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Lemon Butter Shrimp Linguine for Two

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Total Time 25 minutes
Servings: 2
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 250 g raw shrimp peeled and deveined
  • 200 g dry linguine
  • 3 garlic cloves minced
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • Juice of 1 lemon plus lemon slices to garnish
  • Zest of half a lemon
  • 1/4 tsp red pepper flakes
  • 1/2 cup reserved pasta water
  • Salt and pepper to taste
  • Fresh parsley chopped, to finish

Method
 

  1. Bring a large pot of heavily salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, pat the shrimp completely dry with a paper towel and season with salt, pepper, and red pepper flakes.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter has melted and the pan is hot.
  4. Add the shrimp in a single layer — do not overcrowd. Cook for 1.5–2 minutes per side until pink, opaque, and lightly golden at the edges. Remove from the pan and set aside.
  5. Reduce heat to medium. Add the remaining tablespoon of butter and the minced garlic to the same pan, stirring for 30–45 seconds until fragrant but not browned.
  6. Add the lemon juice, lemon zest, and a splash of reserved pasta water. Stir and let the sauce simmer for 1 minute.
  7. Add the drained linguine to the pan and toss to coat in the sauce, adding more pasta water a little at a time until the sauce is silky and clings to every strand.
  8. Return the shrimp to the pan and toss gently to combine. Taste and adjust seasoning.
  9. Plate immediately with fresh parsley scattered over the top and a lemon slice resting on the side of each bowl.

Notes

Frozen shrimp bought in a larger bag is dramatically more affordable than fresh shrimp from the seafood counter and tastes identical once cooked. Thaw overnight in the fridge or under cold running water for about ten minutes. Pasta water is the secret weapon in any butter-based pasta sauce — the starch it contains emulsifies the butter and lemon into a cohesive, silky sauce that clings to the pasta. Never skip reserving it.