Garlic Butter Shrimp Linguine (Printable Version)

Shrimp cooked in garlic butter melded with linguine and lemon for a simple, elegant pasta experience.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine pasta

→ Sauce

03 - 4 tbsp unsalted butter
04 - 2 tbsp extra virgin olive oil
05 - 6 cloves garlic, minced
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - Zest of 1 lemon
08 - 2 tbsp 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 (optional)

# Directions:

01 - Bring a large pot of salted water to a boil and cook linguine until al dente following package directions. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry 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 about 1 minute until fragrant without browning.
04 - Add shrimp in a single layer; cook 2 minutes per side until pink and opaque.
05 - Stir in lemon zest and juice. Add linguine and toss to coat, adding reserved pasta water gradually to achieve desired consistency.
06 - Remove from heat, toss in chopped parsley, and adjust salt and pepper to taste.
07 - Plate immediately and garnish with grated Parmesan if preferred.

# Additional Tips::

01 -
  • It tastes elegant enough to cook for someone you want to impress, but simple enough that you can make it on a regular weeknight without stress.
  • The whole thing comes together faster than takeout, and your kitchen smells incredible while it does.
02 -
  • The shrimp cooks incredibly fast, and overcooked shrimp is rubbery and disappointing, so watch the clock and don't walk away during that step.
  • Reserving pasta water is the secret move here; that starchy liquid is what transforms a pile of pasta and sauce into something that actually tastes cohesive rather than separated.
03 -
  • Buy the largest shrimp you can afford because they're more forgiving when it comes to cooking time and stay tender much more easily than smaller ones.
  • The key to making this taste restaurant-quality is actually finishing it off heat with the parsley and a taste for seasoning, which keeps the shrimp tender and lets all the flavors sit beautifully together instead of getting muddled.
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