Food and wine friends! Hi and welcome to my pasta shrine.
First things first: I’m super excited that today’s post is sponsored by one of my favorites: Barefoot Wine. *raising the roof* This week I’ve partnered with them to create this simple and elegant dish with shrimp, linguine, herbs, garlic, butter, cream, and duhh, a few good glugs of their Pinot Grigio for this can’t-stop white wine shrimp.
Love love love love love.
So there is always a story with the food, right? Always. If there’s a story, I’m gonna find it and I’m gonna tell it because if there’s one thing I like as much as food, it’s all the WORDSSSS. With food, about food, for food, while eating food.
The story with this creamy linguine and shrimp is first and foremost all about Barefoot Wine’s Pinot Grigio. I am not a wine describer by trade but my normal person self would describe the Barefoot Pinot Grigio as fruity, mellow, and just barely a tiny bit sweet. Does it not just beg you to be used for a little sautéed shrimp which is then tossed with a creamy fresh herb pasta? I can HEAR it begging. Special food ears syndrome.
But if we back up the creamy linguine train, the story of this recipe starts Up North (it’s a Minnesota thing) with my whole big family when we were all up at the cabin this summer. We have this rotation where we each take one or two nights to make dinner, and that way everyone gets a chance in the kitchen, and better yet, everyone gets a chance to put their feet up and sit out in the comfy chairs in the shade and smell the dinner food deliciousness wafting out the open windows of the kitchen while someone else prepares a home cooked meal.
Dreams come true at the cabin.
On her dinner rotation night, my sister made this simple creamy linguine and shrimp. And miracle of all the big family miracles: dinner was served and the table fell silent except for forks twisting noodles and carrying them up to hungry open mouths. Twist, eat, repeat. After three hundred hours of eating these creamy noodles with fresh herbs and delicate and buttery shrimp, we all entered the Post-Food Happy Zone.
And could she please please please make it again for all the remaining cabin dinners? Like yum.
So good news for everyone who wishes they were at the cabin but is actually just here in their normal life right now (meeeeee).
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.
Whole wheat 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 send this recipe to someone, and then post-work, you’re going to put your feet up, grab a glass of Pinot, and smell all the smells while that one person you sent the recipe to will take care of dinner tonight. Right? Best idea ever for a Monday?
Although I will just say that being the one in the kitchen is not all bad, either. White wine. Parmesan. Buttery shrimp. Creamy noodles. The gang needs a lot of “testing” along the way if you know whattah mean.
- 4 tablespoons butter, divided
- 4 cloves garlic, minced, divided
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lb. whole wheat linguine
- 1½ lb. jumbo raw shrimp
- ¾ cup Barefoot Pinot Grigio
- ¼ cup minced fresh sage
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
- 1 lemon
- 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 (you don’t necessarily have to measure - just eyeball a few good glugs), 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.
- To finish, 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.
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.
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 so needs to happen here soon. The perfect seafood dish. Photos look great!
Thank you so much! I really appreciate that Mary.
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.
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!
This. Looks. Amazing!!
Rxx
http://www.peppermintdolly.wordpress.com
Saw this this morning and knew its what I had to make for dinner, especially since I had almost all of the ingredients on hand! It is to die for! Thanks for another amazing recipe Lindsay!
That’s awesome! I’m so happy to hear that. Thanks so much Kaitlyn!
I love everything about this pasta and want some right now. Up North. At the cabin. However, I would also settle with eating it in my regular home sometime in the very near future.
hahaha yes. I’m with you on that.
Wow this looks amazing- I LOVE cooking with wine! Wine makes everything better- especially pasta sauces 😉
This looks like some greatness, I surely will try this recipe. But funny about the Barefoot wine, I just watched a youtube vid where this wine expert said it wasn’t so good. This recipe still looks like a winner though.
Wine expert, eh? It sure tastes good to my regular-person mouth. Hope you like the recipe Sahlay!
Beautiful, simple and fresh! Sounds like a great dinner. 🙂
Wow, and I have all the ingredients. It’s sign that this needs to be dinner tomorrow night.
Definitely a sign!
Ummm…yeah, I want this now!!! Wine and pasta are always a perfect pair!!
Oh my word! This sounds DELICIOUS <3 My kind of food. xx
um….yum! pinot grigio is my go to white wine and I love, love, love shrimp with linguine. Yours looks devine.
This recipe has all my favourite things: pasta, wine (I love Barefoot), garlic and seafood. Thanks!
Bare-foot! Bare-foot! Bare-foot!
Oh my word! I want this for dinner tonight!
This was so delicious! My daughter went for seconds and thirds, thanks for another great recipe!
That’s awesome! I’m so happy to hear that. Thanks so much Lara!
LOVE this!! I am making it tonight!
Awesome! I hope you like it Meghan!
You food and photographs are so amazing! Bless your heart Lindsay
Thank you so much! I really appreciate that Carmen.
Is it wrong that I want to eat this at 10:30 in the morning?! My tummy is growling!!!! Looks super delicious!! Will be making this one!
Not wrong! 🙂 perfect!
