Garlic Butter Shrimp Linguine (Printable)

Succulent shrimp cooked in garlic butter with linguine, lemon, and fresh parsley for a vibrant dish.

# What You Need:

→ Pasta

01 - 14 oz linguine

→ Shrimp

02 - 1 lb large shrimp, peeled and deveined
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Sauce

05 - 4 tbsp unsalted butter
06 - 3 tbsp extra virgin olive oil
07 - 6 garlic cloves, minced
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice (about 1/2 lemon)
11 - 1/4 cup dry white wine or low-sodium chicken broth

→ Finish

12 - 2 tbsp chopped fresh parsley
13 - Freshly grated Parmesan cheese, for serving (optional)
14 - Lemon wedges, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry and season evenly with salt and pepper.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining butter and olive oil to skillet. Sauté minced garlic and crushed red pepper flakes for 1 minute until fragrant without browning.
05 - Pour in dry white wine or chicken broth, lemon zest, and lemon juice. Simmer for 2 to 3 minutes, scraping up any browned bits from the pan.
06 - Return shrimp to skillet. Add cooked linguine and toss thoroughly, adding reserved pasta water as needed to achieve a silky sauce consistency. Stir in chopped fresh parsley and adjust seasoning to taste.
07 - Plate immediately and garnish with Parmesan cheese and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It feels fancy enough for a date night, but comes together in less time than ordering takeout
  • The shrimp cooks so quickly you can have dinner on the table in 25 minutes flat
  • That buttery, lemony sauce coats every strand of linguine like liquid gold—your guests will ask for the recipe
02 -
  • Overcooked shrimp becomes rubbery and tough—stop the second they turn opaque. They'll coast-cook a little more in the sauce, so don't wait for them to look fully set in the pan.
  • Reserving pasta water is the secret nobody talks about. That starchy liquid is what transforms a glossy coating into a real sauce that clings to every strand.
03 -
  • Buy shrimp frozen and thaw them in the refrigerator the night before. Frozen shrimp is often fresher than what's labeled fresh at the counter, and this method ensures they're perfectly moist.
  • Zest your lemon before you cut it in half for juice—the zest is what adds that bright, floral note that makes people ask for the recipe

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