Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined, tails on
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 tbsp unsalted butter, divided
- 6 cloves garlic, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 1 lemon, zested and juiced
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
Instructions
- Boil the pasta. Cook the linguine in well-salted boiling water until just shy of al dente. Reserve 1 cup of pasta water, then drain. The starchy water is liquid gold for the sauce.
- Sear the shrimp. Pat the shrimp dry and season with 1/2 teaspoon salt and the pepper. Heat the olive oil in a large skillet over high heat; sear the shrimp 1–2 minutes per side until pink and just opaque. Transfer to a plate.
- Build the garlic butter. Reduce heat to medium. Melt 4 tablespoons butter in the same skillet; add the garlic and red pepper flakes and cook 1 minute until fragrant and just golden — not brown.
- Toss it together. Add the drained linguine to the skillet with the lemon zest, lemon juice, Parmesan, and remaining 2 tablespoons butter. Toss with splashes of pasta water until the sauce turns glossy and clings to every strand.
- Finish. Fold the shrimp back in, shower with parsley and extra Parmesan, and serve immediately in warm bowls.
💡 Shrimp pasta smarts
Do not overcook the shrimp — they go from perfect to rubbery in under a minute, so pull them the moment they turn pink. Slice the garlic thin rather than mincing; slices perfume the butter without burning. The reserved pasta water is the difference between a greasy sauce and a silky one — add it a splash at a time. For an extra-luxe finish, swap half the butter for a glug of white wine reduced with the garlic.
Common questions
Can I use frozen shrimp?
Yes — thaw them completely and pat very dry before searing. Wet shrimp steam instead of sear and water down the sauce.
What pasta shape works best?
Long strands like linguine, spaghetti, or fettuccine grab the buttery sauce best. Short shapes work in a pinch.
Can I make it dairy-free?
Swap the butter for olive oil and skip the Parmesan, finishing with extra lemon and parsley. It becomes more of a shrimp scampi — still delicious.
How do I store leftovers?
Refrigerate up to 2 days. Reheat gently in a skillet with a splash of water or broth; the microwave makes shrimp rubbery.
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