Quick Creamy Garlic Butter Shrimp Linguine
A fast and comforting shrimp linguine dish with a creamy garlic butter sauce, ready in just 20 minutes. Perfect for weeknight dinners or casual gatherings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450 g) raw shrimp, peeled and deveined, medium to large size
- 8 ounces (225 g) linguine pasta
- 4 tablespoons (60 g) unsalted butter, divided
- 4 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Red pepper flakes, optional, a pinch
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente (usually 9-11 minutes). Drain, reserving about 1/2 cup (120 ml) pasta water, and set aside.
- While pasta cooks, heat 2 tablespoons (30 g) of butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side or until pink and opaque. Remove shrimp to a plate.
- Lower heat to medium, add remaining 2 tablespoons (30 g) butter to the skillet. Once melted, stir in minced garlic and cook for about 1 minute until fragrant but not browned.
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese. Stir until cheese melts and sauce thickens slightly (about 3-4 minutes). Add reserved pasta water a tablespoon at a time if sauce is too thick.
- Return cooked shrimp to the skillet, toss to coat in the sauce. Add drained linguine and lemon juice. Toss gently until pasta is evenly coated and heated through.
- Season with additional salt, black pepper, and red pepper flakes if desired. Sprinkle chopped parsley over the top before serving.
Notes
Keep a close eye on the garlic to avoid burning, which can make the sauce bitter. Stir in cheese gradually to avoid clumping and achieve a silky sauce. Reserve pasta water to loosen sauce if needed. Do not overcook shrimp to prevent rubbery texture.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
Keywords: shrimp linguine, garlic butter shrimp, creamy pasta, quick dinner, easy shrimp recipe, weeknight meal