Garlic Lemon Shrimp Linguine (Print Version)
Tender shrimp in garlicky lemon-butter sauce tossed with perfectly cooked linguine for a restaurant-quality meal at home.
# Ingredients:
→ Seafood
01 -
450g large shrimp, peeled and deveined
→ Grains and Pasta
02 -
225g linguine or spaghetti
→ Fats and Oils
03 -
3 tablespoons unsalted butter
04 -
2 tablespoons olive oil
→ Herbs and Spices
05 -
4 garlic cloves, minced
06 -
1/4 teaspoon red pepper flakes (optional)
07 -
1/4 cup fresh parsley, chopped
→ Liquids
08 -
1/2 cup dry white wine or chicken broth
09 -
Juice of 1 lemon
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnishes
12 -
Lemon wedges, for serving
# Steps to Follow:
01 -
Cook linguine in a large pot of salted boiling water until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Add garlic and red pepper flakes; sauté for about 1 minute until fragrant.
03 -
Add shrimp to the skillet, season with salt and pepper, and cook for 1-2 minutes per side, or until pink and cooked through. Remove and set aside.
04 -
Deglaze the skillet with white wine or broth, scraping up any bits. Simmer for 2-3 minutes until slightly reduced.
05 -
Stir in lemon juice and the remaining tablespoon of butter.
06 -
Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked linguine and parsley. Toss until everything is well combined and heated through.
07 -
Serve immediately with extra lemon wedges on the side.
# Additional Notes:
01 -
For a non-alcoholic version, replace white wine with chicken broth.
02 -
Use freshly squeezed lemon juice for the best flavor.