Description
This Garlic Butter Shrimp Linguine features perfectly cooked shrimp tossed with al dente pasta in a luscious garlic butter sauce with white wine, lemon, and fresh herbs. Restaurant-quality flavor in just 20 minutes makes this the ultimate weeknight dinner winner!
Ingredients
Scale
- 1 pound linguine pasta
- 1½ pounds large shrimp (16-20 count), peeled and deveined, tails removed
- 6 tablespoons unsalted butter, divided
- ¼ cup extra virgin olive oil, divided
- 8 cloves garlic, minced
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- ½ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon kosher salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- Juice of 1 large lemon (about 3 tablespoons)
- ⅓ cup fresh Italian parsley, finely chopped
- ½ cup reserved pasta water
- Lemon wedges, for serving
- Freshly grated Parmesan cheese, optional for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a rolling boil (water should taste like the sea). Add linguine and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Prep the shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season both sides with ¼ teaspoon salt and ¼ teaspoon black pepper. Dry shrimp ensures a beautiful golden sear.
- Sear the shrimp: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Once butter is melted and sizzling, add shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2 minutes per side until pink and opaque with golden edges. Transfer shrimp to a plate and set aside.
- Build the sauce: In the same skillet, reduce heat to medium and add remaining 2 tablespoons olive oil and 2 tablespoons butter. Add minced garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned (burned garlic is bitter).
- Deglaze with wine: Pour in white wine and increase heat to medium-high. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let wine simmer for 2-3 minutes until reduced by half.
- Finish the sauce: Reduce heat to medium-low. Add remaining 2 tablespoons butter, lemon juice, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until butter melts and sauce becomes glossy and emulsified.
- Combine everything: Add cooked linguine to the skillet along with ¼ cup reserved pasta water. Toss everything together using tongs, adding more pasta water as needed to create a silky sauce that coats the pasta (not too thick, not too watery).
- Add shrimp and finish: Return cooked shrimp to the pan along with chopped parsley. Toss gently for 1 minute to heat shrimp through and combine all flavors. Taste and adjust seasoning if needed.
- Serve immediately: Divide pasta among serving bowls. Garnish with additional fresh parsley, lemon wedges, and freshly grated Parmesan cheese if desired. Serve right away while hot!
Notes
- Pasta water is crucial: The starchy pasta water helps emulsify the butter and oil into a cohesive sauce that clings to the noodles. Don’t skip reserving it!
- Don’t overcook shrimp: Shrimp cook incredibly fast. They’re done when they turn pink and opaque, which takes just 2 minutes per side. Overcooked shrimp become rubbery and tough.
- Wine substitution: If you prefer not to use wine, substitute with ½ cup low-sodium chicken broth plus 1 tablespoon extra lemon juice for acidity.
- Make it spicier: Double the red pepper flakes or add a dash of hot sauce for extra heat.
- Fresh ingredients matter: Use fresh garlic, fresh lemon juice, and fresh parsley for the best flavor. Pre-minced or dried versions won’t deliver the same vibrant taste.
- Timing is everything: Have all ingredients prepped before you start cooking, as this recipe moves quickly once you begin.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 275mg