Creamy Shrimp Linguine
Tender shrimp tossed in a buttery lemon-garlic sauce with perfectly cooked linguine. Quick, flavorful, and protein-packed, this dish makes a weeknight dinner or dinner-party centerpiece effortless.
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.
