Garlic Butter Shrimp with Linguine
This is the kind of dinner that looks like you spent an hour in the kitchen but actually takes 15 minutes. Plump shrimp seared in garlic butter, deglazed with white wine, and tossed with al dente linguine. Restaurant-quality, weeknight-fast.
Why You’ll Love This Recipe
- Elegant enough for date night, fast enough for Tuesday
- One pan for the sauce, one pot for the pasta
- Shrimp cooks in just 3-4 minutes
- Rich garlic butter flavor with minimal ingredients
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Garlic Butter Shrimp with Linguine
Ingredients
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- Fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper. Cook 2 minutes per side until pink. Remove and set aside.
- In the same skillet, add garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Add white wine and lemon juice, scraping up any browned bits. Let simmer for 1 minute.
- Add drained pasta to the skillet with the shrimp. Toss everything together, adding pasta water a splash at a time until the sauce coats the noodles. Top with parsley and parmesan.
Recipe Tips
- Don’t overcook the shrimp — they go from perfect to rubbery in 30 seconds.
- Pasta water is liquid gold. The starch helps the sauce cling to the noodles.
- No wine? Use chicken broth with an extra squeeze of lemon.
- Buy pre-peeled, deveined shrimp to save 5 minutes of prep.
Calories: 520 | Protein: 38g | Fat: 16g | Carbs: 52g
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Nutritional information is estimated and may vary based on ingredients used.
