shrimp linguine

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 shrimp scampi pasta makes for the perfect weeknight dinner! Shrimp drenched in a lemony white wine sauce and nestled in al dente linguine.

Shrimp Scampi with Linguine

oz linguine

unsalted butter

shrimp

garlic

tsp red pepper flakes (more

white wine

lemon juice

salt (to taste)

black pepper (to taste)

parsley (chopped)

parmesan cheese (grated)

In a 6 quart stockpot, cook linguine in salted water to package directions. Drain and set aside.

While pasta cooks, melt butter in a skillet over medium heat. Add garlic, red pepper flakes, and raw shrimp. Stirring occasionally, cook until shrimp are pink and cooked through, about 2-3 minutes.

Pour in white wine and lemon juice in to the skillet with the shrimp, then season with salt and pepper. Bring to a simmer, then remove from heat.

Stir in pasta cooked pasta and sprinkle top with sprinkle top with parmesan and parsley.

Serve immediately.

https://embed.mediavine.com/videos/lq4y3i5ccr93vuihipiw

Shrimp Scampi with Linguine! This white wine shrimp scampi is an easy dinner that comes together in 15 minutes! Homemade scampi sauce and juicy shrimp on a bed of tender linguine.

This shrimp linguine is fresh seafood sauteed in garlic butter, then tossed with pasta in a creamy parmesan sauce. A quick and easy dinner option that&#039;s quick to make, yet elegant enough for a special occasion.

Shrimp Linguine

linguine pasta

butter (divided use)

heavy cream

parmesan cheese

parsley sprigs and lemon

Cook the pasta in salted boiling water according to package directions.

Heat 1 tablespoon of butter in a large pan over medium high heat.&nbsp;

Add the shrimp to the pan and season with salt and pepper.&nbsp;

Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.

Add the garlic to the pan and cook for an additional 30 seconds.

Remove the shrimp from the pan and cover to keep warm. Wipe out the pan with a paper towel.

Melt 4 tablespoons of butter in the pan over medium heat. 

Add the heavy cream and simmer for 4-5 minutes or until just thickened - do not let it boil.

Whisk in the parmesan cheese, stirring continuously, until the cheese has melted. 

Remove the sauce from the heat, then stir in the lemon juice.

Season the sauce with salt and pepper to taste.

Drain the pasta and place it in the pan with the sauce. Add half the shrimp and toss everything together to combine.

Arrange the other half of the shrimp on top of the pasta. Sprinkle with parsley. Garnish with parsley sprigs and lemon slices if desired, then serve.

https://content.jwplatform.com/videos/U5vV3u4b.mp4

This shrimp linguine is fresh seafood sauteed in garlic butter, then tossed with pasta in a creamy parmesan sauce. A quick and easy dinner option that's quick to make, yet elegant enough for a special occasion.

This elegant Shrimp Linguine is bursting with buttery lemon garlic flavors and packed with tender shrimp. Great for dinner parties and easy enough to serve for weeknights, this delicious recipe is ready in under 20 minutes!

linguine noodles ((342 grams))

olive oil

shrimp (peeled and deveined (450 grams))

garlic (finely chopped)

lemon juice ((about 3 lemons) (80 milliliters))

lemon zest

lemon (thinly

salt

black pepper

red pepper flakes

Parmesan cheese ((20 grams))

Bring a large pot of salted water to a boil over medium-high heat. Add the linguine noodles and cook until al dente according to package directions, 8 to 9 minutes. Drain well and set aside.

While the pasta boils, heat the butter and olive oil in a large skillet over medium heat, stirring occasionally until the butter melts. Add the shrimp and garlic. Cook, stirring occasionally and turning the shrimp, until the shrimp are pink, opaque, and cooked through, 2 to 3 minutes.

Stir in the lemon juice, parsley, lemon zest, lemon slices, salt, pepper, and red pepper flakes until well combined. Reduce to medium-low heat.

Add the cooked pasta and toss to combine. Serve immediately topped with Parmesan cheese.

Crispy breaded shrimp and linguine in a buttery, creamy alfredo sauce.

Creamy Shrimp Pasta Recipe

fettuccine pasta

lb raw shrimp, peeled, deveined and tails removed

pepper

flour

butter

chicken broth

cajun seasoning

Cook pasta according to package directions. Season shrimp with salt, pepper, and toss to combine. Sprinkle 1 tablespoon flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp.

Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate.

Pour the chicken broth into the skillet and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

A flavorful shrimp dish with a smoky butter sauce served over creamy Parmesan linguine.

