Garlic Butter Shrimp Linguine

My neighbor knocked on the door holding a bag of shrimp from the dock, still cold from the ice. I had twenty minutes before dinner and a box of linguine in the pantry. What happened next turned into the kind of meal that makes you forget you were scrambling. The garlic hit the butter and the whole kitchen smelled like a coastal trattoria, and I knew we were in for something good.

I made this the night my sister came over unannounced, stressed from work and hungry. She sat at the counter while I cooked, and by the time the lemon hit the pan, she was laughing again. We ate straight from the skillet with forks, standing up, talking too much. She still asks me to make it whenever she visits.

Ingredients

• Large shrimp, peeled and deveined: Buy them already prepped if you can, it saves time and keeps your hands from smelling like the ocean for hours.
• Linguine pasta: The flat shape holds onto the buttery sauce better than round noodles, and it twirls beautifully on a fork.
• Unsalted butter: This is where the richness lives, and using unsalted lets you control the seasoning without it getting too salty.
• Extra virgin olive oil: Mixing it with butter keeps the garlic from burning and adds a fruity depth to the sauce.
• Garlic, minced: Fresh is the only way to go here, the jarred stuff just doesnt bloom the same way in hot butter.
• Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy, but you can skip it if heat isnt your thing.
• Lemon zest and juice: The zest is where the magic is, it brightens the whole dish and cuts through the butter like sunshine.
• Fresh parsley, chopped: It adds color and a grassy freshness that makes the dish feel finished and alive.
• Salt and freshly ground black pepper: Season as you go, tasting at the end to make sure everything sings together.
• Freshly grated Parmesan cheese: Optional but wonderful, it adds a salty, nutty layer that makes the pasta feel like a hug.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until its al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, its liquid gold for loosening the sauce later.

Prep the shrimp:

While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear better and wont make the pan watery.

Start the sauce:

Melt the butter with the olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Let them sizzle for about a minute until the garlic smells sweet and toasty, but pull it off before it turns brown or itll taste bitter.

Cook the shrimp:

Lay the shrimp in the pan in a single layer so they all touch the heat. Cook for two minutes on one side until they curl and turn pink, then flip and cook two more minutes until theyre just opaque in the center.

Add lemon and pasta:

Stir in the lemon zest and juice, then add the drained linguine right into the skillet. Toss everything together with tongs, adding splashes of that reserved pasta water until the sauce coats every strand and looks glossy.

Finish and serve:

Pull the pan off the heat and toss in the chopped parsley, then taste and adjust the salt and pepper. Serve it immediately while its steaming hot, with Parmesan on top if you want that extra layer of flavor.

Save

The first time I served this to friends, someone asked if Id taken a cooking class in Italy. I laughed and told them it was just butter, garlic, and good timing. But honestly, thats when I realized that simple food, done right, can feel like a gift.

How to Pick the Best Shrimp

Look for shrimp that smell like the ocean, clean and briny, never fishy or like ammonia. Frozen shrimp are often fresher than the thawed ones sitting at the counter because they were frozen right on the boat. If youre buying fresh, make sure theyre firm and shiny, not slimy or dull.

What to Serve Alongside

A simple green salad with lemon vinaigrette is perfect because it echoes the brightness of the pasta without competing. Garlic bread is always a crowd pleaser, and it gives you something to soak up every last bit of that buttery sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and makes the whole meal feel a little fancy.

Making It Your Own

This recipe is forgiving and loves to be tweaked. Add a splash of white wine to the garlic and let it simmer down before adding the shrimp for extra depth. Toss in cherry tomatoes or spinach at the end for color and freshness. Swap the linguine for fettuccine or spaghetti if thats what you have, it all works.

• If you want it spicier, double the red pepper flakes and add a pinch of cayenne.
• For a creamier sauce, stir in a couple tablespoons of heavy cream or mascarpone at the end.
• Leftovers reheat surprisingly well in a skillet with a splash of water to wake up the sauce.

Save

This is the kind of dish that makes weeknights feel special and dinner guests think youre showing off. Keep the ingredients on hand and youll always have an answer when someone asks whats for dinner.

Questions & Answers

→ How do I know when the shrimp are cooked through?

Shrimp turn pink and opaque when fully cooked, taking about 2 minutes per side in this preparation. Avoid overcooking, as shrimp toughens quickly. They should be just cooked through when you remove them from heat.

→ Can I make this dish ahead of time?

This pasta is best enjoyed immediately after cooking for optimal texture and flavor. However, you can prep ingredients in advance—peel and devein shrimp, mince garlic, and zest lemon beforehand for quick assembly.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that emulsifies with the butter and oil, creating a silky sauce that clings beautifully to the linguine. It helps adjust sauce consistency without diluting flavors, ensuring proper coating throughout.

→ Can I substitute the linguine with other pasta shapes?

Yes, fettuccine or spaghetti work wonderfully as alternatives. Any long, thin pasta shape will effectively catch and hold the garlic butter sauce. Adjust cooking time slightly based on your chosen pasta type.

→ How do I prevent the garlic from burning?

Keep heat at medium and watch carefully—garlic browns quickly. Sauté for about 1 minute until fragrant, then immediately add shrimp. Starting with minced garlic rather than sliced also prevents burning.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon brightness and buttery shrimp beautifully. These wines cut through richness while enhancing the fresh, delicate seafood flavors.