Garlic Butter Shrimp Linguine

My neighbor knocked on my door one Tuesday evening with a grocery bag of shrimp she couldn't use before leaving town. I had linguine in the pantry and garlic always on hand, so I threw this together without a recipe. The smell of butter and garlic filled the entire apartment within minutes, and I ended up eating dinner standing at the stove because I couldn't wait. Sometimes the best meals happen by accident.

I made this for my parents during one of their weekend visits, and my dad, who normally doesn't comment much on food, asked if I'd written the recipe down. My mom took a photo of her plate before she started eating. That's when I knew this wasn't just another pasta dinner, it was something that made people pause and pay attention.

Ingredients

• Large shrimp, peeled and deveined: The star of the dish, these cook in minutes and soak up the garlic butter beautifully. Pat them dry before cooking or they'll steam instead of getting a nice sear.
• Linguine pasta: The flat shape holds onto sauce better than round spaghetti. Cook it just until al dente because it'll finish in the skillet with the shrimp.
• Unsalted butter: This creates the base of your sauce and gives it that rich, silky texture. Unsalted lets you control the seasoning without it getting too salty.
• Extra virgin olive oil: Mixed with butter, it prevents burning and adds a subtle fruity note that balances the richness.
• Garlic, minced: Six cloves sounds like a lot until you taste it, then you'll wonder why you ever used less. Mince it fine so it melts into the sauce.
• Crushed red pepper flakes: Just a pinch adds warmth without making it spicy. You can skip it if you're cooking for kids or anyone sensitive to heat.
• Lemon zest and juice: This brightens everything and cuts through the butter in a way that makes you want another bite. Zest before you juice, trust me.
• Fresh parsley, chopped: It's not just for looks, the fresh green flavor wakes up the whole dish right at the end.
• Salt and black pepper: Season as you go, tasting the sauce before you toss in the pasta.
• Parmesan cheese: Optional, but a little grated over the top adds a nutty, salty finish that some people can't resist.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing your sauce together.

Prep the shrimp:

While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear instead of steam, and that makes all the difference.

Start the sauce:

Melt the butter with olive oil in a large skillet over medium heat, then add the minced garlic and red pepper flakes. Stir constantly for about a minute until the garlic smells toasty and fragrant but hasn't turned brown.

Cook the shrimp:

Lay the shrimp in a single layer across the skillet and let them cook undisturbed for two minutes per side. They'll turn pink and curl slightly when they're done, don't overcook or they'll get rubbery.

Add the brightness:

Stir in the lemon zest and juice, letting it sizzle and mingle with the butter and garlic. This is when the kitchen starts smelling like a bistro.

Toss the pasta:

Add the drained linguine directly into the skillet and toss everything together with tongs, adding splashes of reserved pasta water until the sauce coats every strand. The starch helps the sauce cling instead of pooling at the bottom.

Finish and serve:

Pull the skillet off the heat and toss in the chopped parsley, then taste and adjust the salt and pepper. Serve immediately with a sprinkle of Parmesan if you like.

Save

One night I made this for a friend who'd just gone through a rough breakup. She sat at my kitchen counter, twirling linguine around her fork, and said it was the first thing that tasted good in days. We didn't talk much, just ate and sipped wine, and sometimes that's exactly what a meal is supposed to do.

Making It Your Own

This recipe is forgiving in the best way. I've added a splash of white wine to the skillet right before the shrimp, and it made the sauce even more elegant. If you don't have linguine, fettuccine or spaghetti work just as well, and I've even used angel hair in a pinch. For extra heat, double the red pepper flakes or add a dash of hot sauce at the end. You can also toss in some halved cherry tomatoes with the garlic for a pop of color and sweetness.

Pairing and Serving

This pairs beautifully with a crisp, cold Sauvignon Blanc or Pinot Grigio, something with enough acidity to match the lemon. I like serving it with a simple arugula salad dressed in olive oil and a squeeze of lemon, or some crusty bread to soak up any extra sauce left on the plate. It's rich enough to feel special but light enough that you won't feel weighed down after.

Storage and Reheating

Honestly, this is best eaten fresh, right out of the skillet while the pasta is still glossy and the shrimp are tender. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, because microwaving tends to make the shrimp tough.

• Add the pasta water gradually, you can always add more but you can't take it back.
• Use fresh lemon juice, not bottled, the flavor difference is night and day.
• If you're doubling the recipe, cook the shrimp in two batches so they sear instead of crowding the pan.

Save

This dish has become my go to whenever I want to feel like I'm treating myself without spending all night in the kitchen. It's proof that simple ingredients, when handled with a little care, can turn into something you'll crave again and again.

Recipe FAQs

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

Shrimp turns from translucent gray to opaque pink when fully cooked. Cook for about 2 minutes per side over medium heat. Avoid overcooking, as shrimp becomes rubbery when cooked too long.

→ Can I prepare this dish ahead of time?

This dish is best served immediately after cooking. However, you can prep ingredients beforehand—devein shrimp, mince garlic, zest lemon, and chop parsley. Cook everything fresh just before serving for optimal flavor and texture.

→ What wine pairs well with this pasta?

Crisp white wines work beautifully. Try a Sauvignon Blanc or Pinot Grigio to complement the garlic butter sauce and shrimp. You can also add a splash of dry white wine directly to the skillet for deeper flavor.

→ How can I make this gluten-free?

Simply substitute regular linguine with gluten-free pasta, cooking it according to package directions. The rest of the preparation remains unchanged. Verify that all ingredient labels are certified gluten-free.

→ What should I do if my sauce is too thick?

Add reserved pasta water gradually while tossing until you reach desired consistency. Pasta water contains starch that helps emulsify and thicken the sauce naturally without breaking the butter and oil.

→ Can I substitute the linguine with other pasta shapes?

Absolutely. Fettuccine, spaghetti, or pappardelle work wonderfully. Choose pasta shapes that hold sauce well. Cooking time may vary slightly, so follow package instructions and aim for al dente texture.