Description
Silky linguine coated in garlic butter, tossed with juicy shrimp and brightened with lemon and herbs. A fast, flavorful pasta perfect for weeknights or impressing guests.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook linguine until just al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter and sauté minced garlic for 30 seconds.
- Add shrimp and cook for about 2 minutes per side until pink and opaque.
- Add the drained pasta to the skillet with the shrimp. Pour in reserved pasta water gradually, tossing to combine and coat the pasta.
- Squeeze lemon juice over the pasta, season with salt, pepper, and red pepper flakes.
- Sprinkle with chopped parsley and toss once more to combine.
- Serve warm, optionally with a wedge of lemon or a slice of bread on the side.
Notes
- Don’t overcook the shrimp. Remove them as soon as they turn pink.
- Add extra lemon juice or zest for brightness.
- Use tongs to toss the pasta directly in the skillet for better sauce coating.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 175mg
Keywords: shrimp pasta, garlic butter shrimp, easy weeknight pasta, seafood pasta, garlic shrimp linguine