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Garlic Butter White Wine Shrimp Linguine is my favorite pasta for special nights or cozy evenings. The way the sauce wraps around every strand of linguine and the shrimp soak in that buttery, garlicky goodness is simply irresistible. This recipe is my way of bringing Italian restaurant magic right to the comfort of my own kitchen.
What Makes This Recipe Special
This dish strikes the perfect balance between comfort and elegance. The combination of tender shrimp, fresh herbs, and a white wine sauce feels fancy yet is so easy to make. It’s my go-to for impressing guests or treating myself after a long day.
Your Shopping List
- Butter: 4 tablespoons for richness.
- Garlic: 4 cloves minced fresh for bold flavor.
- Broth: 4 cups to cook the pasta and build depth in the sauce.
- Water: 2 cups to adjust pasta cooking.
- Linguine: 1 pound perfectly twirls with the sauce.
- Shrimp: 1½ pounds for a hearty protein.
- White Wine: ¾ cup dry wine for a tangy, rich note.
- Sage: ¼ cup fresh for a subtle herbal touch.
- Heavy Cream: 1 cup to make the sauce luscious.
- Parmesan: ½ cup freshly grated.
- Parsley: ½ cup for freshness.
- Lemon: 1 to brighten everything up.
- Salt and Pepper: To season and balance flavors.
Let’s Cook Together
- Start with the Pasta
- Melt butter in a large pan and cook half the garlic until fragrant. Add broth and water, bring to a boil, and cook the linguine until al dente.
- Perfect Shrimp
- In a separate skillet, melt more butter and cook shrimp just until they turn pink.
- Build the Sauce
- Add garlic, sage, and wine to the shrimp. Let it simmer until reduced, creating a flavorful base.
- Combine
- Mix the shrimp, sauce, and cooked pasta. Add cream, Parmesan, and a squeeze of lemon. Toss everything together for the perfect finish.
My Kitchen Tips
Keep the shrimp tender by cooking them only until they’re just pink. Save some pasta water to adjust the sauce consistency. A squeeze of lemon at the end makes the flavors pop beautifully.
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Make It Your Own
Swap the cream for half-and-half if you want a lighter dish. For extra vegetables, toss in spinach or zucchini. Experiment with herbs like thyme or basil for a fresh twist.
Serving Suggestions
Pair this linguine with crusty garlic bread to soak up the sauce. Add a fresh salad with vinaigrette for a balanced meal. A chilled glass of white wine complements the flavors beautifully.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the fridge for up to three days. Gently reheat on the stovetop with a splash of cream to revive the sauce.
Why This Recipe Works
This recipe is all about simplicity and balance. The white wine sauce is rich but not heavy, letting the shrimp and fresh herbs shine in every bite.
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Frequently Asked Questions
- → Why do I need to chill the dough?
Chilling helps firm up the butter and lets the flour absorb moisture. This makes the dough easier to roll and helps cookies keep their shape while baking.
- → How thick should I roll the dough?
Roll the dough to 1/4 inch thickness for the best results. Too thin and they'll be crispy, too thick and they won't cook evenly.
- → What's the best way to know when they're done?
The cookies should spring back slightly when touched but still feel soft. Different sizes need different times - small ones 6-8 minutes, medium 8-10, large 12-14.
- → Can I make the dough ahead?
Yes, you can chill the dough overnight. Just let it sit out for 15 minutes before rolling to make it easier to work with.
- → Why shouldn't I use blackstrap molasses?
Regular molasses gives the right sweetness and flavor. Blackstrap is too strong and bitter for these cookies and will overpower the spices.
Conclusion
Gingerbread cookies are a beloved holiday tradition, combining warm spices, sweet molasses, and a soft texture that makes them irresistible. These cookies are perfect for festive baking and decorating, bringing joy and warmth to your holiday celebrations.