Shrimp Sauce for Pasta (No-Cream) Recipe
This no-cream shrimp sauce recipe comes together fast with garlic, butter, olive oil, and a splash of white wine. Toss it with hot pasta and finish with Parmesan. Keep an eye on the shrimp—once they turn pink and opaque, they’re done.
Ingredients
Ingredients
Step-by-Step Method
Cook the pasta
Boil the pasta in salted water until al dente. Before draining, scoop out 1–2 ladles of pasta water to help adjust the sauce later.
Warm the pan
Heat olive oil and butter in a large skillet over medium heat. Add the garlic and stir for 30–45 seconds until fragrant; don’t let it brown.
Sauté the shrimp
Add the shrimp and cook, stirring often, for about 2–3 minutes until pink and opaque. Stop right there so they stay tender.
Deglaze with wine
Pour in the white wine and scrape up any flavorful bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.
Loosen the sauce
Stir in the water (or a splash of reserved pasta water) and cook for 1 minute. Keep the sauce lightly fluid so it coats the pasta evenly.
Finish with parsley and Parmesan
Lower the heat. Mix in the parsley, then add Parmesan and stir just until it melts and thickens the sauce a bit.
Toss and serve
Add the drained pasta to the skillet and toss for 30–60 seconds. If needed, add a little more pasta water to get a silky coating. Serve hot.