Garlic Butter Shrimp Linguine (Printer-friendly)

Succulent shrimp in garlic butter sauce tossed with tender linguine. An elegant, quick Italian-American pasta dish.

# Ingredient List:

→ 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 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 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. Serve immediately, topped with grated Parmesan if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pan while the pasta boils, so cleanup is actually manageable on a weeknight.
  • The garlic butter clings to every strand without feeling heavy or greasy.
  • Shrimp cook so fast that you can't overthink it, which somehow makes the dish better.
  • It tastes like you spent an hour on it but you'll be eating in twenty five minutes.
02 -
  • Overcooking shrimp turns them rubbery in seconds, so pull them off the heat the moment they turn opaque all the way through.
  • If your garlic starts to brown before you add the shrimp, it's already too late, start over with fresh garlic or the whole dish will taste bitter.
  • Don't skip reserving pasta water, plain water won't emulsify the sauce the same way because it lacks the starch.
03 -
  • Warm your serving bowls or plates in a low oven for a few minutes, pasta cools fast and cold dishes make the butter sauce congeal.
  • Use a Microplane to zest the lemon directly over the skillet so the oils spray into the pan, you'll get more flavor that way than zesting onto a cutting board first.
  • If you're doubling the recipe, cook the shrimp in two batches so they have room to sear, crowding the pan traps steam and makes them soggy.
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