Garlic Shrimp Linguine

Garlic Shrimp Linguine

  • This recipe came to life the evening before a large grocery shopping trip... my fridge and pantry were looking quite bare!  But sometimes simple is best (especially when it's simple AND quick to make).  Give yourself 20 minutes max for this light, garlicky shrimp linguine.  

Besides being quick and easy, you can substitute out the shrimp for chicken, scallops, strips of sirloin, etc.  You can substitute the linguine for literally any pasta you have chillin in the pantry!  


  • 1 pound uncooked shrimp (have pre-cooked shrimp?  After thawing, simply toss them in the butter garlic mixture for a minute so they gather flavor without becoming over cooked and rubbery) 
  • 8 ounces (about half a box) of linguine or other pasta 
  • 2 tablespoons butter
  • 2 garlic cloves
  • 3/4-1 cup water
  • 1 chicken Boullion cube 
  • Seasonings such as basil, oregano, salt & pepper 
  • Parmesan cheese for topping!  

Make It: 

  • Cook pasta to box directions making sure to add some salt to the water
  • Melt butter in deep-sided skillet over medium-high heat and then add raw, peeled shrimp in even layer.  
  • Cook shrimp for 2-3 minutes per side
  • During the last 30 seconds of cooking, add the garlic cloves using a garlic press 
  • Give shrimp a good stir in garlic butter mixture and then remove to set aside 
  • Add water, seasonings, chicken Boullion cube (don't worry, this won't end up tasting like chicken soup, the cube is an easy way to add a salty depth of flavor)
  • *Careful with the salt addition here!  Between the butter and Boullion cube, it will have plenty of salt.  Taste test and add a dash of table salt as needed. 
  • Once the pasta is cooked to perfection, and the Boullion cube is completely dissolved, scoop the pasta directly from the pasta water into the skillet (the pasta water will be starchy which helps the noodles stick to the butter sauce) 
  • Toss in shrimp and serve with grated parmesan, steamed broccoli, and garlic bread! 

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