Garlic Butter Shrimp with Linguine

Quick meals that look fancy are a favorite. This is so simple and fast for a busy weeknight meal. Just sauté garlic in olive oil and butter, then toss in the shrimp and lemon juice. Once the shrimp are cooked stir in parsley then mix the sauce and shrimp with linguine and ENJOY!

AuthorLaLaLaMarsh
Rating

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Yields4 Servings

Pasta
 1 Package of linguine
 ¼ tsp SaltI love Pink Himalayan Sea Salt for this
Shrimp
 1 lb Large frozen shrimp, thawed, tail cut off.Fresh is always a win, but frozen peeled and deveined are an easy thing to have on hand.
 4 Cloves of garlic
 2 tbsp Unsalted butter
 2 tbsp EVOO
 ¼ cup Lemon Juice
  cup Chopped parsley
 Salt to tasteI love Pink Himalayan Sea Salt for this

1

Get the linguini cooking according to the directions on the package.

2

In a large sauté pan heat the garlic, EVOO and butter over medium heat. Add your desired amount of salt, I use about 1/4 tsp to half a tsp. Allow it to cook until the garlic is starting to become translucent, about 4 min.

3

In the sauté pan add in the cut up shrimp along with the lemon juice. Cook stirring frequently for about 4 min. Don't allow the garlic to brown, because it becomes bitter. The shrimp will be firm and opaque.

4

Add in the parsley and cook for another 30 seconds to a minute then add in the pasta. Mix everything up thoroughly for about a minute then remove from the heat and serve!

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Ingredients

Pasta
 1 Package of linguine
 ¼ tsp SaltI love Pink Himalayan Sea Salt for this
Shrimp
 1 lb Large frozen shrimp, thawed, tail cut off.Fresh is always a win, but frozen peeled and deveined are an easy thing to have on hand.
 4 Cloves of garlic
 2 tbsp Unsalted butter
 2 tbsp EVOO
 ¼ cup Lemon Juice
  cup Chopped parsley
 Salt to tasteI love Pink Himalayan Sea Salt for this

Directions

1

Get the linguini cooking according to the directions on the package.

2

In a large sauté pan heat the garlic, EVOO and butter over medium heat. Add your desired amount of salt, I use about 1/4 tsp to half a tsp. Allow it to cook until the garlic is starting to become translucent, about 4 min.

3

In the sauté pan add in the cut up shrimp along with the lemon juice. Cook stirring frequently for about 4 min. Don't allow the garlic to brown, because it becomes bitter. The shrimp will be firm and opaque.

4

Add in the parsley and cook for another 30 seconds to a minute then add in the pasta. Mix everything up thoroughly for about a minute then remove from the heat and serve!

Garlic Butter Shrimp with Linguine
 
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