Garlic Butter Shrimp Linguine (Printable)

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

# What You’ll Need:

→ 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 Make:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and red pepper flakes; sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer and cook 2 minutes per side until pink and cooked through.
05 - Stir in lemon zest and juice. Add drained linguine and toss to coat, gradually adding reserved pasta water as needed to achieve desired sauce consistency.
06 - Remove from heat and toss in chopped parsley. Season with additional salt and pepper to taste.
07 - Transfer to serving plates immediately and top with grated Parmesan if desired.

# Top Suggestions:

01 -
  • It tastes like restaurant luxury but uses ingredients you probably already have.
  • The whole dish comes together faster than ordering takeout, with far better flavor.
  • Every bite feels indulgent without weighing you down.
  • It's versatile enough for a quiet weeknight or when you want to impress someone.
02 -
  • Overcooking shrimp turns them rubbery; pull them off the heat the moment they turn opaque.
  • Don't skip reserving pasta water; its starch binds the sauce and makes everything cling together.
  • If your garlic burns, it will taste acrid and ruin the whole dish, so watch it closely.
03 -
  • Use a large skillet so the shrimp have room to sear; crowding them makes them steam instead.
  • Toss the pasta in the skillet off the heat so the butter stays silky instead of breaking.
  • Taste the sauce before serving and adjust with more lemon, salt, or a pinch of sugar if it needs balance.
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