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
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Made this for my mom and husband and we are in love… I was craving restaurant pasta and found this recipe. I’m so happy I did. My new favorite!!!
Vanessa
Hi and hello and welcome to my pasta shrine.
Simple and elegant with shrimp, linguine, herbs, garlic, butter, cream, and duhh, a few good glugs of wine for this can’t-stop white wine shrimp linguine.
Love love love love love.
Let’s dive into it.
Ingredients For This Recipe
Garlic and Butter
Starting things off with the essentials! Sautéed garlic and butter to make a perfect buttery base.
Pasta
This recipe uses linguine and I love it in this. Really any long pasta will work – spaghetti, fettuccine, or bucatini are some other options.
Shrimp
Buy jumbo raw shrimp for this recipe (not pre-cooked). Frozen works too! Just be sure to thaw before cooking.
Wine
I love the white wine in this recipe for some extra flavor, but if you don’t drink or cook with alcohol, you can just replace with more broth.
Cream
Heavy whipping cream is here for that luscious stick-to-every-noodle creaminess.
Cheese
A hefty handful of Parmesan cheese thickens things up and ties everything together.
Lemon
My favorite finisher! A good squeeze of lemon to cut through all that delicious cheesy creaminess.
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Restaurant-Worthy Yet Ridiculously Easy
This recipe is BOTH a quick weeknight meal and something that you might feel like you’d order at a restaurant. That’s a one-two punch, friends. It’s my favorite thing ever.
Tender linguine noodles cook up in a pot of hot broth for a really extra yummy flavor, and then they get tossed with a generous handful of Parmesan, parsley, and shrimp that has been sautéed in a garlic butter sage white wine bath of delicious.
You heard me.
You’re tossing the shrimp with the noodles, herbs, and cheese, and pouring a bit of cream over the whole thing to make it almost resemble an Alfredo, except more delicately light and creamy in a way that lets all of the cheese, herbs, garlic, and white wine shine through in each bite.
You guys. Not to be dramatic or anything but I’m seriously NEEDING this right now all over again.
Here’s what you’re going to do right now. You’re going to put in a grocery order for this recipe, and then post-work, you’re going to get in the kitchen, grab a glass of wine, and smell all the smells while this cooks away. Right? Best idea ever for a Monday?
Common Questions About This Shrimp Linguine
Could I omit the cream in this recipe?
This recipe is really best with the cream in there to get the right texture and consistency. If you wanted a lighter option, you could swap the cream for half and half if you’d prefer.
I have a lot of extra liquid left in my pot after cooking the pasta. What do I do with it?
You can lower the heat on the stove to a simmer until the liquid reduces, but that will continue to cook the pasta more. Otherwise, you could just drain the liquid off.
Can I use any kind of wine here?
Yes! We just recommend a dry white wine.
Garlic Butter White Wine Shrimp Linguine
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.
Ingredients
Units
Scale
- 4 tablespoons butter, divided
- 4 cloves garlic, minced, divided
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lb. linguine
- 1 1/2 lb. jumbo raw shrimp
- 3/4 cup dry white wine
- 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
- 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.
- 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.
- 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.
- 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.
Equipment
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp linguine, linguine recipe, garlic butter shrimp, shrimp recipe
Let’s Keep The Shrimp Love Going
- Garlic Butter Shrimp Boil
- Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
- Chipotle Orange Shrimp with Cilantro Rice
- Sheet Pan Shrimp and Cauli Rice
One More Thing!
This recipe is part of our collection of easy shrimp recipes. Check it out!
February 1, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
SHUT THE FRONT DOOR. A weeknight meal that has WINE and feels fancy shmancy, restauranty yum? I am SO all about this. Shrimp, garlic butter and white wine sound like all my dreams come true wrapped around a fork.
P.s Please invite me to your cabin. That is all.
Pinned!
Food blogger retreat at the cabin! I’m all over it.
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?
If you had to leave it out, I would either just omit it and see how you like it, or if it needs it for the consistency I would use chicken broth.
Apple juice.
Me too
As a non-drinker, I have zero confidence in using wine in my recipes. SO it’s tough because so many good recipes call for white wine and I have no clue what to buy! I’m so glad you’re recommending the Barefoot variety and it will have to get some asap. I was just talking to my mom about this lack-of-understanding-about-wine yesterday at Cabela’s.
That’s one of the great things about Barefoot – I would consider all their wines to be pretty classic, standard, nothing too crazy, but still really good. It’s a great brand of affordable wine! 🙂 Which is great for the non-drinkers because then you’re not spending a ton on a super nice bottle of wine just for one recipe.
This was so easy to make and absolutely fabulously delicious! Reducing the wine took a lot longer than the recipe suggested, but certainly didn’t hurt the shrimp in this case. I used regular whipping cream, dry sage, pre minced garlic and a mix of pre grated Parmesan, Asiago and Romano cheese. It was what I had already. Love cheese, so I added extra. I’m not a pasta person but this was just yummylischious!
This so needs to happen here soon. The perfect seafood dish. Photos look great!
Thank you so much! I really appreciate that Mary.
