Garlic Butter Shrimp Linguine made with tender shrimp, white wine, and a garlic butter sauce. An easy, flavorful pasta ready in 30 minutes.

This is an image of garlic butter shrimp linguine in a stainless steel pan. There is tweezers resting in the pan with lemons on the side.
Screenshot
This is an image of garlic butter shrimp linguine in a stainless steel pan. There is tweezers resting in the pan with lemons on the side.

Garlic Butter Shrimp Linguine

Taylor Jackzen
This Garlic Butter Shrimp Linguine is the kind of dinner that feels a little elevated but comes together in just 20 minutes. Juicy shrimp, a silky garlic butter sauce, and a splash of white wine make this one a go-to for busy nights when you still want something that feels special.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

For the Pasta

  • 12 oz linguine
  • Salt for pasta water

For the Shrimp

  • 1 lb large shrimp peeled & deveined
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika

For the Garlic Butter Sauce

  • 4 tbsp butter
  • 1-2 tsp anchovy paste or 2 anchovy fillets finely minced
  • 5-6 cloves garlic minced
  • ½ tsp red pepper flakes optional
  • ½ cup dry white wine
  • 1 tbsp lemon juice
  • Zest of ½ lemon
  • ½ cup reserved pasta water
  • ¼ cup grated parmesan cheese
  • 2 tbsp fresh parsley chopped
  • Salt & pepper to taste

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook linguine according to package instructions until al dente.
  • Reserve ½ cup pasta water, then drain and set aside.

Cook the Shrimp

  • Pat shrimp dry and season with salt, pepper, and paprika.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.
  • Transfer to a plate and set aside, leaving any browned bits in the pan.

Make the Sauce

  • Reduce heat to medium.
  • Add butter to the same skillet. Once melted, stir in anchovy paste (or minced anchovies) and cook for about 30 seconds until dissolved.
  • Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Pour in white wine, scraping up any browned bits from the bottom of the pan.
  • Simmer for 2–3 minutes until slightly reduced.

Combine

  • Stir in lemon juice, lemon zest, and reserved pasta water.
  • Add cooked linguine and toss to coat.
  • Stir in parmesan cheese until the sauce is smooth and lightly thickened.
  • Return shrimp to the pan and toss gently to combine.

Finish & Serve

  • Remove from heat and season to taste.
  • Top with fresh parsley and additional parmesan, if desired. Serve immediately.