There’s a kind of poetry in seafood. The Garlic Butter Shrimp Linguine is the ocean’s whisper turned into a meal — elegant, simple, but deeply satisfying. The shrimp glisten in butter, kissed by garlic and lemon, then tossed through strands of golden pasta that soak up every drop of flavor.
Ingredients:
- 300g linguine
- 400g shrimp, peeled and deveined
- 3 tablespoons butter
- 4 garlic cloves, minced
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon chili flakes
- Salt, pepper
- Fresh parsley for garnish
Preparation:
- Boil pasta until al dente. Save a cup of the pasta water.
- In a large skillet, heat olive oil and butter. Add garlic — let it perfume the air.
- Toss in shrimp, season with salt, pepper, and chili flakes. Cook until pink and tender.
- Squeeze in lemon juice, add zest for brightness.
- Add the pasta to the pan, toss to coat. Use a splash of pasta water to create a glossy sauce.
- Finish with fresh parsley and serve immediately.
Each forkful is layered: buttery richness, citrus sharpness, and a subtle heat from chili. It’s restaurant-level indulgence in your own kitchen — no reservations required.
