Personalized Introduction

If you’re anything like me, there are days when you want something that feels a little fancy, but you really don’t want to spend hours in the kitchen. That’s exactly where this Garlic Butter Shrimp Linguine 🍤🧈 comes in. It looks like something you’d order at a nice restaurant, but it’s actually super simple to make at home.

I still remember the first time I made this dish on a busy weeknight. I was tired, a bit hungry, and craving something comforting. I grabbed a pack of shrimp from the freezer, some linguine, butter, and garlic (always garlic!), and just started cooking. In less than 30 minutes, I had a big bowl of silky pasta coated in garlicky butter sauce, with juicy shrimp on top. It felt like such a treat, and honestly, I think you deserve that feeling too.

This recipe is perfect for a cozy dinner for two, a quick family meal, or even a “date night at home.” You don’t need any complicated techniques—if you can boil pasta and stir a pan, you can absolutely make this. So, let’s walk through it together, step by step.

Nutritional Benefits

Even though this dish feels rich and indulgent, it has some nice nutritional perks too. Shrimp is a great source of lean protein, which helps keep you full without adding a lot of calories. It’s also rich in important nutrients like selenium, vitamin B12, and iodine.

The olive oil and a bit of butter in the sauce give you healthy fats that make the meal satisfying and help your body absorb certain vitamins. If you decide to add a side of salad or throw in some spinach or cherry tomatoes, you’ll also boost the fiber and vitamin content of your plate.

And here’s the good news: you can tailor this dish to fit your goals. Want it lighter? Use less butter and more olive oil. Prefer more fiber? Swap part of the linguine for whole-wheat pasta. You’re in control, which is one of the best things about cooking at home.

Adaptable Variations

• Make It Lighter: Use half the butter and replace it with extra-virgin olive oil. You’ll still get a delicious sauce with a lighter feel.
• Add Veggies: Toss in spinach, cherry tomatoes, peas, or asparagus tips near the end of cooking to add color, texture, and nutrients.
• Creamy Version: Stir in a small splash of heavy cream or half-and-half after the shrimp cook for a silky, creamy sauce.
• Spicy Kick: Add red pepper flakes when you’re sautéing the garlic if you like a little heat.
• Gluten-Free: Use your favorite gluten-free linguine or spaghetti and cook it according to the package directions.
• Lemon & Herb Twist: Increase the lemon zest and juice, and finish with extra fresh parsley or basil for a brighter, fresher flavor.

Garlic Butter Shrimp Linguine Recipe

Ingredients

• 8 oz (about 225 g) linguine
• 1 lb (about 450 g) shrimp, peeled and deveined (tails on or off)
• 3 tablespoons unsalted butter
• 1–2 tablespoons olive oil
• 4–5 cloves garlic, minced
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/3 cup dry white wine or chicken broth
• Juice of 1/2 lemon (plus more to taste)
• 1 teaspoon lemon zest
• 1/4 cup grated Parmesan cheese (plus extra for serving, optional)
• 2–3 tablespoons fresh parsley, chopped

Instructions

1. Cook the linguine. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Before draining, scoop out about 1 cup of the pasta cooking water and set it aside. Drain the pasta and keep it nearby.
2. Season the shrimp. Pat the shrimp dry with paper towels. Season lightly with salt and pepper. This helps them brown nicely and keeps them from tasting bland.
3. Sear the shrimp. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter is melted and foamy, add the shrimp in a single layer. Cook for about 1–2 minutes per side, until the shrimp turn pink and opaque. Remove the shrimp to a plate and set aside. Don’t overcook them—they’ll finish in the sauce.
4. Sauté the garlic. In the same skillet, lower the heat to medium. Add the remaining olive oil if needed, then add the minced garlic. Cook for 30–60 seconds, stirring constantly, until fragrant. Be careful not to burn it—burnt garlic turns bitter quickly.
5. Deglaze the pan. Pour in the white wine or chicken broth, scraping up any little browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly and cook off the raw taste.
6. Build the sauce. Add the remaining butter, red pepper flakes (if using), lemon juice, and lemon zest. Stir until the butter is melted and everything looks glossy and combined.
7. Add linguine and shrimp. Toss the cooked linguine directly into the skillet. Add the shrimp back in along with any juices from the plate. Sprinkle in the Parmesan cheese and about 1/4 cup of the reserved pasta water. Toss well so the pasta is coated in the garlicky butter sauce. If it feels too thick or dry, add more pasta water a little at a time until it’s silky.
8. Taste and adjust. Taste the pasta and adjust with more salt, pepper, or lemon juice if needed. Turn off the heat and stir in the chopped parsley.
9. Serve. Serve warm, with extra Parmesan and a wedge of lemon on the side if you like. Take a moment to enjoy the smell before you dig in—you earned it. 😉

Practical & Valuable Tips

• Don’t overcook the shrimp. Shrimp cook very quickly. As soon as they turn pink and curl slightly, they’re done. Overcooked shrimp become rubbery.
• Use pasta water wisely. The starchy water helps the sauce cling to the noodles and gives everything a smooth, restaurant-style texture.
• Fresh garlic is key. Pre-minced garlic in a jar doesn’t give the same flavor. Freshly minced cloves really make this dish shine.
• Make it ahead (partly). You can cook the pasta and prep the shrimp earlier in the day. When you’re ready, just make the sauce and toss everything together.
• Storage & reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of water or broth so the pasta doesn’t dry out.

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes, absolutely. Just thaw them completely first and pat them dry so they sear nicely instead of steaming in the pan.
2. Do I have to use white wine?
   No, you can replace the wine with chicken broth or vegetable broth. The flavor will be slightly different but still delicious.
3. Can I use a different type of pasta?
   Yes, you can use spaghetti, fettuccine, or even short pasta like penne. Just cook it to al dente so it doesn’t get mushy when tossed in the sauce.
4. How can I make this dish more “saucy”?
   Add a bit more butter, a splash of extra pasta water, and a touch more lemon juice. You can also stir in a small amount of cream for a richer, more velvety sauce.

Call to Action

If you try this Garlic Butter Shrimp Linguine, I’d really love to know how it turned out for you. Did you add extra lemon, make it spicy, or throw in some veggies? Share your twist! Save this recipe on Pinterest so you can come back to it whenever you’re craving a fast but special dinner. And if you post a photo, tag me—I can’t wait to see your beautiful bowl of pasta!