Garlic Butter Shrimp Linguine: A Delicious & Easy Recipe

Garlic butter shrimp linguine: just the name alone conjures up images of perfectly cooked shrimp glistening in a rich, savory sauce, doesn’t it? I’m thrilled to share my absolute favorite recipe for this restaurant-quality dish that you can easily whip up in your own kitchen in under 30 minutes. Forget complicated recipes and hours spent slaving over the stove; this is weeknight elegance at its finest!

While the exact origins of garlic butter shrimp linguine are a bit hazy, its Italian-American influence is undeniable. It’s a beautiful marriage of classic Italian pasta with the bold, garlicky flavors that have become a staple in American cuisine. Think of it as a celebration of simplicity, where high-quality ingredients shine through.

What’s not to love about this dish? The tender, succulent shrimp, the perfectly al dente linguine, and that luscious garlic butter sauce… it’s a symphony of flavors and textures that dance on your palate. Plus, it’s incredibly versatile! You can easily customize it with your favorite herbs, spices, or vegetables. But beyond the incredible taste, people adore this recipe because it’s quick, easy, and satisfying. It’s the perfect meal for busy weeknights, impromptu gatherings, or when you simply crave a comforting and delicious plate of pasta.

Ingredients:

• 1 pound linguine pasta
• 1.5 pounds large shrimp, peeled and deveined
• 1 cup (2 sticks) unsalted butter, divided
• 8 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Preparing the Shrimp:

1. First things first, let’s get that shrimp ready! Pat the shrimp dry with paper towels. This is crucial because it helps them get a nice sear instead of steaming in the pan.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. I like to be generous with the pepper – it adds a lovely kick! You can also add a pinch of red pepper flakes here if you want some extra heat.
3. Make sure the shrimp are evenly coated. Set them aside while you prepare the rest of the ingredients. This allows the flavors to meld a bit.

Cooking the Pasta:

1. While the shrimp are marinating, bring a large pot of salted water to a rolling boil. The water should be salty like the sea – this seasons the pasta from the inside out.
2. Add the linguine pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not crunchy. Usually, this takes about 8-10 minutes.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps create a creamy sauce that clings to the pasta.
4. Drain the pasta in a colander and set it aside. Don’t rinse it! Rinsing removes the starch that helps the sauce adhere.

Making the Garlic Butter Sauce:

1. Now for the star of the show: the garlic butter sauce! In a large skillet or Dutch oven, melt 1/2 cup (1 stick) of butter over medium heat.
2. Add the minced garlic and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. You want it to be golden and aromatic.
3. Pour in the white wine and lemon juice. Bring to a simmer and let it reduce for about 2-3 minutes, or until the alcohol has evaporated and the sauce has slightly thickened. This step is important because it concentrates the flavors and gets rid of the harsh alcohol taste.
4. Stir in the remaining 1/2 cup (1 stick) of butter, one tablespoon at a time, whisking constantly until the butter is melted and the sauce is smooth and emulsified. This creates a rich and velvety sauce.
5. Add the chopped parsley, Parmesan cheese, and red pepper flakes (if using). Stir to combine.
6. Season the sauce with salt and pepper to taste. Remember that the pasta water is already salty, so start with a small amount of salt and adjust as needed.

Cooking the Shrimp:

1. In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat.
2. Add the shrimp to the skillet in a single layer. Don’t overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches.
3. Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque and cooked through. They should curl up nicely and have a beautiful sear.
4. Remove the shrimp from the skillet and set aside.

Bringing it All Together:

1. Add the cooked linguine pasta to the skillet with the garlic butter sauce.
2. Toss the pasta to coat it evenly with the sauce.
3. If the sauce is too thick, add a little bit of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to create a creamy and luscious sauce.
4. Add the cooked shrimp to the skillet and toss to combine.
5. Serve immediately, garnished with extra chopped parsley and grated Parmesan cheese.

Tips for the Best Garlic Butter Shrimp Linguine:

• Use fresh ingredients: Fresh garlic, parsley, and lemon juice make a huge difference in the flavor of this dish.
• Don’t overcook the shrimp: Overcooked shrimp are rubbery and tough. Cook them just until they are pink and opaque.
• Reserve pasta water: The starchy pasta water is essential for creating a creamy sauce.
• Adjust the seasoning: Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or red pepper flakes to suit your taste.
• Serve immediately: This dish is best served immediately, while the pasta is still hot and the sauce is creamy.

Variations:

• Add vegetables: You can add vegetables like asparagus, spinach, or cherry tomatoes to this dish. Add them to the skillet along with the shrimp and cook until tender.
• Use different seafood: You can substitute the shrimp with other seafood, such as scallops, mussels, or clams.
• Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
• Add cream: For an even richer sauce, stir in a splash of heavy cream or half-and-half at the end.
• Use different herbs: Experiment with different herbs, such as basil, oregano, or thyme.

Storage:

• Store leftover garlic butter shrimp linguine in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pasta in a skillet over medium heat, adding a little bit of water or broth if needed to prevent it from drying out. You can also microwave it, but be careful not to overcook the shrimp.

Enjoy!

I hope you enjoy this delicious and easy garlic butter shrimp linguine recipe! It’s one of my go-to meals for a quick and satisfying weeknight dinner. Let me know in the comments if you try it and how it turns out!

Conclusion:

This Garlic Butter Shrimp Linguine isn’t just another pasta dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely have to try it. The succulent shrimp, bathed in that rich, garlicky, buttery sauce, clinging perfectly to the linguine… it’s pure comfort food elevated to something truly special. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. What more could you ask for?

Why is this a must-try? Because it’s ridiculously easy to make, uses readily available ingredients, and delivers restaurant-quality results in your own kitchen. The combination of the sweet shrimp, the pungent garlic, the creamy butter, and the bright lemon juice creates a symphony of flavors that will have you coming back for seconds (and thirds!). Plus, it’s incredibly versatile.

Looking for serving suggestions? I love to serve this Garlic Butter Shrimp Linguine with a simple side salad – something light and refreshing to cut through the richness of the pasta. A classic Caesar salad or a simple green salad with a vinaigrette would be perfect. Crusty bread is also a must for soaking up all that delicious sauce! Don’t forget a sprinkle of fresh parsley or a grating of Parmesan cheese just before serving for that extra touch of elegance.

But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. If you’re a fan of spice, add a pinch of red pepper flakes to the garlic butter sauce for a little kick. Want to add some vegetables? Sauté some spinach, asparagus, or cherry tomatoes along with the garlic for a more complete meal. You could even swap out the linguine for fettuccine or spaghetti – whatever your favorite pasta shape is! For a richer flavor, consider using brown butter instead of regular butter. Just be careful not to burn it! And if you’re feeling adventurous, try adding a splash of white wine to the sauce for an extra layer of complexity.

Another great variation is to add some sun-dried tomatoes for a burst of intense flavor. Or, for a creamier sauce, stir in a dollop of heavy cream or mascarpone cheese at the end. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s become a staple in my own kitchen, and I know it will become one in yours too. The key to a truly amazing garlic butter shrimp linguine is using high-quality ingredients and not being afraid to experiment with flavors. Don’t skimp on the garlic, use fresh herbs whenever possible, and always taste as you go to adjust the seasoning to your liking.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences in the comments below. Let me know what variations you tried and what you thought of the recipe. Happy cooking! I can’t wait to hear all about your culinary adventures with this Garlic Butter Shrimp Linguine. Bon appétit!

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