Description
A quick, budget-friendly weeknight dinner that feeds 4-6 people for under $15. This foolproof recipe uses simple pantry ingredients to create a creamy garlic white wine sauce with shrimp and pasta in just one pot.
Ingredients
Scale
- 1 pound (450g) Spaghetti or Linguine
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 200g)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/2 cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 cup (240ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 1 pound (450g) shrimp, peeled and deveined
- Salt for pasta water
- Optional: 1 cup cherry tomatoes, halved; 2 cups fresh spinach; 1/2 teaspoon red pepper flakes
Instructions
- Prep ingredients: Chop onion, mince garlic, grate Parmesan, and thaw shrimp in cold water if frozen.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- While pasta cooks, heat butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and red pepper flakes (if using); cook for 1 minute until fragrant but not browned.
- Pour in white wine and simmer for 2 minutes to cook off alcohol. Add chicken broth and heavy cream. Stir and simmer for 3-4 minutes until sauce thickens slightly.
- Remove skillet from heat. Gradually add grated Parmesan, stirring constantly until melted and smooth. If too thick, add reserved pasta water a tablespoon at a time.
- Drain thawed shrimp well and add to the sauce. Stir gently and cook for 2-3 minutes until shrimp are pink and opaque.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve immediately topped with extra Parmesan, black pepper, and optional fresh basil or olive oil.
Notes
Save the starchy pasta water; it is essential for emulsifying the sauce. Use fresh Parmesan only, as pre-grated cheese contains anti-caking agents that prevent smooth melting. Remove the pan from heat before adding cheese to prevent it from becoming grainy. If using frozen shrimp, thaw in cold water before cooking. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 420
- Sugar: 3
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 2
- Protein: 15
Keywords: one-pot shrimp pasta, budget dinner, weeknight meals, creamy garlic sauce, easy shrimp recipe, family dinner, quick pasta