Garlic Butter Shrimp Linguine

The kitchen smelled like garlic and the sea, and I knew I was finally getting it right. My cousin had raved about shrimp pasta for years, but I'd always been scared to overcook the shrimp or end up with a greasy mess. One rainy Wednesday, I just went for it, and the moment I tossed that first batch of pink shrimp with buttery linguine, I understood what all the fuss was about. It was simple, fast, and tasted like something I'd order at a restaurant. Now it's my go-to when I want to feel a little fancy without the fuss.

I made this for my sister the night before she moved across the country. We sat at my tiny kitchen table with mismatched plates, twirling linguine and pretending everything wasn't about to change. She went back for seconds, then thirds, and we laughed about how neither of us had inherited our mom's patience for complicated recipes. This dish didn't need patience, just attention for a few minutes, and that felt like exactly what we both needed that night.

Ingredients

• Large shrimp (1 lb): Look for shrimp that are already peeled and deveined to save yourself precious minutes, and pat them very dry so they sear instead of steam.
• Linguine pasta (12 oz): The flat shape holds onto the buttery sauce better than round spaghetti, and cooking it just shy of done means it finishes perfectly in the skillet.
• Unsalted butter (4 tbsp): Using unsalted lets you control the seasoning, and it creates a silky base that olive oil alone just can't match.
• Extra virgin olive oil (2 tbsp): This keeps the butter from burning and adds a subtle fruity note that balances the richness.
• Garlic (6 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the hot butter and becomes sweet and fragrant in under a minute.
• Crushed red pepper flakes (1/4 tsp): Just a pinch wakes everything up without making it spicy, though you can skip it if heat isn't your thing.
• Lemon zest and juice (1 lemon): The zest adds bright, aromatic oil, and the juice cuts through the butter to keep everything lively.
• Fresh parsley (1/4 cup, chopped): Tossed in at the end, it adds color and a fresh, herbal finish that dried parsley simply can't deliver.
• Salt and black pepper: Season the shrimp before cooking and taste the pasta at the end; this dish lives or dies by proper seasoning.
• Parmesan cheese (optional): A little grated on top adds a nutty, salty layer, though purists might skip it with seafood.

Instructions

Boil the pasta:

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

Prep the shrimp:

While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp won't brown, and you want a little color for flavor.

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 amazing but hasn't turned brown.

Cook the shrimp:

Lay the shrimp in a single layer in the skillet and let them sizzle undisturbed for two minutes on each side. They'll turn pink and opaque when they're done; don't leave them any longer or they'll get rubbery.

Add the brightness:

Stir in the lemon zest and juice, letting everything mingle for a few seconds. The citrus will lift all those buttery, garlicky flavors into something vibrant.

Toss it all together:

Add the drained linguine to the skillet and toss everything with tongs, adding splashes of reserved pasta water as needed to loosen the sauce. The starch in the water helps the sauce cling to every strand.

Finish and serve:

Remove the skillet from the heat and toss in the chopped parsley, then taste and adjust the salt and pepper. Serve it right away, with a sprinkle of Parmesan if you like.

Save

A friend once told me this dish reminded her of summers on the coast, even though we were eating it in the middle of a snowy February. That's when I realized food doesn't just feed you; it takes you places. Every time I make this, I think about that conversation and how something so simple can feel like a little escape.

Getting the Timing Right

The key to this recipe is coordination, not speed. I start the pasta water first, then prep the shrimp and garlic while it comes to a boil. By the time the linguine is almost done, the skillet is ready to go, and everything finishes at the same moment. If you're nervous, cook the pasta a minute early and let it sit in the colander while you focus on the shrimp. It won't hurt to wait, but overcooked shrimp can't be rescued.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale, but I learned the hard way that quality matters here. Look for shrimp labeled 16 to 20 count per pound; they're big enough to stay juicy and have a sweet, clean flavor. Frozen is fine as long as you thaw them in the fridge overnight and drain off any excess water. If they smell even slightly fishy, skip them and try a different store.

Making It Your Own

Once you've made this a few times, it's fun to experiment. I've added halved cherry tomatoes to the skillet for a pop of color and acidity, and I've stirred in a handful of baby spinach at the end for something green. A splash of white wine before the shrimp go in makes the sauce taste more restaurant-worthy, and swapping parsley for fresh basil gives it a summery twist.

• Try sun-dried tomatoes for a tangy, chewy contrast.
• Toss in a few capers if you love briny, salty bites.
• Finish with a drizzle of good olive oil and a sprinkle of lemon zest for extra richness.

Save

This is the kind of meal that makes you feel capable, even on your most scattered days. Twenty-five minutes, a handful of ingredients, and you've made something worth savoring.

Recipe FAQs

→ How do I prevent the shrimp from becoming rubbery?

Cook the shrimp for exactly 2 minutes per side over medium heat. Remove from heat immediately once they turn pink. Overcooked shrimp becomes tough and dry, so timing is essential for tender results.

→ Can I prepare this dish ahead of time?

This pasta is best served immediately after combining the shrimp, sauce, and linguine. However, you can prep ingredients in advance—peel shrimp, mince garlic, and chop parsley beforehand for quick assembly.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that helps emulsify the butter-based sauce and coats the linguine evenly. Add it gradually to achieve the desired sauce consistency without thinning flavors.

→ Which pasta substitutes work best?

Fettuccine, spaghetti, or even angel hair pasta work wonderfully. Use gluten-free pasta if needed. These shapes all capture the garlic butter sauce effectively and cook in similar timeframes.

→ How should I store and reheat leftovers?

Store in an airtight container for up to 2 days. Reheat gently over low heat in a skillet, adding a splash of water or pasta water to revive the sauce. Avoid high heat, which toughens the shrimp.

→ What wine pairs best with this dish?

Crisp, light-bodied white wines complement the garlic butter and lemon flavors beautifully. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices that cut through the richness of the sauce.