Garlic Butter Shrimp Linguine
This is my go-to recipe when I want to impress someone but don't want to spend hours in the kitchen. It looks and tastes like something from a fancy Italian restaurant, but it comes together in less time than it takes to get delivery. The secret is in the simplicity – just a handful of quality ingredients, treated with respect.
The sauce is essentially a scampi-style preparation: lots of butter, generous amounts of garlic, a splash of wine, and bright lemon juice to cut through the richness. The shrimp cook directly in this flavorful mixture, soaking up all those amazing flavors while staying plump and succulent.
I like to use linguine because its flat surface holds onto the sauce beautifully, but spaghetti or angel hair would work too. And please, please save some of that pasta water – it's liquid gold for bringing the sauce together into something that clings to every strand.
Ingredients
- 1 pound linguine pasta
- 1.5 pounds large shrimp (21-25 count), peeled and deveined
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, thinly sliced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup fresh Italian parsley, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Instructions
- 1
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water – you'll need it later. Drain the pasta and set aside.
- 2
Sear the Shrimp
Pat the shrimp completely dry with paper towels and season with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and just cooked through. Transfer to a plate.
- 3
Build the Garlic Butter Sauce
Reduce heat to medium and add the remaining 4 tablespoons of butter to the skillet. Once melted, add the sliced garlic and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and just starting to turn golden – watch carefully to prevent burning.
- 4
Add Wine and Lemon
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by half. Add the lemon juice and zest, stirring to combine.
- 5
Toss Everything Together
Add the drained pasta to the skillet along with about 1/4 cup of the reserved pasta water. Toss vigorously to coat the pasta with the sauce, adding more pasta water as needed to create a silky, cohesive sauce. Return the shrimp to the pan and toss gently to combine and warm through.
- 6
Finish and Serve
Remove from heat and add the fresh parsley and half the Parmesan, tossing to combine. Season with additional salt and pepper to taste. Serve immediately in warm bowls, topped with the remaining Parmesan and an extra sprinkle of parsley.
Bella's Pro Tips
- Dry your shrimp: Moisture is the enemy of a good sear. Pat them very dry for the best results.
- Don't overcook: Shrimp cook quickly. Remove them as soon as they turn pink – they'll warm through in the sauce.
- Use good wine: Only cook with wine you'd drink. Cheap wine = cheap taste.
- Pasta water magic: The starch in pasta water helps the sauce emulsify and cling to the noodles.
- Substitute: No wine? Use chicken broth with an extra splash of lemon juice.
Nutrition Information
Per serving
