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Here are the ingredients you will need for a delicious shrimp scampi linguine: - 8 ounces linguine pasta - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to your spice preference) - 1 lemon, zested and juiced - ½ cup low-sodium chicken broth - ¼ cup fresh parsley, chopped - Salt, to taste - Freshly ground black pepper, to taste - Grated Parmesan cheese, for serving (optional) Each ingredient plays a key role in making this dish special. The linguine serves as a perfect base, while the large shrimp add a tasty protein boost. Butter and garlic create a rich flavor, and red pepper flakes give it a nice kick. The lemon juice brightens the dish, and the chicken broth adds depth. Fresh parsley brings a pop of color and freshness. Remember to taste and adjust the salt and pepper as needed, and feel free to sprinkle on some Parmesan cheese for extra richness. {{ingredient_image_2}} Start by boiling a large pot of salted water. Use enough water to allow the linguine to move freely. Bring it to a full boil before adding the pasta. Cook the linguine according to the package directions, usually about 8-10 minutes for al dente. Once the pasta is ready, drain it but keep about 1 cup of the pasta water. Set the pasta aside in a bowl. While the pasta cooks, grab the shrimp. Use paper towels to pat them dry. This helps them cook better. After drying, season the shrimp with salt and black pepper. Make sure they are well-coated for great flavor. In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter melts, add minced garlic and red pepper flakes. Stir for about 1 minute until the garlic smells nice but doesn’t brown. Next, add the seasoned shrimp to the skillet. Cook them for about 2-3 minutes without moving them. This helps them cook evenly. Flip the shrimp and add lemon juice and zest. Cook for another 2-3 minutes until the shrimp turn pink and are fully cooked. Remove the shrimp and keep them warm on a plate. In the same skillet, pour in the low-sodium chicken broth. Bring it to a gentle simmer. Let it reduce for about 2 minutes. Then stir in the other 2 tablespoons of butter until it melts and blends into the broth. This creates a smooth sauce. Now, add the drained linguine to the skillet with the garlic butter sauce. Toss everything well so the pasta gets coated. If it looks dry, add some of the reserved pasta water a little at a time. This will help achieve a creamy sauce. Fold in the cooked shrimp and half of the chopped parsley for extra flavor and color. To serve, place the shrimp linguine into bowls. Garnish with the remaining parsley and a sprinkle of grated Parmesan cheese if you like. For a nice touch, serve with lemon wedges on the side. This adds a fresh burst of flavor to the dish. Enjoy your lovely Garlic Butter Shrimp Linguine! To avoid overcooking shrimp, cook them just until they turn pink. This usually takes about 2-3 minutes on each side. Overcooked shrimp will become tough and chewy. When seasoning, sprinkle salt and fresh black pepper on the shrimp before cooking. This simple step enhances their natural flavor. For extra kick, add a pinch of red pepper flakes right before cooking. To boost the flavor of your shrimp scampi, consider adding fresh herbs like basil or oregano. These herbs work well with the garlic and lemon. You can also incorporate a splash of white wine into the sauce. This adds a layer of depth to the dish. Just let it simmer for a minute to cook off the alcohol. Using linguine pasta is key for this dish. Its long strands hold the sauce well, making each bite flavorful. Timing is important when cooking. Start boiling the water for the pasta first. While the pasta cooks, you can prepare the shrimp and sauce. This multitasking makes the meal quick and easy. Pro Tips Quality Shrimp Matters: Always opt for the freshest shrimp available. If possible, buy them from a reputable fishmonger or the seafood section of your grocery store to ensure the best taste and texture. Don’t Overcook the Shrimp: Shrimp cooks quickly; keep an eye on them to prevent overcooking. They should be pink and opaque when done. If they curl tightly, they might be overcooked. Reserve Pasta Water: Always save some pasta water before draining the linguine. The starchy water helps to adjust the sauce’s consistency and enhances the overall flavor. Customize the Heat: Adjust the amount of red pepper flakes to match your spice preference. For a milder dish, start with less and add more as needed. {{image_4}} You can easily add vegetables to your shrimp scampi linguine. Great choices include: - Spinach - Cherry tomatoes - Zucchini - Bell peppers If you want to add these veggies, cook them first. Sauté them with the garlic for about 2-3 minutes before adding the shrimp. This will soften the veggies and let their flavors mix. If you want to switch up the protein, chicken or scallops work well. For chicken, cut it into small pieces. Cook it in the skillet for about 5-7 minutes before adding the garlic. For scallops, cook them for about 2-3 minutes on each side. This keeps everything yummy and ensures proper cooking times. If you need gluten-free options, use gluten-free linguine. It cooks similarly, so you won’t miss a beat. For a dairy-free version, skip the butter. Use olive oil instead, and leave out the Parmesan cheese. This way, you still enjoy a tasty dish without the dairy. To keep your shrimp scampi linguine fresh, use airtight containers. This helps keep out moisture and air. Store your dish in the fridge for up to three days. After that, the shrimp might lose flavor and texture. You can freeze shrimp linguine if you want to save some for later. First, let it cool down. Then, place it in a freezer-safe container. It can last up to three months in the freezer. To enjoy it again, thaw it overnight in the fridge. For reheating, use the stove or microwave. If using the stove, add a splash of chicken broth or water. This keeps the pasta moist. Stir often until it’s hot. In the microwave, heat in short bursts. Stir in between to avoid hot spots. Enjoy your meal just like the first time! To add heat, you can increase the red pepper flakes. I suggest adding 1 to 2 teaspoons more. You can also use fresh chili peppers or a splash of hot sauce. Both will give your dish a nice kick. Just remember to taste as you go! Yes, you can use frozen shrimp! First, thaw the shrimp in cold water for about 15-20 minutes. Pat them dry before seasoning. This helps them cook evenly and keeps them juicy. You can also leave them in the fridge overnight to thaw. Great sides include a simple green salad or garlic bread. A side of steamed vegetables, like broccoli or asparagus, also works well. These dishes complement the shrimp scampi without stealing the show. To make it heartier, you can add a side of chicken or fish. You could also toss in some veggies like spinach or cherry tomatoes into the pasta. These additions boost nutrition and flavor. Plus, they make your meal colorful and appealing! This blog post covered how to make shrimp scampi linguine, from simple ingredients to delicious variations. You learned how to cook the pasta and shrimp, make a flavorful sauce, and serve it beautifully. Keep these tips in mind to enhance flavor and ensure perfect shrimp every time. Experiment with different veggies or proteins to make the dish your own. With these guidelines, you can create a satisfying meal that impresses. Enjoy your cooking journey!

