Heavy cream, white wine, shrimp, garlic, can it get any better than that? This is like shrimp scampi taken to another level. I love cooking pasta with white wine, it adds such a delicate depth of flavor and smells so yummy while cooking. Perfect for a summer dinner outside served with a leafy salad and crusty bread for dipping.
Side note: My husband inhaled this, said it wsas amazing and he isn’t even that big of a shrimp fan. The proof is in the pudding.
The cast of the show: seal & pepper, heavy cream, pinot girgio, linguine, fresh parsley, raw shrimp, chicken stock, garlic, butter, fresh sage, a lemon and parmesan
In a large stock pot melt half of the butter.
Saute half of the garlic in the butter for about one minute. The add 2 cups of water and the chicken stock. Bring to a biol.
Add the pasta, boil until the pasta is cooked then lower the heat to a simmer until the heat is almost all ubsorbed.
Leave a little liquid left to help coat the noodles.
Melt the other half of the butter in a large skillet.
Add the shrimp and cook on both sides for 2-3 miinutes, until the shrimp is cooked through.
Add the white wine, garlic & sage. Cover and let cook for another 3-5 minutes until most of the wine has evaporated. Remove from heat and set asied until the psata is ready.
When the pasta is done cooking add the srimp. Then add the whipping cream, parmesan, and parsley. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.
Creamy White Wine Shrimp Linguine
4 tablespoons butter, divided
4 cloves garlic, minced, divided
4 cups chicken or vegetable broth
2 cups water
1 lb. linguine
1½ lb. jumbo raw shrimp
¾ cup Pinot Grigio
¼ cup minced fresh sage
1 cup heavy whipping cream
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
salt and pepper to taste
For the 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.
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.
To finish, add the cream, Parmesan, parsley, and the shrimp to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.
Let me know your thoughts on this recipe!