Rosemary Garlic Shrimp Linguine

Name: Rosemary Garlic Shrimp Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 ounces linguine pasta; 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 1 teaspoon red pepper flakes (optional); Salt and pepper to taste; 1 tablespoon lemon juice; Fresh parsley for garnish, chopped

Highlighted under: Comfort Food

I absolutely love making Rosemary Garlic Shrimp Linguine. It’s a simple yet elegant dish that brings together the delightful flavors of shrimp and rosemary, making it perfect for a weeknight dinner or a special occasion. The cooking method I use really elevates the dish, allowing the shrimp to absorb the aromatic garlic and fresh oregano for a savory experience. Plus, linguine is a perfect pasta for this recipe as it catches the sauce beautifully, ensuring every bite is full of flavor. Let’s dive into this deliciousness together!

Created by

Veronica Miles

Last updated on 2026-01-10T01:58:08.589Z

When I first tried this Rosemary Garlic Shrimp Linguine, I knew I had to recreate it at home. The marriage of garlic and rosemary is heavenly, and it transforms the shrimp into a mouthwatering treat. I experimented with the timing of adding the shrimp to ensure they were perfectly tender without being overcooked. It was a game changer!

Another tip I learned was to let the linguine cook just until al dente. This way, it will finish cooking in the sauce, absorbing all those amazing flavors. The dish has since become a family favorite, and I’m excited for you to try it!

        Why You Will Love This Recipe
        The aromatic rosemary infuses the shrimp with a unique flavor.
Satisfying linguine pairs perfectly with the garlic sauce.
Quick and easy for a weeknight meal or special occasions.

      

The Power of Garlic and Rosemary

Garlic and rosemary play a pivotal role in elevating the shrimp in this dish. When you sauté the minced garlic in olive oil, it creates a fragrant base that not only adds depth to the dish but also complements the sweetness of the shrimp. Make sure to cook the garlic just until it’s fragrant and lightly golden to avoid a bitter taste, which can happen if it’s overcooked.

Rosemary, with its robust flavor, infuses the shrimp with an aromatic essence that enhances the overall experience. I recommend using fresh rosemary for the best results; the dried version can sometimes impart a more subdued flavor. As the rosemary cooks, it releases its oils and adds a pleasant earthy note that pairs beautifully with the oceanic taste of shrimp.

Perfecting Your Pasta Technique

Cooking the linguine to al dente perfection is crucial for this dish as it allows the pasta to hold up to the sauce. If you overcook the pasta, it can become mushy and lose that satisfying chew. Aim for about 1-2 minutes less than the package instructions suggest and taste a strand to check for doneness—you want it to have a slight bite.

Don’t forget to reserve the pasta water before draining; it’s a secret ingredient that will help bind the sauce to the linguine. The starchy water can be added in small increments as you combine the pasta and shrimp, allowing you to adjust the consistency of your sauce to your liking. If you find the dish too dry, a splash of reserved pasta water can bring everything together beautifully.

Ingredients

For the Shrimp Linguine

8 ounces linguine pasta
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 tablespoon lemon juice
Fresh parsley for garnish, chopped

Instructions

Cooking Steps

Cook the Linguine

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.

Cook the Shrimp

In a skillet, heat the olive oil over medium heat. Add minced garlic, and cook for about 1 minute until fragrant. Increase the heat to medium-high, then add the shrimp, rosemary, red pepper flakes, salt, and pepper. Cook for 2-3 minutes on each side until they turn pink.

Combine the Ingredients

Add the cooked linguine to the skillet with the shrimp. Pour in the reserved pasta water and lemon juice. Toss everything together and cook for an additional 2 minutes to allow the flavors to meld.

Serve

Remove from heat, garnish with chopped parsley, and serve hot. Enjoy this delightful dish!

Pro Tips

For a richer flavor, consider adding a splash of white wine to the shrimp while cooking. It intensifies the taste and adds depth to the sauce.

Storage and Reheating Tips

If you have leftovers, store the shrimp linguine in an airtight container in the refrigerator for up to 2-3 days. Reheating can be tricky—microwaving can dry out the shrimp. Instead, consider reheating on the stovetop. Add a splash of olive oil and a bit of reserved pasta water, then gently warm it over medium heat, stirring to prevent sticking and ensure even heating.

While the dish is best enjoyed fresh, you can also prep the shrimp and sauce components ahead of time. Marinate the shrimp in olive oil, garlic, and rosemary, and refrigerate for several hours or overnight for maximum flavor. The closer to cooking time you add lemon juice, the fresher the taste, so wait until right before serving to mix it in.

Variations to Try

Feel free to add more vegetables for added nutrition and color. Spinach or kale can be tossed in just before serving, wilting them down in the heat of the pasta. Cherry tomatoes also work well; add them to the skillet with the shrimp to create a burst of sweetness as they soften.

For a twist on this recipe, consider adding a splash of white wine after sautéing the garlic and before introducing the shrimp. This can deepen the flavors and create a silky sauce that clings beautifully to the linguine. Alternatively, for a creamier sauce, stir in a few tablespoons of heavy cream or a vegan alternative toward the end of cooking.

Questions About Recipes

→ Can I use different pasta?

Yes, any pasta shape will work, but I recommend using one that holds sauce well, like fettuccine or spaghetti.

→ How can I make this dish gluten-free?

Use gluten-free pasta as a substitute for linguine, and everything else in the recipe will remain the same.

→ Can I add vegetables to this recipe?

Absolutely! You can add spinach, cherry tomatoes, or bell peppers for added nutrition and flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to prevent drying out.