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Garlic Shrimp Linguine

Italian-American · Dinner · Easy

Garlic Shrimp Linguine

Total
25 min
Prep
10 min
Serves
4
Calories
550
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Sweet shrimp and ribbons of linguine turn glossy in garlic butter, lemon and starchy pasta water. A pinch of chili keeps the sauce lively.

A little pasta water does the heavy lifting in Garlic Shrimp Linguine, turning melted butter into a sauce that clings to each strand. The shrimp leave the skillet while the garlic softens, then go back just long enough to warm through.

Buy peeled, deveined shrimp and thaw them before starting. Dry them well so they sear instead of releasing a puddle, and keep a mug of pasta water beside the stove for the final toss.

GarlickyZestyRich30 MinuteWeeknightDate NightPescatarianNut-freeEgg-freeHigh-protein

Method

  1. Bring a large pot of water to a boil. Add the linguine and cook for , following its package timing, until the center has a slight bite. Reserve 1/2 cup cooking water before draining.

  2. Meanwhile, pat the shrimp dry and season with the salt. Melt 2 tbsp butter in a 12-inch skillet over medium-high heat and cook the shrimp for per side until opaque and pearly throughout. Transfer to a plate.

  3. Lower the heat to medium-low. Add the remaining butter, garlic and red pepper flakes and stir for until fragrant, keeping the garlic pale gold.

  4. Add the drained linguine, lemon zest, 2 tbsp of the lemon juice and half the reserved water. Toss over medium heat for until glossy, then fold in the shrimp and parsley.

  5. Remove from the heat and toss in the parmesan. Loosen with the remaining pasta water as needed, then taste and add the remaining lemon juice for more tang.

Forkue tips

  • Finely grate parmesan made with vegetarian rennet so it melts smoothly into the butter.
  • Use dried wheat linguine; fresh egg pasta has different timing and changes the egg-free label.

Storing and reheating

Refrigerate for up to 2 days. Warm gently in a covered skillet with a splash of water, tossing just until the pasta is hot; prolonged cooking makes the shrimp firm.

Kitchen gear

Large potTop picks on AmazonLarge skilletTop picks on Amazon
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Nutrition per serving, estimated

550Calories
36gProtein
68gCarbs
16gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Garlic Shrimp Linguine: FAQ

Can I use frozen shrimp?

Yes, after thawing them in the refrigerator and patting them dry. Adding frozen shrimp directly cools the pan and waters down the butter sauce.

Why did my sauce turn greasy?

It needs a little more starchy water and tossing. Add the reserved water a spoonful at a time over gentle heat until the butter coats the pasta evenly.

How do I store and reheat Garlic Shrimp Linguine?

Refrigerate for up to 2 days. Warm gently in a covered skillet with a splash of water, tossing just until the pasta is hot; prolonged cooking makes the shrimp firm.

How long does Garlic Shrimp Linguine take?

About 25 min in total: 10 min prep and 15 min cooking.

What do I need to make Garlic Shrimp Linguine?

The key ingredients are linguine, shrimp, butter, garlic, red pepper flakes and lemon, plus pantry basics.

Any tips for Garlic Shrimp Linguine?

Finely grate parmesan made with vegetarian rennet so it melts smoothly into the butter.

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