linguine recipe

Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.

Garlic Butter White Wine Shrimp Linguine

butter, divided

broth

water

lb. linguine

lb. shrimp

dry white wine

sage

heavy whipping cream

Parmesan cheese

parsley

lemon

salt and pepper

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. Lower the heat and simmer until most of the liquid is absorbed. Do not drain &#8211; there should be some liquid left in the pan to help coat the noodles.

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. 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.

Garlic Butter White Wine Shrimp Linguine Step 1

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.

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.

Garlic Butter White Wine Shrimp Linguine Step 2

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.

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.

Garlic Butter White Wine Shrimp Linguine Step 3

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.

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.

Garlic Butter White Wine Shrimp Linguine Step 4

I love this recipe! Im a big fan of any sauce that has wine with it! My  only question is in any case needed, is there something to sub the wine?

This recipe is excellent!  I sometimes use mixed seafood.  I love to cook with Bare foot wine.   The wine is key.   LOL Why consider a recipe named with white wine when you don’t care to use it.

Linguine is my go to pasta for dishes like this! Love it! The wine and shrimp makes this meal perfect for special occasions too! Pinned!

DELISH!  Love shrimp and linguine and the wine just makes it extra tasty special!  Looking forward to trying this very soon!

https://content.jwplatform.com/videos/deYjcGRT.mp4

This garlic mushroom linguine is easy and delicious. Simple and flavorful without any fuss and perfect as a vegetarian main dish.

Garlic mushroom linguine

Linguini

500 g (+- 1lb) mushrooms (sliced)

leeks (finely chopped)

garlic (thinly sliced)

oregano

heavy or whipping cream

juice of ½ lemon

salt & pepper

oregano (optional)

Parmesan (for serving)

Bring a large pot of salted water to the boil and add the linguine. Cook for +- 10 minutes until al dente.

Meanwhile, in a large sauce pan, fry the mushrooms and leeks until all the liquid from the mushrooms have evaporated and the mushrooms have started to brown (+- 5-7 minutes). Add the garlic and oregano and fry for another minute.

Add the cream and lemon juice and season to taste.

Drain the linguine, reserve 1 cup of water and add to the sauce. Add a few tablespoons of the pasta cooking water and toss to coat the linguine in the sauce. Serve with extra cracked black pepper and a few oregano leaves.

Creamy, cheesy &amp; delicious, this EASY Parmesan Garlic Linguine pasta recipe is perfect for a quick weeknight dinner! With simple ingredients!

Parmesan Garlic Linguine Pasta Recipe

linguine

olive oil

garlic (, minced or pressed)

cream cheese (,

Parmesan cheese (,

heavy cream*

pasta water**

Salt

Ground Pepper

Cook Pasta

Cook the pasta according to the package directions. Ladle out 1 cup of pasta water right before you drain. Cook to al dente, or preferred softness. Drain and set aside.

Make Sauce

Add the olive oil and garlic to same hot pan over low heat. Cook for 3-4 minutes or until garlic starts to brown and becomes fragrant, but don&#39;t let it burn!

Add the cream cheese, stirring while it heats and melts, approximately 3-4 minutes.

When melted, whisk in the Parmesan cheese, heavy cream and reserved pasta water until blended.

Toss the cooked pasta with the creamy sauce.

Assemble

Plate and top with freshly grated Parmesan cheese, flakey or coarse sea salt and freshly ground pepper.

If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Delicious! This recipe is what I’ve been looking for for some time now. Not only is it delicious, it’s the easiest pasta recipe I’ve ever followed/made. Will become one of my staples!

Delicious!  As suggested, I added spinach, mushrooms, red pepper, and shrimp. Great additions, but my favorite of those was the mushrooms.  I used precooked shrimp. It would have been better had I prepared them myself...live and learn.  That's on me! The only thing I think I'd do differently from your recipe is add the salt while melting the cream cheese.  Thank you for this tasty recipe!

I couldn't get past the sourness of the cream cheese. Not good

I have made this dish so many times  … the kids loves it and I always, always win with this one …. EXCELLENT and EASY to make … love this recipe

I should have thought of this. I have been substituting a block of cream cheese for ricotta cheese in my lasagna for more than 50 years.  People rave about it without really knowing what the secret ingredient is!

Absolutely delicious!!  Will be making this again! Thank you for this recipe!

First time making a creamy sauce. I made it for my wife and adult son. They loved the flavor; the taste was outstanding. I added sliced thin Campari tomatoes and wild caught scallops. It was a great meal.

The best, easiest and fastest pasta recipe I have ever made. It's almost a joke how easy and delicious it is! Made recipe exactly and it's perfect! Sauce was good, creamy, not too thick or thin. Absolutely perfect! Thanks!

Just tried this recipe tonight, and it’s really yummy! I was worried at first that the sauce was too thin after adding the pasta sauce, but it thickened up perfectly. Not too thin, nor too thick. Perfect amount of garlic. I added peas and chopped up bits of bacon, and sprinkled basil on top. Fiancé loved it!

https://www.youtube.com/watch?v=yk6rgnpoOCY

Follow along as Jessica shows you how EASY it is to make this Italian classic. Creamy, cheesy & delicious, this EASY Parmesan Garlic Linguine pasta recipe is perfect for a quick weeknight dinner! With simple ingredients! Learn answers to questions like:
What is the Difference Between Carbonara, Alfredo, Cacio e Pepe?
What is the best pasta to use?


Full recipe: https://www.savoryexperiments.com/parmesan-garlic-linguine/

#garlicparmesanlinguine #easylinguinerecipe #howtomakegarlicparmesanlinguine

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