Garlic Butter Shrimp Pasta

Ingredients

• 3/4 lbShrimp$6.40
• 12 ozLinguine$1.80
• 6 tbspButter$1.80
• 2 tbspParsley$1.50
• 4 clovesGarlic$0.40
• 2 tbspLemon juice$0.15
• 3/4 tspSalt—
• 1/4 tspBlack pepper$0.04
• Total for 4 servings$12.09

Most of the cost is shrimp ($6.40) and linguine ($1.80). With oil, spices and staples already at home, the shop drops to about $10.29. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the shrimp dry thoroughly with paper towels and season evenly with half of the salt and black pepper; mince the garlic and finely chop the parsley.
2. Bring a large pot of salted water to a rolling boil over high heat, add the linguine, and cook until al dente with a firm bite, 9 to 11 minutes. Dip a measuring cup into the pot to reserve 1/2 cup of the starchy pasta water, then drain the linguine.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in an even layer and sear undisturbed for 1 to 2 minutes, then flip and cook for 1 to 2 minutes more until opaque throughout, pink, and gently curled (internal temperature of 145°F / 63°C), then transfer them to a plate.
4. Lower the heat under the skillet to medium and melt the remaining 4 tablespoons of butter. Add the minced garlic and cook, stirring constantly, until fragrant and pale golden, about 1 minute.
5. Pour in the lemon juice, the remaining salt, the remaining black pepper, and 1/4 cup of the reserved pasta cooking water, simmering for 1 minute. Add the drained linguine, cooked shrimp, and chopped parsley to the skillet, tossing vigorously over low heat for 1 to 2 minutes until the sauce turns glossy and coats every strand, splashing in more pasta water if needed to loosen.
6. Divide the hot pasta and shrimp evenly among four shallow bowls and serve immediately.