Benefits: Shrimp provides high-quality protein, zinc, selenium, and other nutrients that support normal skin maintenance and renewal. Butter and extra virgin olive oil contribute fats that help support the skin’s natural moisture barrier, while garlic provides antioxidant plant compounds. Finished with fresh lemon and parsley, this simple pasta balances richness with vitamin C and fresh flavor.
Skin Concern: Dry Skin
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2
Ingredients:
- 8 oz linguine
- 12 large raw shrimp, peeled and deveined
- 3 tbsp unsalted butter, divided
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes, optional
- Juice and zest of 1/2 lemon
- 2 tbsp fresh parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water, as needed
- Freshly grated Parmesan, optional
Instructions:
- Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve about 1/2 cup of pasta water before draining.
- Season the Shrimp: Pat the shrimp dry and season lightly with sea salt and black pepper.
- Sear the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, until pink and just cooked through. Transfer to a plate.
- Build the Garlic Butter Sauce: Reduce the heat to medium-low and add the remaining butter. Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Toss the Pasta: Add the linguine directly to the skillet along with the lemon juice, lemon zest, and about 1/4 cup of reserved pasta water. Toss until the butter and pasta water emulsify into a glossy sauce.
- Finish the Dish: Return the shrimp to the skillet and add the parsley. Toss gently until everything is coated, adding another splash of pasta water if needed.
- Serve: Divide between two bowls and finish with freshly cracked black pepper and Parmesan, if desired. Serve immediately.
Shopping Tips:
- Shrimp: Choose large or jumbo raw shrimp rather than precooked shrimp for the best texture. Peeled and deveined shrimp make preparation especially quick.
- Butter: Unsalted butter gives you greater control over the final seasoning.
- Garlic: Choose firm, fresh garlic cloves without green sprouts for a sweeter, less bitter flavor.
- Lemon: A fresh lemon is worth using here because both the juice and zest brighten the rich butter sauce.
- Pasta: Bronze-cut linguine has a slightly rougher surface that helps the sauce cling to each strand.
Cooking Tips:
- Pat the shrimp completely dry before cooking so they sear rather than steam.
- Shrimp cook quickly. Remove them from the skillet as soon as they turn opaque to prevent a rubbery texture.
- Keep the heat relatively low once the garlic is added; browned or burned garlic can make the entire sauce bitter.
- Don't skip the pasta water. Its starch combines with the butter to create a silky sauce without requiring heavy cream.
- Add the lemon toward the end of cooking to preserve its fresh, bright flavor.
- For a more herbaceous finish, add fresh basil alongside the parsley.
Garlic Butter Shrimp Linguine pairs juicy shrimp with a silky garlic butter sauce, fresh lemon, herbs, and tender pasta. Rich without being overly heavy, it's an easy restaurant-style dinner that comes together in about 25 minutes.
