Garlic Butter Shrimp Linguine (Printer-friendly)

Succulent shrimp sautéed in garlic butter sauce, tossed with al dente linguine for an elegant 25-minute pasta dish.

# 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

# Steps:

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.
02 - Pat the shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt the butter with olive oil. Add the garlic and red pepper flakes; sauté for approximately 1 minute until fragrant, but not browned.
04 - Add the shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through.
05 - Stir in the lemon zest and juice. Add the drained linguine and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
06 - Remove from heat and toss in the chopped parsley. Season with additional salt and pepper to taste.
07 - Serve immediately, topped with grated Parmesan if desired.

# Top Tips:

01 -
  • It tastes like you spent an hour cooking but only takes twenty-five minutes from start to finish.
  • The garlic butter clings to every strand of pasta and coats each shrimp with glossy, lemony richness.
  • You probably already have most of these ingredients without needing a special grocery run.
  • It feels fancy enough for guests but easy enough for a weeknight when you're tired.
02 -
  • Don't skip reserving the pasta water, its starch is what makes the butter and oil emulsify into a real sauce instead of separating into greasy puddles.
  • If your shrimp release a lot of liquid in the pan, they weren't dry enough, next time blot them harder and let them sit on a towel for a minute before cooking.
  • Garlic burns fast, so have everything prepped and ready before you start cooking, once that garlic hits the butter you need to move quickly.
03 -
  • Buy shrimp that are already peeled and deveined if you want to save time, but check that they're not pre-cooked or you'll end up with tough, overcooked pieces.
  • If you love garlic, use all six cloves, but if you're cooking for someone who's sensitive to it, start with four and add more next time.
  • Always zest the lemon before you juice it, trying to zest a juiced lemon is a messy, frustrating task I've done too many times.
  • For a dairy-free version, replace the butter with more olive oil and skip the Parmesan, it's lighter but still delicious.
Go Back