This Garlic Butter Shrimp with Linguine is a quick, flavorful meal that feels like a restaurant dish without leaving your kitchen. It's perfect for a cozy dinner or a special occasion, bringing together succulent shrimp and a rich, buttery sauce that clings to every strand of pasta.
Shrimp is the star of the dish, providing a sweet and tender protein that cooks quickly. Make sure they're peeled and deveined to save time and effort.
The linguine acts as the perfect vehicle for the sauce, soaking up all the delicious flavors without overpowering the dish.
Butter and olive oil create a rich base for the sauce, with butter adding creaminess and olive oil lending a subtle fruitiness.
Garlic is key for that punch of flavor, infusing the dish with its aromatic essence. Plus, who doesn’t love garlic?
White wine adds a touch of acidity and depth, enhancing the overall flavor profile. Choose a dry variety that you enjoy drinking.
Lemon juice brightens the dish, balancing the richness of the butter and adding a fresh zing.
Parsley contributes a pop of color and a hint of earthiness, elevating the presentation and taste.
Red pepper flakes bring a gentle heat, which you can adjust depending on your preference.
Parmesan cheese is optional, but it adds a savory, umami note that complements the other ingredients beautifully.
This dish pairs wonderfully with a crisp green salad tossed in a simple vinaigrette. A slice of crusty bread on the side helps mop up any leftover sauce. For a beverage, a chilled glass of the same white wine you used in the recipe is a perfect match.
First, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Toss in the linguine and cook according to the package instructions until it’s al dente — a slight bite is perfect. Drain the pasta and set it aside for a moment.
Next, grab a large skillet and place it over medium heat. Melt together the butter and olive oil, then add the minced garlic. Stir it around for about a minute until it’s fragrant and just starting to turn golden. Be careful not to burn it; you want that sweet, mellow flavor.
Now, it’s time for the shrimp. Lay them in the skillet, sprinkle with salt, pepper, and red pepper flakes, and let them cook for about 3 minutes on each side. They should turn pink and opaque — that’s how you know they’re done.
Pour in the white wine and lemon juice, stirring everything together. Let it simmer for a couple of minutes to reduce slightly, concentrating the flavors. You’ll notice the sauce thickening up a bit.
Finally, add the cooked linguine to the skillet, tossing it gently to coat the pasta in that luscious sauce. Sprinkle with fresh parsley, and if you’re using it, some grated Parmesan cheese. Serve it up hot and enjoy!
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