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Easy Shrimp Linguine Recipe (With Garlic Butter)

A delicious and quick pasta dish featuring succulent shrimp tossed in a velvety, citrus-infused garlic butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Colander

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil and cook linguine until al dente; drain and reserve 1/4 cup of pasta water.
  2. Pat shrimp dry and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat and sear shrimp for 1-2 minutes per side until pink and opaque; remove shrimp and set aside.
  4. In the same skillet, melt butter over medium heat.
  5. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
  6. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  7. Reduce heat to low, stir in heavy cream, and simmer for 2-3 minutes to thicken.
  8. Stir in Parmesan cheese, lemon juice, and lemon zest until smooth.
  9. Add the cooked linguine to the skillet, tossing to coat with sauce and adding reserved pasta water if necessary.
  10. Return shrimp to the skillet and toss gently for 1-2 minutes to warm through.
  11. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve immediately.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to loosen the sauce.