An easy, restaurant-quality dinner that comes together in just twenty-five minutes. Plump, juicy shrimp seared and tossed with linguine in a rich garlic butter sauce, brightened with a squeeze of lemon and lots of fresh parsley. It’s elegant enough for date night but quick enough for a busy weeknight, and it tastes like something off a fancy restaurant menu.
Fun fact: shrimp cook incredibly fast — just 2-3 minutes total. The moment they curl into a ‘C’ shape and turn pink, they’re done. A tight ‘O’ shape means they’re overcooked and rubbery, so shrimp is one ingredient where watching the clock really pays off.
Why this recipe works
DON’T overcook the shrimp. Two to three minutes is all they need — pull them at a loose ‘C’ shape for tender, juicy shrimp.
PASTA WATER emulsifies. A splash of starchy pasta water turns the butter and garlic into a silky sauce that clings.
FINISH with lemon. A squeeze of lemon at the end cuts the richness and brightens everything.
Ingredients
Serves 4.
Pasta and shrimp:
12 oz (340 g) linguine or spaghetti
1 lb (450 g) large shrimp, peeled and deveined
1/2 tsp salt + 1/4 tsp pepper
1/2 tsp paprika
Garlic butter sauce:
5 tbsp butter
2 tbsp olive oil
6 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/2 cup reserved pasta water
Juice of 1/2 lemon
1/4 cup chopped parsley
1/4 cup grated parmesan
Instructions
Step 1: Cook the pasta
Boil the linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: Season the shrimp
Pat the shrimp dry and toss with salt, pepper and paprika.
Step 3: Sear the shrimp
Heat 1 tbsp butter and the olive oil in a large skillet over medium-high. Sear the shrimp 1-2 minutes per side until just pink. Remove.
Step 4: Make the sauce
Lower the heat. Add the remaining butter and the garlic (and pepper flakes); cook 1 minute until fragrant. Stir in the pasta water and lemon juice.
Step 5: Toss
Add the linguine and toss to coat, letting the sauce emulsify. Return the shrimp and add the parsley and parmesan.
Step 6: Serve
Toss until glossy, season to taste, and serve right away with extra lemon and parmesan.
Nutrition information
Calories: 540 kcal per serving
Protein: 31 g
Carbohydrates: 48 g
Fat: 24 g
Saturated Fat: 12 g
Fiber: 2 g
Pro tips for the best garlic butter shrimp pasta
Dry the shrimp. Pat shrimp dry before searing so they brown instead of steaming.
Save pasta water. That starchy water is the secret to a silky, clingy sauce — don’t skip it.
Mince fresh garlic. Fresh garlic gives the best flavor; cook it gently so it doesn’t burn and turn bitter.
Serve immediately. This pasta is best hot and fresh, right out of the pan.
Frequently asked questions
How do I know when shrimp are done?
They cook in 2-3 minutes — pull them when they turn pink and curl into a loose ‘C’. A tight ‘O’ means overcooked and rubbery.
Can I use frozen shrimp?
Yes — thaw them fully and pat very dry before cooking so they sear instead of steaming.
What pasta works best?
Long strands like linguine or spaghetti are classic, but fettuccine or angel hair also work well.
Can I add cream?
Absolutely — stir in 1/3 cup heavy cream with the pasta water for a richer garlic butter cream sauce.
What can I serve with it?
Garlic bread, a crisp green salad or roasted asparagus all pair beautifully.
