This vibrant Shrimp Linguine combines tender, protein-rich shrimp with a bright lemon-garlic sauce, creating a dish that’s both flavorful and satisfying.
Packed with lean protein, heart-healthy fats from olive oil, and fiber from linguine, it’s a nutritious yet indulgent option.
Ready in under 25 minutes, it’s perfect for weeknight dinners, entertaining guests, or easy meal prep.
Creamy Shrimp Linguine
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for cooking shrimp and sauce)
- 1 colander to drain pasta
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 12 ounces linguine noodles
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined
- 6 garlic cloves finely chopped
- ⅓ cup fresh lemon juice about 3 lemons
- 3 tablespoons fresh parsley chopped
- 1 tablespoon lemon zest
- 1 lemon thinly sliced into half rounds
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over medium-high heat. Once boiling, add a generous amount of salt—about 1 to 2 tablespoons per gallon of water—to season the pasta from the inside out. Add 12 ounces of linguine noodles and cook, stirring occasionally, until the noodles are al dente. This usually takes about 8 to 9 minutes, depending on the brand and thickness. Once cooked, carefully drain the pasta using a colander, reserving about ¼ to ½ cup of the starchy pasta water to help adjust the sauce later. Set the drained noodles aside.
- Heat Butter and Olive Oil: Place a large skillet or sauté pan over medium heat. Add 3 tablespoons of unsalted butter and 2 tablespoons of olive oil. Stir gently as the butter melts and combines with the oil to create a smooth, aromatic base. This combination adds richness while keeping the sauce light and silky.
- Cook the Shrimp: Add 1 pound of peeled and deveined shrimp to the melted butter and olive oil. Sprinkle in 6 finely chopped garlic cloves for a fragrant, savory flavor. Cook the shrimp gently, stirring occasionally and flipping them to ensure even cooking. Watch closely—shrimp cook quickly, usually in 2 to 3 minutes. You’ll know they’re done when they turn pink, become opaque, and curl slightly at the edges. Avoid overcooking to keep them tender and juicy.
- Add Citrus and Seasonings: Once the shrimp are cooked, reduce the heat to medium-low. Stir in ⅓ cup of fresh lemon juice and 1 tablespoon of lemon zest, which add a bright, zesty flavor that balances the richness of butter. Add 3 tablespoons of chopped fresh parsley for color and freshness, 1 teaspoon of salt, ½ teaspoon of ground black pepper, and ½ teaspoon of red pepper flakes for a gentle heat. Add 1 thinly sliced lemon (cut into half rounds) to infuse the sauce with extra citrus aroma and create a visually appealing presentation. Stir everything together gently to coat the shrimp evenly with the sauce.
- Combine Pasta and Sauce: Add the cooked linguine directly into the skillet with the shrimp and sauce. Toss gently using tongs or a large spoon to ensure every strand of pasta is coated with the flavorful lemon-garlic butter. If the sauce feels too thick or sticky, gradually stir in a few tablespoons of the reserved pasta water until the sauce reaches a smooth, silky consistency that clings perfectly to the noodles.
- Finish with Cheese and Garnish: Once the pasta and shrimp are well combined, remove the skillet from heat. Sprinkle ¼ cup of freshly grated Parmesan cheese over the top and gently toss again to distribute the cheese evenly, allowing it to melt slightly into the warm sauce. Optionally, garnish with a few extra parsley sprigs or a light drizzle of olive oil for added freshness and shine.
- Serve Immediately: Transfer the Shrimp Linguine to serving plates or a large serving dish. Serve hot, making sure each plate has a good mix of shrimp, pasta, and lemon slices. This dish pairs beautifully with a crisp green salad, garlic bread, or a light white wine, making it perfect for both casual weeknight dinners and elegant dinner parties.
Notes
- Salt your pasta water generously: Adding plenty of salt to the boiling water enhances the flavor of the linguine itself, ensuring each bite is savory and perfectly seasoned. Use roughly 1–2 tablespoons per gallon of water.
- Reserve pasta water for sauce adjustment: Keeping ¼–½ cup of the starchy cooking water allows you to thin or thicken the sauce to your preferred consistency. It also helps the sauce cling to the pasta evenly.
- Don’t overcook the shrimp: Shrimp cook extremely quickly; they are done when pink and opaque. Overcooking makes them tough and rubbery, so keep a close eye during the 2–3 minutes of cooking.
- Optional shrimp tails: Leaving the tails on adds flavor and visual appeal, but removing them before cooking makes it easier to eat. Either choice works perfectly.
- Add vegetables for extra nutrition: Cherry tomatoes, spinach, or asparagus can be tossed into the pasta for extra flavor, texture, and color.
Chef’s Secrets: Unlocking Flavorful Shrimp Linguine
For maximum flavor, always start with high-quality ingredients.
Use fresh, firm shrimp rather than frozen for the best texture.
When cooking the garlic in butter and olive oil, maintain medium heat to prevent burning, which can turn garlic bitter.
Incorporating both lemon juice and zest ensures a bright, layered citrus flavor.
Finally, tossing pasta with reserved starchy water creates a smooth, emulsified sauce that coats each strand perfectly, giving a restaurant-quality finish in your own kitchen.
Serving Suggestions: Perfect Pairings And Presentation
Shrimp Linguine is versatile and pairs beautifully with a variety of sides.
Serve with a crisp green salad, lightly dressed with lemon and olive oil, or accompany with garlic bread or a warm baguette to soak up the sauce.
For beverages, a chilled glass of Sauvignon Blanc or Pinot Grigio enhances the citrus and garlic notes.
Garnish with extra parsley or a few fresh lemon slices for an eye-catching presentation that impresses guests.
Storage Tips: Keep It Fresh Longer
This shrimp pasta is best enjoyed immediately, but leftovers can be stored carefully.
Allow the dish to cool to room temperature, then transfer to an airtight container.
Refrigerate for up to 2 days.
When reheating, add a splash of olive oil, butter, or reserved pasta water to revive the sauce and prevent the pasta from drying out.
Avoid freezing shrimp pasta, as the texture of the shrimp can become rubbery and lose its delicate flavor.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, but thaw them completely before cooking for even texture and flavor. Pat them dry with a paper towel to remove excess moisture.
2. Can I make this recipe gluten-free?
Absolutely! Substitute the linguine with gluten-free pasta. Cook according to the package instructions and adjust the sauce consistency with reserved pasta water if needed.
3. How can I make the sauce creamier?
For a creamier version, stir in 2–3 tablespoons of heavy cream or a dollop of mascarpone cheese at the end of cooking. The citrus and garlic still shine through beautifully.
4. Can I prepare this in advance for meal prep?
You can prep the pasta and sauce separately, but cook the shrimp fresh just before serving. Combine them when ready to eat for the best texture and flavor.
5. How do I prevent overcooking shrimp?
Cook shrimp over medium heat and watch closely. As soon as they turn opaque and curl slightly, remove from heat immediately.
Carryover cooking will finish them without making them tough.
