Go Back
- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1/4 teaspoon red pepper flakes - 1/2 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - Zest and juice of 1 lemon - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish Gather these ingredients before you start cooking. Each one plays a key role. The linguine serves as the base, giving you that perfect pasta bite. Large shrimp add a sweet, juicy element. Unsalted butter is your base for flavor. Garlic brings warmth and depth. Red pepper flakes add a touch of heat. Cherry tomatoes add sweetness and color. Spinach gives a fresh green note. Lemon zest and juice brighten the dish. Salt and pepper help bring out all the flavors. Finally, parsley adds a fresh finish. With these ingredients ready, you can create a dish that sings with flavor! - First, bring a large pot of salted water to a boil. - Next, add the linguine and cook it until al dente, about 9 to 11 minutes. - Before draining, reserve half a cup of the pasta water. This water helps to create a silky sauce. - Drain the linguine and set it aside for later. - In a big skillet over medium heat, melt two tablespoons of butter until it bubbles. - Add the minced garlic to the skillet. Sauté it for about one minute. Stir often until it gets fragrant and lightly golden. - Now, season the shrimp with salt, black pepper, and red pepper flakes. - Add the shrimp to the skillet and cook for 2 to 3 minutes. Watch for them to turn pink and opaque. - Once cooked, transfer the shrimp to a plate and set them aside. - In the same skillet, add the remaining two tablespoons of butter. - Next, toss in the halved cherry tomatoes and fresh spinach. - Cook for 2 to 3 minutes until the tomatoes soften and the spinach wilts. - Lower the heat to a gentle simmer. - Return the cooked shrimp to the skillet. Add the drained linguine next. - Toss everything together. Gradually add some of the reserved pasta water to form a light sauce. - Finally, add lemon juice and zest, tasting as you go to adjust seasoning. When picking shrimp, fresh is best. You can find fresh shrimp at local fish markets. If you buy frozen, look for shrimp that feel firm. Avoid any that smell fishy. Quality shrimp should have a bright color. For large shrimp, look for sizes like 16/20. This means there are 16 to 20 shrimp per pound. The bigger the shrimp, the more meaty and tender they are. Want more heat? Just add more red pepper flakes. If you like it mild, cut back on the flakes. You can also try adding herbs like parsley or basil for extra flavor. Fresh herbs brighten the dish and add depth. For a twist, think about using lemon zest or a dash of paprika. These will enhance the taste and make it special. To cook linguine perfectly, start with plenty of water. Add salt once the water boils. Cook the linguine until it is al dente. This usually takes 9 to 11 minutes. Al dente means the pasta is firm but not hard. To avoid mushy pasta, don’t overcook it. Remember to reserve some pasta water before draining. This starchy water helps make your sauce smooth and rich. {{image_4}} You can make Garlic Butter Shrimp Linguine even better by adding vegetables. Some great choices are bell peppers, zucchini, or asparagus. These veggies add color and nutrients. You can try using seasonal vegetables too. For spring, think about peas or fresh herbs. In summer, cherry tomatoes and corn work well. Each veggie changes the dish's flavor, keeping it exciting. If you want to switch from shrimp, there are many options. Chicken or scallops can replace shrimp and taste great. For a vegetarian choice, use mushrooms or tofu. Both will soak up the garlic butter flavor. If you need a vegan option, try chickpeas or lentils. They add protein while keeping the dish plant-based. While the garlic butter sauce is fantastic, you can try other bases. A cream sauce adds richness and a different taste. Simply mix heavy cream into the pan after cooking the garlic. You can also use white wine or broth for added depth. This gives the dish a light, savory flavor. Each sauce brings a new twist to this classic dish. To keep your Garlic Butter Shrimp Linguine fresh, store it in an airtight container. Place leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. The dish stays good for up to three days. For freezing, let the dish cool completely. Then, place it in a freezer-safe container. It can last for up to two months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. Reheat your pasta on the stove for the best results. Use low heat and stir gently. This keeps the shrimp tender and the pasta from getting mushy. If the sauce looks thick, add a splash of water or broth. This helps bring back the creamy texture. You might want to add a bit more lemon juice when reheating. It brightens the flavors and keeps the dish fresh. Enjoy your savory pasta delight! Yes, you can use other pasta types! Feel free to swap linguine for spaghetti, fettuccine, or even penne. Each type will bring a different texture and shape. Just follow the cooking time on the package. If you choose a thicker pasta, it might take a bit longer to cook. Enjoy experimenting with what you have! To make this dish gluten-free, use gluten-free pasta. Many brands offer tasty options made from rice, quinoa, or corn. Look for ones labeled gluten-free. Cook them just like regular pasta, and you'll have a delicious meal without the gluten. Always check the labels to ensure they fit your dietary needs. Peeling and deveining shrimp is simple! Start with cold shrimp. Hold the shrimp firmly, and twist off the head if it's still on. Pinch the shell and pull it off, starting from the tail. To devein, make a shallow cut along the back and pull out the dark vein with a toothpick or your fingers. Rinse the shrimp under cold water to clean them well. You can store leftovers in the fridge for up to three days. Make sure to keep them in an airtight container to maintain freshness. If you want to keep them longer, freeze the dish for up to three months. When ready to eat, just thaw overnight in the fridge and reheat in a skillet or microwave. In this blog post, we explored a delicious Garlic Butter Shrimp Linguine recipe. We covered the key ingredients, cooking steps, and tips for perfection. From selecting fresh shrimp to adjusting flavors, you now have the tools to make this dish shine. Remember, cooking is about creativity and fun. Feel free to try variations or change ingredients based on your taste. Enjoy your meal, and happy cooking!

Garlic Butter Shrimp Linguine

Indulge in the deliciousness of garlic butter shrimp linguine with this easy recipe! Perfectly cooked linguine meets succulent shrimp, fresh spinach, and a burst of lemon flavor in just 25 minutes. This dish is not only quick but also packed with savory goodness. Click to explore the full recipe and impress your family and friends with a delightful seafood dinner that’s sure to please!
Print Recipe Pin Recipe

Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, finely minced

1/4 teaspoon red pepper flakes (more or less based on spice preference)

1/2 cup cherry tomatoes, halved

1 cup fresh spinach leaves

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, typically about 9-11 minutes. Before draining, reserve 1/2 cup of the pasta water for later use. Drain the rest of the pasta and set it aside.

    Sauté the Garlic: In a spacious skillet set over medium heat, melt 2 tablespoons of butter until bubbling. Add the minced garlic and sauté for approximately 1 minute, stirring frequently, until it turns fragrant and lightly golden.

      Add the Shrimp: Introduce the peeled and deveined shrimp to the skillet. Season them generously with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.

        Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter, followed by the halved cherry tomatoes and fresh spinach. Stir and cook for about 2-3 minutes, or until the tomatoes begin to soften and the spinach wilts down significantly.

          Combine Ingredients: Lower the heat to a gentle simmer. Return the cooked shrimp to the skillet and add the drained linguine. Toss everything together, gradually adding in some of the reserved pasta water until a light and silky sauce forms. Incorporate the lemon juice and zest, tasting as you go to adjust seasoning as needed.

            Serve: Plate a generous portion of the linguine topped with shrimp. Garnish with freshly chopped parsley and, if desired, a light sprinkle of additional red pepper flakes for an extra kick. Serve immediately for the best flavor experience.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4