For some reason, every time I eat out, I instantly want to order the biggest plate of pasta I can get my hands on. Shrimp is always my protein of choice since I eat plenty of chicken at home. Of course, garlic is a must. While the dish I receive may be satisfying for a moment, I quickly realize that the flavor is not that amazing and I’m basically eating a zillion calories along with who knows what other unnecessary additives. I hate to say it, but I usually regret eating out almost immediately. Enter homemade Quick Shrimp Linguine with Garlic-Lemon Butter.Quicker, skinnier and WAY more delicious HOMEMADE Garlic-Lemon Butter Shrimp Linguine!Click To Tweet
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Very quickly, I’ll list the things I LOVE about this recipe: incredibly fast, incredibly easy, much lower on fat, DELICIOUS, made with whole foods, way less expensive than dining out, and I can add as much garlic as I want without worrying about looking like a weirdo in public.
To make your own Quick Shrimp Linguine with Garlic-Lemon Butter, you will need: 24 ounces shrimp (26/30, raw with shell and tail), 1/4 teaspoon salt and pepper, 1/8 teaspoon sugar, and 2 tablespoons olive oil. For the linguine, 8 ounces linguine (cooked and drained according to package directions), 1 tablespoon salt, and 1 tablespoon olive oil. For the garlic-lemon butter, 4 tablespoons unsalted butter, 2 cloves minced garlic, the juice of 1 lemon, 1 tablespoon chopped fresh parsley, and 1/8 teaspoon salt. The following ingredients are optional but highly recommended (for serving), grated Parmesan cheese, lemon wedges, additional minced garlic and chopped parsley.
The first thing you will need to do is mix up your garlic-lemon butter. In a small bowl, beat the unsalted butter with a fork, add the garlic, lemon juice, parsley and salt. Mix well to combine, set aside. Thaw and peel your shrimp. Start cooking the linguine as the shrimp take no time at all to prepare. When the water for the linguine has reached boiling, add 1 tablespoon salt and proceed according to the package directions. With your shrimp peeled, add 1/4 teaspoon salt and pepper, 1/8 teaspoon sugar and toss to combine. Heat 1 tablespoon olive oil over medium-high heat in a 12″ non-stick skillet. Add half the shrimp and cook for 1 minute, flip using tongs and cook for 30 seconds. Remove first batch of shrimp to a plate and repeat the process with the second batch. When you are done with the second batch, add the first batch back to the skillet, add the garlic-lemon butter, cover and allow the shrimp to cook through, approximately 1-2 minutes. Add 1 tablespoon olive oil to the drained linguine along with the shrimp. Toss to combine. Add additional toppings if desired. Of course, I always add more garlic to the pasta, do so according to your own personal preferences. Enjoy!
Check out these other great pasta recipes while you’re here:
Below you will find some of the equipment I found useful while preparing this Quick Shrimp Linguine with Garlic-Lemon Butter. I only recommend items that I actually own and use.
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