Garlic Butter Shrimp Linguine (Print Version)

Succulent shrimp sautéed in garlic butter sauce, tossed with al dente linguine. Simple, elegant, and ready in just 25 minutes.

# What You'll Need:

→ 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and red pepper flakes; sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer to the skillet. Cook 2 minutes per side until pink and cooked through.
05 - Stir in lemon zest and juice. Add drained linguine and toss to coat evenly, adding reserved pasta water gradually as needed to achieve desired sauce consistency.
06 - Remove from heat and fold in chopped parsley. Season with additional salt and pepper to taste.
07 - Transfer to serving plates immediately and top with grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like youve been cooking all day but comes together faster than ordering takeout.
  • The garlic butter clings to every strand of pasta and makes the shrimp taste like they cost twice as much.
  • You can serve it on a Tuesday or dress it up for company without changing a thing.
02 -
  • Do not overcook the shrimp or theyll turn rubbery and sad, pull them off the heat the second theyre opaque.
  • That reserved pasta water is not optional, the starch in it makes the sauce cling instead of sliding off like oil.
  • If your garlic burns even a little, start over, burnt garlic will ruin the whole dish with a bitter taste.
03 -
  • Use a microplane to zest the lemon directly over the pan so the oils spray into the sauce and perfume everything.
  • Toss the pasta in the skillet instead of plating it separately, it coats better and tastes twice as good.
  • Always taste before serving and adjust the lemon or salt, every batch of shrimp and pasta is a little different.
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