Can I use frozen shrimp for this shrimp linguine recipe?

Yes absolutely. Just thaw and pat dry to avoid watery results.

What can I substitute for white wine?

Use chicken broth with a teaspoon of vinegar or lemon juice to mimic acidity.

Is this shrimp linguine recipe suitable for freezing?

Technically yes, but the texture suffers. Shrimp becomes a bit tough and pasta turns mushy. Fresh is best.

What size shrimp works best for this recipe?

Medium to large shrimp give the best balance of tenderness and flavour.

5 Easy Steps To The Best Shrimp Linguine Recipe

Jump to Recipe

There’s something strangely emotional about a good pasta night, and I’m not exaggerating if I say this dish once saved a dull family gathering at my place everyone instantly lit up when the aroma filled the room. That night, my cousin whispered, This Shrimp Linguine Recipe might be your best trick yet, and frankly, she wasn’t wrong.

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Why You’ll Love This Recipe

Bursting with buttery garlic flavour that clings beautifully to every ribbon of linguine.
Shrimp cooks fast, so the whole thing feels almost magically low-effort.
Works for weeknights and fancy nights by and large, it’s versatile in every sense of the word.
Customisable: creamy, zesty, spicy, light your call, really.

Ingredients List

You’ll need:

Ingredients for shrimp linguine recipe laid out on a black tray, including raw linguine, peeled shrimp, chunks of parmesan cheese, garlic, oil, salt, pepper, and lemon slices.

Linguine: Firm enough to hold sauce, flexible enough to twirl like a dream.
Shrimp: Medium or large works best sweet, tender, quick-cooking.
Butter: Adds richness.
Olive oil: Helps prevent the butter from burning.
Garlic: The aroma alone chef’s kiss.
White wine: Adds brightness; optional but highly recommended.
Lemon zest + juice: Freshness that wakes the whole dish up.
Red pepper flakes: Apparently tiny but impactful.
Parmesan cheese: Nutty, salty, irresistible.
Parsley: For colour and flavour.
Salt + black pepper: Adjust to taste.

Potential Substitutions

No wine Use chicken broth with a splash of white vinegar.
No linguine Fettuccine or spaghetti works.
No butter Use all oil, though the flavour shifts a bit.
Want it creamy Add ½ cup heavy cream after the wine reduces.

Recipe Options

Make it spicy by doubling the red pepper flakes.
Make it creamy by adding heavy cream.
Make it lighter by skipping butter entirely.
Add veggies: cherry tomatoes, spinach, peas.

What is Shrimp Linguine Recipe

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A Shrimp Linguine Recipe is a cozy, flavorful pasta dish made with tender shrimp, garlic, butter, lemon, and perfectly twirly linguine. Honestly, it’s the kind of meal you cook when you want something quick but special. I remember making it after a long day one bite, and suddenly everything felt easier. Simple, bright, and seriously comforting.

Timing

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: About 25 minutes

How to Make Shrimp Linguine Recipe

Step 1 Boil the Pasta

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A bundle of dry linguine pasta is being submerged into a pot of rapidly boiling water on a stovetop, creating steam and bubbles.

Cook linguine in salted water until al dente. Save about a cup of pasta water; it’s liquid gold.
To be honest with you, forgetting this is the most common rookie mistake.

Step 2 Season and Sear the Shrimp

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Frying shrimp in a black frying pan with oil and pink shrimp

Pat the shrimp dry—this matters. Toss with salt, pepper, and a drizzle of oil.
Sear it quickly, about 1–2 minutes per side, until pink. Remove from the pan.

Step 3 Build the Garlic Base

In the same pan, melt the butter with the olive oil. Add the garlic and cook gently. Then pour in the white wine and let it evaporate. If you are not using wine, use stock just let it boil until it thickens slightly.

Step 4: Mix the pasta with the sauce and shrimp

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creamy, bright yellow shrimp linguine being lifted from a pan with a wooden spoon, garnished with fresh parsley and visible red chili peppers.

Add the cooked linguine directly to the garlic sauce. Use tongs to mix everything together, adding a little pasta water to achieve a smooth consistency. Then add the shrimp to the pan and toss with the lemon juice and pepper.

Step 5: Add herbs and taste

cooked shrimp linguine pasta tossed in a light sauce, generously garnished with chopped fresh parsley in a dark-colored pan.

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Sprinkle with fresh parsley. Taste again. Adjust the salt, pepper, or lemon to your liking.
And here was the surprise: every time I make this dish, someone says, It tastes like a restaurant.

white bowl filled with cooked linguine pasta and large, pink shrimp, garnished with fresh parsley and two lemon slices.

Professional Cooking Tips

Pat shrimp dry – wet shrimp steam instead of sear.
Use freshly grated parmesan – pre shredded melts weirdly.
Don’t overcook shrimp – they turn rubbery fast.
Keep pasta water nearby – it rescues dry sauce instantly.
Zest the lemon before cutting it trust me, it’s easier.

How to Serve Shrimp Linguine Recipe

You’ve got options, plenty of them, and frankly, they all work:

Serve with garlic bread for a comforting carb-on-carb moment.
Add a green salad with lemon vinaigrette to balance richness.
Want a “wow” dinner? Plate the shrimp on top instead of mixing in.
Sprinkle extra parmesan if you live boldly I do.
Pair with chilled white wine or sparkling water with citrus.

By the way what do you usually serve with seafood pasta?

How to Store and Reheat

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To store leftover Shrimp Linguine Recipe, place it in an airtight container and keep it in the fridge for up to two days. I’m telling you, it stays surprisingly tasty. When reheating, warm it gently in a skillet with a splash of water or broth so the sauce loosens and the shrimp doesn’t turn rubbery. Microwave works too, but do short bursts trust me, it’s safer for texture.

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Nutritional Information

Calories: 540
Protein: 32g
Carbs: 58g
Fat: 20g
Fiber: 3–4g
Sodium: Moderate, depending on salt and cheese
Sugar: Minimal mostly from pasta