Garlic Shrimp with Linguini
Dive into the irresistible flavors of this Garlic Shrimp with Linguini recipe—a restaurant-worthy dish that’s perfect for weeknight dinners or special occasions. Tender, juicy shrimp are sautéed in a luscious garlic butter sauce infused with a hint of crushed red pepper for a subtle kick, and brightened with fresh lemon juice and zest. A splash of white wine and chicken broth adds depth and richness to the sauce, which perfectly coats al dente linguini for a meal that’s light yet indulgent. Topped with fresh parsley and optional Parmesan cheese, this pasta dish is as elegant as it is easy to prepare, coming together in just 35 minutes. Perfect for seafood lovers, this recipe is guaranteed to impress your family and guests alike.
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Recipe Information
Ingredients
- 12 oz Linguini
- 1 lb Shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 2 tbsp Butter
- 4 cloves Garlic (minced)
- 1 tsp Crushed red pepper flakes
- 1 Lemon (zested and juiced)
- 1 cup Chicken broth
- 1 cup White wine
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the chicken broth, white wine, lemon juice, and lemon zest. Increase the heat to medium and let the mixture simmer for 4-5 minutes, reducing slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Simmer for 1-2 minutes to heat through.
Add the cooked linguini to the skillet, tossing to combine. If the sauce seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Stir in the fresh parsley and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 964 mg | 74% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
