My Garlic Butter Shrimp Linguine is creamy, buttery, and packed with flavor, combining juicy shrimp, Parmesan cheese, garlic, and lemon in a simple restaurant-quality pasta dinner that’s ready in about 25 minutes.
Easy Garlic Butter Shrimp Linguine
If you’ve spent any time on Brooklyn Farm Girl, you know I love all things shrimp and pasta. My Shrimp Pasta Casserole is one of my favorite comfort food dinners, but when I need something faster, this Garlic Butter Shrimp Linguine is the recipe I reach for. It delivers all the restaurant-quality flavor of a fancy seafood pasta dinner in about 25 minutes.
Juicy shrimp, lots of garlic, butter, Parmesan, and a squeeze of lemon all melt into this rich sauce that clings to every bite of linguine. It’s easy enough for a weeknight, but still feels like something you’d happily serve for a cozy date night at home.
Ingredient Notes & Tips
- Linguine is my favorite pasta for this recipe because the long noodles hold onto the garlic butter sauce beautifully. If you don’t have linguine, spaghetti, fettuccine, or angel hair pasta all work well too.
- Medium shrimp are perfect here because they cook quickly and stay tender. Be careful not to overcook them, as shrimp can become rubbery in just a minute or two.
- Yes, there really is a whole stick of butter in this recipe! We’re not scared of butter around here. It combines with the chicken broth, garlic, Parmesan cheese, and lemon juice to create a rich, silky sauce that tastes like something you’d order at a restaurant.
- Freshly grated Parmesan melts into the sauce much better than pre-shredded cheese and gives the dish the best flavor.
- A little lemon juice brightens the rich butter sauce and balances all of the flavors.
Let’s Make My Buttery Shrimp Pasta!
First, make the linguine!
Now make the garlic butter sauce of your dreams.
Add the shrimp and cook them until they turn pink.
Add the pasta into the skillet, along with a drizzle of lemon juice.
Give it a toss, and sprinkle a little fresh parsley on top to make it look fancy.
Now my favorite part – time to eat it all! Enjoy, this is def a personal fav.
Really, you have leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. You can also microwave individual portions until warmed through.
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Garlic Butter Shrimp Linguine
PrintIngredients
- 1 pound linguine uncooked
- 1 stick butter (that's 1/2 cup)
- 3/4 cup chicken broth
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- salt and black pepper to taste
- 1 pound medium shrimp peeled and deveined
- 2 teaspoons lemon juice
- chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, melt butter in a large skillet over medium heat. Stir in chicken broth, garlic, oregano, and Parmesan cheese. Season with salt and black pepper to taste. Simmer for 3 to 5 minutes, stirring occasionally.
- Increase the heat to medium-high. Add the shrimp and cook for 3 to 4 minutes, stirring occasionally, until they turn pink and are cooked through. Be careful not to overcook them.
- Remove from heat and stir in lemon juice. Add the cooked linguine to the skillet and toss until coated in the garlic butter sauce.
- Serve immediately, garnished with fresh parsley on top. Enjoy!
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