Garlic Butter Shrimp Linguine
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