Easy Shrimp Linguine

Why You’ll Love This Recipe

• Ready in under 30 minutes.
• Uses simple, everyday ingredients.
• Light, flavorful sauce that complements the shrimp beautifully.
• Easy to customize with herbs, spices, or vegetables.
• Perfect for both beginner cooks and pasta lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Linguine pasta
• Shrimp (peeled and deveined)
• Olive oil
• Butter
• Garlic
• Lemon juice
• Red pepper flakes (optional)
• White wine or chicken broth
• Salt and pepper
• Fresh parsley
• Parmesan cheese (optional)

Directions

1. Cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Add the shrimp, season with salt, pepper, and red pepper flakes if using. Cook for 1–2 minutes per side until pink and opaque.
5. Pour in the white wine or broth and lemon juice. Simmer for 2–3 minutes to reduce slightly.
6. Add the cooked linguine to the skillet and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
7. Stir in fresh parsley and top with parmesan if desired.
8. Serve warm.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add cherry tomatoes or spinach for extra color and nutrition.
• Use heavy cream for a richer, creamy shrimp linguine.
• Swap lemon for lime for a brighter citrus twist.
• Use chili flakes or Cajun seasoning for a spicy version.
• Add capers or olives for a Mediterranean touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of broth or water to avoid overcooking the shrimp.
Freezing is not recommended, as shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

Do I have to use wine?

No, chicken broth works well as a substitute.

What type of pasta works best?

Linguine is ideal, but spaghetti or fettuccine also work.

Can I make this creamy?

Yes, add a splash of cream or half-and-half at the end.

How do I prevent shrimp from becoming tough?

Cook for just 1–2 minutes per side until pink and opaque.

Can I add vegetables?

Spinach, tomatoes, peas, and zucchini are great additions.

What size shrimp should I use?

Medium or large shrimp work best for even cooking.

Can I make this dairy-free?

Use only olive oil and omit the parmesan.

How can I make it more flavorful?

Add extra garlic, fresh herbs, or a touch more lemon.

Can I use gluten-free pasta?

Yes, any gluten-free linguine or spaghetti works well.

Conclusion

Easy shrimp linguine is a fast, flavorful pasta dish that brings together tender shrimp, fragrant garlic, and a light, delicious sauce. It’s simple to make, endlessly customizable, and a perfect recipe to keep in your weekly rotation.

Easy Shrimp Linguine

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Easy shrimp linguine is a quick, flavorful pasta dish made with tender shrimp, garlic, lemon, and a light buttery or wine sauce. It’s perfect for busy weeknights or an elegant meal with minimal effort.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Low Lactose

Ingredients

• 12 oz linguine pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup white wine or chicken broth
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Grated parmesan cheese (optional, for serving)

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Instructions

1. Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add shrimp, season with salt, pepper, and red pepper flakes (if using), and cook 1–2 minutes per side until pink and opaque.
5. Pour in white wine or chicken broth and lemon juice. Simmer for 2–3 minutes to reduce slightly.
6. Add cooked linguine to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce.
7. Stir in fresh parsley and top with parmesan if desired.
8. Serve warm with extra lemon wedges if you like.

Notes

• Use chicken broth instead of wine for a non-alcoholic version.
• Don’t overcook shrimp—remove them from heat as soon as they’re opaque.
• Add spinach or cherry tomatoes for a vegetable boost.
• For a creamy version, stir in a splash of cream at the end.
• Leftovers reheat best with a little broth or water added to the skillet.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 2g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 180mg