20Minute Garlic Butter Shrimp Linguine Recipe Perfect Sauce

Instructions:

1. Bring a large pot of heavily salted water (tastes like the sea!) to a rolling boil. Add linguine and cook according to package directions until al dente (about 1 minute less than specified).
2. Before draining, reserve at least 1.5 cups (360ml) of the starchy cooking water. Drain the pasta and set aside.
3. Pat the shrimp thoroughly dry with paper towels. Season lightly with salt and pepper.
4. Heat the olive oil and 2 Tbsp of the butter in a large skillet over medium-high heat. Once the butter foams, add the shrimp in a single layer. Cook for 1–2 minutes per side until just pink and opaque. Remove shrimp immediately and set aside; do not clean the pan.
5. Reduce heat to medium. Add the remaining 4 Tbsp of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until fragrant—do not let the garlic brown.
6. Pour in the white wine (or stock). Scrape up any browned bits from the bottom of the pan. Let the wine bubble and reduce by half (about 1 minute).
7. Add about 3/4 cup (180ml) of the reserved pasta water to the skillet. Bring to a gentle simmer until the liquid thickens slightly. Stir in the fresh lemon juice.
8. Add the drained pasta directly into the skillet. Toss vigorously to coat. If the sauce seems too tight, add more reserved pasta water, a splash at a time, until the sauce clings beautifully.
9. Return the cooked shrimp to the pan. Toss briefly to reheat (about 30 seconds). Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper.
10. Dish immediately into warm bowls, finishing with a final dusting of Parmesan, if using.