Garlic Butter Shrimp Linguine

The smell of butter and garlic hitting a hot pan is one of those kitchen shortcuts to happiness. I threw this together on a Tuesday after work when I was too tired to think but too hungry to order takeout, and it turned out better than half the restaurant pastas I've paid good money for. The shrimp cooked so fast I almost didn't believe it, and the whole dish came together before the pasta water even had time to cool. Sometimes the easiest recipes are the ones you end up making over and over.

I made this for my sister once when she came over unannounced, and she stood in the kitchen watching me toss everything together, convinced I was hiding some secret step. There wasn't one. She left with the recipe scribbled on the back of a grocery receipt, and now she makes it for her own last minute dinners. It's become our unofficial shared weeknight win.

Ingredients

• Large shrimp: Buy them already peeled and deveined if you can, it saves so much time and they sear beautifully when patted completely dry.
• Linguine pasta: The flat shape holds onto the buttery sauce better than round noodles, and cooking it just to al dente means it finishes perfectly when tossed in the skillet.
• Unsalted butter: You control the salt level this way, and it melts into the olive oil to create a silky base that coats everything.
• Extra virgin olive oil: Keeps the butter from burning and adds a fruity richness that makes the sauce taste more complex than it really is.
• Garlic: Fresh minced garlic is non negotiable here, the jarred stuff just doesn't bloom the same way in hot fat.
• Crushed red pepper flakes: Optional but worth it for a gentle warmth that sneaks up on you without overwhelming the shrimp.
• Lemon zest and juice: The zest gives you bright citrus oil and the juice cuts through the butter so the dish never feels too rich.
• Fresh parsley: Stir it in at the end for color and a grassy freshness that wakes up every bite.
• Salt and black pepper: Season in layers, taste as you go, and don't be shy with the pepper.
• Parmesan cheese: Totally optional, but a little grated on top adds a salty nuttiness that some people love.

Instructions

Boil the pasta:

Get a big pot of water boiling with enough salt that it tastes like the sea, then cook your linguine until it still has a little bite. Save half a cup of that starchy pasta water before you drain, it's liquid gold for bringing the sauce together.

Prep the shrimp:

While the pasta bubbles away, pat those shrimp completely dry with paper towels and give them a light sprinkle of salt and pepper. Dry shrimp sear instead of steam, and that makes all the difference.

Bloom the garlic:

Melt butter and olive oil together in your largest skillet over medium heat, then add the garlic and red pepper flakes. Let them sizzle for about a minute until your kitchen smells amazing, but pull them off before the garlic turns brown or it'll taste bitter.

Sear the shrimp:

Lay the shrimp in a single layer and let them sit undisturbed for two minutes, then flip and cook another two minutes until they're pink and just opaque. Overcooked shrimp turn rubbery fast, so pull them right when they curl into a loose C shape.

Add citrus and pasta:

Toss in the lemon zest and juice, then add your drained linguine and toss everything together with tongs. If it looks dry, splash in some of that reserved pasta water a little at a time until the sauce clings to the noodles.

Finish and serve:

Pull the pan off the heat, toss in the chopped parsley, and taste for salt and pepper. Serve it right away while it's hot, with Parmesan on the side for anyone who wants it.

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One night I doubled the recipe for a small dinner party and watched everyone go quiet for the first few bites, which is always the best compliment. Someone asked if I'd trained in Italy, and I just laughed because the whole thing came from a weeknight experiment. Food doesn't have to be complicated to make people happy.

Choosing Your Shrimp

I always go for wild caught if the budget allows, but honestly the frozen stuff works great as long as you thaw it gently in the fridge overnight. Look for shrimp labeled 16 to 20 count per pound, they're big enough to have presence but still cook quickly. If they smell fishy or have black spots, skip them and find a better batch.

Making It Your Own

Some nights I'll throw in halved cherry tomatoes with the garlic and let them blister for a juicy pop of sweetness. A splash of white wine after the garlic blooms adds depth, just let it reduce by half before the shrimp go in. You can also swap the parsley for fresh basil if that's what you have, it leans a little sweeter but still works beautifully.

Storing and Reheating

This really is best eaten right away, but leftovers will keep in the fridge for a day in an airtight container. Reheat gently in a skillet over low heat with a splash of water or broth, stirring constantly so the shrimp don't turn rubbery. The pasta will soak up some of the sauce as it sits, so don't expect it to look quite as glossy the next day.

• Add a drizzle of olive oil when reheating to help revive the sauce.
• If the pasta seems dry, a tablespoon of butter stirred in works wonders.
• Avoid microwaving if you can, it tends to make shrimp tough and uneven.

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This is the kind of recipe that makes you feel like a better cook than you probably are, and I mean that in the best way. Keep it in your back pocket for nights when you need something special without the stress.

Recipe FAQs

→ How do I prevent the shrimp from overcooking?

Pat the shrimp dry before cooking and cook for only 2 minutes per side. Shrimp cook quickly and become rubbery if overdone. They're ready when they turn pink and opaque.

→ Can I prepare this dish ahead of time?

Cook the pasta and shrimp separately, then combine just before serving for best results. The sauce is best enjoyed fresh to preserve the delicate garlic flavor and texture.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that helps emulsify the sauce and coat the noodles evenly. Add it gradually to achieve the desired consistency without making the dish too wet.

→ What wine should I pair with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the lemon and garlic flavors beautifully. The acidity cuts through the richness of the butter sauce.

→ How can I make this spicier?

Increase the red pepper flakes to your preference or add fresh chili for extra heat. Start with a small increase and adjust to taste.

→ Are there good substitutes for linguine?

Fettuccine, spaghetti, or pappardelle work wonderfully. Choose pasta with similar thickness to linguine for consistent cooking and sauce coating.