Lemon Garlic Butter Shrimp (Printable)
Succulent shrimp in lemon garlic butter tossed with linguine for a vibrant Italian-American dish.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine
→ Sauce
03 - 4 tbsp unsalted butter
04 - 3 tbsp extra virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - Zest of 1 lemon
08 - 3 tbsp lemon juice, freshly squeezed
09 - 1/3 cup dry white wine or seafood/chicken broth
10 - 1/4 cup fresh parsley, finely chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Lemon wedges
# Steps:
01 - Bring a large pot of salted water to a boil. Cook linguine until al dente following package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
03 - Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Sauté garlic and red pepper flakes for 1 minute until fragrant without browning.
05 - Pour in white wine or broth, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest. Return shrimp and accumulated juices to skillet. Toss gently and heat through for 1 minute.
07 - Add cooked linguine and half the parsley to skillet. Toss, adding reserved pasta water as needed to form a silky sauce coating the pasta evenly.
08 - Adjust seasoning with salt and pepper. Serve immediately garnished with remaining parsley, Parmesan, and lemon wedges.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen when you've really spent thirty minutes, which feels like the best kind of cheat.
- The shrimp stays tender and juicy, and that butter-lemon sauce clings to every strand of linguine in a way that makes people ask for seconds.
- It works for a casual weeknight or impressing someone you want to cook for, and there's something confidence-building about that versatility.
02 -
- Overcooking shrimp is the quickest way to ruin this dish; they toughen in seconds, so sear them fast and finish them gently in the sauce rather than cooking them all the way through at the start.
- Don't skip reserving pasta water—that starchy liquid is what transforms a oily coating into a proper silky sauce that feels restaurant-quality on your tongue.
03 -
- If you're cooking for someone new, this dish is proof that you can cook well—it looks and tastes far more complicated than it actually is, which is the best kind of confidence booster.
- Keep the pan moving gently and don't walk away once the shrimp goes in; these few minutes are where the dish comes alive, and your attention is part of the magic.