Minute Garlic Butter Shrimp Linguine

$- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 6 tablespoons unsalted butter The main ingredients for Minute Garlic Butter Shrimp Linguine create a simple yet tasty dish. Linguine pasta provides a nice base, while large shrimp add protein. Unsalted butter brings richness and flavor to the sauce. - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust according to your spice preference) - 2 tablespoons fresh lemon juice Garlic is key for that aromatic kick. Red pepper flakes add a touch of heat, which you can adjust. Fresh lemon juice brightens the dish, balancing the rich butter. - 1/4 cup chicken broth - 2 tablespoons fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving, optional) Chicken broth can enhance the sauce's depth, making it even richer. Fresh parsley adds color and a fresh taste. Grated Parmesan cheese is a nice touch for serving, but it’s not a must. To start, fill a large pot with water. Add a good amount of salt to it. Bring the water to a rolling boil. Once it’s boiling, add 8 oz of linguine. Cook the pasta according to the package instructions until it is al dente. Before you drain the pasta, remember to reserve 1/2 cup of the pasta water. This water will help your sauce later. After reserving it, drain the linguine in a colander and set it aside. Now, grab a large skillet and heat 2 tablespoons of butter over medium heat. Once the butter melts, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté this mix for about 30 seconds. The garlic should smell great but not turn brown. Next, raise the heat to medium-high and add 1 lb of cleaned shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 2-3 minutes on each side. You will know they are done when they turn pink and opaque. Once the shrimp are cooked, it’s time to create your sauce. Pour in 1/4 cup of chicken broth and 2 tablespoons of fresh lemon juice. Stir this mixture and bring it to a gentle simmer. Now add the remaining 4 tablespoons of butter. Let it melt into the sauce. This will give you a rich and tasty base. Next, take the cooked linguine and toss it into the skillet. Mix everything gently to coat the pasta in that buttery sauce. If it looks a bit dry, add some of that reserved pasta water. Stir until you reach the right consistency. Taste it and adjust the seasoning with more salt and pepper if needed. To make the garlic butter sauce shine, you must control the heat. Start with medium heat when melting the butter. This keeps the garlic from burning. Burnt garlic tastes bitter and ruins the sauce. Once the garlic is fragrant, raise the heat to medium-high for the shrimp. Using fresh ingredients can elevate your dish. Fresh garlic brings a bright flavor. Fresh lemon juice adds a zesty kick. Always pick the best quality shrimp. This will make your meal taste amazing. Perfectly cooked shrimp should be pink and opaque. They should curl slightly but not be tight. Watch them closely; they cook fast. If you see them turning white, it's time to take them off the heat. Timing is key when multitasking. Start cooking the shrimp as the pasta nears doneness. This way, both will be ready at the same time. Plating is an art that can make your meal pop. Use shallow bowls for the linguine. Arrange the shrimp on top in a neat pattern. This makes it look fancy and inviting. For garnishing ideas, sprinkle fresh parsley on top. A light drizzle of olive oil adds shine. If you like, add a sprinkle of Parmesan cheese. These small touches can turn a simple meal into a showstopper. {{image_4}} You can add fresh veggies to your Minute Garlic Butter Shrimp Linguine. This boosts flavor and nutrition. Some great options include: - Spinach: Toss in fresh spinach just before serving. It wilts quickly and adds a lovely green color. - Cherry Tomatoes: Halve them and add during the last few minutes of cooking. They add sweetness. - Zucchini: Slice zucchini into thin rounds. Sauté them with the shrimp for a crunchy texture. Seasonal vegetables also work well. In spring, use asparagus or peas. In fall, try butternut squash or kale. This keeps the dish vibrant all year long. If you don’t have shrimp, you can swap it for chicken or tofu. Each protein has its own cooking needs. - Chicken: Use boneless, skinless chicken breasts. Cut them into bite-sized pieces. Cook for about 5-7 minutes until no longer pink. - Tofu: Use firm or extra-firm tofu. Press it to remove excess water, then cube it. Sauté it until golden, about 4-5 minutes. Adjust the cooking time based on the protein you choose. Ensure everything cooks evenly for the best flavor. Feel free to play with the taste of your dish. Herbs and spices can add a unique twist. - Herbs: Try fresh basil or thyme for a fragrant touch. Add them near the end of cooking to keep their flavor bright. - Spices: Experiment with smoked paprika or curry powder for a different zest. Start with a little, then taste and adjust. You can also explore regional sauces. For an Italian twist, add capers and olives. For a spicy kick, mix in some sriracha or chili paste. Each change offers a new spin on this classic dish. To store leftovers, place the shrimp linguine in an airtight container. Let it cool before sealing. You can keep it in the fridge for 2-3 days. Make sure to label the container with the date. This helps you remember when you made it. When you are ready to eat, reheat the linguine in a skillet. Add a splash of chicken broth or water to keep it moist. Heat it on low, stirring often. This helps avoid sogginess. You want it warm, not overcooked. If you want to freeze the cooked linguine, let it cool completely. Place it in a freezer-safe container. You can freeze it for up to 2 months. To thaw, move it to the fridge for several hours or overnight. Reheat it in a skillet, adding a bit of broth or water to help it revive. It takes 15 minutes to make garlic butter shrimp linguine. The prep time is just 5 minutes. You will spend 10 minutes cooking. This quick meal fits perfectly into busy weeknights. Yes, you can use frozen shrimp. First, thaw the shrimp by placing them in cold water for about 15 minutes. You can also leave them in the fridge overnight. Once thawed, pat them dry before cooking. This helps the shrimp cook evenly and prevents excess water in the pan. You can serve garlic butter shrimp linguine with many sides. Here are a few ideas: - Garlic bread for a crunchy bite - A fresh green salad for lightness - Steamed vegetables like broccoli or asparagus for added color - Roasted potatoes for a hearty option These sides will enhance your meal and impress your guests. This blog post highlights the key ingredients and steps to make garlic butter shrimp linguine. You learned how to prepare the best pasta and perfectly sauté shrimp. I shared tips to enhance flavors and amp up your dish's presentation. With options for variations and storage, you can enjoy this meal again. Try new ingredients or adjust cooking times to make it your own. Enjoy this dish with friends or family, and it will impress them every time. Happy cooking!$

