Lemon Garlic Butter Shrimp (Printable version)
Succulent shrimp in lemon garlic butter over linguine, blending bright citrus and rich flavors in a simple dish.
# List of ingredients:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails optional
→ Pasta
02 - 12 oz linguine
→ Sauce
03 - 4 tbsp unsalted butter
04 - 3 tbsp extra virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (about 3 tbsp)
09 - 1/3 cup dry white wine or seafood/chicken broth
10 - 1/4 cup fresh parsley, finely chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
03 - In a large skillet over medium-high heat, melt 2 tbsp butter with 2 tbsp olive oil. Add shrimp in a single layer and sauté 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Sauté garlic and red pepper flakes for 1 minute until fragrant without browning.
05 - Pour in white wine or broth, scraping browned bits from skillet. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon juice and zest. Return shrimp and juices to skillet; toss gently and heat through for 1 minute.
07 - Add cooked linguine and half the parsley to skillet. Toss with reserved pasta water as needed to form a silky sauce coating the pasta.
08 - Adjust seasoning with salt and black pepper. Serve immediately garnished with remaining parsley, Parmesan cheese, and lemon wedges.
# Expert Advice:
01 -
- Restaurant-quality shrimp in under thirty minutes, no fancy techniques required.
- The sauce is silky and bright without being heavy, and it actually tastes better than it looks.
- Shrimp cooks so fast that even if you're nervous about seafood, you'll nail it on the first try.
02 -
- Overcooked shrimp turns rubbery and sad—watch them constantly and pull them the second they turn pink, not when they're fully opaque through and through.
- Don't skip reserving pasta water; it's the difference between a sauce that clings and one that sits pooled at the bottom of the bowl.
03 -
- Add a splash of heavy cream with the lemon juice if you want the sauce richer and more forgiving—it mellows the acidity and makes the whole thing taste like a luxury.
- Zest the lemon before cutting it in half for juice; it's harder to zest once the lemon is cut, and the oils in the zest are where the most vibrant flavor lives.