garlic butter shrimp linguine recipe

Garlic Butter Shrimp Linguine

Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course

Ingredients
  

  • 4 tbsp butter divided
  • 3 cloves garlic minced, divided
  • 4 cups chicken broth
  • 2 cups water
  • 1 lb. linguine
  • 1 1/2 lb. jumbo raw shrimp
  • 3/4 cup Somerset Ridge Riesling
  • 1/4 cup minced fresh sage
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1 lemon
  • salt and pepper to taste

Instructions
 

Pasta

  • Heat two tablespoons butter in a large pot over high heat
  • Add two cloves of 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)

Shrimp

  • While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat
  • Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside
  • Add the white wine, garlic, and sage and cover with a lid
  • 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. Keep the cover on so the shrimp stays warm.
  • Add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta
  • Toss everything together and finish with a squeeze of lemon juice, salt, and pepper