Shrimp Linguine Garlic Wine

Highlighted in: Main Meals Everyone Enjoys

Tender shrimp and pasta cooked together in a silky garlic and white wine sauce. A quick, crowd-pleasing meal ready in 30 minutes.
Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Tue, 15 Apr 2025 20:52:58 GMT
Linguine with shrimp, parsley, and cracked pepper in a bowl. Save it
Linguine with shrimp, parsley, and cracked pepper in a bowl. | kylierecipes.com

I whipped up this white wine garlic shrimp linguine during a lazy Sunday at home and it's now my go-to pasta recipe. I love how the creamy sauce wraps around every bit of linguine while the juicy shrimp soak up that wine and garlic flavor - it reminds me of summers spent wandering through Italian coastal towns. Whenever I cook this, amazing smells fill my house and there's never any left for later.

What Makes This Dish Special

I've tried this recipe countless times to get it just right. The sauce isn't too heavy but still feels like a treat, and it really lets the shrimp be the star. I'm always amazed how the wine and cream blend together to make something that seems fancy but doesn't need any chef skills to pull off at home.

Ingredients You'll Want

  • Butter: 4 tablespoons of quality butter that'll make everything taste better.
  • Garlic: 4 cloves chopped up fresh - don't go for the jarred stuff.
  • Broth: 4 cups chicken works great, but grab veggie if that's your thing.
  • Water: 2 cups to help cook your pasta perfectly.
  • Linguine: 1 pound which catches all that yummy sauce.
  • Shrimp: 1½ pounds big ones for the best bite.
  • White Wine: ¾ cup pick one that's dry and tasty enough to drink.
  • Sage: ¼ cup fresh and chopped - my personal Italian twist.
  • Heavy Cream: 1 cup for that smooth, rich sauce.
  • Parmesan: ½ cup grated right before using.
  • Parsley: ½ cup fresh for color and flavor.
  • Lemon: 1 whole to brighten everything up.
  • Salt and Pepper: Add enough to make it tasty.

The Cooking Process

First Steps
Kick things off with the pasta base. Drop that butter into your largest cooking pot, add half the chopped garlic until you can smell it, then pour in your liquids and bring them to a bubble. Toss in the linguine and watch it cook while soaking up all that flavor.
Cooking The Shrimp
While your pasta bubbles away, get going on those shrimp. Put some more butter in a big pan and cook them just until they turn a nice pink color and curl up.
Creating Your Sauce
Here's where the magic happens. Throw in what's left of your garlic, the sage, and splash in that wine with the shrimp. Let it all bubble down until your kitchen smells amazing.
Putting It All Together
Mix your shrimp stuff, cream, and cheese into the pasta. Finish with a good squeeze of lemon juice to make all those flavors pop.
A bowl of creamy fettuccine pasta topped with shrimp and garnished with parsley and black pepper. Save it
A bowl of creamy fettuccine pasta topped with shrimp and garnished with parsley and black pepper. | kylierecipes.com

Handy Cooking Tricks

Don't leave those shrimp cooking too long - they should just turn pink. I always keep a bit of the pasta water before I drain it to help thin out the sauce if needed. Real grated Parmesan and fresh lemon juice at the end will take this dish from good to amazing.

Personalize Your Dish

When I want something not so rich, I use half and half instead. If you don't want to use wine, just add more broth. Try switching up the herbs - sometimes I grab basil or thyme from my garden instead. You can't really mess this up.

What Goes Well With It

This pasta tastes even better with some toasted garlic bread to mop up the sauce. Add a simple green salad with tangy dressing for balance. Pour yourself some of that white wine you cooked with and boom - you've got a fancy dinner without leaving home.

Storing What's Left

Any extras will stay good in your fridge for about three days. When you want to eat it again, warm it slowly on the stove with a splash of cream to bring the sauce back together. Try not to use the microwave - it makes the shrimp rubbery.

The Success Behind This Meal

It's pretty cool how basic ingredients can turn into something so impressive. The sauce feels fancy without being too much, and those soft shrimp make every bite worth savoring. Whenever I have friends over for dinner, this is what they ask me to make.

Answers To Your Cooking Worries

I've learned you need to watch those shrimp like a hawk so they don't get tough. Always save some of that starchy pasta water for fixing the sauce if needed. And don't skimp on the real Parm cheese or fresh herbs - they're total game changers. The sauce should coat your pasta but not be too thick.

Perfect For Having Friends Over

When company's coming, I get everything ready ahead of time. The shrimp and sauce can wait while you boil fresh pasta right before eating. I like to put it all on my prettiest serving dish with some lemon wedges and extra parsley sprinkled on top - it always gets oohs and aahs.

