Pin it The smell of garlic hitting hot butter is what pulled my neighbor to my kitchen window that Thursday evening. I was testing this linguine for a small dinner party, convinced I'd overcomplicated it, when she knocked and asked what smelled so good. Turns out, the simplest dishes make the loudest impressions. That shrimp pasta became my go-to whenever I wanted something that felt special without the stress.
I made this for my sister after her first week at a new job, and she sat at my counter twirling linguine while telling me about her chaotic days. The lemon cut through the richness just enough to keep us going back for seconds. By the end of the night, the skillet was empty and she'd asked me to write down the recipe on a napkin. It's been her weeknight reset meal ever since.
Ingredients
- Large shrimp, peeled and deveined: Pat them completely dry before cooking or they'll steam instead of sear, and you'll lose that slight caramelization that makes them sweet.
- Linguine pasta: The flat shape grabs onto the buttery sauce better than round spaghetti, though honestly any long pasta works if that's what you have.
- Unsalted butter: This lets you control the saltiness, especially since shrimp and Parmesan both bring their own.
- Extra virgin olive oil: Mixing it with butter prevents burning and adds a fruity depth that balances the richness.
- Garlic, minced: Fresh cloves are non-negotiable here, the jarred stuff just doesn't bloom the same way in hot fat.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy, just a gentle hum in the background.
- Lemon zest and juice: The zest is where the magic lives, it's floral and bright in a way the juice alone can't replicate.
- Fresh parsley, chopped: Toss it in at the end for color and a grassy freshness that wakes up the whole dish.
- Salt and black pepper: Season in layers, a little on the shrimp, a little in the pasta water, a final taste at the end.
- Parmesan cheese: Totally optional, but a shower of salty, nutty cheese over the top makes it feel like a special occasion.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it's al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce later.
- Prep the shrimp:
- While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully instead of steaming in their own moisture.
- Bloom the garlic:
- Melt the butter and olive oil together in a large skillet over medium heat, then add the minced garlic and red pepper flakes. Let them sizzle gently for about a minute until your kitchen smells incredible, but pull them off before the garlic turns brown and bitter.
- Sear the shrimp:
- Lay the shrimp in a single layer in the skillet and let them sit undisturbed for two minutes per side. You'll know they're done when they curl into a C shape and turn pink all over.
- Add the brightness:
- Stir in the lemon zest and juice, letting it bubble and mingle with the butter for just a moment. The acidity cuts through the richness and makes everything taste more alive.
- Toss with pasta:
- Add the drained linguine directly to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce clings to every strand. The starch in that water helps emulsify the butter into a glossy coating.
- Finish and serve:
- Pull the skillet off the heat and toss in the chopped parsley, then taste and adjust the salt and pepper. Serve immediately with a mound of grated Parmesan on top if you're feeling generous.
Pin it One summer evening, I made this on the back patio with a cheap bottle of white wine and a friend who'd just gotten some hard news. We didn't talk much, just twirled pasta and watched the sun drop behind the trees. Sometimes a meal like this does more than fill you up, it holds space when words don't quite work. She texted me a few weeks later asking for the recipe, said it reminded her she could still enjoy small things.
Pairing and Serving Suggestions
A crisp Sauvignon Blanc or Pinot Grigio echoes the lemon and cuts through the butter without overpowering the shrimp. I've also served this with a simple arugula salad dressed in olive oil and a squeeze of lemon, keeping everything light and cohesive. Crusty bread on the side isn't traditional, but it's perfect for mopping up every last bit of garlicky sauce from the plate.
Swaps and Variations
If you can't find linguine, fettuccine or spaghetti work just as well, and I've even used angel hair when I was in a hurry. A splash of dry white wine added to the skillet before the shrimp brings an extra layer of complexity, though it's completely optional. For a spicier version, double the red pepper flakes or add a pinch of cayenne, and if you're avoiding dairy, swap the butter for more olive oil and skip the Parmesan entirely.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. Reheat gently in a skillet over low heat with a drizzle of olive oil or a splash of water to bring back the moisture. I don't recommend freezing this one, shrimp and pasta don't bounce back well from the freezer and the texture suffers.
- Add a handful of halved cherry tomatoes to the skillet with the shrimp for a pop of color and sweetness.
- Toss in a few handfuls of baby spinach at the end for extra greens without changing the flavor.
- If serving for guests, warm your serving bowls in a low oven so the pasta stays hot at the table.
Pin it This dish has pulled me out of weeknight ruts more times than I can count, and it never feels boring or repetitive. I hope it becomes one of those recipes you reach for when you want to feel like you've really cooked, even on the nights when you barely have the energy.
Common Questions
- → How do you know when shrimp is cooked through?
Shrimp is done when it turns from translucent gray to opaque pink, typically 2-3 minutes per side depending on size. The flesh should be firm but still tender. Avoid overcooking as shrimp becomes rubbery.
- → Can you substitute the linguine with other pasta shapes?
Yes, fettuccine and spaghetti work wonderfully with this garlic butter sauce. Any long pasta shape holds the sauce well. For heartier appetites, pappardelle or tagliatelle are excellent alternatives.
- → Why reserve pasta water when draining?
Pasta water contains starch that helps emulsify the sauce and creates a silky coating on the noodles. Adding it gradually when tossing helps loosen the sauce and allows better distribution of flavor throughout the dish.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc and Pinot Grigio complement the dish beautifully. The acidity balances the richness of the butter sauce and enhances the lemon flavors in the shrimp.
- → How can you make this dish spicier?
Increase the red pepper flakes from 1/4 teaspoon to your desired heat level, or add fresh chili peppers minced with the garlic. You can also incorporate a pinch of cayenne pepper for additional kick without adding texture.
- → Is this suitable for dietary restrictions?
For gluten-free diets, use gluten-free pasta. For dairy-free, replace butter with additional olive oil and omit Parmesan cheese. However, it contains shellfish and gluten in standard preparation, so check labels for allergen concerns.