Shrimp Linguine (Garlicky, Lemony, Restaurant-Style in 25 Minutes)

Introduction

Tutorial: how to make shrimp linguine with restaurant-quality garlic butter sauce. 25 min start to finish.

Ingredients List

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• 1 lb large shrimp + 12 oz linguine
• 4 tbsp butter + 3 tbsp olive oil (divided)
• 6 garlic cloves sliced + 1/2 tsp chili flakes
• 1/2 cup white wine + 1/4 cup lemon juice + 1 tbsp zest
• 1/2 cup pasta water + 1/3 cup parmesan + 1/4 cup parsley
• 3/4 tsp salt + 1/2 tsp pepper

Timing

Prep 5 min. Cook 20 min. Total 25 min — 30% faster than oven baked.

Step 1 — Boil Pasta

Salty water; 1 min less than al dente. Reserve 1/2 cup water.

Step 2 — Sear Shrimp

Dry shrimp + 2 tbsp oil; 60 sec per side. Reserve.

Step 3 — Garlic Base

2 tbsp butter + remaining oil + sliced garlic + chili flakes. 60 sec.

Step 4 — Deglaze

White wine; reduce 2 min.

Step 5 — Build Sauce

Lemon juice, zest, salt, pepper, 1/4 cup pasta water. Off heat: 2 tbsp butter to emulsify.

Step 6 — Toss

Linguine + shrimp + parmesan. Adjust with pasta water. Parsley.

Nutritional Information

• Calories 520 | Protein 32g | Fat 19g | Carbs 52g | Iodine 60% DV

Healthier Alternatives

Whole-wheat. Olive oil swap. Zoodles or chickpea pasta. Hemp seeds or spinach.

Serving Suggestions

Arugula salad, broccolini, Pinot Grigio.

Common Mistakes to Avoid

• Overcooked shrimp
• Burnt garlic
• No pasta water
• Hot pan + cheese
• Pre-cooked shrimp

Storing Tips

Fridge 2 days. Reheat with broth/pasta water on low. No microwave or freezing.

Conclusion

That’s how to make shrimp linguine. Comment your wine, share a photo, subscribe.

FAQs

Frozen shrimp? Thaw + dry.

No wine? Broth + 1 tsp vinegar.

Other pasta? Spaghetti, fettuccine.

Rubbery shrimp? Overcooked.

GF? GF pasta.

Veggies? Spinach, asparagus, tomatoes.

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