Garlic Butter Shrimp Linguine
Easy Homemade Garlic Butter Shrimp Linguine — A Traditional Comfort Meal
A plate of Garlic Butter Shrimp Linguine is the kind of dish that makes the whole kitchen feel like a hug. I still remember the first time I made this — a rainy weeknight, a bottle of wine opened more for company than celebration, and the sizzling smell of garlic and butter that filled the apartment. Garlic Butter Shrimp Linguine is quick, comforting, and feels indulgent without being fussy — perfect for weeknight dinners, a cozy Sunday family meal, or even a simple holiday side that everyone will fight over.
Prep time: 10 minutes • Cook time: 15 minutes • Serves: 3–4
🧂 Ingredients
- 8 ounces (225 g) linguine pasta (use gluten-free linguine to make it GF)
- 1 pound (450 g) large shrimp, peeled and deveined (tail-on or off), thawed if frozen
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced (about 1½–2 tablespoons)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Zest and juice of 1 lemon
- 1/2 cup dry white wine or low-sodium chicken broth (optional)
- 1/3 cup reserved pasta cooking water
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Optional (for extra depth):
- 1 shallot, finely chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 teaspoon smoked paprika
Equipment you might find handy:
- Large pot for pasta
- 10–12 inch skillet or sauté pan
- Tongs for tossing pasta
👩🍳 Directions
- Fill a large pot with salted water and bring to a rolling boil. Cook linguine according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. When shimmering, add the shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and cover loosely. Tip: don’t overcrowd the pan — work in batches if needed.
- In the same skillet, reduce heat to medium-low and add the remaining 2 tablespoons butter. Add the minced garlic (and chopped shallot if using) and sauté 30–45 seconds until fragrant — do not let it brown. Add red pepper flakes and smoked paprika if using.
- Pour in the white wine or chicken broth and simmer 1–2 minutes to reduce slightly, scraping up any browned bits. Add lemon zest and lemon juice.
- Add the cooked linguine to the skillet along with 1/3 cup reserved pasta water. Toss well to combine and create a glossy sauce. If the sauce seems dry, add more pasta water, a tablespoon at a time.
- Return shrimp to the pan, add chopped parsley, and toss gently until everything is warmed through (about 1 minute). Taste and adjust salt and pepper.
- Serve immediately with a generous sprinkle of grated Parmesan and extra parsley. Enjoy hot.
Total cook time note: shrimp cook very quickly — watch them closely to avoid rubbery texture.
💡 Tips & Variations
- For a lighter, healthier version: swap half the butter for 2 tablespoons extra-virgin olive oil and use a smaller amount of cheese. Add steamed veggies like broccoli or snap peas to boost fiber.
- Low-carb option: replace linguine with zucchini noodles (zoodles) — sauté zoodles 2–3 minutes just before tossing with sauce to avoid sogginess.
- Gluten-free: use your favorite gluten-free linguine. Be sure to check cooking times — GF pasta can get soft quickly.
- Vegan swap: use vegan butter or olive oil and toss in sautéed king oyster “shrimp” or marinated and roasted artichoke hearts instead of shrimp.
- Make it spicy: stir in 1–2 teaspoons of harissa or add extra red pepper flakes.
- Leftovers & storage: refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce. Avoid microwave reheating that dries out the pasta.
- Make ahead: cook pasta and shrimp separately, store chilled, and reheat/toss with sauce just before serving to keep textures fresh.
- Tip for perfect shrimp: always pat shrimp dry before cooking and remove them from the pan the instant they turn pink and curl — they’ll keep cooking a bit from residual heat.
🩺 Health & Lifestyle Tie-in
This Garlic Butter Shrimp Linguine is a satisfying balance of protein and carbs — shrimp provide lean, high-quality protein and omega-3s, and when you use olive oil or moderate butter, you get heart-healthy fats. Making simple, wholesome meals at home like this can support long-term health (and yes — saving on takeout can help your finances and potentially lower future health costs!). If you’re watching sodium, skip the wine and use low-sodium broth and less added salt.
❤️ Conclusion
There’s something so comforting about a bowl of Garlic Butter Shrimp Linguine — fast enough for a busy weeknight and pretty enough to share at the table. If you make this recipe, please tell me in the comments or tag me on social — I’d love to see your version and any tasty twists you try. Happy cooking and enjoy every buttery, garlicky bite!
Garlic Butter Shrimp Linguine
Ingredients
Method
- Fill a large pot with salted water and bring to a rolling boil. Cook linguine according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. When shimmering, add the shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and cover loosely.
- In the same skillet, reduce heat to medium-low and add the remaining 2 tablespoons of butter. Add the minced garlic (and chopped shallot if using) and sauté 30–45 seconds until fragrant — do not let it brown. Add red pepper flakes and smoked paprika if using.
- Pour in the white wine or chicken broth and simmer 1–2 minutes to reduce slightly, scraping up any browned bits. Add lemon zest and lemon juice.
- Add the cooked linguine to the skillet along with 1/3 cup reserved pasta water. Toss well to combine and create a glossy sauce. If the sauce seems dry, add more pasta water, a tablespoon at a time.
- Return shrimp to the pan, add chopped parsley, and toss gently until everything is warmed through (about 1 minute). Taste and adjust salt and pepper.
- Serve immediately with a generous sprinkle of grated Parmesan and extra parsley. Enjoy hot.
