This delicious garlic shrimp recipe is served over herbed butter linguine for a weeknight dinner that comes together in just 20 minutes!
It’s not often that we can afford to splurge on seafood for dinner, so when we do, I want the dish I make us to be as fresh and flavorful as possible. Thanks to a simple herb butter, this dish brings that desire to reality in a major way.
I absolutely adore garlic and fresh herbs, but for whatever reason, fresh herbs don’t keep well in my refrigerator, even when I store them properly.
That’s when prepared herb butter is my hero. It’s a wonderful compliment to virtually every variety of seafood dish, and using it over vegetables brings all sorts of awesome flavors to the table!
Oh, and if you’re a fan of garlic, you’ll also want to check out my heart healthy recipe for Roasted Garlic Chicken.
Now let’s dig into this rich, creamy, dreamy garlic shrimp recipe!
How to Make Garlic Shrimp Linguine
Garlic Shrimp with Linguine
- 8 ounces uncooked linguine
- 1 pound uncooked shrimp (20-24 count)
- 1/2 cup roasted red bell pepper, sliced into thin strips
- 2 ounces minced garlic
- 6 ounces butter, softened
- 1/4 cup white wine
- 1/2 lemon, juiced, plus 1 wedge, for garnish
- 1- ounce freshly shredded Parmesan cheese
- 1 pinch parsley leaves, minced
- 1/2 teaspoon red pepper flakes
- Cook pasta in boiling water until al dente, about 8 minutes.
- In a saute pan over medium heat, add the garlic, butter, and wine.
- When the butter starts to bubble, add the shrimp and toss until they're coated. Cover the pan and allow the shrimp to steam for approximately 4-5 minutes, until the shrimp are no longer translucent and become pink.
- Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the shrimp mixture.
- Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge and toasted garlic bread.