Made this for dinner one night according to recipe. Added sauteed mushrooms and glad I did because if you cook the shrimp according to the recipe, they come out rubbery and too hard. To cook them in butter first until “almost done” then cook them in the wine, garlic and sage is way too long for shrimp. Recipe needs tweaking to make sure shrimp aren’t cooked too long. However, flavor was really good and would make again if I could figure out a way to make the shrimp and get the sage/garlic flavor without them getting overdone.
I’ve made recipe sautéing the shrimp separately then adding right before serving. Comes out great.
That’s what you have to do. Thanks.
I just can’t say enough about this recipe! The shrimp was cooked perfectly seasoned perfectly. It was just so delicious. absolutely no complaints whatsoever. I can’t wait to make it again. Anybody says that the shrimp was rubbery maybe it depends on the size of the shrimp or how long they cooked it. I don’t know but mine turned out absolutely perfect. I can’t thank you enough for sharing. 😊😁
Lindsay this is my kind of meal!!! So so good!
Is it wrong that I want this for breakfast? I can’t wait until dinner, it’s too many hours away! Simply delish! Love cooking with wine!!
Not wrong! Welcome to the pasta shrine!
Barefoot wine is one of my go-tos (and I love their bubbly for celebrations too!). Some of my favorite and the most comforting dishes are the most simple, and this pasta is a lovely example of letting great flavors shine.
I’ll have to try their bubbly! nummm
I love recipes that use wine because it means I can sip of the leftovers while I cook! Plus, the wine-garlic-butter combo is always a winner.
You read my mind.
Love Barefoot wine! This recipe looks incredible and I can only imagine how it tastes. I did not think there was anything better than fresh herbs but there is! Fresh herbs in a garlic butter and WINE cream sauce wooo-eeee definitely making this for dinner this week.
wooo-eeee is the best word ever.
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.
Doesn’t that look delicious and your photographs are always so beautiful!
Thank you so much! I really appreciate that Anna!
Wines from the Gallo family are my favorites!
I’ve been a big Barefoot Wine fan for the last few years – always a great choice for something casual and fun. 🙂
This looks so yummy, Lindsay! I think I really NEED this in my life, sometime this week! Just pinned it. 🙂
This recipe is music to my ears! Garlic, white wine, and shrimp. Yum!! Can’t wait to make this bad boy :p
Paaaasta! Neeeeeed. Seriously. Yum. That looks amazing 🙂 Photos are great, too! I love the super close up of the shrimp!
Thanks Jennifer! Appreciate that!
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!
Exactly! Every day plus fancy enough for company. I like that combo.
Simple meals are so under-rated – no?
This is a gorgeous and easy weeknight meal – not sure if I could talk my daughter into making it though…
Mmmmmm dream meal…
Ok, it may still be breakfast time here, but I want this right now!
Gah! I think I would lick the plate clean. Shrimp in a buttery wine sauce sounds like heaven.
I licked all eight hundred plates clean. So gooood.
Ohhh my heavens, this looks good. I could eat pasta any time, any day of the week and this rich and decadent wine sauce looks Ahhhhhhmazing! Can’t wait to try it.
Awesome! I hope you like it Erin!
Definitely gonna make this SOON! Looks really, really yummy!
… when are the other 2 cloves of garlic used? Is it when you cook the shrimp? Sorry if I missed it in the recipe. : )
… never mind. Found it.
Yep – two in the pasta and two with the shrimp (but after they cook just to make sure the garlic doesn’t burn).
DELISH! Love shrimp and linguine and the wine just makes it extra tasty special! Looking forward to trying this very soon!
This sounds like my idea of a pretty heavenly dinner – just a shame my husband can’t eat shrimp. Just means I’ll have to wait until he’s out and then make a big pot of it all for me!
I don’t know if I misunderstood directions, looks mouthwatering. My problem is do I continue cooking noodles are done until liquid is almost gone? I would think they would be over cooked. I would love to try this recipe but want to make it right.
Yes, and they don’t overcook – there isn’t a lot of extra liquid to begin with so every time I made them they’d cook just about perfectly and there would be just a little bit of broth left in the pot which helps keep it saucy.
I was going to ask the very same thing because 6 cups liquid to 1 lb pasta and let it all absorb in? But I guess it is different because 4 cups of it is broth? Well either way. It sounds delish and your pictures make it look beyond amazing sssssoooooo I’m all in on this one!! Can’t wait to try. Thanks for sharing.
Yes – you just let it cook and then any remaining liquid gets worked in with the sauce!
This recipe looks WAY TOO GOOD. I need to try making this, it looks like the perfect dinner!
http://www.skinnybelle.com/
Awesome! I hope you like it Robyn!
How does the liquid evaporate from the shrimp if the lid is on it? Also, what size shrimp because that seems like a long time to cook shrimp if we are browning it. Recipe looks amazing and want to do it right.
Mamam, you are so right to question that aspect. I made this tonight for dinner and although the flavor of the finished dish was very good, I cooked the shrimp exactly as described and they were hard and rubbery. As I said in my original comment, to saute the shrimp until almost done then cook them in the wine/garlic/sage until the wine evaporates off is waaay too long for shrimp.