One night not long ago, right around dinner time, my family asked for a dish I hadn’t made in a while—shrimp linguine recipe. My picky eater suddenly became all about trying something new, and that was the nudge I needed to bring this recipe back into our meal rotation. What made this shrimp linguine recipe stick with us was how quickly it brings everyone to the table and how the flavors spark happy, easy conversation over dinner. It’s the kind of meal that feels special but is simple enough for busy weeknights.
When I first started with this shrimp linguine recipe, I struggled to get the shrimp just right—not overcooked but perfectly tender with a garlic butter sauce that clings to every strand of linguine. After a bit of kitchen trial and error, I found the right bit of butter, the right squeeze of lemon, and the perfect balance of garlic. Now, I cook this shrimp linguine recipe confidently, and it’s become a family favorite for both quick evenings and casual celebrations.
This shrimp linguine recipe brings people together in a way that feels natural and warm. The aroma of garlic and lemon bubbling on the stove draws everyone in. Dinner becomes more than just eating—it’s a shared moment we all look forward to. If you’re searching for a meal that’s tasty and doable, I invite you to try this shrimp linguine recipe with your family. You might find it becoming a go-to on your calendar just like it did for us.
What you’ll need
For the best shrimp linguine recipe, I recommend a mix of fresh ingredients and pantry staples. Here’s the simple, straightforward list you’ll want to gather:
- 12 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (for serving)
Trust me, this shrimp linguine recipe ingredient list keeps things simple without sacrificing flavor! You’ll find everything for this shrimp linguine recipe at your regular grocery store, usually near the fresh seafood and pasta sections. If fresh shrimp isn’t available, frozen works just fine—just thaw it thoroughly before cooking.
Here’s a shrimp linguine recipe secret that makes all the difference: Use real unsalted butter and fresh garlic. The garlic butter shrimp linguine base is what brings everything together. If you need to swap linguine for pasta, fettuccine or spaghetti also work well here. My family prefers when I skip chili flakes, but if yours likes a kick, add a pinch.
For easier cooking, prep your shrimp and mince garlic before you start boiling the pasta. That way, your shrimp linguine recipe comes together smoothly without a rush.
How to make it
Making this shrimp linguine recipe is easier than you might expect, and it’s the kind of meal you can have on the table in under 30 minutes. Here’s how I bring it all together, step by step:
- Cook the linguine pasta according to package instructions in salted boiling water until al dente, usually about 8-10 minutes. Drain the pasta, reserving about half a cup of pasta water. This is important for making the sauce silky.
- While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes if using. Stir for about 1 minute, just until fragrant. Your kitchen will smell amazing while this shrimp linguine recipe cooks!
- Add the shrimp to the skillet in a single layer. Cook for about 2 minutes on each side until they turn pink and curl up. Avoid overcooking—they should be firm but juicy. You’ll know your shrimp linguine recipe is ready when the shrimp are opaque and springy to the touch.
- Remove the shrimp from the skillet and set aside. Add the remaining 2 tablespoons of butter to the pan, then pour in the lemon juice and lemon zest. Let the sauce bubble gently for 1-2 minutes, scraping any bits from the bottom of the pan. Don’t worry if your shrimp linguine recipe looks a bit saucy at this point—that’s perfect.
- Return the shrimp to the pan, add the drained linguine, and toss everything together. If the sauce seems too thick, splash in some reserved pasta water until you reach your desired consistency.
- Add chopped parsley, season with salt and pepper, and toss lightly. Finish with a sprinkle of Parmesan cheese just before serving.
This shrimp linguine recipe typically takes me about 25-30 minutes from start to finish, making it a great weeknight meal win. Here’s where I used to mess up my shrimp linguine recipe—skipping the pasta water and overcooking the shrimp! Now I always remember to add that magic splash of pasta water, and the shrimp cook just right.
While your shrimp linguine recipe is cooking, you’ll have time to set the table or make a simple side salad. It’s a hands-on but relaxed dish that’s both impressive and approachable.
Serving ideas
Everyone reaches for seconds when this shrimp linguine recipe comes out with its bright lemon garlic and buttery shrimp flavors. My family loves it with a crisp green salad on the side, something light to balance the rich, creamy shrimp pasta.
