanks to the wine and lemon.

Important Details You Should Know Before You Cook

Before diving in, keep these general tips and notes in mind to make the cooking process smoother:

• Choose the Right Wine: Go with a dry white like Sauvignon Blanc or Pinot Grigio. Sweet wines throw off the balance.
• Cook Mussels with Care: Discard any that don’t open after cooking – they aren’t safe to eat.
• Don’t Overcook the Shrimp: They should be just pink and curled. Overcooking makes them rubbery fast.
• Use Angel Hair or Thin Pasta: Thinner pasta types absorb the sauce better and cook super fast.
• Prep Ahead: Chop your onions, garlic, and tomatoes before starting so the cooking flows easily.

Ben Carraoli

Garlic Butter White Wine Shrimp Pasta Recipe

This Garlic Butter White Wine Shrimp Pasta recipe is one of those gems you can make again and again without getting bored. It’s elegant enough for date night and easy enough for Tuesday dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner

Calories: 650

Ingredients Method

Ingredients

  

• 3 tbsp olive oil – for sautéing; extra virgin adds flavor
• 2 tbsp shallot minced – milder and sweeter than regular onions
• 2 tbsp onion minced – builds a savory base with the shallots
• 2 tbsp garlic minced – adjust to taste; fresh garlic is best
• 1 tsp crushed red pepper – adds a gentle heat
• 1 tsp Old Bay seasoning – classic seafood blend; enhances shrimp & mussels
• 1 tsp garlic powder – adds depth to garlic flavor
• 1/4 tsp black pepper – freshly cracked for best aroma
• Salt to taste – start with 1 tsp and adjust after tasting the sauce
• 3/4 cup white wine – use a dry variety like Chardonnay or Pinot Grigio
• 10 cherry tomatoes halved – adds freshness and acidity
• 10 mussels – scrubbed and debearded; discard unopened ones after cooking
• 7 oz tiger shrimp – peeled deveined, tails on for presentation
• 1/4 cup butter – unsalted preferred for better control of seasoning
• 3 tbsp fresh parsley chopped – brightens up the dish and adds color
• 4 –5 oz angel hair pasta – cooks quickly and absorbs the sauce well
• 1/2 cup pasta water – helps emulsify and thicken the sauce
• 1/4 cup parmesan – freshly grated for best melt and flavor
• 1 tbsp fresh lemon juice – brightens the finished dish

Method

 

1. Begin by heating olive oil in a large skillet over low heat. Sauté the minced shallots and onions gently until fragrant and translucent. This creates a flavorful base for your sauce. Sprinkle a little salt to help them release moisture and soften evenly.
2. Add the garlic and cook for another 1–2 minutes, stirring occasionally to avoid burning. If the pan looks dry, add a touch more olive oil. Stir in the crushed red pepper, garlic powder, Old Bay, and black pepper to start building the flavor layers.
3. Now toss in the cherry tomatoes. Season with a bit more salt and sauté for about a minute until the tomatoes start softening slightly. They’ll burst a little in the sauce later, adding natural sweetness and acidity.
4. Raise the heat to medium and pour in the white wine. Let it simmer for 2–3 minutes so the alcohol can cook off and the flavors concentrate. Taste the sauce at this point and adjust the salt as needed. You want the liquid to be slightly reduced and fragrant.
5. Lightly season the shrimp with Old Bay, garlic powder, and a pinch of pepper. Add them to the pan along with mussels, chopped parsley, and butter. Cover the skillet and let the seafood cook for 3–4 minutes until the mussels open and the shrimp turns pink and opaque.
6. Once cooked, remove the shrimp and mussels and set them aside on a plate. This prevents overcooking while the pasta finishes. Reduce the heat back to low and keep the sauce gently simmering.
7. Cook your angel hair pasta in salted water until al dente (about 2–3 minutes). Before draining, scoop out about ½ cup of the pasta water. Add the drained pasta to the sauce and pour in the pasta water to help bind the sauce and coat the noodles evenly.
8. Stir in freshly grated parmesan until it melts and the sauce clings to the pasta. Turn off the heat once most of the liquid has absorbed. The texture should be creamy and glossy without being soupy.
9. Squeeze in fresh lemon juice and give the pasta a final toss to brighten all the flavors. Plate the pasta and top it with the reserved shrimp and mussels. Garnish with extra parsley, a sprinkle of parmesan, and crushed red pepper.