This creamy Shrimp Linguine delivers restaurant-quality results in just 20 minutes. Perfect for busy weeknights, this pasta dish combines succulent shrimp with al dente linguine in a rich, flavorful sauce.
At 608 calories per serving, it’s a satisfying meal that brings together lean protein and complex carbohydrates. The best part? You’ll only spend 3 minutes on prep work, letting the cooking process do most of the heavy lifting.
Fresh Shrimp Linguine Ingredients
- Linguine: 1 pound, white or wheat variety – forms the base of this dish
- Butter & Oil: 4 Tbsp unsalted butter and 3 Tbsp olive oil – creates a rich, smooth sauce
- Garlic: 5 cloves, minced – adds aromatic flavor foundation
- Shrimp: 1 pound large (about 20 pieces), peeled and deveined – star protein
- Fresh Herbs: 1/2 cup chopped parsley – adds bright, fresh notes
- Citrus Elements: Zest from 1/2 lemon, 1/4 cup fresh juice, 1/2 lemon sliced – provides zesty brightness
- Seasonings: Salt, pepper, red pepper flakes to taste – enhances overall flavor
- Parmesan: 1/2 cup freshly grated – adds savory, nutty finish
Step-by-Step Instructions
- Pasta Preparation: Boil water with a pinch of salt and oil. Cook linguine following package directions
- Shrimp Seasoning: Season shrimp with salt and pepper, set aside until ready
- Sauce Base: Melt butter with olive oil in large skillet over medium-low heat
- Garlic Infusion: Sauté garlic for 1 minute, watching carefully to prevent burning
- Shrimp Cooking: Add shrimp, cook 4-5 minutes until pink, stirring frequently
- Finishing Touches: Remove from heat, add parsley, lemon components, and pepper flakes
- Final Assembly: Combine drained pasta with shrimp mixture, top with fresh parmesan
Cooking Techniques
The magic of this shrimp linguine lies in the timing! Cook your shrimp just until they turn pink – this usually takes 4-5 minutes. If they curl up too tightly, they’re overcooked.
For perfectly cooked garlic, keep the heat on medium-low and watch it carefully – golden and fragrant is what we want, not brown and bitter. When you add the lemon juice, give everything a good toss to pick up all those tasty bits from the bottom of the pan!
Quick Substitutions
No linguine? Any long pasta works beautifully – try spaghetti or fettuccine! Fresh garlic is best, but in a pinch, you can use 2½ teaspoons of pre-minced garlic. If fresh parsley isn’t available, dried parsley works too (use 3 tablespoons instead).
Want to make it dairy-free? Skip the parmesan and use extra olive oil instead of butter. For a gluten-free version, simply swap in your favorite gluten-free pasta.
Serving Suggestions
Serve this bright and lemony pasta right away while it’s hot! A chunk of crusty bread on the side is perfect for soaking up the amazing sauce.
Add a simple green salad with a light vinaigrette to round out your meal. Want to make it extra special? Pop open a bottle of crisp white wine – a Pinot Grigio or Sauvignon Blanc works wonderfully with the citrusy flavors.
Storage Tips
This pasta is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or olive oil and warm it gently on the stovetop.
The shrimp might become a bit firmer when reheated, but the flavors will still be yummy! I don’t recommend freezing this dish since both the pasta and shrimp can become rubbery when thawed.
Shrimp Linguine
Equipment
- Large pot
- Extra-large skillet
Ingredients
- 1 pound linguine noodles white or wheat
- 4 Tablespoons unsalted butter
- 3 Tablespoons olive oil
- 5 cloves garlic minced
- 1 pound large shrimp about 20 shrimp, peeled and deveined
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh lemon juice about 2 lemons
- 1/2 cup parmesan cheese freshly grated
Instructions
- Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.
- Meanwhile, season the shrimp with salt and pepper and set aside.
- Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and sauté for 1 minute, being careful not to burn it.
- Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.
- Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. Season with additional salt and pepper, if needed.
- When the pasta is cooked, drain the water and add the noodles to the sauté pan. Top with fresh parmesan cheese and toss everything gently to combine. Serve.
