Description
This Shrimp Linguine is a quick and flavorful seafood pasta dish featuring tender shrimp sautéed in a garlic-herb butter sauce with fresh lemon juice and parsley, served over perfectly cooked linguine. Ready in just 20 minutes, it’s a perfect weeknight dinner that combines the richness of brown butter with bright, fresh flavors and a hint of parmesan garnish.
Ingredients
Pasta
- 1 Box linguine (16-Ounce box, cooked al dente according to the box and drained)
Shrimp and Sauce
- 6 Tablespoons salted butter
- 2 Tablespoons olive oil (or avocado oil or similar)
- 1 Tablespoon garlic (minced)
- 24 Ounces shrimp (fresh or thawed, raw, medium, peeled and deveined, tails removed)
- 1 Tablespoon garlic and herb seasoning
- 5 Tablespoons lemon juice (fresh)
- ¼ Cup fresh parsley (minced, plus more for garnish)
- Parmesan cheese (fresh, optional garnish)
Instructions
- Cook the Pasta: Boil the linguine in salted water according to the package instructions until al dente. Drain and set aside while preparing the shrimp and sauce.
- Melt the Butter: In a large skillet over medium-low heat, melt the 6 tablespoons of salted butter and cook until it turns golden brown and fragrant, about 2 minutes, creating a nutty brown butter base.
- Add Olive Oil: Stir in 2 tablespoons of olive oil to the browned butter to enrich the sauce and prevent the butter from burning.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant and lightly golden, taking care not to burn it.
- Cook Shrimp: Add 24 ounces of peeled and deveined shrimp along with 1 tablespoon of garlic and herb seasoning to the skillet. Cook for 3 to 5 minutes until the shrimp turn light pink and curl, ensuring not to overcook for tender texture.
- Remove Shrimp: Transfer the cooked shrimp from the skillet to a large bowl and keep warm.
- Combine Pasta and Sauce: To the same skillet, stir in 5 tablespoons of fresh lemon juice and ¼ cup of minced fresh parsley, then add the cooked linguine. Gently toss everything together to coat the pasta in the flavorful sauce.
- Heat and Finish: Continue heating the pasta mixture for 1 minute to meld the flavors, then remove the skillet from heat. Fold the shrimp back into the pasta gently.
- Serve and Garnish: Serve the shrimp linguine garnished with extra fresh parsley and freshly grated parmesan cheese if desired for a rich, savory finish.
Notes
- Use fresh lemon juice for the best brightness in the sauce.
- Do not overcook shrimp as they can become tough and rubbery.
- Brown butter adds a nutty depth of flavor to the dish.
- Parmesan garnish is optional but recommended for an extra layer of richness.
- You can substitute olive oil with avocado oil or similar neutral oil if preferred.
- Fresh parsley adds freshness and color; feel free to add more to taste.
