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garlic butter shrimp linguine

Garlic Butter Shrimp Linguine

This garlic butter shrimp linguine recipe delivers an incredibly satisfying meal with minimal effort, perfect for busy weeknights. It's a classic Italian-American dish that’s both elegant and surprisingly easy to whip up, proving that delicious doesn't have to mean time-consuming.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine pasta
  • 1.5 pounds large shrimp peeled and deveined, tails on or off (your preference)
  • 6 tablespoons unsalted butter
  • 5-6 cloves garlic minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc, optional
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil if needed to prevent shrimp from sticking
  • Grated Parmesan cheese for serving

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Paper towels
  • Measuring Cups
  • Measuring Spoons
  • Tongs
  • Shallow bowls

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the linguine and set aside.
    1 pound linguine pasta, salt
  2. While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper. This ensures each bite is flavorful.
    1.5 pounds large shrimp, salt
  3. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer (you may need to work in batches to avoid overcrowding the pan, which would steam rather than sear the shrimp). Cook for 1-2 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside on a plate. If the pan seems dry, you can add a tablespoon of olive oil before adding the next batch.
    6 tablespoons unsalted butter, 2 tablespoons olive oil, 1.5 pounds large shrimp
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
    6 tablespoons unsalted butter, 5-6 cloves garlic, 1/4 teaspoon red pepper flakes
  5. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
    1/2 cup dry white wine
  6. Stir in the fresh lemon juice and chopped fresh parsley. Season the sauce with salt and freshly ground black pepper to taste.
    1/4 cup fresh lemon juice, 1/4 cup fresh parsley, salt
  7. Add the cooked linguine and the sautéed shrimp back into the skillet with the garlic butter sauce. Toss gently to coat everything evenly. If the sauce seems a little dry, add a splash or two of the reserved pasta water to create a beautiful, glossy sauce that clings to the pasta.
    1 pound linguine pasta, 1.5 pounds large shrimp
  8. Divide the garlic butter shrimp linguine among shallow bowls. Garnish with additional fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy!
    1/4 cup fresh parsley, Grated Parmesan cheese

Notes

Store leftover linguine in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low to medium heat, adding a tablespoon or two of water or chicken broth if it seems dry. Avoid microwaving if possible.
Freezing is also an option for future meals. Thaw overnight in the refrigerator and then reheat as described.