Go Back
Garlic Butter White Wine Shrimp Pasta
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.