Recipe

Shrimp Linguine

Juicy shrimp + linguine in a bright garlic lemon butter sauce that turns glossy with pasta water. Weeknight-easy, dinner-party worthy.

By Matt Campbell

•

4.8

A bowl of shrimp linguine tossed in a glossy lemon garlic sauce, finished with parsley and grated Parmesan on a neutral stoneware plate at a softly lit kitchen table

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Shrimp linguine is one of those dishes that feels fancy, but cooks like a weeknight. You get juicy shrimp with crisp edges, noodles that actually taste like something, and a bright, buttery sauce that clings to every strand instead of puddling sadly at the bottom of the bowl.

The secret is not a secret: we build the sauce right in the pan with garlic, a little white wine (or broth), lemon, and a splash of the starchy pasta water. That pasta water is the glue. It helps the butter and olive oil come together into a silky sauce that looks like you knew what you were doing all along.

Measured ingredients for shrimp linguine arranged on a clean kitchen counter, including raw shrimp, linguine, lemon, garlic, parsley, butter, olive oil, Parmesan, and red pepper flakes

Why It Works

Fast and low drama: the shrimp cooks in minutes, and the sauce happens in the same skillet.
Glossy, clingy sauce: pasta water helps emulsify with butter and olive oil so the sauce coats the noodles instead of sliding off.
Bright flavor balance: lemon zest and juice lift the richness, while garlic and a pinch of red pepper flakes bring the “wait, what is that” factor.
Not rubbery shrimp: we cook them just until pink and opaque, then finish them in the sauce.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 2 days. Shrimp is at its best sooner rather than later.

Reheat (best method): Warm in a skillet over medium-low with a splash of water or broth (2 to 3 tablespoons). Toss gently until the pasta loosens and the shrimp is just heated through.

Microwave (works, but be careful): Add a small splash of water, cover loosely, and heat in 30-second bursts. Stop the second it is hot so the shrimp does not turn bouncy.

Freezing: I do not recommend freezing. The pasta texture suffers and shrimp can get mealy.

Common Questions

Can I use frozen shrimp?

Yes. Thaw first for best sear: put shrimp in a colander and run under cold water until fully thawed, about 5 to 8 minutes for most large shrimp, then pat very dry. Wet shrimp steams instead of browning.

What size shrimp is best for shrimp linguine?

I like large shrimp (31/35) or extra-large (26/30). These counts can vary slightly by supplier, but bigger shrimp stay juicier and feel substantial with the pasta.

Do I have to use wine?

No. Swap in seafood stock, chicken broth, or even pasta water plus an extra squeeze of lemon. Wine adds complexity, but it is not required.

How do I keep shrimp from getting rubbery?

Two rules: high heat, short time. Sear quickly, pull them as soon as they turn pink and opaque, then finish in the sauce for 30 to 60 seconds. If you like a temperature cue, they are perfect around 120 to 130°F (49 to 54°C).

Can I use pre-cooked shrimp?

You can. Skip the sear and add pre-cooked shrimp at the very end just to warm through (30 to 60 seconds). They go from “fine” to bouncy fast.

Can I make this creamy?

You can, but keep it subtle. Add 2 to 4 tablespoons of heavy cream at the end, then toss with pasta water to keep it light. The classic version is glossy, not heavy.

Do I have to use Parmesan with seafood?

Nope. If you are not a cheese-with-seafood person, simply skip it and finish with extra lemon zest, parsley, and black pepper. Still delicious.

What if my sauce looks oily or broken?

Turn the heat down and add more pasta water 1 tablespoon at a time while tossing. The starch brings it back together.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Microplane or fine grater (for lemon zest and garlic, optional but great)
Tongs (for tossing pasta)
Colander

This is my “I have 25 minutes and I still want dinner to feel like a win” pasta. Shrimp linguine hits that sweet spot where you can cook it in sweatpants, but it tastes like you lit candles on purpose. I started making versions of it when I ditched the idea that good food has to be complicated. Once you see how pasta water helps a simple pan sauce turn silky and restaurant-y, you start using that trick everywhere. Fair warning.

Shrimp Linguine

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

12 oz linguine
1 lb large shrimp, peeled and deveined (tails on or off)
1 tsp kosher salt, plus more for pasta water and to taste
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter, divided
4 to 5 garlic cloves, finely minced
1/2 tsp crushed red pepper flakes, optional
1/3 cup dry white wine (or chicken/seafood broth)
1 lemon, zested and juiced
1/3 cup grated Parmesan, plus more for serving (optional)
1/3 cup chopped fresh parsley
Reserved pasta water, about 1 cup (you will not use it all)

A small bowl with minced garlic beside freshly grated lemon zest and a halved lemon on a cutting board in a home kitchen

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it well, about 1 to 2 tablespoons kosher salt per gallon is a solid guideline. Add the linguine and cook until just shy of al dente, about 1 to 2 minutes less than the package says. Reserve 1 cup pasta water, then drain.
Season and dry the shrimp. While the pasta cooks, pat the shrimp very dry. Season with 1 tsp kosher salt and the black pepper.
Sear the shrimp. Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp butter. When the butter foams, add shrimp in a single layer. Cook 1 to 2 minutes per side until pink, opaque, and lightly browned. Transfer shrimp to a plate (do not overcook).
Build the sauce. Lower heat to medium. Add remaining 2 tbsp butter, then stir in garlic and red pepper flakes. Cook 30 to 45 seconds until fragrant (do not let the garlic brown).
Deglaze. Pour in the wine (or broth) and scrape up the browned bits. Simmer 1 to 2 minutes until slightly reduced.
Make it bright. Add lemon zest and start with 2 tbsp lemon juice. Stir, then add more to taste.
Toss with pasta water. Add drained linguine to the skillet. Splash in 1/2 cup reserved pasta water and toss hard with tongs until the sauce turns glossy and coats the noodles. Add more pasta water a little at a time if it looks dry.
Finish the shrimp. Add shrimp (and any juices) back to the pan and toss for 30 to 60 seconds, just to warm through. Shrimp should be opaque and just firm.
Off heat: cheese and herbs. Turn off the heat. Add Parmesan (if using) and parsley, toss again, and taste. Off-heat helps the cheese melt smoothly and keeps the sauce from getting weird or breaking. Adjust with a pinch more salt, extra lemon juice, or a little more pasta water until it is perfect.
Serve. Plate immediately with extra Parmesan (if you want) and a crack of black pepper. If you want crisp edges, top with a few shrimp that you held back from the sauce.

Nutrition information is estimated.

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Shrimp Linguine

Why It Works

Pairs Well With

Recommended

Creamy Lemon Garlic Seafood Pasta

Shrimp and Grits

Classic Fettuccine Alfredo

Garlic Lemon Baked Halibut

Storage Tips

Common Questions

Can I use frozen shrimp?

What size shrimp is best for shrimp linguine?

Do I have to use wine?

How do I keep shrimp from getting rubbery?

Can I use pre-cooked shrimp?

Can I make this creamy?

Do I have to use Parmesan with seafood?

What if my sauce looks oily or broken?

Shrimp Linguine

Ingredients

Instructions