Garlic Lemon Butter Shrimp Linguine

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 1/4 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley
• Zest of one lemon

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat butter in a large skillet over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add shrimp, lemon juice, chicken broth, red pepper flakes, salt, and pepper; cook until shrimp are pink and opaque.
5. 5 Toss cooked linguine into the skillet, adding reserved pasta water as needed to create a creamy sauce.
6. 6 Stir in parsley and lemon zest; cook for another minute.
7. 7 Serve immediately with extra parsley for garnish if desired.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor and nutrients.
• Swap linguine for spaghetti or fettuccine for a different texture.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute vegetable broth for chicken broth to make it vegetarian.

Pairings

• A fresh arugula salad
• Toasted baguette slices

Nutrition

Tips

• Use fresh lemon juice for the brightest flavor.
• For extra richness, finish with a sprinkle of Parmesan cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: This dish does not freeze well due to the texture of the shrimp and pasta.

Serving Suggestions

• Serve with a crisp white wine like a Sauvignon Blanc.
• Add a side of garlic bread for a complete meal.

FAQ