Print

Creamy Lemon Butter Garlic Shrimp Linguine

creamy lemon butter garlic shrimp linguine - featured image
Print Recipe

A quick and easy creamy lemon butter garlic shrimp linguine that balances bright lemon flavors with a rich buttery sauce, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 12 ounces linguine pasta, cooked al dente
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • 4 large garlic cloves, minced
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • Zest of 1 lemon
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (or basil as substitute)
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces linguine and cook according to package instructions until al dente, usually 9–11 minutes. Reserve ½ cup pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, pat 1 pound peeled and deveined shrimp dry with paper towels. Season lightly with salt and black pepper.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
  4. Lower heat to medium. Add remaining 3 tablespoons butter to the same skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned.
  5. Stir in lemon juice, lemon zest, and ½ cup heavy cream. Simmer gently for 2–3 minutes to thicken slightly. Season with salt, black pepper, and red pepper flakes if using.
  6. Return shrimp to the pan and toss to coat in sauce. Add drained linguine and about ¼ cup reserved pasta water to loosen the sauce. Toss everything together with tongs until linguine is evenly coated and sauce clings nicely. Add more pasta water if needed.
  7. Remove skillet from heat and stir in ½ cup freshly grated Parmesan and 2 tablespoons chopped parsley. Give a final toss and taste for seasoning.
  8. Serve immediately with extra Parmesan and parsley on top.

Notes

Do not overcook shrimp to avoid rubbery texture; cook until just pink and opaque. Use fresh lemon juice and zest for best flavor. Reserve pasta water to adjust sauce consistency. Add Parmesan cheese off heat to keep sauce silky. Leftovers keep well refrigerated for up to 2 days; reheat gently with splash of cream or water. Avoid freezing to prevent sauce separation.

Nutrition

Keywords: shrimp linguine, lemon butter shrimp, creamy pasta, garlic shrimp, easy dinner, quick pasta recipe, seafood pasta

Find it online: https://grubella.com/creamy-lemon-butter-garlic-shrimp-linguine-recipe-easy-perfect-dinner-idea/