Pin it
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.
Pin it
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.
Pin it
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.
Frequently Asked Questions
- → 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.
Conclusion
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.