- Total Time: 30 minutes
- Yield: 3–4 servings 1/2x
Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.
Ingredients
- 2 tablespoon butter, divided
- 2 cloves garlic, minced, divided
- 474 ml chicken or vegetable broth
- 237 ml water
- 227 g. linguine
- 340 g. jumbo raw shrimp
- 89 ml dry white wine
- 4.3 grams minced fresh sage
- 119 ml heavy whipping cream
- 20 grams grated Parmesan cheese
- 6 grams chopped fresh parsley
- 1/2 lemon
- salt and pepper to taste
Instructions
- One-Pot Pasta: Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked al dente. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.
- Cook the Shrimp: While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
- Build That Garlic Herb Flavor: Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
- Finish: Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.