Print

Easy Lemon Butter Shrimp Linguine

lemon butter shrimp linguine - featured image
Print Recipe

A quick and elegant shrimp linguine dish with a bright lemon butter sauce, perfect for date night or a comforting weekday dinner.

Ingredients

Scale
  • 8 ounces (225 grams) linguine pasta, dried or fresh
  • 1 pound (450 grams) large shrimp, peeled and deveined (fresh or thawed frozen)
  • 4 tablespoons (about 60 grams) unsalted butter, divided
  • 2 tablespoons olive oil, preferably extra virgin
  • 4 large garlic cloves, minced
  • Juice of 1 large lemon (about 3 tablespoons), plus zest
  • 1/4 cup (60 ml) dry white wine (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions (9 to 11 minutes) until al dente. Reserve 1 cup (240 ml) pasta water before draining. Drain linguine and set aside.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the skillet. Add minced garlic and cook gently for 1 minute until fragrant but not browned.
  4. Pour in white wine and simmer for 2 minutes to reduce slightly (skip wine if preferred and use extra pasta water).
  5. Stir in fresh lemon juice and red pepper flakes if using. Adjust seasoning with salt and pepper. Add lemon zest.
  6. Return shrimp to the pan and toss gently. Add drained linguine and about 1/4 cup (60 ml) reserved pasta water. Toss over low heat until sauce coats pasta evenly and shrimp is warmed through. Add more pasta water if needed.
  7. Remove from heat, sprinkle chopped parsley, give a final stir, and serve immediately with extra lemon wedges if desired.

Notes

Dry shrimp thoroughly before cooking to avoid steaming and rubbery texture. Reserve pasta water to help sauce cling to pasta. Cook shrimp quickly and remove before adding garlic to prevent bitterness. Fresh lemon zest adds aromatic brightness. For a creamy finish, add a splash of heavy cream at the end. Leftovers keep well for 2 days; reheat gently in a skillet with a splash of water or broth.

Nutrition

Keywords: lemon butter shrimp linguine, shrimp pasta, easy dinner, date night recipe, quick shrimp linguine, lemon garlic pasta

Find it online: https://yumyep.com/easy-lemon-butter-shrimp-linguine-recipe-for-perfect-date-night-dinner/