Easy Shrimp Linguine Recipe (With Garlic Butter)

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Easy Shrimp Linguine Recipe (With Garlic Butter)

If you love simple, flavor-packed dinners that feel a little special without much effort, shrimp linguine with garlic butter checks every box. This comfort food brings together silky noodles, plump shrimp, and a savory butter sauce brightened by lemon and finished with parsley. The beautiful thing about this classic is how quickly it comes together—making it a perfect choice for either a quick weeknight meal or a cozy dinner at home.

Why Shrimp Linguine Stands Out

Shrimp linguine sits at the sweet spot of satisfying and light. The dish captures all the flavor of shrimp scampi but lets the pasta and sauce shine, too. The fresh, briny taste of the shrimp pairs with the mellow richness of butter and olive oil. Garlic gives bold aroma without overpowering, while a squeeze of lemon adds brightness.

This recipe is loved for several reasons:
– Quick to make: From prep to table in about 30 minutes.
– Uses pantry staples: Besides fresh shrimp and parsley, the ingredients are simple and easy to keep on hand.
– Versatile: You can swap the pasta, toss in veggies, or change up your spices.
– Restaurant feel at home: Seafood pasta always feels a bit fancy, but this needs no special skill.

Ingredients You’ll Need

A good shrimp linguine recipe revolves around a few key ingredients. Some fresh, some from the pantry, but all easy to source:

• Raw shrimp: Large or jumbo, peeled and deveined. Go for fresh if you can, but high-quality frozen shrimp are great, too. Pre-cooked shrimp can turn rubbery, so stick to raw.
• Linguine: The flat, long shape captures the garlic butter sauce well. Substitute with spaghetti or fettuccine if needed.
• Olive oil: For searing and flavor.
• Unsalted butter: Adds depth, silkiness, and a creamy feel to the sauce.
• Fresh garlic: Mince garlic cloves yourself for the best flavor.
• Lemon juice: Freshly squeezed makes a difference.
• Red pepper flakes: For gentle heat.
• Salt and black pepper: Season generously.
• Fresh parsley: Chopped for a bright finish.
• Parmesan cheese: Freshly grated delivers better taste and texture.
• Pasta water: Reserve a cup to help bind the sauce.

Here’s a quick ingredient table for easy prepping:

Step-By-Step: How to Make Shrimp Linguine

Great results come from clear prep and timing. Here’s how you bring this dish together:

1. Prep the Shrimp and Ingredients

Start by patting the shrimp dry with paper towels. Moisture leads to steaming instead of searing, so get them as dry as you can. Sprinkle them with a bit of salt and pepper. Make sure your garlic is minced, parsley is chopped, and lemon is juiced before you begin cooking. The dish moves fast, and prep makes all the difference.

2. Cook the Linguine

Bring a big pot of salted water to a rolling boil. Drop in the linguine and cook until just al dente—usually about 9–10 minutes. Before draining, scoop out a cup of the pasta water with a mug or heatproof measuring cup. This water contains starch and will help create a silky sauce. Drain the pasta but don’t rinse.

3. Sear the Shrimp

In a large skillet over medium heat, add the olive oil and half of the butter. Once the butter melts and becomes foamy (but not brown), add the garlic. Stir for about one minute, just until fragrant, then add the shrimp in a single layer.

Let the shrimp cook undisturbed for 1–2 minutes on each side, just until pink and turning opaque. Avoid crowding the pan; if needed, sear the shrimp in batches so they sear, not steam.

Once the shrimp are cooked through, transfer them to a clean plate. This keeps them from overcooking as you finish the sauce.

4. Build the Garlic Butter Sauce

With the heat still on, pour the lemon juice and a splash of pasta water into the skillet. Add the remaining butter and red pepper flakes. Scrape the bottom with a spatula to loosen any tasty browned bits.

Simmer for 2–3 minutes, letting the sauce thicken. You can add more pasta water as needed to reach your desired consistency.

5. Toss Everything Together

Return the cooked shrimp to the skillet. Add the drained linguine and most of the chopped parsley. Gently toss everything to combine, making sure the pasta gets coated in the buttery sauce.

Taste and adjust seasoning—sometimes another small squeeze of lemon, a pinch of salt, or crack of black pepper makes all the difference.

6. Serve and Garnish

Divide the shrimp linguine among bowls or plates. Top with freshly grated Parmesan and a sprinkle of parsley. For a little extra flavor, finish with a drizzle of good olive oil.

Tips for Perfect Shrimp Linguine

• Choose raw shrimp: Pre-cooked shrimp lacks flavor and can become tough.
• Tail on or off? Both work, though tails-on add presentation. For easy eating, remove them before cooking.
• Dry the shrimp: Moisture leads to steaming, not searing. Pat them down before seasoning.
• Don’t overcook: Shrimp are ready when pink and just curled. Overcooked shrimp turn rubbery.
• Reserve pasta water: It’s liquid gold for your sauce, adding silkiness without extra fat.
• Use good butter and olive oil: They’re the backbone of your sauce.

Recipe Variations to Try

This dish gives you plenty of room to riff and adapt based on taste or what you have on hand:

Make it richer: Pour in a splash of dry white wine with the lemon juice. Let it bubble for a minute or two before adding back the shrimp and pasta.

Add vegetables: Sauté sliced zucchini, cherry tomatoes, or baby spinach in the skillet after cooking the garlic. Fold them into the pasta for a colorful twist.

Switch your protein: Scallops, sliced chicken breast, or even tofu work well if you want a change from shrimp.

Spice it up: Finish with extra red pepper flakes or even a bit of finely grated lemon zest for zing.

Common Questions (and Simple Solutions)

What’s the best way to thaw frozen shrimp?
Place them in a colander under cold running water for five minutes, or let them soak in a bowl of cold water until thawed (usually 15–20 minutes). Never use warm or hot water.

Can I make this ahead?
Shrimp linguine is best eaten fresh, but you can prep ingredients ahead. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.

What wine pairs well?
Serve with a crisp white like Pinot Grigio, Sauvignon Blanc, or even a light Chardonnay.

Serving Suggestions

Round out your meal with a simple green salad dressed with olive oil and lemon. Some warm, chewy bread is ideal for mopping up every bit of sauce. For a lighter meal, serve smaller portions alongside steamed green beans or asparagus.

In Summary

Easy shrimp linguine brings together tender pasta, sweet shrimp, and a fragrant garlic butter sauce in record time—making it perfect for both busy nights and relaxed gatherings. With just a handful of ingredients and a little practice, this dish will become one you return to again and again.