Description

A 15-minute weeknight dinner that delivers bold flavor without the fuss. Garlic butter shrimp tossed with linguine in a silky, glossy sauce—simple, satisfying, and ready faster than takeout.

Ingredients

Scale

8 ounces (225g) linguine or spaghetti
Salt (for pasta water)
1 pound (450g) raw shrimp, peeled and deveined
4 tablespoons (56g) unsalted butter, divided
5 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh lemon juice
¼ cup (25g) grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Fill a large pot with about 4 quarts (3.8 liters) of water and bring to a rolling boil over high heat. Add a generous tablespoon of salt.
If using frozen shrimp, thaw under cold running water for about 5 minutes. Pat dry with paper towels and season lightly with salt and pepper.
Add linguine to boiling water and cook according to package directions until al dente (about 8-9 minutes). Reserve about ½ cup of pasta water before draining.
While pasta cooks, place a large skillet over medium heat. Add 3 tablespoons of butter and let it melt. Add minced garlic and red pepper flakes; cook for 30-45 seconds, stirring constantly, until fragrant.
Add seasoned shrimp to the skillet in a single layer. Cook undisturbed for 2 minutes, then flip and cook for another 1-2 minutes until pink and curled into a loose C-shape.
Pour in fresh lemon juice and scrape up any browned bits from the bottom of the pan.
Drain the pasta (do not rinse) and add it directly to the skillet with the shrimp. Add remaining 1 tablespoon of butter and grated Parmesan. Toss with tongs, adding reserved pasta water as needed to create a silky sauce (about ¼ cup).
Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and extra Parmesan. Serve immediately.

Notes

Don’t rinse the pasta after draining—the starch helps the sauce cling. For extra creaminess, add cold butter at the end to mount the sauce. Reserve more pasta water than you think you need. Shrimp are done when they curl into a loose C-shape; a tight O means overcooked.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1/4
Calories: 420
Sugar: 2
Sodium: 680
Fat: 16
Saturated Fat: 9
Carbohydrates: 42
Fiber: 2
Protein: 28

Keywords: garlic butter shrimp pasta, quick shrimp pasta, 15-minute dinner, weeknight pasta, garlic shrimp linguine, easy shrimp recipe