Quick Creamy Lemon Garlic Butter Shrimp Linguine
A quick and easy creamy lemon garlic butter shrimp linguine recipe that comes together in less than 30 minutes, perfect for weeknight dinners or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces linguine pasta
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 4 large garlic cloves, minced
- Juice and zest of 1 fresh lemon
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 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. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside.
- Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.
- Stir in lemon zest and juice, avoiding seeds.
- Pour in heavy cream and stir to combine. Let simmer gently for 2-3 minutes to thicken. Add reserved pasta water a tablespoon at a time if sauce is too thick.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
- Add drained linguine and cooked shrimp back into the skillet. Toss gently to coat evenly with sauce. Heat together for another minute until warmed through.
- Sprinkle chopped fresh parsley over the top and serve immediately.
Notes
Dry shrimp thoroughly before cooking to ensure a good sear. Avoid browning garlic to prevent bitterness. Use reserved pasta water to adjust sauce consistency. Add Parmesan cheese off the heat to avoid clumping. Cook shrimp just until pink to prevent rubberiness.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: shrimp linguine, lemon garlic shrimp, creamy pasta, quick dinner, easy shrimp recipe, weeknight dinner, garlic butter shrimp