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To make Lemon Garlic Butter Shrimp Linguine, you'll need these fresh ingredients: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - 1/4 cup chopped fresh parsley - Grated Parmesan cheese for serving (optional) Each ingredient plays a key role in creating this tasty dish. The linguine holds the sauce well. The shrimp adds a nice texture and flavor. Butter gives richness, while garlic provides a fragrant base. Lemon zest and juice add brightness and a refreshing zing. Red pepper flakes bring a hint of heat, which you can adjust. Fresh parsley adds color and freshness. Finally, Parmesan cheese can elevate the dish further, making it creamier and richer. Gather these ingredients before you start cooking. This way, you can flow smoothly through each step. Enjoy the process and the great flavors that follow! {{ingredient_image_1}} Start by boiling water in a large pot. Once it’s boiling, add the linguine pasta. Cook according to the package instructions until it’s al dente. This should take about 8-10 minutes. Drain the pasta but save about 1/2 cup of the pasta water. Set the pasta aside for later. In a big skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute. Make sure not to burn the garlic; it should smell great. Next, add the shrimp, 1/2 teaspoon of red pepper flakes, and sprinkle some salt and pepper. Cook the shrimp for about 2-3 minutes on each side until they turn pink. Once cooked, add the zest of 1 lemon and 1/4 cup of freshly squeezed lemon juice. Stir everything well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Now, it’s time to bring it all together! Toss the cooked linguine into the skillet with the shrimp and sauce. Mix well so the pasta gets coated with the sauce. If it seems dry, add a bit more of the reserved pasta water. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley. This adds a nice touch of color and flavor. Serve hot, and if you like, top it with some grated Parmesan cheese. Enjoy your meal! Cook the shrimp for about 2-3 minutes on each side. You want them pink and opaque. If they cook too long, they become tough. Keep an eye on them, as they cook fast. Use large shrimp for the best size and flavor. After adding the lemon juice, check the sauce thickness. If it’s too thick, add a splash of reserved pasta water. This helps create a silky texture. The water adds flavor from the pasta. Always start with a little; you can add more if needed. Chop fresh parsley to add at the end. It gives a bright taste and color. You can also try basil or chives for a twist. Fresh herbs uplift the dish and add freshness. Consider mixing in some lemon zest for an extra kick. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, ensure they are fully thawed and patted dry before cooking. Adjust Spice Level: Feel free to modify the amount of red pepper flakes based on your heat preference. Start with a small amount and increase gradually for a customizable kick. Reserve Pasta Water: The starchy pasta water is a great addition to the sauce. It helps to bind the sauce to the pasta and achieve a silky consistency. Add Extra Lemon: If you love a bright, zesty flavor, squeeze in more fresh lemon juice or add lemon slices as a garnish for extra freshness. {{image_2}} You can mix in vegetables for extra flavor and nutrition. Good choices include spinach, cherry tomatoes, or bell peppers. Start by adding them to the skillet with the garlic. Cook them until they soften, then add the shrimp. This adds color and makes the dish healthier. If you want to switch things up, try other proteins. Chicken or scallops work well. For chicken, cut it into bite-sized pieces and cook it the same way as the shrimp. For scallops, follow the shrimp cooking time. Both will add different tastes to your dish. While linguine is great, you can use other pasta types. Spaghetti, fettuccine, or even gluten-free pasta can work. Just follow the cooking time on the package. Each pasta brings its own charm to the dish, so feel free to experiment! After you enjoy your Lemon Garlic Butter Shrimp Linguine, store leftovers in an airtight container. Place it in the fridge within two hours to keep it fresh. It should last for up to three days. Make sure to keep it sealed tightly. This helps keep the flavors strong. When you are ready to eat the leftovers, reheat them on the stove. Use medium heat and a splash of water or broth to help moisten the dish. Stir it well until it's warm. You can also use a microwave if you prefer. Just cover it loosely to avoid drying out the pasta. If you want to save some for later, you can freeze it. But, I recommend freezing only the shrimp and sauce. Cooked pasta does not freeze well. Place the shrimp and sauce in a freezer-safe bag. Remove as much air as you can. It will stay good for about two months. When you're ready to eat, thaw it overnight in the fridge and then reheat. If you don't have linguine, you can use several other pasta types. Spaghetti or fettuccine works well. You can also try penne or farfalle. Just cook the pasta until al dente, just like linguine. Yes, you can make this dish gluten-free. Use gluten-free pasta instead of regular linguine. Many brands offer great gluten-free options. Just follow the cooking times on the package for best results. To add more heat, increase the red pepper flakes. You can also add fresh sliced jalapeños or a dash of hot sauce. Start small, then taste and adjust as needed. This way, you control the spice level to your liking. This blog post covered a tasty shrimp linguine recipe. We looked at ingredients, cooking steps, and tips for perfecting the dish. You learned how to store it and make easy variations. Cooking shrimp and pasta can be quick and fun. With these tips, you can impress anyone. Enjoy making this dish your own! It’s time to try it out and savor every bite.

Lemon Garlic Butter Shrimp Linguine

A delicious and quick pasta dish featuring shrimp sautéed in a lemon garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon red pepper flakes
  • to taste salt and pepper
  • 1/4 cup chopped fresh parsley
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Begin by cooking the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Stir in the shrimp, red pepper flakes, and season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
  • Add the lemon zest and lemon juice to the skillet, stirring well to combine all the flavors. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Toss the cooked linguine into the skillet with the shrimp and sauce, ensuring that the pasta is fully coated. If necessary, add more reserved pasta water to help the sauce adhere.
  • Remove from heat, and stir in the chopped parsley for a fresh touch.
  • Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword garlic, lemon, linguine, pasta, shrimp