Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta is the dinner party dish that looks and tastes far more impressive than the effort required. Plump, pink shrimp cooked in a sauce of golden garlic, white wine, fresh lemon juice, and butter — tossed through silky linguine — is a combination that never fails to impress. The entire dish comes together in under 30 minutes, making it as practical as it is elegant. The key technique is cooking the shrimp quickly over very high heat — they need no more than 90 seconds per side to remain tender and juicy. Overcooked shrimp become rubbery and lose their sweetness.

• ✅ 400g linguine
• ✅ 500g large raw shrimp, peeled
• ✅ 4 garlic cloves, minced
• ✅ 3 tbsp butter
• ✅ 2 tbsp olive oil
• ✅ 100ml dry white wine
• ✅ 1/2 lemon, juiced
• ✅ Fresh parsley, chopped
• ✅ Salt, pepper, chilli flakes

1. 1Cook linguine in salted water until al dente. Reserve pasta water.
2. 2Pat shrimp dry. Season with salt, pepper, and chilli flakes.
3. 3Heat olive oil and 1 tbsp butter over high heat.
4. 4Add shrimp in a single layer. Cook 1.5 min per side. Remove.
5. 5Reduce heat, add garlic. Cook 1 minute.
6. 6Pour in white wine, let reduce by half.
7. 7Add remaining butter and lemon juice.
8. 8Toss in pasta and shrimp with a splash of pasta water.
9. 9Serve immediately with fresh parsley.