Linguine with Garlic Shrimp
Elevate your weeknight dinner routine with this irresistible Linguine with Garlic Shrimp recipe— a quick, 30-minute dish packed with bold Mediterranean flavors. Tender linguine is tossed in a buttery garlic sauce infused with a hint of heat from red pepper flakes, brightened with lemon juice, and optionally enriched with a splash of dry white wine. Plump, perfectly seasoned shrimp add a burst of protein, while fresh parsley and Parmesan cheese provide the finishing touch. This easy, restaurant-quality dish is perfect for seafood lovers and pairs effortlessly with a crisp white wine or a side of crusty bread for a complete, satisfying meal. Ideal for busy evenings, this pasta recipe will quickly become a staple in your repertoire!
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 0.25 cup dry white wine (optional)
- 2 tbsp lemon juice
- 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. Add linguine and cook until al dente, according to package instructions (about 9–11 minutes). Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
While the pasta is cooking, pat the shrimp dry with a paper towel and season them with salt and pepper.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet, cooking for 30 seconds until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1–2 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.
In the same skillet, deglaze the pan with white wine (if using), scraping up any browned bits. Allow the wine to simmer for 1–2 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter and lemon juice, letting the butter melt completely to form a sauce.
Return the cooked linguine to the skillet, tossing it in the sauce to coat evenly. If the pasta seems dry, add a few tablespoons of the reserved pasta water.
Add the shrimp back to the skillet, along with the chopped parsley. Toss gently to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the linguine hot, garnished with more parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1056 mg | 81% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1644 mg | 35% | |
*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.
