This lemon garlic shrimp linguine combines the bright flavors of lemon and garlic with succulent shrimp for a quick and delicious pasta dish.
Ready in under 30 minutes, it’s perfect for a weeknight dinner or a special meal with minimal fuss.
The sauce is simple, relying on butter, lemon juice, and a hint of chili flakes to highlight the shrimp and linguine.
Why You’ll Love This Recipe
- Shrimp cooks quickly and absorbs the garlic lemon butter sauce flavor beautifully, ensuring a tasty, moist dish.
- Using linguine gives a slightly thicker pasta that carries the sauce well without overpowering the shrimp.
- Fresh parsley adds a burst of color and a fresh herbal note to balance the richness of butter.
- The chili flakes add just the right subtle heat without overwhelming the bright lemon flavor.
Lemon Garlic Shrimp Linguine
A vibrant pasta dish featuring tender linguine tossed with shrimp sautéed in a zesty lemon garlic butter sauce, finished with fresh parsley and a hint of chili flakes.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340g) linguine pasta
- 1 pound (450g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- Juice and zest of 1 lemon
- 1/4 cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the linguine Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes according to package instructions. Drain, reserving 1/2 cup of the pasta cooking water.
- Prepare the shrimp While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté until pink and cooked through, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Make the lemon garlic butter sauce Reduce heat to medium. Add butter to the same skillet, then stir in minced garlic and red chili flakes. Cook until fragrant, about 1 minute, stirring constantly to prevent burning. Add lemon zest and juice and stir to combine.
- Combine linguine and shrimp with sauce Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the drained linguine and chopped parsley. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce. Toss everything gently to combine and heat through for 1-2 minutes.
- Serve Taste and adjust seasoning with salt and pepper as needed. Serve immediately, with grated Parmesan cheese on the side if desired.
Helpful Tips
- Ensure shrimp are cooked to an internal temperature of 145°F (63°C) for safety.
- Reserve pasta cooking water before draining to adjust sauce consistency as needed.
- For the freshest flavor, use freshly squeezed lemon juice rather than bottled.
- If you prefer less heat, reduce the red chili flakes or omit entirely.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours of cooking and store in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat or in the microwave to avoid overcooking the shrimp.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely before cooking to ensure even cooking and best texture.
What can I substitute for linguine?
Spaghetti or fettuccine are great alternatives if you don't have linguine on hand.
Is this recipe gluten-free?
This recipe is not gluten-free unless you use gluten-free pasta.
Leave a Reply