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 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz 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

# How to Make:

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

# Expert Tips:

01 -
  • It delivers restaurant quality flavor in less time than it takes to decide on takeout.
  • The ingredient list is short but every bite tastes rich and layered.
  • Cleanup is shockingly easy for something this impressive.
  • It works just as well for a quiet dinner alone as it does for guests you want to impress.
02 -
  • Overcooking shrimp turns them rubbery, so watch them closely and pull them off the heat the moment they turn opaque.
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way.
  • If your garlic burns even slightly, it will taste acrid and ruin the whole dish, so keep the heat at medium and stay close.
03 -
  • Use the largest skillet you have so the shrimp cook evenly and don't steam in a crowded pan.
  • Zest your lemon before you juice it, because trying to zest a juiced lemon is frustrating and messy.
  • Toss the pasta in the skillet off the heat so the butter emulsifies into a silky sauce instead of separating.
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