15-Minute Creamy Garlic Butter Shrimp Linguine

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Plump seared shrimp tossed with silky linguine in a rich garlic-parmesan cream sauce, brightened with lemon and a kick of red pepper. It tastes like a special-occasion dinner but comes together in the time it takes to boil a pot of water.

Nutrition Facts

Per serving (estimated) — 645 kcal · Fat 32 g · Carbs 56 g · Protein 38 g · Sodium 720 mg

Ingredients

For the pasta

• 8 oz dry linguine
• 1 tablespoon kosher salt (for the pasta water)

For the shrimp

• 1 1/2 lb large shrimp, peeled, deveined, tails removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the garlic butter cream sauce

• 4 tablespoons unsalted butter
• 8 cloves garlic, finely minced (about 2 1/2 tablespoons)
• 1/4 cup dry white wine (such as pinot grigio) or chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated parmesan cheese (about 2 oz)
• 1 lemon — zest and 2 tablespoons juice
• 1/4 cup finely chopped fresh flat-leaf parsley
• Extra parmesan and lemon wedges, for serving

Directions

1. Bring a large pot of water to a rolling boil over high heat. While the water heats, prep every ingredient — mince the garlic, zest and juice the lemon, chop the parsley, grate the parmesan, and pat the shrimp very dry with paper towels (dry shrimp sear, they don’t steam).
2. Once the water boils, add 1 tablespoon kosher salt, drop in the linguine, and stir. Set a timer for 1 minute less than the package’s al dente time (typically 8–9 minutes total). Reserve 1 cup of starchy pasta water before draining.
3. While the pasta cooks, season the dried shrimp with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper flakes. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat until shimmering.
4. Add the shrimp to the hot skillet in a single layer (work in two batches if needed — don’t crowd the pan). Sear 60–90 seconds per side just until they turn pink and curl into a loose C-shape. Immediately transfer to a plate; they will finish cooking in the sauce.
5. Lower the heat to medium. Add the butter to the same skillet. When melted and foamy, add the minced garlic and cook 30–45 seconds, stirring constantly, until fragrant and just turning golden — don’t let it brown or it will turn bitter.
6. Pour in the white wine (or broth) and scrape the bottom of the pan with a wooden spoon to lift all the browned bits. Let it bubble for about 1 minute until reduced by half.
7. Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes, stirring often, until the sauce lightly coats the back of a spoon. Reduce the heat to low and whisk in the parmesan until smooth. If the sauce looks too thick, splash in a little reserved pasta water.
8. Add the drained linguine directly to the skillet along with the lemon zest, lemon juice, and about three-quarters of the chopped parsley. Toss vigorously for 30 seconds so the pasta drinks up the sauce, adding pasta water a tablespoon at a time if you want it looser.
9. Return the seared shrimp (and any juices on the plate) to the pan and gently toss to coat and rewarm, about 30 seconds. Taste and adjust with more salt, pepper, or lemon juice as needed.
10. Divide among four warm bowls, top with the remaining parsley, extra parmesan, and a lemon wedge. Serve immediately while glossy and silky.

Cook’s Notes

• Dry your shrimp thoroughly with paper towels before seasoning — moisture is the #1 reason shrimp steam instead of sear and lose their sweet, snappy texture.
• Heavy cream is the secret to a sauce that clings without breaking. Half-and-half works in a pinch but produces a thinner sauce; if using it, simmer gently and skip the lemon juice until the very end to prevent curdling.
• Don’t skip reserving pasta water. The starchy, salty liquid is magic for loosening the sauce and helping it emulsify into a glossy coating on every strand of linguine.
• To prevent overcooked, rubbery shrimp, pull them from the heat when they’re just barely opaque in the center — they’ll finish warming in the hot sauce during the final toss.
• Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of cream or milk over low heat; the microwave tends to make the sauce separate and the shrimp tough.