Garlic Butter Shrimp Linguine

$- 8 ounces linguine pasta - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust for spice preference) - 1 lemon, zested and juiced - ½ cup low-sodium chicken broth - ¼ cup fresh parsley, chopped - Salt to taste - Black pepper to taste - Grated Parmesan cheese, for serving (optional) Choosing quality ingredients makes a big difference. Fresh shrimp adds a sweet taste. I prefer using large shrimp for better texture. Always peel and devein them for a clean bite. Fresh garlic gives the best flavor; don’t use garlic powder here. Adjust the red pepper flakes based on your spice level. For the lemon, zest it before juicing. This gives a bright flavor to the dish. The chicken broth should be low-sodium to control saltiness. Fresh parsley brightens the dish and adds color. If you want to use Parmesan cheese, choose a good brand for the best taste. You can swap linguine with spaghetti or fettuccine if desired. For a lighter option, try zucchini noodles. If you cannot find large shrimp, medium shrimp work too. In place of butter, use olive oil for a different taste. For a vegetarian version, omit shrimp and add sautéed mushrooms or bell peppers. You can replace chicken broth with vegetable broth for a meatless dish. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it's boiling, add 8 ounces of linguine pasta. Follow the package directions and cook until al dente, which usually takes about 8-10 minutes. When it's done, drain the pasta. Remember to keep a cup of that pasta water for later. Set the linguine aside to rest. While the pasta cooks, take 1 pound of large shrimp and pat them dry with paper towels. This helps the shrimp brown better. Season them with salt and black pepper to your taste. Make sure each shrimp gets a nice coat of seasoning for full flavor. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Stir and cook for about 1 minute until the garlic smells great. Be careful not to let it burn; burnt garlic tastes bitter. Now, add the seasoned shrimp to the skillet. Cook them for about 2-3 minutes until they turn pink on one side. Flip them over and pour in the juice and zest of 1 lemon. Let them cook for another 2-3 minutes until fully cooked. Remove the shrimp and set them aside. In the same skillet, pour in ½ cup of low-sodium chicken broth and bring it to a simmer. Let it reduce slightly for about 2 minutes. Stir in the remaining 2 tablespoons of butter until it melts. Next, add the cooked linguine to the skillet. Toss everything together to coat the pasta in the garlic butter sauce. If it looks dry, add some of that reserved pasta water until it reaches the right consistency. Finally, return the shrimp to the skillet and toss in half of the chopped fresh parsley. Serve hot and enjoy! To make shrimp the star of your dish, choose fresh, large shrimp. Look for shrimp that smell like the ocean, not fishy. Pat them dry before cooking. This helps them sear instead of steam. Season them well with salt and black pepper. This simple step adds flavor you don’t want to skip. To boost flavor, use fresh garlic and herbs. Fresh garlic gives a punch that dried can't match. Lemon juice and zest brighten the dish. You can adjust red pepper flakes for your spice level. A little heat can make your meal pop! Also, consider adding a splash of white wine for richness. Cook your linguine in a large pot of salted water. This helps the pasta absorb flavor. Follow the package instructions for timing. Aim for al dente; it should have a slight bite. Save some pasta water before draining. This starchy water can help your sauce cling to the linguine. Toss the pasta with the sauce while it’s hot for the best results. Pro Tips Fresh Shrimp is Best: Whenever possible, use fresh shrimp for the best flavor and texture. Frozen shrimp can be convenient, but make sure to thaw them properly before cooking. Don't Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque. Overcooking can make them tough and rubbery. Reserve Pasta Water: Always save a cup of pasta water. It’s great for adjusting the sauce's consistency and adds a bit of starch that helps the sauce cling to the pasta. Customize Your Heat Level: Adjust the amount of red pepper flakes to suit your spice preference. Start with a little, and you can always add more if you like it spicier. {{image_2}} To make a creamy version, add heavy cream to the butter sauce. Start by stirring in half a cup of cream after you reduce the chicken broth. Mix it well until the sauce thickens. This version is rich and smooth, perfect for those who love creamy sauces. You can also add a bit of grated cheese for extra flavor. For a kick, boost the red pepper flakes. You can double the amount if you enjoy heat. You might also add chopped fresh chili peppers for more spice. This variation makes the dish exciting and full of flavor. Pair it with a chilled drink to balance the heat. Adding vegetables can make this dish even better. Try tossing in spinach or cherry tomatoes. You can add them during the last few minutes of cooking the shrimp. This way, they stay fresh and vibrant. You can also use zucchini or bell peppers for a colorful mix. Adding veggies not only boosts nutrition but adds great taste too. After enjoying your shrimp scampi linguine, let it cool first. This step helps keep your food safe. Store any leftovers in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep it longer, consider freezing. Reheating shrimp scampi linguine is easy. Use the microwave for quick results. Place the pasta in a bowl and add a splash of water. Cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. You can also reheat on the stove. Add a bit of olive oil to a pan, then add the pasta. Stir it over medium heat until warm. You can freeze shrimp scampi linguine for later. Store it in a freezer-safe container. Make sure to use it within three months for the best taste. When ready to eat, thaw it in the fridge overnight. Reheat it gently to keep the shrimp tender. Shrimp scampi linguine is a tasty pasta dish. It features tender shrimp and linguine in a garlic butter sauce. The dish is quick to make and full of flavor. You can taste the lemon, garlic, and a hint of spice. It's a favorite for many seafood lovers. Yes, you can make this dish ahead of time. Cook the shrimp and sauce, then store them separately from the pasta. When you're ready to eat, just heat them up and toss with the cooked linguine. This keeps everything fresh and tasty. You can also prep the ingredients the night before to save time. There are many sides you can serve with this dish. A simple green salad adds freshness and crunch. Garlic bread is great for dipping in the sauce. For a light option, serve steamed veggies like broccoli or asparagus. You can also pair it with a glass of white wine for a special touch. This blog post covered key ingredients, step-by-step cooking, and tips for great shrimp scampi linguine. You learned about different variations, how to store it, and answers to common questions. Remember, the right ingredients and cooking techniques make a big difference. Enjoy experimenting with flavors and ways to serve this dish. Each bite can brighten your day. So, grab your ingredients and start cooking! Your tasty shrimp scampi linguine awaits.$

Garlic Butter Shrimp Linguine

A delicious and aromatic pasta dish featuring shrimp sautéed in garlic butter, served over linguine.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

8 ounces linguine pasta
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 lemon zested and juiced
0.5 cup low-sodium chicken broth
0.25 cup fresh parsley, chopped
to taste salt
to taste black pepper
for serving grated Parmesan cheese (optional)

Instructions

In a large pot of salted boiling water, cook the linguine according to the package directions until al dente. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, pat the shrimp dry with paper towels and season with salt and black pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on one side until pink, then flip over and add the lemon juice and zest. Cook for another 2-3 minutes until fully cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the chicken broth and bring to a simmer. Let it reduce slightly for about 2 minutes. Stir in the remaining butter and mix until melted and well combined.
Add the cooked linguine to the skillet, tossing to coat in the garlic butter sauce. If the pasta seems dry, add reserved pasta water a little at a time until you reach desired consistency. Stir in the cooked shrimp and half of the fresh parsley.
Plate the shrimp linguine in bowls and garnish with the remaining parsley and grated Parmesan cheese if using.

Notes

Serve with wedges of lemon on the side and a sprinkle of additional parsley for a fresh look.

Keyword butter, garlic, linguine, pasta, shrimp