Garlic Butter Shrimp Linguine

My neighbor knocked on the door holding a bag of shrimp, asking if I knew what to do with them before they went bad. I had linguine in the pantry and garlic always in the fridge, so I just started cooking. What came together in under half an hour tasted like something you'd order at a restaurant with candles on the table. We ended up eating on my back porch with mismatched bowls, and she said it was the best impromptu dinner she'd had in years.

I made this for my brother's birthday dinner once, doubling the recipe and plating it on a big oval dish with lemon wedges tucked around the edges. He's not someone who compliments food often, but he went back for thirds and texted me the next day asking for the recipe. That's when I knew this one was a keeper.

Ingredients

• Large shrimp, peeled and deveined: The star of the dish, these cook fast so buy them already prepped to save time, and pat them completely dry so they get a nice sear instead of steaming.
• Linguine pasta: The flat shape holds onto the buttery sauce better than round noodles, and cooking it just until al dente means it won't turn mushy when you toss it in the skillet.
• Unsalted butter: Gives the sauce its silky richness, and using unsalted lets you control the seasoning without it getting too salty.
• Extra virgin olive oil: Mixing this with the butter keeps it from burning and adds a fruity depth that balances the garlic.
• Garlic, minced: Six cloves might sound like a lot, but it mellows as it cooks and becomes sweet and fragrant, not harsh.
• Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy, just enough to wake up your taste buds.
• Lemon zest and juice: The zest brings bright, floral notes and the juice cuts through the butter, keeping everything from feeling too heavy.
• Fresh parsley, chopped: Stir this in at the end for color and a fresh, grassy flavor that makes the whole dish feel lighter.
• Salt and freshly ground black pepper: Season at every step, tasting as you go, because pasta needs more salt than you think.
• Freshly grated Parmesan cheese: Not traditional with seafood in Italy, but a light sprinkle adds a nutty, salty finish that I can't resist.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until it still has a slight bite, then save half a cup of the starchy water before draining. That pasta water is liquid gold for loosening the sauce later.

Prep the shrimp:

While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp won't brown, they'll just steam and turn rubbery.

Start the garlic butter:

Melt the butter with olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes, stirring constantly for about a minute until it smells incredible but hasn't turned brown. Burnt garlic tastes bitter, so watch it closely.

Cook the shrimp:

Lay the shrimp in a single layer in the skillet and let them cook undisturbed for two minutes per side until they curl and turn pink. Don't crowd them or they won't get that nice golden edge.

Add the brightness:

Stir in the lemon zest and juice, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor.

Toss it all together:

Add the drained linguine to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every strand without pooling at the bottom. It should look glossy and cling to the noodles.

Finish and serve:

Pull the skillet off the heat, toss in the chopped parsley, and taste for seasoning. Serve it immediately while it's hot, with Parmesan on the side for anyone who wants it.

Save

One night I made this after a long, frustrating day, and the smell of garlic hitting the hot butter made everything feel manageable again. My partner walked into the kitchen, hugged me from behind, and said it smelled like hope. We didn't talk much during dinner, just twirled pasta and listened to the rain. Sometimes that's exactly what you need.

How to Pick the Best Shrimp

Look for shrimp that smell like the ocean, clean and slightly sweet, never fishy or like ammonia. If you're buying frozen, check that they're not coated in ice crystals or freezer burn, and thaw them in the fridge overnight or under cold running water for a quick defrost. I've learned that wild-caught Gulf shrimp have the best flavor, but good quality farmed shrimp work beautifully too.

Wine Pairing Secrets

A crisp Sauvignon Blanc or Pinot Grigio is perfect here because the acidity mirrors the lemon and doesn't fight with the garlic. If you add a splash of wine to the skillet like the notes suggest, use the same bottle you're drinking so the flavors echo each other. I once used a buttery Chardonnay and it was too heavy, the whole dish felt flat and rich without contrast.

Make It Your Own

This recipe is a foundation, not a rule. I've added cherry tomatoes halved and tossed in with the shrimp, stirred in a handful of baby spinach at the end, and even swapped the parsley for fresh basil when that's what I had. Once I ran out of lemon and used lime juice instead, and it gave the whole thing a unexpected brightness that worked.

• Try tossing in a handful of arugula right before serving for a peppery bite.
• A tablespoon of capers adds salty, briny pops of flavor that contrast with the butter.
• For a creamy version, stir in a few tablespoons of heavy cream or mascarpone at the end.

Save

This dish has become my answer to whenever I want something that feels special without the stress. It's proof that you don't need a long ingredient list or hours in the kitchen to make something people remember.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator beforehand, then pat dry before cooking to ensure proper browning and prevent excess moisture in the sauce.

→ What can I substitute for linguine?

Fettuccine, spaghetti, or bucatini are excellent alternatives. You can also use gluten-free pasta if needed. Choose a shape that holds the buttery sauce well.

→ How do I prevent the shrimp from overcooking?

Cook shrimp for 2 minutes per side only. They'll turn pink when done—overcooked shrimp become tough and rubbery. Remove from heat immediately after they reach the proper color.

→ Can I make this dairy-free?

Absolutely. Replace butter with additional extra virgin olive oil and omit the Parmesan cheese. The lemon juice and garlic will provide plenty of flavor depth.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the lemon and garlic flavors beautifully. A dry white wine can also be added to the sauce for extra depth.

→ How much pasta water should I reserve?

Reserve about 1/2 cup of starchy pasta water before draining. This helps emulsify the sauce and coats the linguine evenly. Add it gradually until you achieve your desired sauce consistency.