Shrimp Linguine with Lemon, Garlic, and Parsley Recipe
This Shrimp Linguine recipe features tender linguine pasta tossed in a flavorful garlic butter sauce with fresh shrimp, lemon juice, and parsley. Ready in just 20 minutes, it’s a perfect weeknight meal that balances rich buttery flavors with zesty freshness and is garnished optionally with parmesan for an extra touch of indulgence.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1 Box linguine (16-ounce box, cooked al dente according to the box and drained)
Sauce and Shrimp
- 6 Tablespoons salted butter
- 2 Tablespoons olive oil (or avocado oil or similar)
- 1 Tablespoon garlic (minced)
- 24 Ounces shrimp (fresh or thawed, raw, medium, peeled and deveined, tails removed)
- 1 Tablespoon garlic and herb seasoning
- 5 Tablespoons lemon juice (fresh)
- ¼ Cup fresh parsley (minced, plus more for garnish)
- Parmesan (fresh, optional garnish)
Instructions
- Cook the linguine: Cook the linguine pasta to al dente according to the package instructions. Once cooked, drain and set aside while you prepare the sauce and shrimp.
- Melt the butter: In a large skillet over medium-low heat, melt the 6 tablespoons of salted butter. Continue cooking for about 2 minutes until the butter turns golden brown, which enhances the flavor with a nutty aroma.
- Add the oil: Add 2 tablespoons of olive oil (or avocado oil) to the browned butter and stir well to combine the fats, which will improve cooking of the garlic and shrimp.
- Sauté the garlic: Stir in 1 tablespoon of minced garlic and cook for about 1 minute. Cook until fragrant and golden brown, taking care not to burn the garlic as it can become bitter.
- Cook the shrimp: Add the 24 ounces of peeled and deveined shrimp and 1 tablespoon of garlic and herb seasoning to the skillet. Cook the shrimp for 3 to 5 minutes, stirring occasionally, until they turn light pink and start to curl. Avoid overcooking to keep them tender.
- Remove the shrimp: Once cooked, remove just the shrimp from the skillet and place them in a large bowl. This prevents the shrimp from continuing to cook and becoming tough.
- Combine sauce with pasta: In the same skillet, stir in 5 tablespoons of fresh lemon juice, ¼ cup of minced fresh parsley, and the drained linguine pasta. Gently fold everything together over heat for about 1 minute to allow the flavors to meld.
- Finish and serve: Remove the skillet from heat and fold the cooked shrimp back into the linguine mixture. Garnish with additional fresh parsley and freshly grated parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh lemon juice for the best bright flavor.
- Do not overcook the shrimp to maintain their tenderness and juiciness.
- Fresh parsley adds a mild herbaceous note; you may substitute with basil or cilantro as preferred.
- Optional parmesan adds a creamy and savory finish but can be omitted for dairy-free diets.
- To save time, shrimp can be pre-cooked and added at the end, but fresh cooking inside the garlic butter sauce gives the best depth of flavor.
