This Shrimp Linguine is a simple yet elegant dish that comes together in just 20 minutes. The combination of tender linguine, juicy shrimp, garlic, and a zesty lemon butter sauce makes it a fresh and flavorful meal that I can easily whip up any night of the week.

Why You’ll Love This Recipe

I love this shrimp linguine because it uses basic ingredients I usually have on hand, yet the result feels like something I’d order at a restaurant. The buttery garlic sauce with lemon and parmesan gives the pasta such a bright, savory taste. I also like that it’s fast to make, which makes it perfect for busy nights. Even kids can enjoy it when the shrimp is cut into small pieces and served with their favorite noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• linguine noodles, white or wheat

• unsalted butter

• olive oil

• garlic, minced

• large shrimp, peeled and deveined

• salt and freshly ground black pepper

• fresh parsley, chopped

• lemon zest

• fresh lemon juice

• lemon slices

• crushed red pepper flakes

• freshly grated parmesan cheese

Directions

1. I bring a large pot of salted water to a boil and cook the linguine according to the package directions.

2. While the pasta cooks, I season the shrimp with salt and pepper.

3. In a large skillet over medium-low heat, I melt the butter with olive oil. I add the garlic and sauté for about a minute, being careful not to burn it.

4. I add the shrimp and cook until just pink, about 4–5 minutes, tossing often.

5. I remove the skillet from the heat and stir in the parsley, lemon zest, lemon juice, lemon slices, and crushed red pepper flakes.

6. Once the pasta is done, I drain it and add it directly to the skillet with the shrimp.

7. I sprinkle on parmesan cheese and gently toss everything together before serving.

Servings and timing

This recipe makes about 5 servings. It takes around 3 minutes of prep time and 17 minutes of cooking time, so I can have it on the table in just 20 minutes.

Variations

I like to change things up with a few easy twists:

• I add ¼ cup of white wine to the pan after the garlic for a richer flavor.

• I toss in asparagus or cherry tomatoes for extra color and nutrition.

• Sometimes I swap linguine for zucchini noodles when I want a lighter option.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or broth to keep it from drying out. I avoid microwaving the shrimp too long since it can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, I usually buy frozen shrimp. I thaw them overnight in the fridge or place them in a bowl of cold water for about an hour before cooking.

What type of shrimp works best for this recipe?

I prefer using extra-large, uncooked shrimp with the tails on for the best flavor and presentation.

Can I make this dish less lemony?

If I want a milder lemon flavor, I reduce the lemon juice slightly and skip the lemon slices while keeping the zest for freshness.

Can I make this ahead of time?

I don’t recommend making the full dish ahead since shrimp are best fresh, but I can cook the pasta and prep the ingredients in advance to save time.

What can I serve with shrimp linguine?

I usually pair it with crusty bread or breadsticks, along with a simple green salad to complete the meal.

Conclusion

This shrimp linguine is one of my go-to dishes when I want something quick, satisfying, and a little bit special. The fresh flavors of lemon, garlic, and parmesan mixed with tender pasta and juicy shrimp make it a dish I never get tired of. It’s easy enough for a weeknight but impressive enough for guests, and I always look forward to making it.