Air Fryer Garlic Butter Shrimp Tossed with Linguine (20-Minute Weeknight Pasta)

How to Make Air Fryer Garlic Butter Shrimp Tossed with Linguine (20-Minute Weeknight Pasta)

1. 1

   Step 1: Cook the linguine and reserve pasta water

   Bring a large pot of water to a rolling boil, add the listed kosher salt, and cook the linguine until al dente according to package directions (usually 8–10 minutes). Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside while you finish the sauce and shrimp.

   For this step

   • 12 ozLinguine (dry)
   • 1 tbspKosher salt & freshly ground black pepper
   
2. 2

   Step 2: Season and air-fry the shrimp

   Pat the shrimp dry and toss with olive oil, a pinch of the salt & pepper, and the red pepper flakes until evenly coated. Preheat your air fryer to 400°F (200°C) for 2 minutes, then arrange the shrimp in a single layer and air-fry for 6–8 minutes, shaking the basket halfway through, until shrimp are opaque and edges are slightly crisp.

   For this step

   • 1 lbLarge raw shrimp, peeled and deveined (16-20 count)
   • 1 tbspExtra-virgin olive oil
   • 1/4 tspRed pepper flakes
   
3. 3

   Step 3: Make the garlic-lemon butter sauce

   While shrimp cooks, melt the butter in a large skillet over medium heat and add the minced garlic, cooking until fragrant and just golden (about 30–45 seconds). Stir in the lemon zest and juice, then add 1/2 cup of the reserved pasta water to loosen the sauce; simmer 1–2 minutes to marry the flavors and season to taste with salt and pepper.

   For this step

   • 4 tbspUnsalted butter
   • 4 clovesGarlic, minced
   • 1 mediumLemon (zest + juice)
   
4. 4

   Step 4: Toss pasta with sauce, finish with shrimp and garnish

   Add the drained linguine to the skillet and toss thoroughly with the garlic-lemon butter, adding more reserved pasta water a tablespoon at a time if needed to coat. Fold in the air-fried shrimp, sprinkle with grated Parmesan and chopped parsley, adjust seasoning, and serve immediately with an extra lemon wedge if desired.

   For this step

   • 1/2 cupGrated Parmesan
   • 2 tbspFresh flat-leaf parsley, chopped
   

1. Bring a large pot of water to a rolling boil, add the listed kosher salt, and cook the linguine until al dente according to package directions (usually 8–10 minutes). Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside while you finish the sauce and shrimp.
2. Pat the shrimp dry and toss with olive oil, a pinch of the salt & pepper, and the red pepper flakes until evenly coated. Preheat your air fryer to 400°F (200°C) for 2 minutes, then arrange the shrimp in a single layer and air-fry for 6–8 minutes, shaking the basket halfway through, until shrimp are opaque and edges are slightly crisp.
3. While shrimp cooks, melt the butter in a large skillet over medium heat and add the minced garlic, cooking until fragrant and just golden (about 30–45 seconds). Stir in the lemon zest and juice, then add 1/2 cup of the reserved pasta water to loosen the sauce; simmer 1–2 minutes to marry the flavors and season to taste with salt and pepper.
4. Add the drained linguine to the skillet and toss thoroughly with the garlic-lemon butter, adding more reserved pasta water a tablespoon at a time if needed to coat. Fold in the air-fried shrimp, sprinkle with grated Parmesan and chopped parsley, adjust seasoning, and serve immediately with an extra lemon wedge if desired.