Garlic Butter Shrimp Linguine (Printable)

Succulent shrimp sautéed in garlic butter, tossed with al dente linguine for an elegant, simple pasta dish ready in 25 minutes.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine pasta

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 2 tablespoons extra virgin olive oil
05 - 6 cloves garlic, minced
06 - 1/4 teaspoon crushed red pepper flakes
07 - Zest of 1 lemon
08 - 2 tablespoons fresh lemon juice

→ Finishing

09 - 1/4 cup fresh parsley, chopped
10 - Salt and freshly ground black pepper to taste
11 - Freshly grated Parmesan cheese for serving

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt butter with olive oil. Add garlic and red pepper flakes; sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through.
05 - Stir in lemon zest and juice. Add drained linguine and toss to coat, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
06 - Remove from heat and toss in chopped parsley. Season with additional salt and pepper to taste.
07 - Serve immediately, topped with grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen but actually comes together faster than ordering takeout.
  • The garlic butter sauce clings to every strand of pasta in a way that makes each bite feel indulgent.
  • You can make it with ingredients you probably already have, minus the shrimp.
  • It's impressive enough to serve to guests but easy enough for a weeknight when you're too tired to think.
02 -
  • Don't overcook the shrimp, they go from perfect to rubbery in seconds, so pull them off the heat as soon as they're pink.
  • Reserve that pasta water before draining, it's the secret to a sauce that clings instead of slides off.
  • If your garlic starts to brown even a little, it'll taste bitter and throw off the whole dish, so keep the heat at medium.
03 -
  • Buy shrimp that are already peeled and deveined, it costs a little more but saves you ten minutes of messy work.
  • Zest the lemon before you juice it, trying to do it the other way around is nearly impossible.
  • If you want more sauce, double the butter and oil, but don't double the garlic or it'll be overwhelming.
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