Lemon Butter Shrimp Linguine with Fresh Parsley

Lemon Butter Shrimp Linguine with Fresh Parsley is the ultimate light yet indulgent seafood pasta dish — a beautiful combination of tender shrimp, silky linguine, and a luscious lemon butter sauce that’s fresh, tangy, and full of flavor.

The fresh parsley adds a pop of color and brightness, while the lemon juice cuts through the richness of butter, creating perfect balance in every bite.

It’s an elegant meal that feels restaurant-quality yet is easy enough to make on a busy weeknight. The aroma of sizzling shrimp with garlic, butter, and lemon will make your kitchen smell heavenly — and the first bite will make you fall in love instantly.

Why I Love This Recipe

I adore this dish because it’s a perfect harmony of simplicity and elegance. The shrimp cook quickly, the sauce takes just minutes, and the result is a fresh, buttery, and vibrant pasta that tastes like sunshine in a bowl. It’s light enough for summer evenings yet satisfying enough for any season.

The combination of lemon and butter with garlic creates a silky sauce that coats each strand of linguine beautifully, and the shrimp add that delicious seafood sweetness that pairs perfectly with the bright citrus flavor. It’s also a dish that’s ready in under 30 minutes — so it’s as convenient as it is delicious!

Why It’s a Must-Try Dish

Lemon Butter Shrimp Linguine is a must-try because it’s:

• Quick to make (under 30 minutes!)
• Fresh, flavorful, and comforting
• Perfect for both weeknight dinners and romantic dinners
• Easy to customize with herbs, vegetables, or cream
• A guaranteed crowd-pleaser — even for those who aren’t big seafood lovers

It’s everything you want from an Italian-style pasta — buttery, lemony, garlicky, and absolutely irresistible.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~460 kcal per serving

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Pasta:

• 350 g (12 oz) linguine pasta
• Salt, for boiling water

For the Shrimp & Sauce:

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 400 g (14 oz) large shrimp, peeled and deveined
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for spice)
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• ½ cup dry white wine (or chicken broth as substitute)
• ¼ cup chopped fresh parsley
• Extra lemon slices, for garnish

Optional (for richness):

• ¼ cup grated Parmesan cheese (optional)
• 1 tablespoon heavy cream (for a silkier sauce)

Simple Cooking Directions

1. Cook linguine until al dente.
2. Sauté garlic in butter and olive oil.
3. Add shrimp and cook until pink.
4. Deglaze with white wine and lemon juice.
5. Toss pasta in the lemon butter sauce with parsley.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add linguine and cook until al dente, according to package instructions.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Shrimp

1. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
2. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
3. Remove shrimp from the skillet and set aside.

Step 3: Make the Lemon Butter Sauce

1. In the same skillet, add the remaining 2 tablespoons butter.
2. Stir in minced garlic and cook for 30 seconds until fragrant (do not brown).
3. Add lemon zest, lemon juice, and white wine (or chicken broth).
4. Bring to a gentle simmer and let it reduce slightly for about 2 minutes.

Step 4: Combine Pasta and Sauce

1. Add cooked linguine to the skillet and toss to coat in the sauce.
2. Return shrimp to the pan and toss everything together.
3. Add a splash of pasta water if the sauce seems too thick.
4. Stir in chopped parsley and, if desired, a sprinkle of Parmesan cheese or a touch of cream.

Step 5: Serve

1. Plate the pasta and top with extra parsley and lemon slices.
2. Serve immediately while warm and fragrant.

How to Serve

Serve Lemon Butter Shrimp Linguine hot, garnished with chopped parsley and a squeeze of fresh lemon.
Perfect pairings include:

• Garlic bread or crusty baguette
• Green salad with light vinaigrette
• A chilled glass of white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)

Additional Recipe Tips

• Use fresh lemon juice, not bottled — it makes all the difference.
• Don’t overcook the shrimp; they turn rubbery if cooked too long.
• Add pasta water gradually to help the sauce cling to the noodles.
• For a creamier sauce, stir in a splash of heavy cream at the end.
• Want extra flavor? Add a pinch of Italian seasoning or fresh basil.

Variations

• Creamy Lemon Shrimp Pasta: Add ½ cup heavy cream and extra Parmesan.
• Spicy Shrimp Linguine: Add more red pepper flakes or a dash of hot sauce.
• Garlic Butter Scampi Style: Skip the wine and use only butter, garlic, and lemon.
• Vegetable Add-ins: Toss in baby spinach, asparagus, or cherry tomatoes.
• Herb Swap: Replace parsley with fresh basil, dill, or thyme for a twist.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended, as shrimp and cream sauces don’t freeze well.
• Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Lemon zester
• Wooden spoon

FAQ

Q1: Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.

Q2: Can I make this without wine?
Definitely — substitute with chicken broth or vegetable broth for a similar depth of flavor.

Q3: How can I make this dairy-free?
Use olive oil instead of butter and skip the Parmesan cheese.

Q4: Can I use a different type of pasta?
Yes, spaghetti, angel hair, or fettuccine work great.

Q5: What if my sauce tastes too sour?
Add a little extra butter or a pinch of sugar to balance the acidity.

Conclusion

Lemon Butter Shrimp Linguine with Fresh Parsley is a dish that captures everything wonderful about Italian-inspired seafood — simplicity, freshness, and elegance. The buttery lemon sauce, combined with tender shrimp and fragrant garlic, creates a harmony of flavors that feels both luxurious and comforting.

It’s perfect for date nights, dinner parties, or a cozy family meal when you want something special but effortless. One bite, and you’ll be transported to a sunny coastal trattoria — no plane ticket required.