Spicy Garlic Butter Shrimp Linguine
This Spicy Garlic Butter Shrimp Linguine is bursting with flavor and ready in under 30 minutes! Perfectly cooked shrimp and linguine in a zesty garlic butter sauce with a kick.
Equipment
- Large Pot
- Large Skillet
- Colander
- Garlic press or sharp knife
- Measuring spoons and cups
- Tongs or pasta fork
- Grater
Ingredients
- 8 oz linguine pasta the perfect base for this saucy dish
- 1 lb large shrimp peeled and deveined – the star protein
- 4 tbsp unsalted butter for richness and flavor
- 4 clove garlic minced – the aromatic backbone
- 0.5 tsp red pepper flakes adds a gentle heat
- 0.25 cup chicken broth keeps the sauce light and flavorful
- 2 tbsp lemon juice brightens and balances the dish
- Salt and pepper to taste – essential seasoning
- 0.25 cup fresh parsley chopped – for freshness and color
- Grated Parmesan cheese for serving – optional, but highly recommended
Instructions
Spicy Garlic Butter Shrimp Linguine Cooking Guide
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1/4 cup of pasta water before draining, then drain the pasta and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of the butter. Add minced garlic and red pepper flakes, stirring frequently. Cook for about 1-2 minutes until fragrant but not browned.
- Add the peeled and deveined shrimp to the skillet. Season lightly with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Reduce heat to low. Add the remaining 2 tablespoons of butter to the skillet, along with the chicken broth and lemon juice. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Return the shrimp to the skillet, then add the cooked linguine. Toss everything together, adding reserved pasta water a little at a time if the sauce seems too thick. Adjust salt and pepper to taste.
- Remove from heat and stir in chopped fresh parsley. Serve immediately with a generous sprinkle of grated Parmesan cheese on top. For an extra kick, add an additional pinch of red pepper flakes if desired.
Notes
- Don’t overcook the shrimp to avoid rubbery texture.
- Reserve pasta water to adjust sauce consistency and help sauce cling to linguine.
- Use freshly minced garlic for the best flavor.
- Balance acidity with fresh lemon juice to brighten the butter sauce.
- Fresh parsley adds vibrant color and freshness at the end.