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A pan filled with spaghetti and shrimp, garnished with fresh parsley. Pink tongs rest on the side of the pan, and the background features a colorful, checkered tablecloth.
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Garlic Butter Shrimp Linguine

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.
Course Main Course
Cuisine American
Keyword buttery shrimp pasta, easy shrimp dinner, garlic butter shrimp linguine, restaurant quality pasta, shrimp pasta recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 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!