Lemon Butter Shrimp Linguine
Juicy shrimp and tender linguine tossed in a bright lemon-butter sauce with fresh parsley. A quick, elegant weeknight dinner that comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 1 lemon
- 3 cloves garlic
- ¼ cup parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz linguine and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, pat the 1 lb shrimp dry and season with the 0.5 tsp salt and 0.25 tsp black pepper.
- 3
In a large skillet, melt 2 tbsp of the 4 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.
- 4
Reduce heat to medium. Add the remaining 2 tbsp butter and the 3 minced garlic cloves. Cook until fragrant, about 1 minute.
- 5
Add the drained linguine, the cooked shrimp, and the juice of the 1 lemon to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce is silky, about 2 minutes.
- 6
Remove from heat and stir in the 0.25 cup chopped parsley. Serve immediately with extra lemon wedges if desired.
Tools you’ll need
- large pot
- large skillet
- colander
- measuring cups and spoons
- knife and cutting board
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