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Creamy Lemon Garlic Butter Shrimp Linguine

creamy lemon garlic butter shrimp linguine - featured image
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A quick and easy creamy lemon garlic butter shrimp linguine recipe that combines fresh shrimp, bright lemon, and a silky buttery sauce for a comforting yet elegant dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen; wild-caught preferred)
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 cup heavy cream or half-and-half (or whole milk for lighter option)
  • Zest and juice of 1 large lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • 8 ounces linguine or spaghetti
  • Salt (for pasta water)

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water). Cook 8 ounces linguine according to package instructions until al dente, usually 9-11 minutes. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, pat shrimp dry with paper towels. Season with salt, pepper, and smoked paprika if using.
  3. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes without moving, then flip and cook 1-2 minutes more until pink and opaque. Remove shrimp and set aside.
  4. Reduce heat to medium and add remaining 2 tablespoons butter. Stir in minced garlic and cook about 1 minute until fragrant but not browned.
  5. Add heavy cream, lemon zest, and lemon juice. Stir and bring to a gentle simmer. Cook 2-3 minutes until slightly thickened.
  6. Stir in grated Parmesan cheese and crushed red pepper flakes. Mix until cheese melts smoothly. Add reserved pasta water if sauce is too thick.
  7. Return shrimp to skillet along with drained linguine. Toss gently to coat pasta and reheat shrimp. Adjust seasoning with salt and pepper as needed.
  8. Remove from heat, sprinkle with chopped parsley, toss lightly, and serve immediately.

Notes

Pat shrimp dry before cooking to get a good sear. Add lemon juice off the heat or at the end to prevent sauce curdling. Use reserved pasta water to adjust sauce consistency. Avoid overcooking shrimp to keep them tender. Substitute gluten-free pasta or zucchini noodles for dietary needs. Coconut milk can replace cream for dairy-free version but will alter flavor.

Nutrition

Keywords: shrimp linguine, creamy lemon garlic shrimp, butter shrimp pasta, quick dinner, easy seafood pasta, lemon garlic butter sauce

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