GARLIC BUTTER SHRIMP LINGUINE
This garlic butter shrimp linguine is my Tuesday night dinner rescue—ready in just 30 minutes with buttery garlic sauce, tender shrimp, and a silky cream finish that tastes far more complicated than it actually is. My family empties the pan every single time.
Ingredients
- 8 oz linguine pasta
- 1 lb shrimp peeled and deveined
- 3 tablespoon unsalted butter
- 4 cloves garlic minced
- ¼ cup chicken broth or white wine
- ½ teaspoon red pepper flakes (optional)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Cook linguine according to package directions, drain, and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook until pink and opaque, about 4-5 minutes.
- Remove shrimp from skillet and set aside.
- Add chicken broth or white wine to the skillet, scraping any bits from the bottom. Let it simmer for 2-3 minutes.
- Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens, about 3 minutes.
- Return shrimp and pasta to the skillet, tossing to coat in the sauce.
- Serve garnished with fresh parsley and lemon wedges.
Notes
- Make Ahead: You can cook the shrimp and store it in the refrigerator for up to 2 days. Reheat and toss with fresh pasta.
- Customizing the Flavor: Add a squeeze of lemon juice or a sprinkle of fresh basil for added flavor. For more spice, increase red pepper flakes.
- Serving Suggestions: Serve the linguine with extra grated Parmesan and a side of garlic bread for a complete meal.
- Storage Tips: Store leftover shrimp linguine in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream.