Shrimp Linguine
If you’ve ever wanted a pasta dinner that feels genuinely special without spending an hour in the kitchen, this garlic butter shrimp linguine is it. Tender shrimp and chewy linguine come together in a light garlic butter sauce, then get finished with a toasted breadcrumb topping made with garlic, pine nuts, Parmesan, and lemon zest – and that topping changes everything. It’s ready in 30 minutes and perfect for a weeknight dinner that wants to feel like more than a weeknight dinner.
🍝 The upgrade this pasta needed!
The breadcrumb topping is what takes this from a simple shrimp pasta to something that genuinely feels like a restaurant meal.
It adds crunch, flavor, and that little bit of extra effort that makes everyone at the table think you really outdid yourself – even if it’s a Wednesday night. It’s…
🍋 Restaurant-worthy: That crispy, golden breadcrumb topping is the thing that makes this taste like a real restaurant pasta – not just weeknight dinner.
🧈 Light & buttery: A simple garlic butter sauce lets the shrimp shine without being heavy or overly saucy.
⏱️ Ready in 30 minutes: Weeknight-fast but special enough for company or date night at home.
🦐 Big on flavor: Garlic, lemon zest, toasted pine nuts, and Parmesan pack serious depth into every forkful.
🍝 Simple ingredients: Nothing fussy – just pantry staples and fresh shrimp pulled together in one skillet.
If you love a good seafood pasta, the scallop linguine uses a similar breadcrumb topping and is equally impressive. For nights when you want something rich and creamy, boursin cheese pasta is a total crowd-pleaser, and orecchiette with sausage and broccoli is another 30-minute pasta that never misses.
The crunchy topping is everythingggg!!! Made this without the nuts and it was still delish! –Casey
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this easy shrimp dinner to the table: linguine, raw shrimp (large, peeled, and tails off), butter, olive oil, and fresh garlic cloves. For the breadcrumb topping, you’ll need panko breadcrumbs, pine nuts, one clove of garlic, butter, freshly grated Parmesan, and a fresh lemon for both zest and juice. Finish with flaky sea salt, freshly cracked pepper, red pepper flakes, a drizzle of good olive oil, and fresh parsley if you’d like.
Emily’s Tips & Tricks
- Pro tip: Pat your shrimp completely dry with paper towels before they go into the pan. Moisture is the enemy of a good sear – wet shrimp steam instead of getting that golden exterior, and in a light butter sauce like this one, that sear adds real flavor. Dry shrimp, hot pan, don’t crowd them.
- Feeding kids without pressure: Serve a tiny portion if this is a new food and serve the meal along with a few sides you know your kids will eat (like milk, fruit, and bread with butter).
- Additions: A handful of cherry tomatoes added to the skillet with the shrimp is a great summer variation — they blister quickly and add a little sweetness. Baby spinach wilted in right before you add the pasta works really well too. If you want to add a splash of white wine to the pan after the shrimp cook, let it reduce for 30 seconds before adding the pasta water — it adds a nice depth to the sauce.
Shrimp Linguine Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: Italian
Description
This garlic butter shrimp linguine with a crispy breadcrumb topping tastes like a restaurant meal but comes together in just 30 minutes.
Ingredients
Breadcrumb mixture:
- 1/2 cup panko bread crumbs
- 1/4 cup pine nuts
- 1 clove garlic
- 2 Tbsp. butter
- 1/4 cup grated Parmesan cheese (high quality)
- 1 tsp. lemon zest
Shrimp Pasta:
- 1 lb. linguine
- 1 lb. raw shrimp
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 cup reserved pasta water
- 1/2 tsp. sea salt
- 2 cloves garlic, minced
- garnishes – drizzle of olive oil, flaky sea salt, freshly cracked pepper, and Parmesan cheese
Instructions
- In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined.
- Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.
- Cook linguine according to package instructions, reserving 1 cup of pasta water.
- Meanwhile, pat shrimp dry with paper towel. Heat olive oil and butter stainless steel skillet and when hot, add shrimp in a single layer and minced garlic. Season with sea salt and cook for 2 minutes, flip over and cook another 1-2 minutes, until cooked through.
- Add cooked linguine to shrimp skillet and toss together, adding 1/2 cup pasta water to start. If mixture seems dry, add some more.
- Divide pasta among plates or bowls and top with a drizzle of good olive oil, breadcrumb mixture, flaky sea salt, freshly cracked pepper to taste. Garnish with fresh parsley.
Notes
Storage: Store leftover shrimp linguine in an airtight container in the refrigerator for up to 2-3 days. If the pasta sits out before serving or tightens up on reheating, drizzle in a little of the reserved pasta water and toss to loosen – the noodles should have a sheen to them and should not look dry.
Ingredients: Pine nuts can be omitted or swapped for roughly chopped cashews or pecans if needed. For the pasta, whole wheat or your favorite gluten-free linguine both work well here. Use the highest quality Parmesan you can – freshly grated with a microplane makes a noticeable difference in the breadcrumb topping.
Prep Ahead: The breadcrumb topping can be made up to a day ahead and stored in an airtight container at room temperature. Having it ready makes the rest of the recipe come together very quickly.
Tools: A microplane zester is essential here for the lemon zest and for getting fluffy, fresh Parmesan shreds. A small food processor or mini chopper makes quick work of the breadcrumb mixture.
Serve With: This pasta is light enough that it pairs really well with a simple green salad – lemon kale salad or haricot verts are both great alongside it.
Serving Suggestions
Since this pasta is on the lighter side, all it needs is a simple side to round out the meal. A crisp Italian chopped salad or lemon kale salad are both great options that complement the bright, garlicky flavors without competing with them. If you want something heartier, garlic bread is always a win for soaking up any extra butter sauce in the bowl, and haricot verts make a simple, elegant veggie side that feels right at home on the same plate.
FAQs
Yes – swap in your favorite gluten-free linguine and use gluten-free panko for the breadcrumb topping. Both are widely available at most grocery stores and work just as well in this recipe.
Frozen shrimp works great here. Thaw completely in the refrigerator overnight or under cold running water, then pat them very dry before cooking. Getting rid of that extra moisture is especially important with frozen shrimp to ensure a good sear.
This dish is intentionally light – the sauce is a simple combination of garlic, butter, olive oil, and pasta water, and it’s meant to let the shrimp shine rather than be heavily coated. If you’re looking for a super saucy pasta, this probably isn’t the right recipe. That said, if you want a little more richness, drizzle a few tablespoons of heavy cream into the skillet right before adding the pasta and let it cook for 30 seconds to combine. It adds body without making it heavy.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Nice post
The crunchy topping is everythingggg!!! Made this without the nuts and it was still delish!
It’s my favorite part! My crunchy baked cod uses a very similar topping, but over fish. You might enjoy it!