Garlic Butter Shrimp Linguine (Printable Version)

Tender shrimp in a luxurious garlic butter sauce paired with perfectly cooked linguine. An elegant yet simple Italian-American classic.

# What You’ll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces 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

# Step-by-Step Guide:

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 Tips:

01 -
  • It tastes like you spent hours in the kitchen but you will be eating in under 30 minutes.
  • The garlic butter clings to every strand of pasta in a way that feels almost indulgent.
  • Shrimp cook so fast you can make this even on your most chaotic weeknights.
  • Leftovers reheat beautifully with just a splash of water or broth.
02 -
  • Don't walk away from the garlic, it goes from perfect to burnt in seconds and burnt garlic tastes bitter and sharp.
  • Reserve pasta water before you drain, that starchy liquid is the secret to making the sauce silky instead of greasy.
  • Shrimp continue cooking after you pull them off the heat, so slightly underdone is better than rubbery.
03 -
  • Use a microplane to zest the lemon directly over the skillet so those oils fall right into the sauce.
  • If you want extra depth, deglaze the pan with a splash of dry white wine before adding the shrimp.
  • Toss the hot pasta with a tiny knob of butter right after draining, it keeps the strands from sticking while you finish the shrimp.
  • Buy shrimp already peeled and deveined if you're short on time, it's worth the extra dollar.
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