Shrimp in a garlic-white wine-butter sauce over linguine, finished with lemon and parsley — restaurant speed, home address.
What you need
Ingredients
Servings
3
400 g
🦐 Shrimp ›
peeled, tails on
300 g
🍝 Linguine ›
5 cloves
🧄 Garlic ›
thinly sliced
120 ml
🥂 White Wine ›
4 tbsp
🧈 Butter ›
cold, cubed
1
🍋 Lemon ›
1 pinch
🌶️ Red Pepper Flakes ›
1 handful
🌿 Parsley ›
2 tbsp
🫒 Olive Oil ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
15m
Cook
30m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Shrimp — peeled, tails on
Garlic — thinly sliced
Butter — cold, cubed
4 steps
Method
1
Boil the linguine in salted water; reserve a cup of pasta water before draining.
2
Sear the shrimp in olive oil 1 minute per side — just until pink — and remove.
💡
Shrimp finish in the sauce later. Fully cooked now means rubber later.
3
Soften garlic and chili flakes in the pan, pour in the wine, and reduce by half, 2 minutes.
4
Off the heat, swirl in cold butter cube by cube, then toss with pasta, shrimp, lemon juice and zest, parsley, and pasta water until glossy.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
The same dry white you cooked with — Pinot Grigio or Sauvignon Blanc.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.