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Shrimp Linguine Recipe

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4 from 49 reviews

This Shrimp Linguine recipe features perfectly cooked linguine tossed in a luscious garlic butter sauce with fresh shrimp, bright lemon juice, and aromatic herbs. Ready in just 20 minutes, it’s a quick and elegant meal ideal for weeknight dinners or entertaining guests.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 1 box linguine (16-ounce), cooked al dente according to package instructions and drained

Shrimp and Sauce

  • 6 tablespoons salted butter
  • 2 tablespoons olive oil (or avocado oil or similar)
  • 1 tablespoon garlic, minced
  • 24 ounces shrimp (fresh or thawed, raw, medium, peeled and deveined, tails removed)
  • 1 tablespoon garlic and herb seasoning
  • 5 tablespoons fresh lemon juice
  • ¼ cup fresh parsley, minced (plus more for garnish)
  • Fresh parmesan cheese, optional garnish

Instructions

  1. Cook the linguine: Cook the linguine in boiling salted water until al dente according to the box instructions. Drain the pasta and set aside while preparing the shrimp and sauce.
  2. Melt the butter: In a large skillet over medium-low heat, melt the 6 tablespoons of salted butter. Let it cook until it turns golden brown and fragrant, about 2 minutes, to develop a rich, nutty flavor.
  3. Add the oil: Stir in 2 tablespoons of olive or avocado oil to the browned butter to prevent it from burning and add depth to the sauce.
  4. Sauté the garlic: Add 1 tablespoon of minced garlic to the skillet and sauté for about 1 minute until fragrant and lightly golden, being careful not to burn the garlic.
  5. Cook the shrimp: Add 24 ounces of peeled and deveined shrimp along with 1 tablespoon of garlic and herb seasoning. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn light pink and curl up. Avoid overcooking to keep the shrimp tender.
  6. Remove the shrimp: Using a slotted spoon, transfer the cooked shrimp from the skillet into a large bowl to prevent over cooking while you finish the sauce and pasta.
  7. Combine pasta and sauce: In the same skillet, stir in 5 tablespoons of fresh lemon juice and ¼ cup of minced fresh parsley. Add the cooked linguine noodles and gently fold everything together to coat the pasta well with the flavorful sauce.
  8. Finish the dish: Heat the combined linguine and sauce mixture for about 1 minute to warm through, then remove from heat. Stir the cooked shrimp back into the pasta mixture.
  9. Garnish and serve: Sprinkle with additional fresh parsley and freshly grated parmesan cheese if desired. Serve immediately for best taste and texture.

Notes

  • Do not overcook the shrimp; they cook quickly and become tough if left too long.
  • Fresh lemon juice brightens the dish and balances the richness of the butter sauce.
  • Use fresh parsley for a burst of herbaceous flavor; dried parsley won’t deliver the same effect.
  • Parmesan cheese is optional but adds a lovely salty finish.
  • You can substitute linguine with spaghetti or fettuccine if preferred.
  • Make sure to drain the pasta well to avoid watery sauce.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/shrimp-linguine-recipe/