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Cowboy Butter Shrimp Linguine
Sea & Skillet

Cowboy Butter Shrimp Linguine

Creamy, buttery shrimp pasta with a bold cowboy butter kick. This restaurant-quality shrimp linguine comes together in just 30 minutes for the perfect weeknight seafood dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine
  • 1.5 lb large shrimp, peeled, deveined, tails removed
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 0.5 tsp onion powder
  • 0.25-0.5 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 0.5 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 0.25 cup reserved pasta water (plus more if needed)
  • Extra Parmesan, for garnish

Equipment

  • large pot
  • large skillet
  • Colander
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/4 to 1/2 cup pasta water before draining. Drain and set aside.
  2. Pat shrimp dry, then season with smoked paprika, Cajun seasoning, onion powder, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink, lightly golden, and cooked through. Transfer to a plate.
  4. Reduce heat to medium. Add butter to the skillet. Once melted, stir in garlic and crushed red pepper flakes. Cook for 30 seconds until fragrant. Stir in Dijon mustard and lemon juice.
  5. Pour in heavy cream and stir well. Add Parmesan and cook for 1 to 2 minutes, stirring gently, until smooth and creamy. Add reserved pasta water if the sauce is too thick.
  6. Add cooked linguine to the skillet and toss until fully coated in the creamy cowboy butter sauce.
  7. Add shrimp back to the pan and gently toss. Add more pasta water if needed for a silky sauce.
  8. Sprinkle with fresh parsley and extra Parmesan. Serve immediately while warm and creamy.

Notes

Grate Parmesan fresh from a block for the smoothest sauce.
Do not overcook the shrimp — 1 to 2 minutes per side is enough.
Reserve extra pasta water because the sauce thickens as it sits.
For best results, serve immediately. Store leftovers in an airtight container for up to 2 days.
Reheat gently on the stovetop with a splash of milk or cream.