Craving a restaurant-quality pasta dish that’s impossibly fast and easy to make at home? This garlic butter shrimp linguine is your answer. It’s an elegant meal that comes together in just 20 minutes, making it perfect for a busy weeknight, yet special enough for a date night in. The true star is the sauce—a luscious, silky combination of butter, garlic, a splash of white wine, and bright lemon that perfectly coats every strand of pasta and succulent shrimp.
You’ll be amazed at how a few simple, high-quality ingredients can transform into such a deeply flavorful and satisfying dish. Forget takeout; this is the recipe that will make you feel like a culinary hero in your own kitchen.
Why This Garlic Butter Shrimp Linguine Recipe Works
This isn’t just another pasta recipe; it’s a testament to the magic of simplicity. Its brilliance lies in the technique, which ensures perfectly cooked, snappy shrimp and a sauce that never fails to impress. We use reserved pasta water, the secret weapon for creating a glossy, emulsified sauce that clings to the linguine beautifully. It’s a quick, reliable, and utterly delicious meal you’ll return to again and again.
The Key Ingredients for Perfect Shrimp Linguine
The beauty of this dish is its reliance on a handful of pantry staples. Here’s what you’ll need to create this masterpiece:
- Linguine: Its flat, wide shape is perfect for catching the rich garlic butter sauce.
- Shrimp: Use large or jumbo shrimp, peeled and deveined. They provide a sweet, succulent bite that is the heart of the dish.
- Butter: The foundation of our sauce. Use good quality unsalted butter for the best flavor.
- Garlic: Freshly minced garlic is non-negotiable for a vibrant, aromatic sauce.
- Dry White Wine: A splash of something like a Pinot Grigio or Sauvignon Blanc deglazes the pan and adds a crucial layer of acidity and depth.
- Lemon: Fresh lemon juice and zest cut through the richness of the butter, brightening up the entire dish.
- Red Pepper Flakes: For a gentle hum of background heat that enhances the other flavors.
- Fresh Parsley: Adds a touch of freshness and a pop of color to the finished dish.
How to Make Garlic Butter Shrimp Linguine: A Step-by-Step Guide
Follow these simple steps, and you’ll have a stunning meal on the table in minutes. The key is to have all your ingredients prepped and ready to go before you start cooking.
Step 1: Cook the Linguine
Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
Step 2: Sauté the Aromatics
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30-60 seconds until fragrant. Be careful not to let the garlic brown.
Step 3: Cook the Shrimp
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet immediately and set them aside to prevent overcooking.
Step 4: Create the Garlic Butter Sauce
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to cook off the alcohol. Add the lemon juice and about 1/2 cup of the reserved pasta water. Bring to a simmer and let it cook for 2-3 minutes, whisking occasionally, until the sauce thickens slightly.
Step 5: Combine and Serve
Return the cooked shrimp to the skillet. Add the drained linguine and fresh parsley, tossing everything together to coat the pasta and shrimp in the glorious garlic butter sauce. If the sauce is too thick, add another splash of reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra parsley and lemon zest.
Pro Tips for Restaurant-Quality Results
A few small details can elevate your dish from good to unforgettable.
- Don’t Overcook the Shrimp: Shrimp cook in a matter of minutes. The moment they turn pink and curl into a “C” shape, they’re done. Pull them from the heat right away.
- Salt Your Pasta Water: It should taste like the sea! This is the only chance you have to season the pasta itself, and it makes a huge difference in the final flavor.
- Reserve That Pasta Water: The starch in the pasta water is a natural emulsifier. It helps the butter and wine meld into a smooth, creamy sauce that won’t separate.
- Use Fresh Ingredients: With a recipe this simple, quality counts. Fresh garlic, fresh lemon juice, and fresh parsley will always yield a superior result over their dried or bottled counterparts.
Delicious Variations to Try
While this recipe is a classic, it’s also a fantastic canvas for creativity. Here are a few ideas:
- Add Vegetables: Toss in a handful of fresh spinach or arugula at the very end and let it wilt into the sauce. Halved cherry tomatoes or steamed asparagus are also wonderful additions.
- Make it Spicy: If you love heat, increase the amount of red pepper flakes or add a finely chopped chili pepper along with the garlic.
- Creamy Garlic Butter Shrimp: For a richer sauce, stir in a 1/4 cup of heavy cream or mascarpone cheese along with the pasta water.
What to Serve with Your Shrimp Linguine
This garlic butter shrimp linguine is a complete meal on its own, but it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette is a perfect fresh counterpoint. For a heartier meal, serve it with some crusty bread to soak up every last drop of the delicious sauce, or alongside some simple perfectly roasted broccoli (coming soon). And of course, a glass of the same white wine you used in the sauce is always a welcome companion.
Storing and Reheating Leftovers
While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add the pasta to a skillet over low heat with a tablespoon of water or chicken broth. This will help loosen the sauce and gently warm the pasta and shrimp without making them rubbery.
Garlic Butter Shrimp Linguine Recipe
Garlic Butter Shrimp Linguine (Ready in 20 Minutes!)
Ingredients
Equipment
Method
- Cook the Linguine: Bring a large pot of heavily salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Sauté Aromatics: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook for 30-60 seconds until fragrant.
- Cook Shrimp: Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
- Make the Sauce: Deglaze the pan with white wine, simmering for 1 minute. Add lemon juice and 1/2 cup of reserved pasta water. Simmer for 2-3 minutes until the sauce slightly thickens.
- Combine: Return shrimp to the skillet along with the drained linguine and chopped parsley. Toss to combine, adding more pasta water as needed to create a smooth sauce. Season with salt and pepper to taste.
- Serve: Serve immediately, garnished with extra fresh parsley and lemon zest.
Nutrition
Notes
Pasta Water is Key: The starchy water is essential for creating a silky, emulsified sauce that clings to the pasta.
Variations: Feel free to add a handful of spinach or cherry tomatoes along with the shrimp for extra veggies.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
For a non-alcoholic version, you can substitute the white wine with an equal amount of chicken broth or reserved starchy pasta water. A squeeze of extra lemon juice at the end will help replicate the acidity.
Absolutely. For the best results, make sure the frozen shrimp are fully thawed before you begin. Pat them completely dry with paper towels to ensure they sear nicely in the pan rather than steam.
The key is to cook them quickly over medium-high heat for only 1-2 minutes per side. Remove them from the skillet as soon as they turn pink and opaque. They will cook a little more from the residual heat when combined with the hot pasta and sauce.
Large or jumbo shrimp (16-20 or 21-25 count per pound) are ideal for this dish. Their substantial size provides a satisfying, juicy bite that stands up well to the pasta.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth. This helps loosen the sauce and prevents the shrimp from becoming rubbery.
Share Your Culinary Creations!
I hope you love this quick and elegant garlic butter shrimp linguine! It’s a go-to recipe in my home, and I’m thrilled to share it with you. If you make this dish, please leave a comment below or share a photo on Pinterest. I can’t wait to see your masterpiece!