If you’re wondering what goes well with this shrimp linguine recipe, a crusty loaf of garlic bread is always a winner. It’s perfect for soaking up any extra sauce. For special occasions, I like to serve this Italian shrimp linguine alongside a simple roasted vegetable medley.
This shrimp linguine recipe is perfect for those nights when you want something really satisfying but don’t want to spend hours cooking. The leftover shrimp linguine reheats nicely in a skillet with a little splash of water or broth to keep it from drying out.
I’ve tried variations with a cream-based sauce, turning it into a creamy shrimp pasta, which my kids adored. Another twist is to use lemon garlic shrimp linguine with extra garlic and fresh basil for a fragrant dinner option. My family gave glowing feedback every time, saying it tasted just as good as a restaurant meal.
If your family loves this, they’ll also enjoy this lemon garlic shrimp pasta recipe from Pinch and Swirl, which has a quick 20-minute prep. For a creamier sauce version, check out Shrimp Linguine with Lemon Butter Cream Sauce at One Sweet Mess.
Your questions answered
I know shrimp linguine recipe can bring up some common questions. Here are a few I get from home cooks like you, answered with a friend’s touch:
Can I make this shrimp linguine recipe ahead of time?
Yes, you can prepare the shrimp and sauce ahead but toss with pasta just before serving to keep from getting soggy. Otherwise, it’s best fresh for texture and flavor.What if I don’t have fresh shrimp?
Frozen shrimp works well as long as you thaw it completely and pat dry. That avoids watery sauce and ensures the garlic butter shrimp linguine tastes just right.How do I store leftover shrimp linguine recipe?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water to prevent dryness.Can I use other pasta types?
Definitely! Linguine is traditional here, but spaghetti, fettuccine, or even angel hair work well and change things up nicely.What’s a good substitution for butter?
If dairy-free or avoiding butter, olive oil is a good alternative but gives a different flavor profile from the classic garlic butter shrimp linguine.How spicy is this shrimp linguine recipe?
That’s up to you! The red pepper flakes add a mild kick, but leave them out for a family-friendly lemon garlic shrimp linguine.Where can I find additional recipes like this?
If your family enjoys shrimp linguine recipe, for more comforting options see creamy reuben soup or white lasagna soup on MomsGate.Do I have to use fresh lemon?
Fresh lemon juice and zest brighten the dish, so I always recommend it. Bottled lemon juice just doesn’t compare in this garlic butter shrimp linguine.
Your questions help me shape recipes to be as helpful as possible, so keep them coming!
The final word
This shrimp linguine recipe earned its spot in my family’s dinner rotation because it’s approachable, flavorful, and a dependable crowd-pleaser. It’s amazing how a few simple ingredients come together to make a meal that feels both comforting and a little special.
My shrimp linguine recipe tips:
– Don’t skip the reserved pasta water; it’s key to a silky sauce.
– Cook shrimp just until pink and firm—overcooked shrimp will dry out your shrimp linguine recipe.
– Fresh lemon juice and zest brighten everything and are worth the extra effort.
I’ve tried several variations with success. Creamy shrimp pasta with a splash of cream, lemon garlic shrimp linguine with extra parsley and basil, and a spicy kick version for those who love a little heat. My kids favor the creamy version, while my partner loves it bright and lemony.
This recipe is easy to make your own—a perfect base for family mealtime memories. I hope your family loves it as much as mine does. As you try this shrimp linguine recipe, may you find yourself reaching for it on busy nights and special meals alike.
If you want more inspiration, you might enjoy Sip and Feast’s lemon garlic shrimp pasta, packed with flavor and simple steps.
Enjoy every bite and every moment around your family table!
shrimp linguine recipe
A flavorful shrimp linguine recipe featuring tender shrimp tossed in a garlic, white wine, and lemon sauce served over perfectly cooked linguine pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz linguine pasta
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 lemon, juiced and zested
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Pour white wine into the skillet to deglaze, scraping any browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in lemon juice, lemon zest, and butter until melted and combined.
- Return shrimp to the skillet and toss with the sauce. Add reserved pasta water as needed to loosen the sauce.
- Add cooked linguine and chopped parsley, tossing gently to combine and heat through.
- Serve immediately, topped with grated Parmesan if desired.
Notes
For extra richness, add a splash of heavy cream when stirring in the butter or serve with a side of garlic bread for a complete meal.