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Buttery Garlic Shrimp Linguine with White Wine has become my top pasta pick for date nights and when I need some comfort food. Each twirl of pasta gets totally covered in that buttery sauce while the shrimp just drink up all those tasty flavors. I love how making this at home gives me that fancy restaurant feel without leaving my kitchen.
Why You'll Love This Dish
There's something magical about how this recipe walks the line between fancy and homey. You get juicy shrimp, herbs picked fresh, and that amazing wine sauce that seems fancy but doesn't take much work. I whip this up whenever friends come over or when I want to treat myself after a tough week.
Grab These Ingredients
- Butter: 4 tablespoons to create that smooth base.
- Garlic: 4 cloves chopped up small for punch.
- Broth: 4 cups that'll cook your pasta and make the sauce taste amazing.
- Water: 2 cups for getting the pasta just right.
- Linguine: 1 pound that'll grab onto all that sauce.
- Shrimp: 1½ pounds so everyone gets plenty.
- White Wine: ¾ cup dry stuff for that zingy flavor.
- Sage: ¼ cup fresh to add that earthy touch.
- Heavy Cream: 1 cup to make everything smooth and rich.
- Parmesan: ½ cup grated right off the block.
- Parsley: ½ cup to add color and fresh flavor.
- Lemon: 1 whole fruit to wake everything up.
- Salt and Pepper: Enough to make all flavors pop.
Let's Make It Together
- Cook Your Pasta First
- Melt some butter in a big pot and cook half your garlic till it smells good. Pour in broth with water, wait for bubbles, then drop in linguine till it's got a bit of bite left.
- Cook The Shrimp
- Grab another pan, drop in butter, and toss shrimp around just till they turn peachy pink.
- Create Your Sauce
- Throw garlic, sage and wine in with those shrimp. Let everything bubble down and get stronger in flavor.
- Mix It All Up
- Now put everything together - shrimp mixture, pasta, cream, cheese and a good squeeze of lemon. Toss it all around till everything's coated perfectly.
Smart Cooking Tricks
Don't overcook your shrimp or they'll get rubbery - just till they turn pink is perfect. Always save a cup of the pasta water in case your sauce needs thinning out. And don't forget that final lemon squeeze - it really brings all the tastes together.
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Switch Things Up
Try using half-and-half instead of cream if you want something not so heavy. You can throw in some greens like spinach or sliced zucchini too. And don't be afraid to play around with different herbs - basil or thyme work great here.
What To Serve With It
You'll want some bread with garlic butter on the side to soak up that amazing sauce. A simple green salad with a tangy dressing balances things out nicely. And of course, pour yourself a glass of cold white wine to match what's in the dish.
Storing What's Left
Put any extra pasta in a container with a tight lid and it'll stay good in your fridge about three days. When you want to eat it again, heat it slowly on the stove and add a splash of cream to bring the sauce back to life.
The Secret To Success
What makes this dish so good is how uncomplicated it is. The sauce has richness without feeling too heavy, and it lets those shrimp and fresh herbs be the stars of every mouthful.
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Frequently Asked Questions
- → Do I really need to chill the dough?
Chilling firms up the butter and helps the dough hold its shape while baking. It also makes rolling easier since it won’t be as sticky.
- → What’s the perfect thickness for rolling?
Go for 1/4 inch thick. Thinner dough makes crisp cookies, while thicker dough might not bake through properly.
- → How can I tell when they’re ready?
They’re done when the surface feels springy but still soft. Small ones take 6-8 minutes, medium 8-10, and larger ones 12-14.
- → Can I prep the dough the day before?
Absolutely! Keep it refrigerated overnight, but let it sit at room temp for about 15 minutes before rolling.
- → Why can’t I use blackstrap molasses?
Blackstrap molasses is too strong and can make the cookies taste bitter. Stick to regular molasses for the right balance of flavor.
Conclusion
These cookies are everything you want for holiday fun. They're soft, molasses-packed, and full of holiday spices. Whether you're baking for fun or decorating with family, they're guaranteed to make the season warm and special.