Though not as popular as shrimp scampi, shrimp linguine makes a yummy dinner.
It features juicy, succulent shrimp and tender, butter- and garlic-covered noodles.
It comes together in less than 30 minutes and is a dish the whole family will love. Try shrimp linguine tonight!
Why You’ll Love This Shrimp Linguine
Here’s why I love this recipe so much:
- It’s quick and easy. As mentioned, shrimp linguine takes less than 30 minutes to make. The recipe features easy-to-follow steps anyone can manage.
- It uses simple ingredients. You need very few ingredients for this recipe. Besides the shrimp, you probably have them all right now!
- It makes an elegant dinner. There’s just something nice and elegant about serving seafood for dinner. It’s one of those “night on the town” dinners you can easily prepare at home.
Ingredients
Here’s a complete list of what you’ll need:
- Shrimp – I recommend buying fresh, if possible. If not, frozen is the next best option. Avoid pre-cooked shrimp, as its taste and texture aren’t as good.
- Salt & black pepper – These two simple seasonings make almost everything taste better.
- Linguine – Linguine is right there in the name. But in a pinch, you can use any long pasta. I like fettuccine.
- Olive oil – For searing the shrimp.
- Butter – It may seem strange to use butter with olive oil. Don’t leave it out, though. You’ll need it to give the noodles that buttery feel. It also provides the shrimp with a rich garlic butter taste.
- Garlic – Use fresh cloves you’ve minced yourself.
- Lemon juice – As with the garlic, use freshly squeezed lemon juice. It’s more work, but fresh always tastes better.
- Red pepper flakes – Add these for a bit of heat.
- Chopped parsley – Parsley is always a nice finishing touch. It adds color and freshness.
- Parmesan cheese – Buy a block and grate it yourself. Again, it just tastes better that way.
How to Make Shrimp Linguine
Want a basic overview of the recipe’s steps? I have you covered!
1. Do your prep work. Shrimp cooks quickly, so putting in a little effort beforehand will help immensely. Start by cleaning, drying, and seasoning the shrimp with salt and pepper.
Then, bring a large pot of salted water to a boil.
Measure all the ingredients and have them ready to dump in when needed.
2. Cook the pasta. Once the water in the pot is boiling, add the linguine. Cook according to the package instructions for al dente pasta. Meanwhile, continue the recipe.
3. Sear the shrimp. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Then, add the garlic and cook, stirring constantly, for about 1 minute.
Once you smell the garlic, increase the heat to medium-high. Then, sear the shrimp for 1 to 2 minutes per side.
4. Finish the dish. Add the lemon juice and red pepper flakes. Cook for an additional minute, stirring frequently.
Then, drain the linguine and add it to the skillet with the remaining butter and parsley. Toss well to coat.
5. Serve. Serve with a garnish of freshly grated Parmesan and enjoy!
Tips for Success
Here are a few of my best tips for shrimp linguine:
- Fresh is always best. Pre-cooked shrimp doesn’t taste as good.
- Save yourself a step. Buy pre-peeled and deveined shrimp. After all, why waste time doing that stuff when you don’t have to?
- Taking a shortcut? Be sure to thaw frozen shrimp first. Place the shrimp directly in a bowl of cold water for about 15 minutes. If they aren’t ready, drain and replace the water. Let them sit for another 10 to 15 minutes until defrosted.
- Kick up the creaminess. Reserve 1/2 to 1 cup of pasta water to add to the sauce.
Recipe Variations
Try these variations for something different:
- Make it extra rich. Sear the shrimp as directed, then transfer it to a clean plate to rest. Do not wipe the skillet clean. Instead, add the lemon juice, remaining butter, parsley, 1/4 cup white wine, and 1/4 cup pasta water. Cook for 3 to 4 minutes until the sauce thickens, then add the shrimp and noodles back into the skillet.
- Toss in some veggies. Saute your favorite veggies in a separate skillet. Then, add them along with the noodles at the end of the cooking process. Green peppers, tomatoes, and onions work well.
- Swap the shrimp for prawns. You’ll get the same great taste, only larger!
- Pick your protein. This recipe also works well with scallops, clams, or even diced chicken breasts!
More Shrimp Recipes
Here are some other decadent shrimp recipes to try:
Easy Shrimp Linguine Recipe (With Garlic Butter)
4
servings15
minutes10
minutes25
minutesThis shrimp linguine with garlic butter is simply to die for! It’s easy enough for a weeknight but fancy enough for special occasions.
Ingredients
1 pound large shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1 pound linguine pasta
3 tablespoons olive oil
4 tablespoons unsalted butter, divided
5 cloves garlic, minced
1/4 cup fresh lemon juice (about 2 lemons)
1/2 -1 teaspoon red pepper flakes (optional)
1/3 cup fresh chopped parsley
grated Parmesan cheese, for serving
Instructions
- Clean the shrimp, then pat them dry with paper towels. Season them with salt and pepper on both sides.
- Fill a large pot with salted water. Bring it to a boil, then cook the linguine according to the package directions.
- While the pasta cooks, heat the olive oil and half (2 tablespoons) of the butter in a large skillet over medium heat. Once the butter melts, add the garlic. Stir continually until the garlic is fragrant. (Approximately 1 minute.)
- Increase the heat of the skillet to medium-high. Add the shrimp and sear it for 1 to 2 minutes on each side. When ready, it should be bright pink. Do NOT overcook.
- Add the lemon juice and (optional) red pepper flakes. Cook for another minute, stirring constantly.
- Once the linguine is ready, drain it and discard the water. Add the noodles to the skillet with the shrimp. Then, stir in the last 2 tablespoons of butter and the parsley. Toss well until the pasta is fully coated in the sauce.
- Transfer the shrimp linguine to individual serving plates. Top with Parmesan cheese, and enjoy!
Notes
- Remember, shrimp cooks quickly! You should have all the ingredients measured out and ready to add before starting the recipe. You could easily overcook the shrimp if you have to stop to measure.
- Storage. This dish is best served fresh. But you can refrigerate leftovers for 2 to 3 days.
