Garlic shrimp linguine is the 20-minute pasta you’ll crave. Plump, juicy shrimp. Buttery, garlicky sauce. A splash of lemon and white wine. Tossed with linguine. Better than any restaurant. Date night worthy.
Step-by-Step Instructions
Cook Pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water before draining.
Cook Shrimp
Season shrimp with salt and pepper. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink and opaque. Remove and set aside.
Make Sauce
Add remaining 2 tbsp butter to the skillet. Sauté garlic 30 seconds until fragrant. Pour in wine and lemon juice. Simmer 2-3 minutes, scraping up brown bits. Stir in lemon zest and red pepper flakes.
Combine
Return shrimp to skillet. Add cooked pasta and reserved pasta water. Toss to coat. Stir in Parmesan and parsley. Season with salt and pepper.
Serve
Serve immediately with lemon wedges. Squeeze generously. Bold, buttery, 20-minute perfection.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Shrimp pasta doesn’t reheat well — shrimp gets rubbery. Leftovers can be refrigerated for 1-2 days. Reheat gently in a skillet with a splash of water or broth. Not freezer-friendly.
