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Garlic Butter Shrimp Linguine

This Garlic Butter Shrimp Linguine is quick, flavorful, and elegant — perfect for weeknights or impressing guests with minimal effort!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 ounces linguine pasta
  • 1 pound shrimp peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 1 lemon juice juice of 1 lemon
  • grated Parmesan cheese for serving

Instructions

Prepare the Linguine

  • Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about ½ cup of pasta water before draining.

Cook the Shrimp

  • While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and pepper. Cook for 2 minutes on one side until pink, then flip and cook another minute or until shrimp are just cooked through. Remove shrimp from skillet and set aside.

Make the Garlic Butter Sauce

  • Reduce heat to medium. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant — be careful not to burn the garlic.

Combine and Finish

  • Add the cooked linguine directly into the skillet with the garlic butter sauce. Toss to coat the noodles evenly. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Return the shrimp to the pan, squeeze in fresh lemon juice, and sprinkle with chopped parsley. Toss everything together gently.
  • Plate the Garlic Butter Shrimp Linguine immediately. Finish each serving with a generous sprinkle of grated Parmesan cheese for that perfect savory touch. Enjoy while hot!

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Garlic press
  • Measuring Spoons
  • Wooden Spoon

Notes

  • Use reserved pasta water sparingly to adjust sauce consistency without thinning it too much.
  • Do not overcook shrimp to avoid rubbery texture; typically 2-3 minutes per side is ideal.
  • Leftovers keep well for up to 2 days refrigerated; reheat gently in a skillet with a splash of water or broth.