Garlic Butter Shrimp with Garlic Blend Olive Oil and Linguine

When you want a pasta night that feels a little special without turning dinner into a project, this Garlic Infused Olive Oil does the heavy lifting with deep, savory garlic flavor that carries straight through the shrimp and linguine.

Garden Infuzions

Garlic Butter Shrimp with Garlic Blend Olive Oil and Linguine

Garlic Butter Shrimp with Garlic Blend Olive Oil and Linguine is a fast, cozy pasta dinner with juicy shrimp, silky butter, and bold garlic flavor in every twirl.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces linguine
• 1 pound large shrimp peeled and deveined
• 2 tablespoons Garlic Infused Olive Oil
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 cloves garlic minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1/4 cup reserved pasta water
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Extra Parmesan cheese for serving

Equipment

• 1 Large pot For boiling the linguine
• 1 Large skillet Wide enough to cook the shrimp in a single layer
• 1 Tongs For tossing pasta and shrimp
• 1 Colander For draining the linguine
• 1 set Measuring cups and spoons For accurate prep

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
2. Pat the shrimp dry and season them with kosher salt and black pepper.
3. Warm the Garlic Infused Olive Oil and butter in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, then cook for about 30 seconds until fragrant.
5. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
6. Pour the wine or broth into the skillet and scrape up any browned bits from the pan. Let it simmer for 1 to 2 minutes.
7. Add the reserved pasta water and Parmesan cheese, then stir until the sauce looks silky.
8. Add the linguine and toss well to coat. Return the shrimp to the skillet and toss again.
9. Finish with parsley and lemon juice, then taste and adjust salt or pepper if needed.
10. Serve right away with extra Parmesan cheese on top.

Notes

Use freshly peeled shrimp if possible for the best texture and quick cook time. The sauce should stay light and glossy, not heavy; the pasta water helps bring it together. If the pan looks dry before the pasta is fully coated, add a splash more pasta water and toss again. Garlic Infused Olive Oil is the flavor anchor here, so use the verified blend exactly as listed.

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Recipe Tips

Don’t overcook the shrimp; pull them as soon as they turn pink and opaque. Save a little pasta water before draining so you can loosen the sauce and help it cling to the noodles. If you want extra garlic energy, finish with a small drizzle of Garlic Infused Olive Oil right before serving.

Serving Suggestions

Serve this with a crisp green salad, warm garlic bread, or roasted asparagus for an easy dinner spread. It also works well for a casual date-night plate or a simple family pasta night.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to help the pasta loosen back up.

Variations

Add red pepper flakes for a little heat, toss in baby spinach at the end, or swap linguine for spaghetti or fettuccine. You can also finish the dish with a handful of parsley or a little lemon zest for a brighter pasta bowl.

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