30-Minute Cowboy Butter Shrimp Linguine That’s Irresistible

1.5 lbs large shrimp, peeled and deveined

garlic,

tsp smoked paprika

Cajun seasoning

onion powder

Salt and black pepper,

Dijon mustard

parsley,

Cook the linguine in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.

Heat olive oil and butter in a skillet. Season shrimp with smoked paprika, Cajun seasoning, onion powder, salt, and pepper. Sear for 1–2 minutes per side until golden.

Add garlic, Dijon mustard, and lemon juice to the shrimp. Stir well and remove from heat.

In another skillet, melt butter and sauté garlic. Add heavy cream and Parmesan cheese, stirring until smooth.

Toss cooked linguine in the Parmesan sauce, adding reserved pasta water if needed.

Serve shrimp over the creamy linguine, garnished with parsley.

Sicilian Shrimp Linguine, all the flavors of Sicily made easy with lemon, artichokes, mushrooms, tomatoes, fresh herbs, and sautéed shrimp. Sauce is silky and the taste is fit for any holiday.

Sicilian Shrimp Linguine (Our Christmas Eve Tradition)

salted butter

–1½ pounds frozen raw (deveined shrimp (peeled after thawing))

Salt and black pepper

onion

Badia

garlic + ½ teaspoon crushed red pepper

6 oz can large black olives, roughly chopped

cherry or grape tomatoes (halved lengthwise)

14 oz can Vigo quartered artichokes, drained & roughly chopped

Chardonnay

Salt & black pepper (layered throughout)

basil

mushrooms

Salt & pepper (added only at the end)

linguine

Reserved pasta water (up to 1 cup — optional)

Pecorino Romano

Heat a large pan over medium to medium-high heat.

Add 4 tbsp butter + 4 tbsp extra-virgin olive oil.

Pat shrimp dry; season well with salt & pepper.

Cook 5–10 minutes until pink, flipping once and shaking the pan.

Transfer shrimp to a bowl with all juices. Set aside.

In the same pan, add 4 tbsp butter + 5 tbsp extra-virgin olive oil.

Add chopped onion + garlic/red pepper blend.

Sauté on medium until translucent with a faint golden tint — do not brown.

Add Olives + Tomatoes

Stir in chopped black olives and halved tomatoes.

Season with salt and pepper.

Cook 5–10 minutes on medium to medium-high until lots of juices form.

Make the Sicilian Sauce

Add chopped, drained artichokes.

Season again with salt & pepper.

Cook a couple more minutes.

Add Lemon + Wine

Add lemon zest + lemon juice.

Pour in ¾ cup Chardonnay.

Bring to a boil, then immediately reduce to medium.

Simmer 10–15 minutes until saucy and rich.

Add more extra-virgin olive oil if needed.

Taste; adjust seasoning.

Turn off heat and stir in parsley + basil.

Note: The “sauce” for this pasta is created by the vegetables + butter + good extra-virgin olive oil.

Don’t be shy with the olive oil — this is what makes the pasta authentically Sicilian and silky.

Add Artichokes

In a separate pan, heat a drizzle of extra-virgin olive oil over medium-high.

Add mushrooms; do not salt while cooking.

Shake pan occasionally; do not brown.

Once lightly golden, season with salt & pepper.

Drain well and discard all mushroom liquid.

Cook the Mushrooms

Boil in salted water until al dente.

Reserve 1 cup pasta water (may not need it).

Drain.

Cook the Linguine

Add hot linguine to a large bowl.

Add 4 tablespoons butter over the pasta and let melt.

Add drained mushrooms over the linguine.

Pour all of the Sicilian sauce mixture over the top.

Pour in only the juices from the shrimp bowl (not the shrimp yet).

Toss extremely well until everything is fully combined.

Adjust the consistency

If the pasta needs loosening or more richness, adjust with:

More good extra-virgin olive oil

A little butter

A splash of pasta water (if needed)

Assemble the Dish

Grate lots of Pecorino Romano over the pasta.

Arrange the cooked shrimp beautifully over the top.

Finish with fresh basil or parsley.

Serve immediately — and watch everyone fall in love with it.

Finish the dish

Fantastic!  So rich and delicious and certainly different from you "standard sauce.  Definitely 10/10 Make Again!

My first time hosting Christmas Eve dinner at my 1st home and I made this and Aunt Suzannes salad. It was absolutely perfect and everyone loved it! So impressed w this pasta dish. Thanks for sharing!

Great recipe! Everybody loved it. My Italian husband cannot get enough of it. Thanks for this recipe

The best pasta I ever cooked!
Thanks for the recipes 😘😘😘

Yummy! I added in some capers too! Perfect! Thanks for sharing!!

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The most viewed shrimp linguine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine