Garlic Butter Shrimp Pasta
A quick and elegant dish featuring succulent shrimp and linguine enveloped in a rich garlic butter sauce, perfect for busy weeknights.
Ingredients
Pasta and Shrimp
- 8 oz linguine pasta Feel free to swap for your favorite pasta shape!
- 1 lb large shrimp, peeled and deveined Fresh shrimp tastes infinitely better than frozen.
Sauce Ingredients
- 4 tbsp unsalted butter Butter makes everything better!
- 4 cloves garlic, minced Feel free to add more garlic for extra flavor.
- 1/2 cup chicken broth Can substitute with white wine.
- 1 large lemon, juiced and zested Adds a zesty twist.
- 2 tbsp fresh parsley, chopped A sprinkle of green.
- Salt and pepper, to taste
- Red pepper flakes, optional For an extra kick.
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the linguine according to package instructions until al dente. Reserve about a cup of pasta water before draining.
Cooking the Shrimp
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp, season with salt, pepper, and optional red pepper flakes. Cook for 3-4 minutes until pink and opaque. Remove and set aside.
Making the Sauce
- In the same skillet, melt the remaining butter and sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any brown bits.
Combining Ingredients
- Stir in the lemon juice and zest, return the shrimp to the skillet, then add the linguine. Toss together, adding reserved pasta water to adjust the sauce consistency.
Serving
- Remove from heat, sprinkle with fresh parsley, and adjust seasoning to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of chicken broth. Customize with sautéed spinach or cherry tomatoes for added nutrition.