Pin it
I created this garlic butter white wine shrimp linguine on a cozy Sunday evening and it's become my signature pasta dish. The way the silky sauce hugs each strand of linguine while those plump shrimp soak up all that garlicky white wine goodness just takes me back to my summer trips to Italy. Every time I make this my kitchen fills with the most incredible aroma and everyone always asks for seconds.
The Secret Behind This Recipe
After countless pasta nights I've perfected this combination of flavors. The sauce strikes that perfect balance between light and indulgent while letting those gorgeous shrimp shine. I love how the cream and wine come together to create something that tastes like it came from a fancy restaurant but it's so simple to make in your own kitchen.
What You'll Need in Your Kitchen
- Butter: 4 tablespoons use the good stuff it makes all the difference.
- Garlic: 4 cloves fresh and minced by hand no shortcuts here.
- Broth: 4 cups I prefer chicken but vegetable works beautifully too.
- Water: 2 cups for perfect pasta cooking.
- Linguine: 1 pound the ideal shape for this silky sauce.
- Shrimp: 1½ pounds jumbo ones make this dish extra special.
- White Wine: ¾ cup something dry that you enjoy drinking.
- Sage: ¼ cup minced fresh my little Italian secret.
- Heavy Cream: 1 cup for that dreamy sauce.
- Parmesan: ½ cup freshly grated makes such a difference.
- Parsley: ½ cup fresh adds life to the dish.
- Lemon: 1 fresh brings everything together.
- Salt and Pepper: Season with love.
Let's Cook Together
- Getting Started
- Start with the pasta base. Melt that butter in your biggest pot add half your minced garlic and let it get fragrant. Pour in your broth and water bring it to a happy boil then add your linguine. Keep an eye on it we want the pasta to drink up all those flavors while cooking.
- Shrimp Magic
- While your pasta's cooking get those beautiful shrimp going. Melt more butter in a big skillet and cook them just until they turn pink and curl up into pretty crescents.
- Making That Heavenly Sauce
- Now comes my favorite part. Add your remaining garlic sage and wine to those shrimp. Let everything dance together until the wine reduces and the kitchen smells amazing.
- The Grand Finale
- Bring it all together by adding your shrimp mixture cream and cheese to that gorgeous pasta. A squeeze of lemon at the end makes everything pop.
Pin it
My Kitchen Tips
The secret to perfect shrimp is not overcooking them they should just turn pink and opaque. I always save a little pasta water before combining everything it's like liquid gold for getting that perfect sauce consistency. Fresh Parmesan and a good squeeze of lemon at the end makes all the difference in the world.
Make It Your Own
Some nights when I want something lighter I'll use half and half instead of cream. If you're not a wine fan extra broth works beautifully. Play around with your favorite herbs I sometimes swap in fresh basil or thyme when my garden is bursting. This recipe is wonderfully forgiving.
Serving Suggestions
I love serving this with crusty garlic bread for soaking up every drop of that amazing sauce. A simple green salad with a light vinaigrette balances everything perfectly. Pour yourself a glass of that white wine you used in cooking and you've got a restaurant worthy meal right at home.
Keeping Leftovers Fresh
If you happen to have any leftovers they'll stay good in the fridge for about three days. Just warm them gently on the stovetop with a splash of cream to bring the sauce back to life. Skip the microwave if you can it makes the shrimp a bit tough.
Why This Recipe Works
There's something magical about how simple ingredients come together to create such an impressive meal. The sauce feels luxurious but isn't heavy and those tender shrimp make every bite special. It's become my most requested recipe for dinner parties.
Common Questions From My Kitchen
Over the years I've learned that watching those shrimp closely is key don't let them overcook. Keep some pasta water handy for adjusting the sauce and remember that good Parmesan cheese and fresh herbs make a world of difference. Your sauce should coat the pasta like silk.
Entertaining Made Easy
When I'm having friends over I prep everything ahead of time. The shrimp and sauce can be ready to go just cook your pasta fresh when guests arrive. I love arranging it on my favorite serving platter with lemon wedges and extra parsley it always looks stunning.
Good For You Too
This dish gives you protein from those beautiful shrimp while the fresh herbs add nutrients and flavor. Want to make it lighter? Try whole wheat pasta and swap in half and half. It's all about balance in my kitchen.
What My Readers Say
My favorite comments are from readers who say this recipe helped them conquer their fear of cooking seafood. One reader made it for her anniversary dinner and now it's their special tradition. Another swapped in scallops and loved it just as much. These stories make my day.
Switch Things Up
Some nights I add a pinch of red pepper flakes for heat. When I'm cooking for vegetarian friends I make it with mushrooms instead of shrimp. The sauce works beautifully with any protein really. Sometimes I toss in handfuls of baby spinach just because.
Storage Success
Keep any leftovers in a good container in the fridge they'll stay perfect for about three days. When you're ready for round two warm everything slowly on the stove adding just a splash of cream to wake up the sauce. Trust me skip the microwave your shrimp will thank you.
Pin it
Your Questions Answered
Yes you can absolutely make this gluten free just swap in your favorite gluten free pasta. Half and half works beautifully if you want something lighter than cream. And while you can prep components ahead complete assembly just before serving for the best results. This dish is all about that fresh from the pan magic.
Frequently Asked Questions
- → What type of white wine works best?
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc. The wine should be good enough to drink since its flavor will concentrate in the sauce.
- → Can I make this without wine?
- You can replace the wine with extra broth and a splash of lemon juice. The flavor will be different but still delicious.
- → What size shrimp should I use?
- Jumbo shrimp (16-20 per pound) work best as they won't overcook quickly. Make sure to get raw shrimp, not pre-cooked.
- → Why cook pasta in broth?
- Cooking the pasta in broth adds extra flavor and creates a starchy liquid that helps make the sauce creamy. The one-pot method also means less cleanup.
- → Can I prep this ahead?
- This dish is best served fresh, but you can prep the ingredients ahead. Chop the herbs and garlic, and clean the shrimp so everything's ready to cook.
Conclusion
This restaurant-style shrimp linguine combines succulent shrimp with a creamy white wine and garlic butter sauce. The one-pot cooking method ensures maximum flavor and minimal cleanup, making it perfect for both weeknight dinners and special occasions.