Lemon Garlic Butter Shrimp (Printable)
Shrimp sautéed in lemon garlic butter atop tender linguine. Quick, flavorful, and ideal for weeknight dinners.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails optional
→ Pasta
02 - 12 ounces linguine
→ Sauce
03 - 4 tablespoons unsalted butter
04 - 3 tablespoons extra virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/2 teaspoon crushed red pepper flakes (optional)
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (about 3 tablespoons)
09 - 1/3 cup dry white wine or seafood/chicken broth
10 - 1/4 cup fresh parsley, finely chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add shrimp in a single layer and sauté 1-2 minutes per side until pink and opaque. Remove and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Sauté garlic and crushed red pepper flakes for 1 minute until fragrant, avoiding browning.
05 - Pour in white wine or broth, scraping browned bits from skillet. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest. Return shrimp and any juices to skillet. Toss gently to coat and warm through for 1 minute.
07 - Add cooked linguine and half the parsley. Toss together, adding reserved pasta water as needed to create a silky sauce that coats the pasta.
08 - Adjust salt and pepper to taste. Serve immediately, garnished with remaining parsley, Parmesan cheese, and lemon wedges.
# Expert Tips:
01 -
- Restaurant-quality results in under thirty minutes with ingredients most people already have on hand.
- The shrimp stays tender and the sauce clings to every strand of pasta in that silky, irresistible way that makes people ask for seconds.
- It's forgiving enough for weeknight cooking but impressive enough to serve when you want to feel like you've really pulled something off.
02 -
- Dry shrimp before they hit the pan, or they'll release water and steam instead of searing—this one mistake is the difference between restaurant-quality and rubbery.
- Never let that garlic turn brown; it becomes acrid and bitter and ruins everything, so keep your heat medium-high and watch it like a hawk.
- The pasta water is not optional—it's what transforms the sauce from separate puddles into something that clings to the noodles and feels luxurious.
03 -
- Add a small splash of heavy cream with the lemon juice if you want the sauce to feel even more luxurious and a little more forgiving if you slightly overcook the shrimp.
- Fresh herbs at the end are non-negotiable—a handful of parsley added right before serving brightens everything and makes it taste like you actually know what you're doing in the kitchen.