Garlic Butter Shrimp Linguine (Printable)

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

# 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 Make It:

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 - 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 Advice:

01 -
  • It tastes like you spent hours in the kitchen but takes less time than ordering delivery.
  • The garlic butter sauce clings to every strand of pasta in the most satisfying way.
  • Shrimp cook so fast you can have this on the table before you even get properly hungry.
  • It feels elegant enough for company but easy enough for a Tuesday.
02 -
  • Overcooking shrimp turns them rubbery and sad, so pull them off the heat the moment they turn pink and curl slightly.
  • Don't skip reserving pasta water, plain water won't bind the sauce the same way because it lacks the starch.
  • If your garlic starts to brown too quickly, pull the pan off the heat for a moment, burnt garlic will make the whole dish taste bitter.
03 -
  • Use the biggest skillet you have so the shrimp aren't crowded, overcrowding makes them steam instead of getting a nice sear.
  • Zest your lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll want both.
  • Taste the pasta water before you drain it, if it's not salty enough to taste like the sea, your pasta will be bland no matter what you do.
  • Fresh parsley makes a huge difference over dried, it adds brightness that dried herbs just can't replicate.
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