Healthy Points Too

You'll get good protein from the shrimp, and those fresh herbs aren't just tasty - they're good for you. Want to lighten things up? Go for whole grain pasta and swap the cream for something lighter. My kitchen's all about finding that middle ground.

Feedback From Folks Who've Tried It

I love hearing from people who tackled seafood cooking for the first time with this recipe. One lady made it for her husband on their anniversary and now they make it every year. Someone else tried it with scallops instead and couldn't stop raving about it. These stories always make me smile.

Mix It Up Sometimes

I'll throw in some red pepper flakes when I want a kick. For my veggie friends, I swap the shrimp for chunky mushrooms. Really, the sauce works great with chicken or even just veggies. Sometimes I toss in handfuls of baby spinach just because it looks pretty.

Keeping Leftovers Good

Pop any extras in the fridge in a sealed container and they'll be fine for about three days. When you're hungry again, heat it up slowly on the stove and add a tiny bit of cream to refresh the sauce. Trust me on this one - avoid the microwave or your shrimp will get chewy.

A creamy shrimp fettuccine dish garnished with parsley, displayed in a white pot. Save it
A creamy shrimp fettuccine dish garnished with parsley, displayed in a white pot. | kylierecipes.com

Common Things People Wonder

You can totally make this without gluten - just use your favorite gluten-free pasta. If cream seems too rich, half and half does the job nicely. While you can get stuff ready ahead of time, I'd put it all together right before eating for the best taste. This dish really shines when it's fresh from the pan.

Résumé

A creamy mix of garlic, wine, and butter coats tender shrimp and al dente linguine. This one-pan dish is flavorful, easy to make, and perfect for weeknight dinners or special occasions.

FAQ sur la recette

→ What kind of wine is best?
Try a dry white wine like Sauvignon Blanc or Pinot Grigio. Choose one you’d enjoy drinking since its taste will shine in the dish.
→ Can I skip the wine?
Yes! Swap it for broth and a touch of lemon juice. The flavor will change slightly but still taste great.
→ What size shrimp should I pick?
Jumbo shrimp (16-20 count per pound) are ideal since they stay juicy and don’t overcook quickly. Use raw, not cooked.
→ Why cook the pasta in broth?
It adds flavor to the noodles and helps the sauce thicken naturally. Plus, fewer dishes to clean up!
→ Can I prepare this ahead of time?
It’s best made fresh, but you can prep by chopping herbs and garlic or cleaning the shrimp beforehand.

Shrimp Linguine Garlic Wine

Soft linguine with plump shrimp in a garlicky white wine sauce. Cooked in one pan for easy cleanup.

Préparation
10 minutes
Temps de cuisson
20 minutes
Durée totale
30 minutes
Écrit par: Kylie

Type de recette: Main Dishes

Niveau de difficulté: Moyen

Cuisine: American-Italian Fusion

Quantité obtenue: 8 Nombre de portions (1 big pot)

Régimes: ~

Composition

01 1 large lemon.
02 4 garlic cloves, finely chopped, kept apart.
03 2 handfuls of parsley, chopped fine.
04 1/2 cup shredded Parmesan cheese.
05 4 tablespoons butter, split for use.
06 About 1 pound of raw jumbo shrimp (peeled and deveined).
07 1/4 cup fresh sage, finely chopped.
08 1 cup heavy cream, stirred well before measuring.
09 4 cups of broth (chicken or veggie works).
10 2 cups plain water.
11 3/4 cup dry white wine, pick something you’d drink.
12 Salt and pepper, go easy or heavy to suit your taste.
13 1 pound linguine noodles, dry.

Étapes de réalisation

Étape n°01

Melt butter in a second pan. Toss shrimp in and cook both sides for 1-2 minutes.

Étape n°02

Pour wine, sage, and reserved garlic into pan with shrimp. Heat until wine reduces and shrimp develops color.

Étape n°03

Transfer shrimp, herbs, cream, Parmesan, and parsley to the pasta pot. Squeeze in lemon juice and adjust the flavors with salt and pepper.

Étape n°04

In a big pot, soften up half the garlic with butter first. Pour in water and broth, heat to bubbling. Cook pasta right in this, letting it soak up most of the liquid.

Détails supplémentaires

  1. Tastes best fresh off the stove.
  2. Choose a wine you like drinking for added flavor.
  3. Feeds six to eight people.

Outils et ustensiles nécessaires

  • A big cooking pot.
  • One large frying pan.

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Contains dairy (like butter, Parmesan, and cream).
  • Shellfish risk (shrimp used).
  • Pasta has gluten.

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 450
  • Matières grasses: 18 gr
  • Glucides: 42 gr
  • Protéines: 32 gr