Garlic Butter Shrimp Linguine

My neighbor knocked on my door one Tuesday with a bag of shrimp from the fish market, insisting I had to try them that night. I had linguine in the pantry and butter in the fridge, nothing fancy planned. Twenty minutes later, we were sitting at my kitchen counter with forks in hand, twirling pasta loaded with garlic butter and plump shrimp, wondering why we ever bothered with complicated dinners. That spontaneous meal taught me that the best dishes don't need much, just good ingredients and a hot pan.

I made this for my sister's birthday dinner last spring, doubling the recipe and plating it on my good white dishes. She took one bite and immediately asked if I'd secretly taken cooking classes. The truth is, butter and garlic do most of the heavy lifting here. I just learned to trust the simplicity and not overthink it, letting the shrimp shine instead of burying them under heavy sauces or too many competing flavors.

Ingredients

• Large shrimp, peeled and deveined: Buy them already prepped if you can, it saves so much time and the quality is usually excellent at any good seafood counter.
• Linguine pasta: The flat shape holds onto the buttery sauce better than round spaghetti, though honestly any long pasta works in a pinch.
• Unsalted butter: Using unsalted lets you control the seasoning, and it creates a silky base that coats everything without being greasy.
• Extra virgin olive oil: Mixing it with butter prevents burning and adds a fruity depth that balances the richness.
• Garlic, minced: Fresh is non negotiable here, the aroma when it hits the hot pan is half the magic of this dish.
• Crushed red pepper flakes: Optional but recommended, just a pinch adds warmth without making it spicy.
• Lemon zest and juice: Brightness is everything, cutting through the butter and making each bite feel lighter than it actually is.
• Fresh parsley, chopped: Toss it in at the end for color and a hint of freshness that ties everything together.
• Salt and black pepper: Season the shrimp before cooking and adjust the whole dish at the end to taste.
• Parmesan cheese: Totally optional, but a little grated on top adds a salty, nutty finish that some people love.

Instructions

Boil the pasta:

Get your water salted like the ocean and boil the linguine until it still has a tiny bite in the center. Save half a cup of that starchy pasta water before draining, it will help the sauce cling later.

Prep the shrimp:

Pat them completely dry with paper towels and season lightly with salt and pepper. Wet shrimp will steam instead of getting that nice sear.

Start the sauce:

Melt butter with olive oil over medium heat, then add garlic and red pepper flakes. Let it sizzle for about a minute until your kitchen smells incredible, but pull it off before the garlic browns.

Cook the shrimp:

Lay them in a single layer in the skillet and leave them alone for two minutes per side. They will turn pink and curl up when done, don't overcook or they get rubbery.

Bring it together:

Stir in lemon zest and juice, then add the drained linguine and toss everything together. Add splashes of reserved pasta water if it looks dry, the starch helps the sauce coat every strand.

Finish and serve:

Toss in the parsley off the heat, taste and adjust seasoning. Serve it immediately while the butter is still glossy and the shrimp are hot.

Save to Pinterest

My dad isn't big on seafood, but he devoured this one night when I served it with crusty bread for soaking up the sauce. He said it reminded him of a little seaside restaurant we visited years ago, which made me realize that good food has a way of pulling memories to the surface. Sometimes a simple plate of pasta can take you right back to a moment you thought you had forgotten.

Making It Your Own

I have added a splash of white wine to the pan right before the shrimp go in, letting it bubble down for extra depth. If you like heat, double the red pepper flakes or add a pinch of cayenne. Some nights I toss in halved cherry tomatoes with the garlic, they burst and add little pockets of sweetness. You can swap the linguine for fettuccine or even angel hair if that is what you have on hand, the sauce doesn't care.

Serving Suggestions

A simple arugula salad with lemon vinaigrette on the side keeps things light and peppery. Garlic bread is never a bad idea, especially for mopping up any sauce left on the plate. I pour a chilled Sauvignon Blanc or Pinot Grigio, the crispness balances the butter beautifully. If you want to make it feel more special, serve it in shallow bowls with extra parsley and lemon wedges on the side.

Storage and Reheating

Leftovers keep in the fridge for up to two days in an airtight container, though the pasta soaks up the sauce as it sits. Reheat gently in a skillet over low heat with a splash of water or broth to loosen things up, microwaving makes the shrimp rubbery. Honestly, this is best eaten fresh, but cold shrimp linguine straight from the fridge at midnight has its own charm.

• Store pasta and shrimp together, they will stay moist that way.
• Add a drizzle of olive oil before reheating to refresh the sauce.
• Do not freeze this, shrimp and pasta don't hold up well after thawing.

Save to Pinterest

This dish has become my go to whenever I want to feel like I am treating myself without spending hours in the kitchen. It is proof that you don't need a long ingredient list or fancy techniques to make something that tastes like it came from a chef.

Recipe FAQs

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

Shrimp cooks very quickly—typically 2-3 minutes per side. It's done when it turns pink and opaque throughout. Overcooked shrimp becomes rubbery, so watch carefully and remove from heat as soon as the color changes from translucent gray to pink.

→ Can I make this dish ahead of time?

This pasta is best served immediately after cooking to enjoy the silky sauce and tender shrimp. However, you can prepare ingredients beforehand: peel and devein shrimp, mince garlic, and chop parsley. Cook the dish fresh when ready to serve for optimal flavor and texture.

→ What can I substitute for linguine?

Fettuccine, spaghetti, or pappardelle work beautifully with this garlic butter sauce. For gluten-free options, use gluten-free pasta, which cooks slightly differently—follow package directions carefully. The key is achieving al dente texture to complement the delicate shrimp.

→ How do I prevent the garlic from burning?

Keep heat at medium and watch carefully once garlic hits the pan. It should sauté for about one minute until fragrant but still pale golden. Add the shrimp immediately to prevent browning. Burnt garlic tastes bitter and ruins the dish, so timing is essential.

→ What wine pairs well with this dish?

Crisp white wines complement the lemon and garlic flavors perfectly. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices. You can also add a splash of dry white wine directly to the skillet before adding shrimp for deeper flavor complexity.

→ Why should I reserve pasta water?

Pasta water contains starch that emulsifies with the butter and oil, creating a silky, cohesive sauce. Adding it gradually helps loosen the sauce without making it watery, ensuring every strand of linguine is beautifully coated with the garlic butter mixture.