Garlic Butter White Wine Shrimp Linguine
This creamy Garlic Butter White Wine Shrimp Linguine is the kind of dish that makes an ordinary evening feel like a special occasion. Bursting with buttery garlic flavor, tender shrimp, and a white wine cream sauce, it comes together easily in one pot and tastes restaurant-worthy without the fuss.
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.
Notes
For a vegetarian version, swap shrimp with mushrooms or spinach. For gluten-free, use GF linguine. Always use dry white wine for the best flavor profile.
Nutrition
Calories: 620kcalCarbohydrates: 58gProtein: 34gFat: 28gSaturated Fat: 14gCholesterol: 220mgSodium: 640mgFiber: 3gSugar: 3g
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