Garlic Butter Shrimp Linguine

Succulent shrimp sautéed in a rich garlic butter sauce, tossed with linguine and fresh parsley for a delightful and speedy Italian meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• stir-fry
• quick
• savory
• classic

Ingredients

• 8 ounce linguine
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter
• 1 pound large shrimp (peeled and deveined)
• 4 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 0.25 cup chicken broth
• 0.25 cup fresh lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
3. To the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant. Deglaze with chicken broth or white wine, scraping up any browned bits.
4. Stir in fresh lemon juice, salt, and black pepper. Bring to a simmer, then return the cooked shrimp to the skillet along with the drained linguine. Toss to combine.
5. If the sauce is too thick, add a splash of reserved pasta water until desired consistency. Garnish with chopped fresh parsley before serving.

Notes

Leftovers are best reheated gently to avoid overcooking the shrimp. A splash of extra broth can help loosen the sauce.

Nutrition (per serving)

• Calories: 445
• Protein: 34.5 g
• Carbohydrates: 44.5 g
• Fat: 15.1 g
• Fiber: 2.5 g
• Sodium: 350 mg
• Saturated Fat: 6.8 g
• Sugar: 1.5 g
• Cholesterol: 240 mg