Easy Shrimp Linguine Recipe (With Garlic Butter)

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Easy Shrimp Linguine Recipe (With Garlic Butter)

There’s something timeless about a simple shrimp linguine tossed in garlic butter. It’s unfussy, fast, and bursting with flavor, just right for days when you want something special that doesn’t take all day. Shrimp linguine is one of those recipes that feels like a treat, but you can put it on your weeknight roster without a second thought.

Why Shrimp Linguine Belongs on Your Table

Shrimp cooks in minutes but always tastes restaurant-worthy. Linguine noodles soak up every bit of sauce. Garlic and butter are a natural match, and a squeeze of fresh lemon wakes everything up.

What makes this shrimp linguine shine?

• Quick preparation: Start to finish in about 25 minutes.
• Minimal ingredients: Pantry staples plus shrimp.
• Flexible flavors: Use what you have on hand—spinach, tomatoes, or a splash of white wine all work.
• Protein-rich and satisfying: Shrimp is light, yet filling.
• Great for groups: Double or halve the recipe as needed.

It’s easy to see why this dish is a go-to for so many.

Ingredients: The Essentials

Fresh ingredients make the difference here. If possible, buy shrimp on the day you plan to cook. If you need to use frozen shrimp, thaw and dry them well before cooking. Here’s what you’ll need for a classic shrimp linguine:

If you want to add more depth, toss in a splash of dry white wine or a handful of cherry tomatoes. But even the basics will taste fantastic.

How To Make Shrimp Linguine: Step by Step

1. Prep Your Ingredients

Get everything ready before you turn on the stove. Shrimp cook fast. Start with dry, seasoned shrimp. Measure out and prep your garlic, lemon, parsley, and other ingredients.

2. Boil the Pasta

Bring a large pot of heavily salted water to a rapid boil. Add linguine and cook until al dente (check the package for timing, but usually around 9-11 minutes). Reserve at least 1 cup of pasta water before draining.

3. Sauté the Shrimp

While the pasta cooks, heat olive oil and half the butter in a large skillet over medium-high. When hot, add the shrimp in a single layer. Sprinkle with a pinch of salt and black pepper.

Cook shrimp for about 1–2 minutes per side, until pink and just opaque. Remove shrimp from the skillet and keep warm.

4. Build the Garlic Butter Sauce

Lower the heat to medium. Add the remaining butter and the minced garlic to the skillet. Sauté until garlic is fragrant, about 1 minute, stirring constantly so it doesn’t brown.

Stir in the lemon zest, half the parsley, and red pepper flakes if you want a touch of spice. Allow the lemon to blend into the butter as everything sizzles.

5. Combine Pasta, Shrimp, and Sauce

Toss the drained linguine directly into the skillet. Add a splash of pasta water to loosen the sauce. Return the shrimp to the pan.

Drizzle lemon juice over top. Toss everything well, letting the linguine soak up the butter and garlic. Add more pasta water if you want a silkier sauce.

Taste and adjust seasoning with salt, black pepper, or more lemon as needed.

6. Plate and Garnish

Serve hot, topped with more parsley and a generous shower of grated Parmesan cheese. A lemon wedge on the side is always welcome.

Tips For Shrimp Linguine Success

A few small tweaks can make this dish even better:

• Don’t overcook shrimp. Once they turn pink and firm up, pull them from the pan. They’ll keep cooking in residual heat.
• Use freshly grated Parmesan. Pre-grated lacks the melt and flavor you want.
• Save the pasta water. Its starch thickens the sauce and helps it cling to the noodles.
• Finish with acid. Lemon balances the richness of butter and shrimp.
• Chop parsley at the last minute. It keeps its bright color and zest.

Speed Up Prep

Buy shrimp that’s already peeled and deveined. If using frozen shrimp, thaw in a bowl of cold, salted water for 15–20 minutes. Drain and pat dry.

Variations and Customizations

Linguine with shrimp and garlic butter is a great foundation. You can change it up to suit your mood or what you have on hand.

Add Vegetables

Drop in halved cherry tomatoes, baby spinach, or thinly sliced asparagus in the last two minutes of cooking. Zucchini ribbons or peas are also quick and colorful.

Pour in White Wine

After the garlic, add a splash of dry white wine. Simmer until the alcohol cooks off, scraping up any bits before you add pasta.

Up the Creaminess

Add a splash of heavy cream with the butter for a silkier, more decadent sauce. Keep heat low so the cream won’t curdle.

Swap Proteins

Try scallops, chunks of crab, or pieces of lobster tail for a seafood spin. For a land-based twist, diced chicken works, though you’ll want to adjust cooking times.

Customize the Heat

Red pepper flakes add a mild kick, but you can always use a dash of hot sauce or a tiny pinch of cayenne.

Storage and Leftovers

Shrimp linguine is best eaten right after you make it, as shrimp can get a bit tough when reheated. If you have leftovers, store them in an airtight container in the fridge for up to two days.

To reheat:

• Warm in a skillet over medium-low heat with a splash of water or broth.
• Stir gently until heated through.

Try to avoid microwaving, which can make shrimp rubbery.

What to Serve With Shrimp Linguine

You want sides that won’t compete. Here are a few ideas:

• Garlic bread or crusty baguette for sopping up the sauce.
• Simple green salad with a vinaigrette to refresh your palate.
• Roasted vegetables like broccoli, green beans, or bell peppers.
• Steamed asparagus with a drizzle of olive oil.

Keep things light and simple to let the flavors of the pasta shine.

Shrimp Linguine: Frequently Asked Questions

Can I use another pasta shape?
Absolutely. Try spaghetti, fettuccine, or tagliatelle. In a pinch, even penne will work, though the smooth sauce is best with long noodles.

What if I can’t find fresh parsley?
You can use basil, chives, or even a sprinkle of dried Italian herbs. Fresh herbs do add another layer of brightness.

Is it possible to use frozen shrimp?
Yes, just thaw them well and dry thoroughly so they sear and not steam.

Can this be made dairy-free?
Swap the butter for a vegan butter substitute or just use olive oil. Skip the Parmesan or use a vegan alternative.

How do I avoid watery pasta?
Drain the noodles well. Adding the linguine straight into the skillet lets any leftover water evaporate.

Shrimp linguine with garlic butter hits all the right notes—quick, satisfying, and packed with flavor. This is a dish that you can dress up or down, feed a crowd, or make just for yourself on a quiet night. Once you’ve tried it, you’ll see why it never goes out of style.