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Honey Garlic Butter Shrimp Pasta Recipe 30 Minute Dinner

Honey Garlic Butter Shrimp Pasta Recipe (30 Minute Dinner) 🍤🍝

Honey Garlic Butter Shrimp Pasta is a delightful and quick dinner option that combines succulent shrimp with a sweet and savory honey garlic sauce, all tossed with al dente pasta. This dish is perfect for busy weeknights when you crave something comforting and delicious in just 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 8 ounces linguine pasta cooked according to package instructions
  • 1 pound large shrimp peeled and deveined
  • 1/4 cup honey preferably raw honey
  • 3 cloves garlic minced
  • 1/4 cup unsalted butter divided
  • 1 tablespoon soy sauce low sodium preferred
  • 1 teaspoon red pepper flakes for heat
  • 1 tablespoon olive oil for cooking
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt to taste
  • 2 tablespoons fresh parsley chopped for garnish

Instructions
 

  • Cook the linguine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  • In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  • Add the shrimp to the skillet and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque.
  • Pour in the honey and soy sauce, stirring to coat the shrimp evenly. Allow the sauce to simmer for about 2 minutes until it thickens slightly.
  • Add the cooked linguine to the skillet, tossing to combine with the shrimp and sauce. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
  • Remove from heat and stir in the remaining butter until melted. Garnish with fresh parsley before serving.

Notes

Tip 1: For added flavor, marinate the shrimp in soy sauce and garlic for 15 minutes before cooking.
Tip 2: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Variation: Substitute shrimp with chicken or tofu for a different protein option.