Garlic Butter Shrimp Linguine

My neighbor knocked on my door one Tuesday evening with a bag of fresh shrimp from the market, insisting I had to try them that night. I had linguine in the pantry, butter in the fridge, and twenty minutes before I needed to leave for book club. What happened in that small window became my go-to recipe when I want something that tastes like I fussed but really didn't. The garlic filled my kitchen so fast I almost forgot to grab my book.

I made this for my brother's birthday last spring when he mentioned he missed the shrimp scampi from a place that had closed down. He took one bite and got quiet in that way that means you nailed it. By the end of the night, he'd asked me to write down the recipe three times because he kept losing the napkin I'd scribbled it on. Now he makes it for his wife on Fridays.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The star of the dish, and buying them already prepped saves you precious minutes without sacrificing anything.
• Linguine pasta (12 oz): Its flat shape clings to the buttery sauce better than round pasta, though honestly I've used spaghetti in a pinch and no one complained.
• Unsalted butter (4 tbsp): Gives you control over the salt level and creates that silky, luxurious coating on every strand of pasta.
• Extra virgin olive oil (2 tbsp): Keeps the butter from burning and adds a subtle fruity note that rounds out the richness.
• Garlic (6 cloves, minced): This is not the time to be shy, fresh garlic makes all the difference and fills your kitchen with the kind of smell that makes people wander in asking what's for dinner.
• Crushed red pepper flakes (1/4 tsp, optional): Just enough heat to wake up your taste buds without overwhelming the delicate shrimp.
• Lemon zest and juice (1 lemon): Brightness that cuts through the butter and makes the whole dish feel lighter and more vibrant.
• Fresh parsley (1/4 cup, chopped): A pop of color and a fresh, grassy note that finishes everything beautifully.
• Salt and black pepper: Simple seasonings that let the other flavors shine.
• Parmesan cheese (optional, for serving): I skip it sometimes to keep the focus on the shrimp, but a little grated on top never hurt anyone.

Instructions

Boil the Pasta:

Get a large pot of salted water roaring, then cook the linguine until it still has a tiny bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water because it's liquid gold for bringing the sauce together later.

Prep the Shrimp:

While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp get a better sear and won't make your sauce watery.

Start the Sauce:

Melt the butter with olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Let it sizzle for about a minute until your kitchen smells incredible, but pull it off before the garlic turns brown or it'll taste bitter.

Cook the Shrimp:

Lay the shrimp in a single layer in the skillet and let them cook undisturbed for 2 minutes per side. They'll turn pink and curl up slightly when they're just right.

Add Brightness:

Stir in the lemon zest and juice, then add your drained linguine and toss everything together. If it looks tight, add a splash of that reserved pasta water to loosen things up and make the sauce cling.

Finish and Serve:

Pull the skillet off the heat, toss in the chopped parsley, and taste for seasoning. Serve it right away while it's hot, with Parmesan on the side for anyone who wants it.

Save

The first time I served this to my parents, my dad went back for seconds before anyone else had finished their first plate. My mom raised an eyebrow at him and he just shrugged and said it reminded him of our trip to the Amalfi Coast. I'd never been, but I didn't correct him.

Adjusting for Your Taste

If you want more depth, splash a little dry white wine into the skillet before you add the shrimp and let it reduce for a minute. The wine adds an acidic backbone that makes the butter feel less heavy. I tried this after a friend mentioned it and now I keep a bottle of Pinot Grigio in the fridge just for cooking. If you like heat, double the red pepper flakes or add a pinch of cayenne.

Making It Work for Your Kitchen

I've made this with frozen shrimp when fresh wasn't an option, and as long as you thaw them completely and pat them very dry, they work just fine. If linguine isn't in your pantry, fettuccine or spaghetti will do the job. Once I used angel hair because that's all I had, and it was delicate and lovely, though it soaked up the sauce faster so I needed more pasta water.

Serving and Storing

This dish is best eaten the moment it comes off the stove, when the butter is glossy and the pasta is perfectly coated. Leftovers can be refrigerated for a day, but the shrimp will firm up and the pasta will drink up the sauce, so reheat gently with a splash of broth or water. I like to serve it with a simple arugula salad dressed in lemon and olive oil, and a glass of chilled Sauvignon Blanc.

• Add extra lemon zest at the table for people who love citrus.
• A crusty baguette on the side is perfect for soaking up any sauce left on the plate.
• If you're feeding a crowd, this recipe doubles easily as long as you use two skillets or work in batches.

Save

This recipe taught me that elegant food doesn't have to be complicated or time consuming. It just needs good ingredients, a little attention, and the confidence to keep things simple.

Recipe FAQs

→ Can I substitute the linguine with other pasta shapes?

Yes, fettuccine or spaghetti work beautifully as alternatives. The key is using pasta with enough surface area to capture the garlic butter sauce.

→ How do I know when shrimp is perfectly cooked?

Shrimp turns pink and opaque when done, typically taking 2 minutes per side depending on size. Avoid overcooking, as it becomes rubbery. Large shrimp should be firm but tender to the bite.

→ What should I serve with this pasta?

Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. A fresh green salad or crusty bread for soaking up the sauce complements the dish nicely.

→ Can I make this dish dairy-free?

Absolutely. Substitute the butter with additional extra virgin olive oil and omit the Parmesan cheese. The lemon juice and garlic will still provide plenty of flavor and richness.

→ How can I add more depth to the sauce?

A splash of dry white wine added before the shrimp brings elegant complexity. You can also increase red pepper flakes for heat or add a touch of anchovy paste for umami depth.

→ Why is reserving pasta water important?

Pasta water contains starch that emulsifies with the butter and oil, creating a silky sauce that clings to the noodles. It's essential for achieving that restaurant-quality finish.