Description

Garlic Butter White Wine Shrimp Linguine is a delightful pasta dish that combines tender shrimp with a rich, flavorful sauce made from garlic, butter, and white wine. Tossed with linguine and finished with Parmesan and fresh herbs, it’s a simple yet elegant meal perfect for any occasion.

Ingredients

12 ounces linguine
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Juice of 1 lemon

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.
Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp, season with salt, black pepper, and red pepper flakes if using. Cook the shrimp until they turn pink and are opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Prepare the Sauce: In the same skillet, pour in the white wine and bring to a simmer. Allow the wine to reduce by half, about 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Combine: Return the shrimp to the skillet along with the cooked linguine. Add the remaining 2 tablespoons of butter, chopped parsley, and grated Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Finish by squeezing the lemon juice over the pasta and giving it a final toss.

Serve: Divide the pasta among plates or bowls, ensuring an even distribution of shrimp and sauce. Serve immediately, garnished with additional Parmesan and parsley if desired.

Notes

Wine Substitute: If you prefer not to use wine, you can substitute it with chicken broth for a different but still flavorful sauce.
Pasta Water: The reserved pasta water is starchy and helps the sauce adhere better to the linguine, enhancing the overall texture of the dish.

Spice Level: Adjust the amount of red pepper flakes to suit your heat preference, or omit them entirely for a milder flavor.