Shrimp Linguine Recipe
If you’re craving a meal that feels both comforting and elegant, this shrimp linguine recipe is the answer. It’s quick enough for a Tuesday night but impressive enough for date night. The garlic butter, zesty lemon, and tender shrimp make every bite pure bliss.
Ingredients
- For the Pasta Base
- 12 oz linguine pasta – Cook until al dente for the best bite.
- 1 tbsp kosher salt for pasta water – Essential for seasoning.
- For the Shrimp
- 1 lb large shrimp peeled and deveined – Fresh or thawed frozen both work.
- 2 tbsp olive oil – Helps sear the shrimp quickly.
- 1/2 tsp kosher salt – To season the shrimp.
- 1/4 tsp black pepper – Freshly cracked adds brightness.
- For the Sauce
- 4 tbsp unsalted butter – Forms the garlic butter base.
- 4 cloves garlic minced – The backbone of the flavor.
- 1/4 tsp red pepper flakes – Optional but gives a gentle kick.
- 1/2 cup dry white wine – Sauvignon Blanc or Pinot Grigio are great. Use broth if you prefer.
- Juice and zest of 1 lemon – Brightens the sauce and balances richness.
- 1/4 cup chopped fresh parsley – Fresh and herby finish.
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add linguine and cook until al dente (usually about 8–10 minutes). Reserve 1/2 cup pasta water before draining.
- Season the shrimp. Pat shrimp dry with paper towels, then toss with olive oil, salt, and black pepper in a small bowl.
- Cook the shrimp. Heat a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until pink and just opaque. Remove and set aside.
- Make the sauce. In the same skillet over medium heat, melt butter. Add garlic and red pepper flakes, stirring until fragrant (about 1 minute).
- Deglaze with wine. Pour in the white wine, scraping up any browned bits. Let simmer for 2–3 minutes until reduced slightly.
- Finish with lemon. Stir in lemon juice, zest, and a splash of reserved pasta water for creaminess. Taste and adjust seasoning.
- Combine pasta and shrimp. Add drained linguine and shrimp back into the skillet. Toss until coated in sauce.
- Garnish and serve. Sprinkle with parsley and serve immediately, with extra lemon wedges if desired.
Notes
Recipe Notes
- Don’t overcook the shrimp—2 minutes per side is usually enough.
- Salt your pasta water so the pasta itself has flavor.
- Save pasta water to create a silky sauce that clings beautifully.
- Fresh garlic is essential for the best flavor.
- Pair the meal with the same white wine you used in the sauce.