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One-Pan Garlic Butter Chicken & Broccoli Rice
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Garlic Butter Shrimp Pasta
Plump shrimp seared in garlicky butter, tossed with silky linguine and a splash of lemon — a 20-minute dinner that tastes like a coastal trattoria.
Prep
5 min
Cook
15 min
Servings
2
Difficulty
Easy
540
Calories
38g
Protein
58g
Carbs
16g
Fat
Ingredients
- 8 oz Linguine
- 1 lb Large shrimp, peeled & deveined
- 4 tbsp Unsalted butter
- 5 cloves Garlic, minced
- 1 Lemon, juiced & zested
- 1/4 cup Fresh parsley, chopped
- 1/2 tsp Red pepper flakes
- 1 tbsp Olive oil
- to taste Salt & black pepper
Instructions
- 1Cook the linguine in well-salted boiling water until al dente; reserve 1/2 cup of pasta water before draining.
- 2Pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the shrimp 1–2 minutes per side until just pink. Remove and set aside.
- 3Lower the heat to medium and melt the butter. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds — do not brown the garlic.
- 4Add the lemon juice and zest with a splash of pasta water, then toss in the drained pasta to coat.
- 5Return the shrimp to the pan, add the parsley, toss gently, and adjust seasoning. Serve immediately with extra lemon.
Chef's Tips
Sear the shrimp fast and hot so they stay sweet and tender — overcooked shrimp turn rubbery. Add the garlic off-peak heat to keep it golden, not bitter.
Substitutions
No linguine? Spaghetti or fettuccine work great. Swap shrimp for scallops or firm white fish; use ghee or olive oil for a dairy-free version.
Storage
Best enjoyed fresh. If storing, keep in an airtight container in the fridge for up to 1 day and reheat gently with a splash of water. Not freezer-friendly.
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