Garlic Butter Shrimp Linguine (Printable)

Succulent shrimp sautéed in garlic butter, tossed with al dente linguine. Simple, elegant, and ready in just 25 minutes.

# Ingredient List:

→ 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

# Directions:

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 - While the pasta cooks, 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 about 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.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but costs a fraction and takes less time than delivery.
  • The garlic butter clings to every strand of pasta in a way that feels indulgent without being heavy.
  • You can pull this off on a weeknight and still feel like you accomplished something special.
02 -
  • Overcooking shrimp turns them rubbery, so pull them off the heat the moment they curl and turn opaque.
  • That pasta water isn't just insurance, the starch in it is what transforms butter and oil into a sauce that actually clings.
  • If your garlic burns, it'll make the whole dish taste bitter, so keep the heat moderate and stir constantly.
03 -
  • Buy shrimp that are already peeled and deveined to save yourself ten minutes of prep work.
  • Use a microplane to zest the lemon directly over the skillet so none of those fragrant oils go to waste.
  • Toss the pasta in the skillet off the heat for the last few seconds so the sauce emulsifies without breaking.
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