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Garlic Shrimp Linguine
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A tasteful pasta dish that's hardly more difficult than just cooking pasta. The shrimp cooks in a butter-white wine mixture while the linguine is boiling and before you know it dinner is ready.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
3 comments
ingredients
1 pound uncooked linguine pasta
1/4 cup butter
3/4 cup white wine
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
salt and pepper, to taste
1 pound medium shrimp, peeled and deveined
directions
Cook the pasta as directed on the package until al dente (about 8-10 minutes). Drain well and set aside.
Meanwhile, melt the butter in a skillet over medium heat. Add the wine, Parmesan, garlic, parsley, salt, and pepper. Bring to a simmer and let cook for 3-5 minutes, stirring frequently.
Increase the heat to medium-high. Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp just turns pink.
Divide the pasta between individual serving plates. Top with the garlic shrimp and any liquid from the pan. Garnish with additional Parmesan cheese, if desired.
nutrition data
582 calories, 7 grams fat, 87 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
September 11, 2018
Very good! I don't like saucy pasta dishes so this worked out great. The shrimp had tremendous flavor and there was enough of the sauce to just lightly dress the pasta (the way we like it)
I have not yet made this dish, but the ingredients sound as though they'll work 'pretty well' together, w/only a few minor adjustments. There doesn't seem to be nearly enough sauce, so I'll have to 'eyeball' some adjustments. Also, I'll use 'whole grain' pasta (which we love) and 'Romano' cheese(waay more flavor than Parm). After making these minor changes, I'm sure this dish will hit the jackpot with my family tomorrow evening.
March 14, 2014
am I missing something here? you have about enough liquid to cover a shrimp or two; how do you expect to use this recipe as a sauce over pasta by the time you heat this up it will have evaporated. comments?
January 11, 2014
This is an awesome recipe!!, but you have to triple it to make enough;)
I just wanted to say to the comment about wishing for thicker sauce,all you have to do is just add heavy whipping cream to thicken. Hope this helps
February 26, 2011
This was a quick, easy recipe that served a great purpose when looking for something quick for dinner. I easily had the ingredients on hand. Similar recipes call for a lot of lemon juice and dh does not care for that. I would have liked the sauce a tad thicker to stick to the linguine (I had to continually use a spoon to cover the noodles). I will make it again, but would probably use some asparagus tips or zucchini with the shrimp.
This recipe was delicious! I used a medium iron skillet in which to cook the sauce. I needed to make double the amount of sauce because I like a lot of sauce. Also, I added some McCormick Seafood Seasoning to the shrimp while cooking. But it was really, really good. My husband loved it.
May 3, 2007
I made this dish last week and it turned out fabulously! It was easy to make (I am a novice cook) and everyone was practically licking their plates clean at the end of the meal. My only mistake was not making more!