Shrimp Linguine

Shrimp Linguine is one of those weeknight miracles that feels way fancier than the effort it takes. It’s buttery, lemony, and tossed with just the right amount of garlic to make your kitchen smell incredible. It comes together fast, feeds a crowd, and always gets compliments, whether you’re serving it up for company or just need something comforting with minimal dishes.

If you’ve got a box of linguine, a couple bags of shrimp in the freezer, and a lemon rolling around in your fridge, you’re already most of the way there. This is the kind of dinner that makes you feel like you’ve got it all together, even when dinner was a last-minute decision.

Serve it on its own or with a side of garlic bread and a green salad. Either way, it’s going to feel like a win.

Shrimp Linguine Ingredients

The ingredients here are basic, but the flavor is anything but. A combo of butter and oil creates a golden, garlicky base for the shrimp, and lemon juice brightens everything up.

• Linguine: I use a full one-pound box. Cook it to al dente and drain it well.
• Salted butter: This builds the base of the sauce. Unsalted butter works too- just add a pinch of salt to taste.
• Cooking oil: Avocado oil is my favorite here, but you can use grapeseed, canola, or vegetable oil.
• Minced garlic: Fresh garlic gives the best flavor, but you can use garlic powder in a pinch.
• Medium tail-on shrimp: Thawed, peeled, and deveined. You can also use large or tail-off shrimp-just don’t overcook them.
• Garlic and herb seasoning: I use the salt-free Dash brand, but any no-salt blend will work.
• Lemon juice: Fresh or bottled both work. If you’ve got fresh lemons, use them!
• Fresh parsley: Adds a bright finish. Dried parsley can work, but fresh makes a difference.
• Parmesan: Optional, but delicious. Add freshly grated parmesan just before serving.

Instructions

Step 1: Cook the linguine according to the package instructions until al dente.

Stir the garlic into the butter & oil mixture and sauté for about 1 minute, until lightly golden and aromatic.

Step 2: Add the shrimp and sprinkle in the garlic and herb seasoning. Cook for 3–5 minutes, or until the shrimp turn pink and start to curl. Remove shrimp from the skillet and set aside.

Step 3: Add lemon juice and parsley to the skillet. Stir in the cooked linguine and gently toss to coat.

Step 4: Return the shrimp to the skillet and give everything a final stir. Garnish with fresh parmesan and extra parsley if desired. Serve hot.

Substitutions

• Butter: Unsalted butter + a pinch of salt works great.
• Garlic: Use ¾ teaspoon garlic powder if you don’t have fresh.
• Shrimp: Large or jumbo shrimp work too. You can also use tail-off shrimp for easier eating.
• Parsley: Sub in 1 tablespoon dried parsley if fresh isn’t available.

Variations

Want to make these your own? Here are a few fun ways to switch things up:

• Add some heat: A pinch of red pepper flakes adds a subtle kick.
• Veg it up: Stir in a handful of baby spinach or halved cherry tomatoes when you add the pasta.
• Make it creamy: Add a splash of cream or a spoonful of cream cheese for a richer sauce.

Equipment

You don’t need much to make this dinner happen. Here’s what I used:

•   Large skillet
•   Large pot for boiling pasta
•   Measuring spoons
•   Mixing tools
•   Colander

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Add a little extra butter or oil to refresh the noodles if needed.

Shrimp Linguine

Cookingwithivy

A buttery, lemony shrimp linguine that comes together fast but feels like something special. It’s light, flavorful, and just rich enough to make it feel like you put way more effort in than you actually did. Perfect for weeknights, date nights, or any night you want dinner to feel like a little win.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American, Italian

Servings 4 Servings

Calories 565 kcal

Equipment

• Large skillet
• Large saucepan
• Colander
• Measuring tools

Ingredients

  

• 16 ounces linguine, cooked al dente according to the box and drained
• 6 Tablespoons salted butter
• 2 Tablespoons cooking oil
• 1 Tablespoon minced garlic
• 12 ounces raw medium shrimp, peeled, deveined, thawed, tail on or off
• 1 Tablespoon garlic and herb seasoning
• 5 Tablespoons lemon juice, 2-3 lemons
• ¼ cup minced fresh parsley, plus more for garnish
• Fresh parmesan, optional garnish

Instructions

 

• Cook the linguine to al dente and drain to the side while preparing the sauce and shrimp.
• In a large skillet, melt the butter and cook over medium-low heat until golden brown, about 2 minutes.
• Add in the avocado oil and mix well.
• Stir in the minced garlic and saute for 1 minute or until fragrant and golden brown.
• Mix in the shrimp, garlic, and herb seasoning and cook for 3-5 minutes or until the shrimp turn light pink and begin to curl up. Do not overcook.
• Remove just the shrimp from the skillet into a large bowl.
• In the skillet, stir in the lemon juice, fresh parsley, and cooked noodles and gently fold everything together.
• Continue heating for 1 minute and then remove from the heat; stir in the shrimp and garnish with fresh parmesan, optional. Serve hot.

Notes

Top Tips: 

Do not overcook your shrimp. Keep a close eye on your shrimp! They cook fast-just a few minutes per side-and once they turn pink and curl, they’re ready. Overcooked shrimp can turn rubbery, and no one wants that.

What kind of oil should I use? Any neutral cooking oil like avocado, grapeseed, canola, or vegetable oil will work well here. The key is using oil alongside the butter to prevent burning and allow a higher cooking temperature.

Can I use garlic powder instead of fresh garlic? If you're out of fresh garlic, ¾ teaspoon of garlic powder will work in a pinch. The flavor won’t be quite the same, but your pasta will still be delicious.

What kind of shrimp should I buy? This recipe uses medium tail-on shrimp, but you can use large or jumbo shrimp instead. Tail-off works fine too if you prefer not to deal with the tails at the table.

Do I really need both butter and oil?   Yes-and here’s why: butter adds rich, nutty flavor while oil helps raise the cooking temperature so nothing burns. Together, they create the perfect base for sautéing garlic and cooking shrimp quickly and evenly.

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