Hi, I’m Laura. I’m 40 years old and living in the United States, and my journey with cooking has been a mix of curiosity, trial and error, and a lot of laughter with a close friend. Last week, my best friend texted me a photo of this Garlic Butter White Wine Shrimp Linguine with the message, “You’re making this tonight.” No questions asked. Within an hour, we were in my kitchen, wine glasses in hand, laughing as I tried not to overcook the shrimp while she pretended to be my sous-chef. Garlic sizzled, butter melted, and somehow the pasta turned out restaurant-worthy — even with our constant giggling. Make it with a friend and tell me — did you two laugh as much as we did?
Why You’ll Love This Recipe
This recipe is a dream for seafood lovers and pasta fans alike. It’s easy to make, bursting with flavor, and requires minimal cleanup thanks to its one-pot method. The shrimp are juicy and tender, the linguine is perfectly coated in a buttery white wine sauce, and the whole dish tastes restaurant-quality without the effort.
It’s the kind of meal that feels both indulgent and balanced — comforting enough for a Sunday dinner yet light enough for a weeknight. Plus, the combination of garlic, cream, and herbs makes every bite taste like pure comfort in a bowl.
Ingredients (Detailed & Humanized)
- 4 tablespoons butter, divided – rich and golden, it’s the base of all that flavor.
- 4 cloves garlic, minced, divided – fragrant and essential for that irresistible aroma.
- 4 cups chicken or vegetable broth – adds depth and keeps the pasta flavorful.
- 2 cups water – helps cook the linguine evenly and tender.
- 1 lb. linguine – the perfect noodle for soaking up that creamy, garlicky sauce.
- 1½ lb. jumbo raw shrimp – sweet and meaty, the star of this dish.
- ¾ cup dry white wine – gives the sauce a delicate, bright depth.
- ¼ cup minced fresh sage – earthy and aromatic, it balances the butter beautifully.
- 1 cup heavy whipping cream – adds luscious creaminess without overpowering.
- ½ cup grated Parmesan cheese – nutty and salty, the perfect finishing touch.
- ½ cup chopped fresh parsley – adds freshness and color.
- 1 lemon – a squeeze of brightness to tie everything together.
- Salt and pepper to taste – essential for seasoning each delicious bite.
Directions (Step-by-Step Cooking Guide)
- Start the base: In a large pot, melt two tablespoons of butter over high heat. Add half of the minced garlic and sauté just until fragrant — about a minute. The aroma will fill your kitchen instantly.
- Cook the pasta: Pour in the broth and water, then bring to a boil. Add the linguine and cook until just al dente, stirring occasionally so it doesn’t stick. Let it simmer gently until most of the liquid is absorbed. Don’t drain — that starchy broth will help coat the pasta later.
- Sauté the shrimp: In a separate skillet, melt the remaining butter over medium heat. Add the shrimp and cook for 1–2 minutes per side, just until pink and almost cooked through. You’ll see them curl and release that sweet ocean scent.
- Build the flavor: To the shrimp, add the rest of the garlic, the minced sage, and the white wine. Let it simmer for 3–5 minutes, until the wine reduces slightly and the shrimp take on a light golden color. The sauce will smell heavenly — buttery, garlicky, and bright.
- Combine everything: Pour the shrimp and pan juices into the pot of linguine. Stir gently to combine, letting the flavors mingle.
- Creamy finish: Add the heavy cream, Parmesan, and parsley. Toss everything together until the sauce lightly coats the noodles.
- Final touch: Finish with a squeeze of fresh lemon juice, and season with salt and pepper to taste. Serve immediately while it’s creamy, silky, and fragrant.
Cultural or Technique Note
Garlic Butter White Wine Shrimp Linguine draws inspiration from classic Italian seafood pasta dishes, where simplicity and fresh ingredients are the stars. The combination of butter, garlic, and wine is timeless — a cornerstone of Mediterranean cooking that highlights natural flavors without overcomplicating them.
Serving Suggestions
- Serve with a side of crusty garlic bread for dipping.
- Pair with a crisp green salad dressed with lemon vinaigrette.
- Add steamed asparagus or roasted cherry tomatoes for color.
- Enjoy with a chilled glass of Pinot Grigio or Sauvignon Blanc.
Pro Tips for Success
- Always use dry white wine — sweet wines can make the sauce cloying.
- Don’t overcook the shrimp; they’re done as soon as they turn pink.
- Keep a bit of pasta water in the pot to help the sauce cling perfectly.
- Freshly grated Parmesan melts better and adds richer flavor.
- Add the lemon juice at the end — it keeps the sauce bright and fresh.
Common Mistakes to Avoid
Overcooking shrimp: They’ll turn rubbery — cook just until pink.
Draining the pasta: Keep a bit of the cooking liquid for the sauce.
Using salted butter: It can make the sauce too salty; use unsalted and season to taste.
Skipping fresh herbs: They add essential brightness and balance.
Rushing the reduction: Let the wine simmer long enough to deepen the flavor.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: Warm gently on the stove with a splash of broth or water to loosen the sauce.
Frequently Asked Questions (FAQ)
Q1: Can I omit the cream in this recipe?
You can, but it will have more of a shrimp scampi feel. For a lighter texture, swap cream with half and half.
Q2: What kind of wine works best?
Use a dry white wine like Pinot Grigio or Sauvignon Blanc for balanced flavor.
Q3: Can I use a different protein instead of shrimp?
Yes, chicken works beautifully. Pan-fry it, slice, and toss it in just like the shrimp.
Q4: How can I make this vegetarian?
Omit the shrimp and use mushrooms or spinach instead for a delicious vegetarian twist.
Q5: How can I make this gluten-free?
Simply substitute with your favorite gluten-free linguine or pasta.
Closing Paragraph
This Garlic Butter White Wine Shrimp Linguine is the kind of dish that makes any evening feel special. It’s cozy yet elegant, simple yet layered with flavor. Whether you serve it for family dinner or a quiet night in, it’s sure to impress. The combination of creamy sauce, tender shrimp, and fresh herbs is pure magic — a dish you’ll want to make again and again.
Final Thoughts
Every time I make this pasta, I’m reminded of why I love simple food so much — a few good ingredients, a little patience, and suddenly you have something extraordinary. If you try it, I hope it brings warmth to your kitchen and comfort to your table. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Garlic Butter White Wine Shrimp Linguine
Equipment
- Large Pot
- Skillet
- Tongs or pasta fork
- Ladle or spoon
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced, divided
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lb linguine uncooked
- 1.5 lb jumbo raw shrimp peeled and deveined
- 0.75 cup dry white wine
- 0.25 cup fresh sage minced
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 0.5 cup fresh parsley chopped
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- In a large pot, melt 2 tablespoons of butter over high heat. Add half of the minced garlic and sauté until fragrant (about 1 minute).
- Add the broth and water, bring to a boil, then add linguine. Simmer until al dente and most liquid is absorbed. Do not drain.
- In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add shrimp and cook 1–2 minutes per side until just pink.
- Add remaining garlic, sage, and white wine to the shrimp skillet. Simmer 3–5 minutes until reduced slightly and fragrant.
- Add shrimp and pan juices to the pasta pot. Stir gently to combine.
- Add cream, Parmesan, and parsley. Toss gently to coat the pasta in sauce.
- Squeeze in lemon juice, season with salt and pepper to taste, and serve immediately.