Garlic Butter Shrimp Linguine

The smell of butter and garlic hitting a hot pan is the reason I fell in love with cooking. One evening after a long shift, I craved something quick but special, something that felt like a treat without the fuss. I grabbed shrimp from the freezer, found linguine in the pantry, and let muscle memory take over. Twenty minutes later, I was twirling pasta around my fork, wondering why I ever bothered with takeout.

I made this for my brother once when he showed up unannounced, hungry and grumpy. He sat at the counter, skeptical, watching me toss shrimp in a skillet. By the time I plated it with a squeeze of lemon and a flurry of parsley, his mood had completely shifted. He still texts me asking when Im making the shrimp pasta again, like I run a private restaurant just for him.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The star of the dish, choose shrimp that are firm and smell like the ocean, not fishy, and always pat them dry before cooking so they sear instead of steam.
• Linguine pasta (12 oz): The flat shape is perfect for catching all that buttery sauce, but honestly, use whatever long pasta you have on hand.
• Unsalted butter (4 tbsp): This is where the richness comes from, and using unsalted lets you control the seasoning without things getting too salty.
• Extra virgin olive oil (2 tbsp): Mixing it with butter keeps the butter from burning and adds a subtle fruity note to the sauce.
• Garlic (6 cloves, minced): Dont be shy here, garlic is the backbone of this dish, and fresh minced garlic beats the jarred stuff every single time.
• Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds warmth without making it spicy, but skip it if you prefer things mild.
• Lemon (zest and juice): Brightness is everything, the zest brings floral notes and the juice cuts through the richness like magic.
• Fresh parsley (1/4 cup, chopped): This isnt just garnish, it adds a fresh green flavor that wakes up the whole plate.
• Salt and black pepper: Season as you go, taste before serving, and adjust until it feels just right.
• Parmesan cheese (optional, for serving): A little grated on top adds a nutty, salty finish that makes it feel even more indulgent.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the linguine until its al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, itll help the sauce hug the noodles later.

Prep the shrimp:

While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully instead of turning rubbery.

Start the sauce:

In a large skillet over medium heat, melt the butter with the olive oil until it shimmers and smells nutty. Toss in the garlic and red pepper flakes, stirring constantly for about a minute until the garlic turns golden and your kitchen smells incredible.

Cook the shrimp:

Lay the shrimp in a single layer across the pan, giving them space to breathe. Let them cook undisturbed for two minutes on each side until theyre pink, curled, and just cooked through.

Add brightness:

Stir in the lemon zest and juice, letting it sizzle and mingle with the butter. This is where the magic happens, that pop of citrus ties everything together.

Toss the pasta:

Add the drained linguine directly to the skillet and toss everything together with tongs, adding splashes of reserved pasta water to loosen the sauce until it coats every strand. The starch in that water helps create a silky, clingy sauce.

Finish and serve:

Pull the pan off the heat and toss in the chopped parsley, then taste and adjust the salt and pepper. Serve it immediately while its steaming hot, with Parmesan on the side if you want.

Save

I served this at a small dinner party once, nothing fancy, just a few friends around my tiny kitchen table. Everyone went quiet after the first bite, the kind of silence that means the food is doing all the talking. One friend looked up and said, This is the kind of meal that makes you fall in love with someone. I think about that every time I make it now, how something this simple can feel like a gift.

Choosing the Best Shrimp

Fresh or frozen both work beautifully, but frozen shrimp are often flash frozen right on the boat, which means theyre sometimes fresher than whats sitting on ice at the counter. Look for shrimp labeled wild caught if you can, and avoid any that smell overly fishy or have black spots. If youre using frozen, thaw them in the fridge overnight or run them under cold water for a few minutes, never use hot water or youll end up with mushy texture.

Making It Your Own

This recipe is a canvas, not a rulebook. Ive added a splash of white wine to the garlic before the shrimp went in, and the acidity made the sauce sing even louder. Sometimes I toss in halved cherry tomatoes for bursts of sweetness, or stir in a handful of spinach at the end for color and nutrition. If youre feeling fancy, a few capers or a pinch of saffron can take it in a completely different direction without much effort.

Serving and Pairing Ideas

This dish shines brightest when its served immediately, straight from the skillet to the plate while the butter is still glossy and the pasta is piping hot. I like to pair it with a simple arugula salad dressed in lemon and olive oil, the peppery greens balance the richness perfectly. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the butter and echoes the citrus notes.

• Serve with crusty bread to soak up every last drop of sauce from the bottom of the bowl.
• A light side of roasted asparagus or green beans adds color and crunch without competing for attention.
• Leftovers reheat surprisingly well in a skillet with a splash of water or broth to revive the sauce.

Save

This is the kind of recipe that never gets old, no matter how many times you make it. Its proof that you dont need a long ingredient list or hours in the kitchen to create something that feels special, just good ingredients, a little attention, and the willingness to share it with people you care about.

Recipe FAQ

→ How do I ensure the shrimp doesn't become rubbery?

Cook shrimp only until the flesh turns opaque and pink, approximately 2 minutes per side. Overcooking causes the proteins to contract excessively. Pat shrimp dry before cooking for better browning and watch carefully as they cook very quickly.

→ Can I prepare this dish ahead of time?

This dish is best served immediately after preparation. However, you can cook the pasta in advance and set it aside. Prepare the shrimp and sauce just before serving to maintain optimal texture and flavor.

→ What should I do if the sauce seems too thick?

Add reserved pasta water gradually, one tablespoon at a time, while tossing the linguine. The starch in pasta water helps emulsify the butter sauce and creates the perfect coating consistency without diluting the flavors.

→ Can I substitute the shrimp with other proteins?

Yes, scallops work wonderfully with this garlic butter sauce. You can also use firm white fish like halibut or cod, adjusting cooking times as needed based on thickness. Chicken breast is a pescatarian-free alternative.

→ How do I achieve the perfect al dente pasta texture?

Cook linguine one minute less than the package instructions suggest, then finish cooking in the pan with the sauce. This allows the pasta to absorb flavors while maintaining a slight firmness to the bite.

→ What wine pairings work best with this dish?

Crisp white wines with good acidity complement the garlic butter and lemon flavors beautifully. Sauvignon Blanc, Pinot Grigio, and Vermentino are excellent choices. The acidity cuts through the richness while enhancing the seafood's delicate flavors.