Quick Shrimp Linguine
Garlic butter shrimp tossed with linguine, lemon, and Parmesan in a light, silky sauce, ready in about 25 minutes.
Ingredients
Main Ingredients
- 12 ounces linguine
- 1 pound large shrimp (21 to 25 count), peeled and deveined Patted dry; raw, not precooked.
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes Optional.
- 1 large lemon, zested and juiced About 3 tablespoons juice.
- ½ cup grated Parmesan cheese Plus more for serving.
- ¾ cup reserved pasta water Divided; save 1 cup before draining.
- ½ teaspoon salt Plus salt for the pasta water.
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
Instructions
Cooking
- Cook the linguine in generously salted water 1 minute short of the package time. Reserve 1 cup pasta water, then drain.
- Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the shrimp in a single layer 1 to 2 minutes per side until pink and opaque, then remove to a plate.
- Reduce the heat to medium and melt the remaining 2 tablespoons butter. Cook the garlic and red pepper flakes 30 to 60 seconds until fragrant. Add 1/2 cup pasta water and the lemon juice and simmer 1 minute.
- Add the linguine and toss about 1 minute. Add the Parmesan and toss until silky, adding more pasta water if needed.
- Return the shrimp and juices to the pan with the lemon zest and parsley and toss 30 seconds. Serve immediately with extra Parmesan.
Notes
Use raw shrimp; precooked shrimp turn rubbery. Best fresh; refrigerate leftovers within 2 hours and use within 2 to 3 days. Nutrition is an estimate.