Shrimp Linguine
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.
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.