Ingredients
- 8 oz linguine
- 1 1/2 lb large shrimp, peeled and deveined
- 5 tbsp unsalted butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Cook the linguine. Boil the linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Sear the shrimp. Pat the shrimp very dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high; sear the shrimp 1-2 minutes per side until pink and just opaque. Remove to a plate — do not overcook.
- Build the garlic butter. Reduce the heat to medium. Add the butter, garlic, and red pepper flakes; cook 1 minute until fragrant. Pour in the wine and lemon juice, scraping up the browned bits, and simmer 2 minutes until slightly reduced.
- Toss it all together. Return the shrimp to the skillet with the linguine and parsley. Toss 1 minute, adding pasta water a splash at a time, until everything is glossy. Serve immediately with lemon wedges.
🍤 Shrimp rules
Dry shrimp sear instead of steam — pat them thoroughly and give them space in the pan. Shrimp cook in about 2 minutes per side; pull them the moment they curl into a C shape (an O means overcooked). No wine? Chicken broth plus an extra squeeze of lemon works great.
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📌 Pin it for later❓ Common questions
Can I use frozen shrimp?
Yes — thaw overnight in the fridge or under cold running water, then pat very dry before searing.
What if I don't drink wine?
Use chicken broth with a teaspoon of white wine vinegar or extra lemon juice for the same bright acidity.
Can I make it without pasta?
Absolutely — serve the garlic-butter shrimp over rice, zucchini noodles, or with crusty bread for dipping.