Introduction

Lemon Butter Shrimp Linguine is a light yet indulgent pasta dish that beautifully combines the bright freshness of lemon, the richness of butter, and the delicate sweetness of shrimp. It’s a dish that feels elegant enough for a dinner party, but simple enough to whip up on a busy weeknight. The linguine soaks up the silky lemon-butter sauce, while the shrimp add a burst of protein and a touch of luxury.

This recipe is about balance—zesty citrus notes, savory garlic, a hint of spice from chili flakes, and the creamy undertone of butter all come together in a comforting, restaurant-quality dish that you can easily create at home.

Why I Love This Recipe

I love this Lemon Butter Shrimp Linguine because it’s the perfect marriage of flavor and simplicity. You only need a handful of fresh ingredients, yet the results are stunning. The shrimp cook quickly, the sauce comes together in minutes, and the final dish tastes like something straight out of a fine Italian trattoria. Plus, it’s versatile—you can dress it up with wine, herbs, or Parmesan, or keep it clean and light.

Why It’s a Must-Try Dish

• Quick & Easy: Ready in under 30 minutes.
• Bright & Fresh: The lemony sauce makes the dish feel light, not heavy.
• Crowd-Pleaser: Perfect for family meals, date nights, or entertaining.
• Balanced Flavor: The richness of butter pairs beautifully with the tangy lemon and savory shrimp.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~510 calories per serving (approximate, depending on pasta and butter used)
• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

• 12 oz (340 g) linguine pasta
• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red chili flakes (optional, for spice)
• Juice and zest of 1 large lemon
• ½ cup white wine (or chicken broth, optional)
• ½ cup fresh parsley, chopped
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Simple Cooking Directions

1. Cook linguine until al dente.
2. Sauté shrimp in butter and oil until pink; set aside.
3. Make lemon-butter sauce with garlic, wine, and lemon juice.
4. Toss pasta with shrimp, sauce, and parsley.
5. Garnish with Parmesan and serve.

Step-by-Step Preparation Method

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Cook linguine according to package directions until al dente.
   • Reserve ½ cup pasta water, then drain.
2. Cook the Shrimp
   • Pat shrimp dry and season lightly with salt and pepper.
   • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
   • Add shrimp and cook 2–3 minutes per side until pink and opaque.
   • Remove from skillet and set aside.
3. Prepare the Sauce
   • In the same skillet, add remaining butter and olive oil.
   • Sauté garlic and chili flakes for 30 seconds until fragrant.
   • Deglaze with white wine (or chicken broth) and let it simmer for 2–3 minutes.
   • Stir in lemon juice and zest.
4. Combine Everything
   • Add cooked linguine and shrimp back into the skillet.
   • Toss to coat in the sauce. Add a splash of reserved pasta water if needed.
   • Stir in fresh parsley.
5. Final Touches
   • Taste and adjust with more lemon juice, salt, or pepper if desired.
   • Garnish with Parmesan cheese (optional).

How to Serve

• Serve immediately in warm pasta bowls.
• Garnish with extra parsley, lemon wedges, and Parmesan.
• Pair with garlic bread or a side salad.
• A chilled glass of Sauvignon Blanc or Pinot Grigio complements this dish beautifully.

Additional Recipe Tips

• Don’t overcook shrimp—they should be tender and juicy, not rubbery.
• Always zest the lemon before juicing—it’s easier that way.
• Use fresh parsley for brightness; dried won’t have the same effect.
• If you prefer a richer sauce, add a splash of cream before tossing in pasta.

Variations

• Spicy Kick: Add more chili flakes or a pinch of cayenne pepper.
• Creamy Version: Stir in ½ cup heavy cream for a creamy lemon-butter sauce.
• Herb Swap: Use basil or dill instead of parsley for a twist.
• Protein Swap: Replace shrimp with scallops, chicken strips, or even salmon chunks.
• Pasta Swap: Use spaghetti, fettuccine, or even whole wheat pasta.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended, as shrimp and pasta don’t freeze well together.
• Reheating: Warm gently on the stove with a splash of broth or olive oil to loosen the sauce.

Special Equipment Needed

• Large pot (for pasta)
• Large skillet or sauté pan
• Tongs for tossing pasta
• Microplane or zester (for lemon zest)

FAQ

Q1: Can I make this without wine?
Yes, simply use chicken broth for a non-alcoholic version.

Q2: Can I use frozen shrimp?
Absolutely. Just thaw and pat dry before cooking.

Q3: Can I make this ahead of time?
It’s best served fresh, but you can prep shrimp and sauce ahead, then toss with hot pasta just before serving.

Q4: What can I use instead of linguine?
Any long pasta works well—spaghetti or fettuccine are great alternatives.

Conclusion

Lemon Butter Shrimp Linguine is a light, refreshing, and satisfying pasta dish that’s as elegant as it is easy. With minimal ingredients and maximum flavor, it’s perfect for weeknight dinners or special occasions. Once you try it, you’ll fall in love with the vibrant lemon-butter sauce, the tender shrimp, and the comforting tangle of pasta that makes this dish an instant classic.