Ingredients

1 pound linguine pasta

1 pound large shrimp, peeled and deveined

1/2 cup (1 stick) unsalted butter

6 cloves garlic, minced

1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons lemon juice, freshly squeezed

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1/4 cup reserved pasta water

Instructions

Step 1: Pat the shrimp dry and toss with 1 tablespoon olive oil, salt, pepper, and red pepper flakes if using. Set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining and then drain the pasta.

Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, taking care not to burn it.

Step 4: Pour in the white wine and allow it to simmer for 2-3 minutes to reduce slightly. Stir in the lemon juice and red pepper flakes if using.

Step 5: Add the remaining 1 tablespoon olive oil to the skillet and increase the heat to medium-high. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 6: Add the cooked linguine to the skillet with the garlic butter sauce and toss to coat well.

Step 7: Stir in the reserved pasta water, Parmesan cheese, and chopped parsley until combined.

Step 8: Return the cooked shrimp to the skillet and toss gently to combine with the pasta and sauce.

Step 9: Season the dish with salt and freshly ground black pepper to taste.

Step 10: Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Tips & Variations

For a creamier sauce, stir in a splash of heavy cream or half-and-half along with the pasta water and Parmesan.

Swap linguine for spaghetti or fettuccine depending on your preference.

Use fresh lemon zest along with the lemon juice to brighten the flavor further.

If you prefer less spice, omit the red pepper flakes or add less.

To add veggies, toss in some sautéed spinach or cherry tomatoes with the garlic butter sauce.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, substitute with low-sodium chicken broth or vegetable broth, which will still add nice depth of flavor to the garlic butter sauce.