Garlic Butter Shrimp Linguine (Print View)

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

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine pasta

→ Sauce

03 - 4 tbsp unsalted butter
04 - 2 tbsp extra virgin olive oil
05 - 6 cloves garlic, minced
06 - 1/4 tsp crushed red pepper flakes
07 - Zest of 1 lemon
08 - 2 tbsp 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 - 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 Advice:

01 -
  • It tastes like restaurant luxury but comes together faster than ordering delivery.
  • The buttery garlic sauce clings to every strand of pasta in the most satisfying way.
  • You probably already have most of these ingredients sitting in your kitchen right now.
  • Its impressive enough for guests but easy enough for a Tuesday night solo dinner.
02 -
  • Dont walk away from the garlic, it goes from golden to burnt in seconds and burnt garlic tastes bitter and ruins the whole sauce.
  • Overcooking shrimp turns them tough and chewy, pull them off the heat the moment they turn opaque and curl into a C shape.
  • Always reserve pasta water before draining, its the secret ingredient that brings the sauce together instead of leaving it greasy or dry.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the fragrant oils fall right into the sauce.
  • If you want deeper flavor, let the butter brown slightly before adding the garlic, it adds a nutty richness that elevates everything.
  • Toss the pasta in the skillet off the heat for a few extra seconds, the residual warmth helps the sauce thicken and cling without overcooking the shrimp.
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