Simple and elegant with shrimp, linguine, herbs, garlic, butter, cream, and duhh, a few good glugs of wine for this can’t-stop white wine shrimp linguine.
Love love love love love.
Let’s dive into it.
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Restaurant-Worthy Yet Ridiculously Easy
This recipe is BOTH a quick weeknight meal and something that you might feel like you’d order at a restaurant. That’s a one-two punch, friends. It’s my favorite thing ever.
Tender linguine noodles cook up in a pot of hot broth for a really extra yummy flavor, and then they get tossed with a generous handful of Parmesan, parsley, and shrimp that has been sautéed in a garlic butter sage white wine bath of delicious.
You heard me.
You’re tossing the shrimp with the noodles, herbs, and cheese, and pouring a bit of cream over the whole thing to make it almost resemble an Alfredo, except more delicately light and creamy in a way that lets all of the cheese, herbs, garlic, and white wine shine through in each bite.
You guys. Not to be dramatic or anything but I’m seriously NEEDING this right now all over again.
Here’s what you’re going to do right now. You’re going to put in a grocery order for this recipe, and then post-work, you’re going to get in the kitchen, grab a glass of wine, and smell all the smells while this cooks away. Right? Best idea ever for a Monday?
Common Questions About This Shrimp Linguine
Could I omit the cream in this recipe?
This recipe is really best with the cream in there to get the right texture and consistency. If you wanted a lighter option, you could swap the cream for half and half if you’d prefer.
I have a lot of extra liquid left in my pot after cooking the pasta. What do I do with it?
You can lower the heat on the stove to a simmer until the liquid reduces, but that will continue to cook the pasta more. Otherwise, you could just drain the liquid off.
Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.
4 tablespoonsbutter, divided
4 cloves garlic, minced, divided
4cupschicken or vegetable broth
1 1/2lb. jumbo raw shrimp
3/4cupdry white wine
1/4cup minced fresh sage
1cupheavy whipping cream
1/2cup grated Parmesan cheese
1/2cup chopped fresh parsley
salt and pepper to taste
One-Pot Pasta: Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.
Cook the Shrimp: While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
Build That Garlic Herb Flavor: Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
Finish: Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.