Lemon Garlic Butter Shrimp Linguine
This Lemon Garlic Butter Shrimp Linguine is quick, fresh, and bursting with zesty citrus and buttery garlic shrimp. Ready in under 30 minutes, it’s perfect for any night!
Equipment
- Large Pot
- Large Skillet
- Colander
- Zester
- Garlic press
- Tongs
- Measuring Spoons
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- While the pasta cooks, season the shrimp with salt, pepper, and a pinch of red pepper flakes. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side or until pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in lemon juice and lemon zest, scraping up browned bits from the pan.
- Add cooked linguine to the skillet and toss to coat in the lemon garlic butter sauce. Add reserved pasta water if needed to loosen sauce. Return shrimp to skillet and toss gently. Season with additional salt, pepper, and red pepper flakes if desired.
- Sprinkle chopped fresh parsley over the pasta. Serve immediately with extra lemon wedges if desired.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- Use reserved pasta water to achieve a silky sauce that clings to the linguine.
- For a dairy-free version, swap butter with olive oil without sacrificing flavor.
- Substitute linguine with other pasta shapes or gluten-free pasta as needed.
- Store leftovers in the refrigerator up to 2 days; reheat gently to avoid overcooking shrimp.