Description

This Garlic Shrimp Linguine is light, flavorful, and restaurant-worthy while being quick enough for a weeknight. Tender shrimp are sautéed in garlic, butter, and white wine, then tossed with linguine and finished with fresh parsley and parmesan. It’s a vibrant dish that balances richness and freshness, making it perfect for spring and summer entertaining or cozy dinners at home.

Ingredients

Scale

1 lb uncooked linguine pasta
1 tbsp butter
3 tbsp white wine
3 cloves garlic, minced
2 tsp grated parmesan cheese, plus more for serving
1 tsp chopped fresh parsley, plus more for garnish
Salt & freshly ground black pepper, to taste

1 lb medium shrimp, peeled and deveined

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Instructions

Cook linguine according to package directions; reserve ½ cup pasta water, then drain.
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
Stir in shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
Deglaze the skillet with white wine, simmering for 2 minutes.
Toss in pasta with reserved water, parmesan, parsley, and shrimp. Stir well.

Season with salt and pepper, garnish with extra parsley and parmesan, then serve hot.

Notes

Swap white wine for chicken broth if you prefer alcohol-free.

Add red pepper flakes for a touch of spice

For extra richness, stir in 2 tbsp heavy cream at the end.