Buttery Shrimp Pappardelle Pasta

I made this Buttery Shrimp Pappardelle Pasta for my family tonight on a whim. And, let me tell you that it was for sure a big hit in my household. When deciding what to cook for dinner, instead of going to the store or ordering out, I decided to assess what I already had on hand. I had some frozen cooked shrimp in the freezer so I knew I wanted to use that before anything else. Typically, I like to use what I have on hand first before stocking up on other foods. 

If you prefer to use raw shrimp and cook it yourself then use that. That is perfectly fine. If i had raw shrimp, I would have used that too. I find that buying already cooked shrimp makes for a quick and delicious meal in my household. Fortunately, the shrimp was easy to thaw after being frozen. I ran it under cold water for about 10 minutes, patted it dry and it was good to go.

Buttery Shrimp Pappardelle Pasta

4 from 13 votes
Recipe by Madison Course: Dinner Recipes, Easy Recipes, Family Recipes, Healthy Recipes, Holiday Recipes, Low Cost Recipes, Lunch Recipes, Quick Recipes, Seafood RecipesCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 8-oz package pappardelle pasta, cooked according to package instructions

  • 4 tablespoons 4 unsalted butter

  • 1 teaspoon 1 garlic powder

  • 1 tablespoon 1 extra-virgin olive oil

  • 1 tablespoon 1 fresh mixed herbs, chopped (I used rosemary, parsley and thyme)

  • salt and black pepper, to taste

  • 1 pound 1 cooked shrimp

  • 1/2 cup 1/2 white wine


  • In a medium sized skillet, over medium heat, heat and stir together the butter, garlic powder, olive oil, mixed herbs, salt, black pepper and wine. Cook for 3 minutes.
  • Next, add in the already cooked shrimp and toss around to coat them in the butter sauce.
  • Add in the cooked pappardelle pasta and toss it around.
  • Serve with a side salad or green of your choice and Enjoy! 

To start off, I like to use a mixture of butter and olive oil. By using a mixture of both, I can assure that my shrimp and pasta are both going to get generously coated. If you prefer to just use butter over the olive oil, then simply use more of that. This is all about personal preference.

The great thing about using butter over medium heat is that the butter gets slightly browned and gives off a sort of naturally nutty taste. Cooking it on medium heat instead if medium high helps it to not burn or even cook too fast, Keep your eye on the butter and continuously stir it to get it moving. As soon as the butter is fully melted, add in the other ingredients such as: the garlic powder, freshly chopped herbs, salt and pepper, to taste. 

Once everything is added, go ahead and add in your already cooked shrimp and then about half a cup of white wine. Give it a nice toss or two and then remove it from the heat. Since the shrimp is already cooked, the coal here is to simply warm it up. Next add in the already cooked pasta and give that a good toss as well. The goal here is to coat the pasta really well. This is why I love using pappardelle, because it is so easy to coat with sauce and even easier to pick up with a fork without having to do any extra work, such as twirling. 

Now, if I had a green vegetable such as spinach, or broccoli, I would have incorporated that in the sauce mixture as well. Unfortunately, I did not have either of those, so I simply paired this dish with a side salad. It was just what my body needed to feel like I was eating a balanced meal. This meal comes together in just under 20 minutes and is the perfect meal to make if you are craving something light, but satisfying, I hope you enjoy cooking this dish for your family and enjoy eating it all the more. Until the next recipe!

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