This Shrimp Linguine is simple and delicious. Buttery garlic flavor with zesty fresh lemon and perfectly cooked shrimp make this linguine dish taste amazing.
If you’re looking for more tasty pasta dishes, then you should try our garlic shrimp scampi and creamy shrimp Alfredo pasta.
Table Of Contents
Simple Shrimp Linguine Recipe
- TASTE: This pasta dish is bursting with garlic-butter flavor and hints of lemon and herbs.
- TEXTURE: The lightly sauced pasta are cooked al dente and tossed with juicy plump shrimp.
- TIME: Shrimp linguine is a quick recipe that comes together in under 30 minutes!
- EASE: This recipe doesnt require any special tool or skills so its defientely easy to make!
What you’ll need for this recipe
- Pasta: I use linguine, you can use any other kind of pasta.
- Sauce: Butter, olive oil, minced garlic, and fresh lemon juice
- Shrimp: Use large shrimp (peeled and deveined).
- Season and garnish: A simple seasoning of salt, pepper, and garnish with fresh parsely.
How to make Shrimp linguine
This is a quick run-down of the recipe with step-by-step photos. For the full recipe with measurements, scroll down to the printable recipe card.
- Cook the pasta. Cook the linguine in a pot of salted boiling water until al dente.
- Saute the garlic. Meanwhile, add the oil and butter to a large pan and bring it to medium-high heat. Once it’s sizzling, add the finely minced garlic and quickly stir for 10-15 seconds.
- Add the shrimp. Pick up the heat to high and add the raw shrimp. Stir the shrimp for about 5-6 minutes, or until fully cooked through. Season them with salt and pepper.
- Pour in the lemon juice. Now add the fresh lemon juice and stir for 1 minute.
- Combine the pasta and sauce. Drain the cooked linguine and add it to the pan. Turn the heat off and add the chopped parsley on top of the Lemon Garlic Shrimp Pasta. Serve.
Variations on this Pasta dish
- Add wine- White wine, like a riesling or pinot grigio, goes nicely with these flavors when added to the sauce (cook it for a few minutes to cook off the alcohol and leave the flavor).
- Substitute another protein- Clams, mussels, chicken, or bacon would be delicious substitutes if you can’t use shrimp.
- Make it creamy- Add some Parmesan cheese and heavy cream to the sauce to make this dish creamy.
- Try another pasta- While I used linguine in my dish, you can try angel hair, spaghetti, penne, or others. Just check the package for how to cook it al dente.
How to Store it
Place any leftovers of this Lemon Garlic Shrimp Pasta in an airtight container and store it in the refrigerator for up to 3 days. To reheat it, you can place the pasta back in the saucepan to warm or heat it in the microwave.
More Scrumptious Pasta dishes to Enjoy!
- Pasta Pomodoro Recipe
- Shrimp Alfredo Pasta
- Cajun Chicken Pasta Recipe
- Garlic Shrimp Scampi Pasta
- Easy Four Cheese Ravioli (15-Minute Meal)
Full Recipe Instructions
Shrimp Linguine
This Shrimp Linguine a is a delicious & simple meal you can have again and again. Garlicky, buttery, and zesty, this dish is so tasty!
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Servings: 6
Calories: 581kcal
Ingredients
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 2 lb large shrimp peeled and deveined
- 6 garlic cloves minced
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 1 lb linguine pasta
- 1/4 cup fresh parsley chopped
Instructions
- Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
- In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
- Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
- Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
- Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
- Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.
Notes
FAQs answered in the post above:
- Flavor variations and substitutes
- How to store it
Nutrition
Calories: 581kcal | Carbohydrates: 58g | Protein: 41g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 1377mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 14mg | Calcium: 248mg | Iron: 4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Carol Ransome says
Simple but AWESOME, made it 2x now, added asparagus and cherry tomatoes, and white wine. Looked fabulous and tasted fabulous! Will make it often, easy and fast for dinner.
Dina says
That is amazing Carol! I am so glad that you loved this recipe!
Kristine Ware says
Yes, it was delicious!
Dina says
Yay! It really makes me happy when people love my recipes! Thank you for giving this recipe a try and for supporting my food blog. 🙂
Mitch says
Question: if adding white wine and/or heavy cream and Parmesan, as mentioned, what are the ingredient quantities?
Dina says
Hi Mitch, if you were to add white wine, I would recommend 1/4-1/2 cup. If you add cream, add 1-2 cups (depending on how rich or saucy you like it). I hope that helps 🙂