November 5, 2022

Buttery Shrimp and Parmesan Linguini

Buttery Shrimp and Parmesan Linguini is one of our favorite seafood dinners. I start this dish by cooking linguini pasta. While the linguini boils, I cook shrimp and garlic in lots of butter. Finally, I toss the shrimp and linguini with red pepper flakes and Parmesan cheese. We like this dish for several reasons. First of all, I like that I can cook this entire dish in just twenty minutes. That makes it perfect for busy days. Secondly, I like that I can make this dish ahead of time. I like to make it early in the day and then heat it up in the microwave. And, lastly, we all love the sweet shrimp and the garlicky, buttery linguini.

The Equipment I Used

A Large Pot- Use a large pot to cook the linguini so that it doesn’t stick together.

The Ingredients Needed for Buttery Shrimp and Parmesan Linguini

Salt- Use salt to flavor your pasta cooking water.
Linguini- I used linguini, but you can use any pasta shape that you like.
Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish Butter. In a dish with just a few ingredients, using a good quality butter makes a big difference.
Shrimp- I really like Gulf shrimp. I buy them frozen. If you can find these, you should try them.
Oil- Use extra virgin olive oil. I really like the California Olive Ranch brand.
Garlic- I like to buy the peeled garlic cloves and store them in the freezer.
Parmesan Cheese- Use Italian imported Parmesan cheese.

How I Made my Shrimp Pasta

First, I boiled the linguini. You want it to be ready when the shrimp is ready.
Next, I made the shrimp. Cook them until they’re pink and opaque.
Finally, I tossed the shrimp and linguini with the butter and spices.

If you like shrimp, you need to try this spicy and delicious Buttery Shrimp and Parmesan Linguini.

Buttery Shrimp and Parmesan Linguini

Linguini tossed with shrimp, butter, olive oil, red pepper flakes, and Parmesan cheese.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings

Calories 400 kcal

Ingredients

6 quarts water
10 tsp. Diamond kosher salt
1 pound linguini
7 tbsp. unsalted butter, softened and cut in seven tablespoon pieces
2 tbsp. minced garlic
1 pound Gulf shrimp, peeled and deveined
5 tsp. extra virgin olive oil
½ tsp. garlic powder
1 tsp. red pepper flakes
⅔ cup Parmesan cheese

Instructions

Bring the water to a boil in a large pot. When it reaches a boil add 9 teaspoons of the salt and the linguini. Cook the linguini until it is just al dente. The time for this should be on the pasta box.
While the linguini cooks, heat a large skillet over medium heat with two tablespoons of butter. Add the garlic and shrimp and cook until the shrimp are pink and cooked through.
While the pasta and shrimp cooks: In a large bowl, stir together the butter, oil, garlic powder, red pepper flakes and the last teaspoon of the salt.
Add one tablespoon of the pasta water to the bowl and stir until combined. Drain the pasta well and add it to the bowl along with the shrimp and cheese. Toss everything together until the pasta is completely coated in the butter mixture. Serve right away.