Minute Garlic Butter Shrimp Linguine

Indulge in a delicious and quick Minute Garlic Butter Shrimp Linguine! This easy recipe features succulent shrimp sautéed in a rich garlic butter sauce, perfectly tossed with linguine for a delightful meal ready in just 15 minutes. Impress your loved ones with this flavorful dish that’s ideal for any occasion. Click to explore the full recipe and make dinner unforgettable tonight! #GarlicButterShrimp #QuickRecipes #PastaLovers #EasyDinnerIdeas

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Ingredients

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

6 tablespoons unsalted butter, divided

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust according to your spice preference)

1/4 cup chicken broth

2 tablespoons fresh lemon juice

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving, optional)

Instructions

Cook the Pasta: Fill a large pot with water, generously season it with salt, and bring it to a rolling boil. Once boiling, add the linguine and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water for later. Drain the linguine in a colander and set aside.

Sauté the Shrimp: In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and red pepper flakes. Sauté for approximately 30 seconds, just until the garlic becomes fragrant but not browned.

Add Shrimp: Raise the heat to medium-high, then add the cleaned shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque, ensuring they are cooked through.

Combine Ingredients: After the shrimp are properly cooked, pour in the chicken broth and fresh lemon juice, stirring and bringing the mixture to a gentle simmer. Add the remaining 4 tablespoons of butter, allowing it to melt into the sauce, creating a rich and flavorful base.

Mix the Pasta: Toss the cooked linguine into the skillet, gently mixing everything together to ensure the pasta is coated in the buttery sauce. If the pasta appears a bit dry, gradually add the reserved pasta water until you achieve your desired consistency. Taste and adjust seasoning with additional salt and pepper, if necessary.

Garnish and Serve: Remove the skillet from heat and sprinkle the dish with chopped parsley for a fresh finish. Serve hot, optionally garnished with freshly grated Parmesan cheese for an extra layer of flavor.

Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

- Presentation Tips: Plate the linguine in shallow bowls, ensuring the shrimp are beautifully arranged on top. Add a light sprinkle of extra parsley and a swirl of olive oil for sheen. Enjoy your culinary creation!