So, you’re craving pasta but don’t want to settle for sad, flavorless noodles drowning in jarred sauce? Enter Shrimp Garlic Linguine—a dish that tastes like you actually tried (but spoiler: it’s super easy). It’s got garlicky goodness, juicy shrimp, and silky pasta all twirling together like the world’s most delicious dance party. Bonus: it makes you look way fancier than you actually are.
Why This Recipe is Awesome
- It’s idiot-proof. Even if you’ve burned toast before, you can handle this.
- Shrimp cooks in, like, 3 minutes. Seriously, you’ll spend more time scrolling TikTok than cooking this dish.
- It’s the perfect balance of fancy and low-effort. Serve it to guests, and they’ll think you’re a culinary genius.
- Did I mention garlic? Lots. Of. Garlic. Enough said.
Ingredients You’ll Need for Shrimp Garlic Linguine
Here’s your shopping list (don’t worry, it’s short—like your attention span):
- Linguine pasta – about 12 oz (aka a big handful if you eyeball like me).
- Shrimp – 1 pound, peeled and deveined (unless you like peeling shells mid-bite, which… ew).
- Garlic – 5–6 cloves, finely chopped. Because life’s too short for bland pasta.
- Olive oil – 3 tbsp. No need for the bougie extra-fancy one.
- Butter – 2 tbsp for that rich, silky vibe.
- Red pepper flakes – a pinch (or more if you’re feeling spicy).
- Lemon juice – from half a lemon. Fresh makes a difference, trust me.
- Parsley – chopped, for a fake “I’m a professional chef” garnish.
- Salt and black pepper – to taste.
Optional but recommended: A sprinkle of Parmesan cheese. Yeah, I know Italians might judge, but it’s delicious, so who cares?
Step-by-Step Instructions
- Cook the pasta. Boil salted water (like, actually salt it—it should taste like the ocean). Cook linguine until al dente. Save ½ cup of that pasta water before draining. (Yes, you always forget. Don’t this time.)
- Prep the shrimp. Pat them dry with paper towels. Season with salt and pepper. Pro tip: wet shrimp = sad, soggy sear.
- Heat the pan. Drizzle in olive oil, toss in butter, and let it melt. Medium heat, people—not full blast.
- Sear the shrimp. Toss them in the pan, about 1–2 minutes each side. They’ll turn pink and curl up like little “C” shapes. Don’t overcook unless you like rubber bands for dinner. Remove and set aside.
- Make it garlicky. Add chopped garlic and red pepper flakes to the same pan. Stir until fragrant (aka until your kitchen smells like heaven).
- Mix it all. Add the cooked pasta straight into the garlicky pan. Toss with the reserved pasta water, lemon juice, and parsley until glossy.
- Bring back the shrimp. Toss them in with the pasta. Season again if needed.
- Serve like a boss. Plate it up, sprinkle Parmesan if you’re rebellious, and garnish with extra parsley.
Common Mistakes to Avoid
- Overcooking shrimp. They go from juicy to rubber-band chewy real quick.
- Skipping pasta water. That starchy liquid is like edible glue—it helps sauce stick instead of sliding off.
- Garlic burning. Burnt garlic = bitter tragedy. Keep heat medium and eyes on the pan.
- Forgetting to season. Pasta without enough salt is like fries without ketchup—sad.
Alternatives & Substitutions
- No linguine? Use spaghetti, fettuccine, or heck, even penne. Pasta doesn’t judge.
- Shrimp allergy? Swap with chicken strips or scallops. (Though scallops are bougie AF.)
- No fresh parsley? Dried parsley works. Or basil if you’re feeling adventurous.
- Want it creamier? Add a splash of heavy cream or a spoonful of cream cheese. Yeah, I said it.
- Gluten-free? Use GF pasta—it’s 2025, options exist.
FAQS about Shrimp Garlic Linguine
Can I use frozen shrimp?
Absolutely! Just thaw them first unless you enjoy chewing icy seafood.
Do I really need fresh lemon juice?
Technically no… but bottled lemon juice tastes like sadness. Go fresh if you can.
Can I make this ahead of time?
Not really. Shrimp gets weird when reheated. Best to make it fresh and eat like a champ.
Is Parmesan cheese “allowed”?
Italian purists would say no. But we’re not in Italy, and Parmesan is delicious. So yes, sprinkle away.
How spicy is it with red pepper flakes?
Mildly fiery. Like “I can handle this” spicy. Add more if you like your taste buds on a roller coaster.
Can I add veggies?
Totally. Spinach, cherry tomatoes, or zucchini would all vibe with this dish.
Do I need both butter AND olive oil?
Yes, trust me. Butter = flavor, olive oil = balance. Don’t skip.
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Final Thoughts about Shrimp Garlic Linguine
And there you have it—Shrimp Garlic Linguine that looks straight off a restaurant menu but takes less time than watching an episode of your favorite show. Easy, garlicky, and loaded with shrimp-tastic goodness.
Now go twirl those noodles, sprinkle that Parmesan with pride, and maybe even pour yourself a glass of wine while you’re at it. You’ve officially upgraded pasta night.
