Zesty Lemon Butter Shrimp Linguine
A quick and flavorful shrimp linguine tossed in a vibrant lemon butter sauce with garlic and fresh parsley. Ready in just 20 minutes, this dish combines tender shrimp and al dente pasta for a light yet satisfying meal perfect for any day of the week.
Equipment
- 1 Large Pot (for boiling linguine)
- 1 Extra-Large Skillet (for sautéing shrimp and sauce)
- 1 Garlic Press (for mincing garlic)
- 1 Microplane Zester (for lemon zest)
- 1 Colander (for draining pasta)
Ingredients
- 1 pound linguine pasta white or whole wheat
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves finely minced
- 1 pound large shrimp peeled and deveined (about 20 shrimp)
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup fresh parsley chopped
- Zest from 1/2 large lemon
- ¼ cup fresh lemon juice approximately 2 lemons
- ½ lemon thinly sliced into half-moons
- Crushed red pepper flakes optional and to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Pasta: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt and a splash of olive oil to the water to keep the pasta from sticking. Cook the linguine according to the package directions until it reaches al dente texture. Once cooked, drain the pasta but reserve a small amount of pasta water just in case you want to loosen the sauce later.
- Season the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Sprinkle them evenly with salt and freshly ground black pepper to enhance their natural flavor. Set aside until ready to cook.
- Sauté Garlic and Shrimp: In a large skillet over medium-low heat, melt the butter together with the olive oil. Once melted, add the minced garlic and gently cook for about one minute until fragrant, taking care not to let it brown or burn. Increase heat to medium and add the seasoned shrimp. Cook the shrimp for 4 to 5 minutes, stirring frequently, until they turn pink and are just cooked through.
- Build the Lemon Butter Sauce: Remove the skillet from heat. Stir in the chopped parsley, lemon zest, fresh lemon juice, and the thin lemon slices.Add crushed red pepper flakes to your desired heat level. Toss everything gently to combine, adjusting salt and pepper as needed for a balanced flavor.
- Combine Pasta and Sauce: Add the drained linguine directly to the skillet with the shrimp and sauce. Toss everything carefully to coat the pasta evenly with the lemon butter mixture. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Serve with Parmesan: Plate the shrimp linguine and generously sprinkle freshly grated Parmesan cheese over the top. Serve immediately while warm and enjoy a bright, flavorful meal.
Notes
- Add a splash of white wine: For a subtle depth of flavor, add 1/4 cup of dry white wine to the skillet after cooking the garlic, allowing it to reduce for a few minutes before adding shrimp.
- Boost with veggies: For extra nutrition and color, toss in chopped asparagus tips or halved cherry tomatoes when adding shrimp.
- Low-carb alternative: Substitute linguine with spiralized zucchini noodles for a lighter, gluten-free option. Add zucchini at the final step just long enough to warm through.
- Shrimp tips: To avoid overcooking, watch shrimp closely; they cook fast and become rubbery if left too long. Remove from heat as soon as they turn opaque pink.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth to keep the sauce from drying out.