Garlic Butter Shrimp Linguine

A delicious and aromatic dish featuring linguine pasta tossed with shrimp in a garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 lemon zested and juiced
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup fresh parsley, chopped
  • to taste salt
  • to taste freshly ground black pepper
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Once done, drain the pasta, retaining about 1 cup of the pasta water, and set aside.
  • Prepare the Shrimp: While the pasta is cooking, take the shrimp and pat them dry with paper towels. Season them generously with salt and freshly ground black pepper to enhance their flavor.
  • Sauté the Garlic: In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and red pepper flakes. Cook for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.
  • Cook the Shrimp: Increase the heat slightly and add the seasoned shrimp to the skillet. Sauté for about 2-3 minutes without moving them until the shrimp are pink on one side. Flip the shrimp, then add the lemon juice and zest. Cook for an additional 2-3 minutes, or until the shrimp are fully opaque and cooked through. Remove the shrimp from the skillet and keep them warm on a plate.
  • Make the Sauce: In the same skillet, pour in the chicken broth and bring it to a gentle simmer. Let it reduce slightly for about 2 minutes. Gradually stir in the remaining 2 tablespoons of butter until melted and fully incorporated into the broth, creating a smooth sauce.
  • Combine Pasta and Shrimp: Add the drained linguine to the skillet with the garlic butter sauce, tossing everything together to ensure the pasta is well-coated. If the mixture appears dry, add the reserved pasta water a little at a time until you achieve your desired creaminess. Fold in the cooked shrimp and half of the chopped parsley for color and flavor.
  • Serve: Dish out the shrimp linguine into individual bowls, garnishing with the remaining parsley and a sprinkle of grated Parmesan cheese if desired.

Notes

Enhance the dish's appeal by serving with lemon wedges on the side and a light sprinkle of additional parsley for freshness.
Keyword garlic butter, linguine, pasta, shrimp