Pin it
I whipped up this buttery garlic shrimp linguine with white wine one lazy Sunday and it's now the pasta dish everyone begs me to make. There's something magical about how the creamy sauce clings to each linguine strand while the juicy shrimp soak up all that garlicky, winey goodness. It reminds me of my travels through small Italian coastal towns. Whenever I cook this, amazing smells fill my home and there's never any left!
What Makes This Dish So Special
I've tweaked this recipe countless times to get it just right. The sauce hits that sweet spot between rich and light, letting those big juicy shrimp really stand out. I love how the wine and cream blend together to create something that tastes fancy but doesn't need any special cooking skills. You'll feel like you're dining at your favorite restaurant without leaving home.
Grab These Ingredients
- Linguine: 1 pound, it catches the sauce perfectly.
- Shrimp: 1½ pounds, go for jumbo size for extra wow factor.
- Heavy Cream: 1 cup to create that silky smooth sauce.
- White Wine: ¾ cup, pick something dry you'd enjoy in your glass.
- Broth: 4 cups, chicken works great but vegetable is just as good.
- Butter: 4 tablespoons, splurge on quality here.
- Garlic: 4 cloves, freshly chopped for the best flavor.
- Water: 2 cups to cook that pasta perfectly.
- Parmesan: ½ cup, grate it yourself for the best taste.
- Parsley: ½ cup chopped fresh to brighten everything up.
- Sage: ¼ cup fresh and minced, my personal twist.
- Lemon: 1 whole, adds that perfect zing at the end.
- Salt and Pepper: Add to your taste.
Let's Cook Together
- Pasta Prep
- Grab your biggest pot and melt that butter. Throw in half the garlic until you can smell its amazing aroma. Add your broth and water, bring everything to a bubbling boil, then drop in your linguine. Let it cook while soaking up all that tasty liquid.
- Cooking The Shrimp
- While your pasta does its thing, melt more butter in a big pan. Toss in those gorgeous shrimp and cook them just until they turn that pretty pink color and curve into little half-moons.
- Creating Your Sauce
- This is where the magic happens. Toss your remaining garlic, the sage, and wine in with your shrimp. Let it all bubble away until the wine cooks down and your kitchen smells incredible.
- Bringing It All Together
- Mix your shrimp mixture with the pasta, pour in the cream, sprinkle that cheese, and finish with a good squeeze of lemon juice. It'll come together into something truly amazing.
Pin it
Smart Cooking Tricks
Don't cook those shrimp too long. They're done as soon as they turn pink. Always save a bit of the pasta cooking water before you drain it. It's super handy for fixing sauce that's too thick. Real freshly grated Parmesan and a good squeeze of lemon at the end will take this dish from good to amazing.
Put Your Own Spin On It
When I want something not so rich, I'll use half and half instead of heavy cream. No wine in the house? Just use more broth. I often swap in whatever fresh herbs I've got growing. Sometimes it's basil, other times thyme. You can't really mess this up.
What To Serve With It
Nothing beats some toasted garlic bread on the side to mop up that yummy sauce. Add a simple green salad with a light dressing to balance all the richness. Pour yourself some of that same white wine you cooked with and you've got a meal that feels super fancy but was actually so easy.
Dealing With Extras
Got some left? It'll stay good in your fridge for about three days. When you want to eat it again, warm it slowly on the stove with a tiny splash of cream to wake up the sauce. Try not to use the microwave if you can help it. It makes the shrimp tough and rubbery.
The Science Behind The Yum
It's amazing how a few basic ingredients can turn into something so impressive. The sauce feels rich but won't weigh you down, and those juicy shrimp make every bite feel special. Whenever friends ask me to cook for them, this is always what they request.
Answers To Your Cooking Questions
I've learned over time that watching those shrimp is super important. They cook fast! Always keep some pasta water handy for fixing your sauce. And trust me, real Parmesan cheese (not the stuff in the green can) makes all the difference. Your sauce should wrap around each pasta strand like a warm hug.
Perfect For Having Friends Over
I love making this when friends come by. I get everything ready ahead of time and just cook the pasta when people arrive. It looks beautiful on a big platter with some lemon wedges and extra parsley scattered over the top. Everyone thinks I spent hours in the kitchen!
Healthy Bits Too
You get plenty of protein from the shrimp, and all those fresh herbs add flavor without extra calories. Want to make it a bit healthier? Try whole grain pasta instead and use half and half. I'm all about tasty food that makes you feel good too.
What Folks Are Saying
I love hearing from people who tried this recipe. One person made it for their first time cooking seafood and couldn't believe how well it turned out. Another couple makes it every year on their anniversary. Someone else tried it with scallops instead of shrimp and loved it. These stories always make me smile.
Mix It Up
Sometimes I add a little red pepper for kick. When I cook for my vegetarian friends, I swap the shrimp for mushrooms and it's still amazing. The sauce works great with chicken too. I'll often throw in a handful of spinach just because it's an easy way to add some greens.
Keeping It Fresh
Any leftovers will stay good in your fridge for about three days in a sealed container. When you want to eat it again, warm it slowly on the stove and add a tiny splash of cream to bring the sauce back to life. Don't use the microwave if you can avoid it. Your shrimp will get tough and nobody wants that.
Pin it
Quick Answers To Common Questions
Can't eat gluten? No problem, just use your favorite gluten-free pasta. Want a lighter version? Half and half works great instead of heavy cream. While you can get stuff ready ahead of time, I'd put it all together right before eating for the best taste. This dish is at its most magical when it's fresh from the pan.
Frequently Asked Questions
- → What kind of wine works here?
- Pick a dry white like Sauvignon Blanc or Pinot Grigio. Use wine that's good to drink since it gets concentrated in flavor.
- → Can I skip the wine?
- Swap the wine with more broth and a splash of lemon juice. It changes the taste slightly but keeps it tasty.
- → What shrimp size works best?
- Go for jumbo shrimp, about 16-20 per pound. Raw shrimp is key since pre-cooked ones can get rubbery.
- → Why cook pasta in broth?
- Broth boosts flavor and creates a starchy liquid that makes the sauce creamier. Plus, fewer dishes to clean!
- → Can it be made ahead?
- It's best fresh, but you can prep the garlic, herbs, and shrimp in advance. Then, cooking’s a breeze.
Conclusion
Juicy shrimp and tender linguine are cooked together in a rich, garlicky sauce with white wine and butter. It's easy to throw together in one pot, making this a no-fuss choice for both casual dinners and special evenings.