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Shrimp Linguine in Garlic Butter Sauce is the perfect dish for those evenings when you crave something rich, flavorful, and satisfying but don’t have hours to spend in the kitchen. This quick and easy recipe combines succulent shrimp with perfectly cooked linguine, all enveloped in a luscious garlic butter sauce. It’s a simple yet elegant meal that’s sure to impress family or guests without breaking a sweat.
Why You’ll Love This Recipe
Shrimp Linguine in Garlic Butter Sauce is not only delicious but also comes together in a flash. Here’s why it should be on your dinner rotation:
- Quick to Prepare: Ready in under 30 minutes!
- Flavor-Packed: Rich garlic butter sauce with a hint of heat.
- Versatile: Perfect for weeknight dinners or special occasions.
- Easy Cleanup: Minimal pots and pans involved.
Ingredients
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta cooking water
- 1 lemon, juiced
How to Make Shrimp Linguine with Garlic Butter Sauce
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the linguine.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan to coat.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them.
- Pour in the reserved pasta water and the lemon juice, stirring to combine. Then add the cooked linguine and toss everything together until the pasta is well-coated in the sauce.
- Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.
Tips for the Best Results
- Ensure the skillet is hot before adding the shrimp for a nice sear.
- Don’t overcook the shrimp; they should be just opaque and tender.
- Adjust the red pepper flakes based on your spice preference.
- Always reserve some pasta water; it helps to create a silky sauce.
Easy Variations
- Swap out the shrimp for scallops or chicken for a different protein.
- Add vegetables like spinach or cherry tomatoes for extra nutrition and color.
- Experiment with different herbs, such as basil or oregano, for a twist on flavor.
What to Serve With It
- A crisp green salad with a light vinaigrette.
- Garlic bread to soak up that delicious sauce.
- A glass of white wine, like Pinot Grigio, to complement the dish.
Storage and Reheating
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Shrimp Linguine is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or extra butter to revive the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta cooking water
- 1 lemon, juiced
Instructions:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the linguine.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan to coat.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them.
- Pour in the reserved pasta water and the lemon juice, stirring to combine. Then add the cooked linguine and toss everything together until the pasta is well-coated in the sauce.
- Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.
Notes: For a twist, add vegetables like spinach or cherry tomatoes. Enjoy fresh but can be stored for up to 2 days in the refrigerator.
