Craving a restaurant-quality pasta dish that’s astonishingly easy to make on a busy weeknight? This garlic butter shrimp linguine is your answer. Imagine succulent, pink shrimp tossed with tender linguine, all coated in a luxurious sauce of sizzling garlic, rich butter, and a splash of crisp white wine. It’s an elegant, deeply satisfying meal that comes together in the time it takes to boil your pasta.
We’re skipping complicated steps and focusing on pure, vibrant flavor. This recipe is designed for the enthusiastic home cook who wants maximum deliciousness with minimum fuss. Get ready to impress yourself, your family, and anyone lucky enough to be at your dinner table.
Why You’ll Love This Garlic Butter Shrimp Linguine Recipe
- Incredibly Fast: From pantry to plate in just 20 minutes, making it the perfect weeknight rescue meal.
- Simple, High-Impact Ingredients: Uses pantry staples to create a sauce that tastes anything but basic.
- Restaurant-Worthy Flavor: The combination of garlic, butter, white wine, and a hint of red pepper creates a perfectly balanced, addictive sauce.
- Versatile and Customizable: Easily adapt the recipe with your favorite additions, like a squeeze of lemon or extra vegetables.
The Key Ingredients for Success
The beauty of this dish lies in its simplicity. Using high-quality ingredients will make all the difference. Here’s what you’ll need:
The Shrimp: Fresh vs. Frozen
You can use either fresh or frozen shrimp. For the best flavor and texture, I recommend large, raw shrimp (16-20 count per pound). If using frozen, be sure to thaw them completely under cool running water and pat them thoroughly dry before cooking. A dry shrimp is a happy shrimp—it sears beautifully instead of steaming.
The Pasta: Choosing Your Linguine
Linguine is the classic choice here. Its flat, wide shape is perfect for catching every last drop of the delicious garlic butter sauce. However, spaghetti, fettuccine, or even angel hair will also work wonderfully. For other amazing pasta ideas, check out our favorite easy weeknight dinners (coming soon).
The Sauce: A Symphony of Flavor
The sauce is a simple but powerful combination. A dry white wine like a Sauvignon Blanc or Pinot Grigio adds acidity and depth. A quality unsalted butter provides richness, while fresh parsley adds a clean, bright finish. Don’t forget the garlic—use fresh cloves for the most potent, aromatic flavor.
How to Make Garlic Butter Shrimp Linguine Step-by-Step
This recipe moves quickly, so I recommend having all your ingredients prepped and ready to go before you start cooking. It’s a simple process of boiling the pasta while you create the quick and flavorful sauce.
Garlic Butter Shrimp Linguine
Garlic Butter Shrimp Linguine (Ready in 20 Minutes!)
Ingredients
Equipment
Method
- Cook the linguine in a large pot of heavily salted boiling water according to package directions until al dente. Just before draining, reserve 1 cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the shrimp completely dry and season with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the same skillet and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half, which should take 2-3 minutes.
- Remove the skillet from the heat. Add the cold butter pieces and swirl the pan until the butter has melted completely and the sauce is creamy.
- Drain the pasta and add it directly to the skillet along with the cooked shrimp and chopped parsley. Add 1/2 cup of the reserved pasta water. Toss everything together to coat the linguine in the sauce. If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese if desired.
Notes
Reserve Pasta Water: The starchy pasta water is essential for creating a silky sauce that clings to the noodles. Don't forget to save some before draining!
Pro Tips for Restaurant-Quality Results
Follow these simple tips to take your garlic butter shrimp linguine from great to absolutely unforgettable.
Don’t Overcrowd the Pan
When cooking the shrimp, make sure they are in a single layer in the pan. If you overcrowd them, they will steam instead of searing, resulting in a rubbery texture. Cook in two batches if necessary—it’s worth the extra minute!
The Secret to a Silky Sauce
The key to a smooth, emulsified sauce is to add the cold butter to the pan off the heat. Swirl the pan continuously until the butter is melted and incorporated. This technique prevents the sauce from breaking and gives it a beautiful, velvety consistency. The starchy pasta water is also crucial, as it helps bind the fat and water together.
Getting the Timing Right
Start cooking the shrimp when the pasta is about halfway done. The sauce comes together in minutes, and you want to be able to transfer the hot, al dente pasta directly into the skillet with the sauce. This allows the pasta to finish cooking in the sauce, absorbing all that incredible flavor.
Variations and Substitutions
While this recipe is fantastic as is, it’s also a great canvas for customization.
- Add a Spicy Kick: Increase the red pepper flakes to a 1/2 teaspoon or more for a spicier sauce.
- Brighten it Up: A generous squeeze of fresh lemon juice at the end will add a lovely brightness that cuts through the richness of the butter.
- Make it Creamy: For a richer dish, add a splash of heavy cream to the sauce along with the butter. You might also love this creamy Tuscan chicken recipe (coming soon).
- Non-Alcoholic Version: If you prefer to cook without wine, you can substitute an equal amount of low-sodium chicken or vegetable broth.
What to Serve with Shrimp Linguine
This garlic butter shrimp linguine is a complete meal on its own, but it also pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette or some steamed asparagus would be excellent choices. And of course, you can never go wrong with a side of crusty bread to sop up every last bit of the sauce.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat. You may need to add a splash of water or chicken broth to loosen the sauce and bring it back to its original consistency. Avoid the microwave, as it can make the shrimp tough.
Frequently Asked Questions
Absolutely. Frozen shrimp works wonderfully. For the best results, make sure to thaw it completely first. You can do this quickly by placing the shrimp in a colander under cool running water. Most importantly, pat the thawed shrimp completely dry with paper towels before cooking to ensure they sear rather than steam.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });The key is to avoid overcooking them. Shrimp cook very quickly, usually in just 1-2 minutes per side. As soon as they turn pink and curl into a ‘C’ shape, they’re done. It’s best to cook them over medium-high heat for a short time and remove them from the pan while you finish the sauce.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });If you prefer not to use wine, you can substitute an equal amount of low-sodium chicken broth or vegetable broth. This will still allow you to deglaze the pan and build a flavorful sauce. A small squeeze of fresh lemon juice at the end can also add back some of the acidity.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });This dish is a wonderful standalone meal, but it pairs nicely with a simple side salad with a lemon vinaigrette, steamed asparagus, or roasted broccoli. A side of crusty bread is also highly recommended for soaking up any leftover garlic butter sauce.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });The best way to reheat this dish is in a skillet over low heat. Add the pasta to the pan with a splash of water, broth, or milk to help loosen the sauce and prevent it from becoming oily. Stir gently until warmed through. We recommend avoiding the microwave, as it can reheat unevenly and make the shrimp rubbery.
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Thank you for making this garlic butter shrimp linguine! I know you’ll love how quick, easy, and delicious it is. If you tried it, please leave a comment below and let me know what you think. And don’t forget to share your creations and find more recipes on Pinterest!
