SaveShrimp Linguine
Plump shrimp in a garlicky white wine butter sauce tossed with linguine. The kind of 20-minute dinner that feels like date night.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 12 oz linguine
- 1 1/2 lb large shrimp (peeled and deveined, tail-on)
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic (thinly sliced)
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Cook linguine in heavily salted water until 1 minute short of al dente. Reserve 1 cup pasta water before draining.
- 2
Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1.5 minutes per side until pink and just curled, reaching 145°F. Remove immediately to a plate.
Shrimp go from perfect to rubber in seconds. Pull them slightly underdone; they'll finish in the sauce.
- 3
Reduce heat to medium. Add butter to the same skillet. When it foams, add garlic slices and red pepper flakes. Cook 30 seconds until garlic is golden and fragrant.
- 4
Add cherry tomatoes, cook 2 minutes until softened. Pour in white wine and deglaze, scraping up any bits. Let reduce by half. Add lemon juice.
- 5
Add drained linguine and 1/2 cup pasta water. Toss vigorously for 1-2 minutes until a glossy sauce coats every strand. Return shrimp and any juices. Toss to combine. Remove from heat, add lemon zest and parsley.
Restaurant secret: The aggressive tossing emulsifies the starchy water with butter to create a silky sauce without cream.
Pairs With
Crisp, coastal Italian white
Citrus and mineral notes are a natural match for shrimp
Loire Valley Sauvignon Blanc
Flinty minerality and bright acidity lift the garlic butter
Belgian wheat beer with citrus peel
Orange and coriander notes complement the lemon finish
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Buy shell-on shrimp and peel them yourself. Save the shells to make a quick stock.
- •Sliced garlic, not minced, gives a gentler flavor and beautiful presentation.
- •Restaurant secret: Add 1 tbsp of cold butter at the very end and toss. This is called monter au beurre.
Substitutions
- shrimp → scallops or crab meat
- dry white wine → dry vermouth
- cherry tomatoes → 2 tbsp sun-dried tomatoes
Leftovers
Best eaten fresh. If storing, keep shrimp separate. Refrigerate up to 2 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
