Garlic Butter Shrimp Linguine (Printable View)

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

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz 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

# How to Make:

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. Serve immediately, topped with grated Parmesan if desired.

# Expert Tips:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The garlic butter clings to every strand of pasta, making each bite ridiculously satisfying.
  • Shrimp cook so quickly that theres almost no way to mess up the timing once you get the hang of it.
  • Lemon zest adds a brightness that makes the whole dish feel lighter and more alive.
02 -
  • Dont walk away from the garlic while it cooks, it goes from golden to burnt in seconds and will turn the whole dish bitter.
  • Reserve that pasta water before you drain, its liquid gold for loosening the sauce and making everything creamy without adding more butter.
  • Overcooking shrimp makes them rubbery and sad, so pull them off the heat as soon as they turn opaque and curl slightly.
03 -
  • Use a microplane to zest the lemon directly over the skillet so none of those fragrant oils go to waste.
  • Warm your serving bowls in a low oven for a few minutes before plating, it keeps the pasta hotter longer and feels like a restaurant touch.
  • If the sauce looks too thin, let it simmer for an extra thirty seconds, or if its too thick, add pasta water a tablespoon at a time until it loosens up.
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