Garlic Butter Shrimp Linguine (Print Version)

Succulent shrimp sautéed in garlic butter, tossed with al dente linguine for an elegant Italian-American pasta dish in just 25 minutes.

# Components:

→ 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

# 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 something from a candle lit restaurant but uses ingredients you probably already have.
  • The whole thing comes together faster than most takeout delivery times.
  • Every bite has that perfect balance of buttery richness and bright lemon zing.
  • It impresses guests without making you sweat in the kitchen.
02 -
  • Overcrowding the pan makes shrimp steam instead of sear, if your skillet isn't big enough, cook them in two batches and it will still be faster than ordering in.
  • That reserved pasta water is not optional, the starch in it turns the butter and oil into a real sauce instead of a greasy puddle.
  • Shrimp cook fast, really fast, so have everything ready before you start because once they hit the pan you're basically done in five minutes.
03 -
  • Warm your serving bowls in a low oven for a few minutes, it keeps the pasta from cooling down too fast and the butter stays silky.
  • Grate your lemon zest before you juice it, trying to zest an already squeezed lemon is a losing battle.
  • If you accidentally overcook the shrimp, pull them out before tossing the pasta and add them back at the very end just to warm through.
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