Absolutely stunning photography, Lindsay!! I’m truly inspired!!
Thank you so much! I really appreciate that Michael!
Thanks Lindsay!
Time to kickback and relax with this! The pictures alone look yummy.
I’ll be testing this out this weekend though I will need to find a suitable wine that would fit your description (we dont we have barefoot here in the Philippines yet)
Shoot! Barefoot, did you hear that? 🙂
The rest of us would call your garlic butter white wine linguine dish SCAMPI.
Thanks for your informative comment.
I so wish I could leave work RIGHT NOW so I could go home and recreate this meal!
I’m totally a pasta girl, and speaking as one who knows her pasta, I have to say this recipe is perfection!
This will be the perfect meal for tonight — snowbound, fire crackling, candles lit, a good book, glass of wine, and garlicky shrimp and pasta. Mmmmmm….
YUM! Can’t beat pasta, shrimp and wine!
I just made this for dinner and it was DELICIOUS! Thank you!!
Hi!
I was wondering if you’d had a chance to try this dish without using whole wheat pasta? I know its good for me, but usually I prefer a non whole-wheat.
Thanks!
~brillante
Either can work!
This sounds amazing. Just wondering if you could replace the cream with sour crea?
Thanks 🙂
Hey Sarah, I wouldn’t replace it with sour cream because it would be more tangy than you want. unless you want it to be tangy? I like the smooth buttery-ness of the cream.
That was meant to be Sour Cream! 🙂
This is so yummy…perfect for a night in or to impress a loved one!!!
I just found this recipe. Shrimp, pasta, garlic, wine. Easy enough for husband to cook. Sounds like dinner this week! Oh, yum!
This recipe is useless without the recommended quantity of pasta… How much?
1 lb. whole wheat linguine (listed in ingredient list)
Just to clarify do I boil the noodles in chicken broth and not water?
Yes! that’s correct.
Made this tonight…it was delicious! I added just a pinch of red pepper flakes for a little bit of kick but it would have still been great without. Thanks for sharinrg.
Thanks for the comment – I’m so glad to hear that you liked it!
Can I use white wine??
yes!
I’m making this tonight for just my husband and I – do you think I just halve all the ingredients, in particular the pasta and water/broth? I’m not sure if 3 cups of liquid is enough to cook pasta in…Thanks!
I would just eyeball however much liquid you think you need to boil the pasta. It’s a pretty forgiving recipe – you can always drain off some liquid if need be, or add more later.
This recipe is amazing! I was wondering if you could also use scallops instead of shrimp?
Sure! Sounds great.
Thank you so much for this beautiful recipe Linsay!! I have guests coming over for dinner tomorrow night, and it’ll be beyond perfect. Better still, I have all the ingredients on hand! xx
I love barefoot wine,so many yummy options. I really want to try and make this but the majority of my family is the non-seafood eating variety, could you see this working with chicken as well?
Hi, Ashley! I think this dish could be great with chicken!
I am a little curious, the recipe calls for sage, but in the pictures it looks like parsley, and a lot more than 1/4 cup?
Good question, Cynthia. The recipe does in fact call for 1/2 c chopped parsley along with the 1/4 c sage. Hope that helps!
this was incredible!! thanks for sharing!!
Thanks, Stacey!
I recently discovered your blog and tried this recipe tonight; it was excellent! It will definitely be part of my “keeper” file. Looking forward to trying more of your recipes.
Thank you : )
Glad to hear that, Shelly!
Just made this for xmas dinner. Big hit! I left out sage and subbed in basil and added a pound of bay scallops ( litttle ones) with the shrimp!
Sounds delicious, Matt!
Made this today and it was a total hit. Will definitely make it again. Sadly one serving is 17 points on weight watchers so I only got to have 1/3 of a serving but boy was it worth it. Thank you so much
Glad you liked it, Crystal!
Ohh wow!! This looks soo good. I am always looking for different pasta sauces!
Kisses from http://poshnessary.com ❤
I was more than happy to uncover this web site. I want to to thank you for your time due to this fantastic read!!
I definitely enjoyed every little bit of it and i also
have you saved as a favorite to look at new stuff on your
blog.
Awesome! Thanks, Dominika!
We had company last nite I gave the boys this recipe and they fixed dinner for the girls…it was wonderful plus had Favorite Green Salad with cranberries, goat cheese and pepitas. So much better than going to a restaurant and very fun! Can’t wait to try more recipes.
Thank so much????
We had company I gave the men recipe and they cooked the ladies dinner. A very fun evening and wonderful dinner! Plus Favorite Green Salad with cranberries, goat cheese and pepitas.
Thank so much- can’t wait to try more recipes????
Love that idea, Kathy! So fun. 🙂
I made this with a variation adding mussels, calamari, chopped fish, scallops and shrimp. It’s really an amazing dish. Thanks!
So glad you enjoyed it!
V DAY 2016. Perfect
Awesome, Trey! 🙂
Can you omit the heavy cream to make this a lighter fair?
Hi, Sherri. Without the cream, I think the noodles would be a bit dry. You could try using a lighter sauce (a pesto or tomato sauce) to give those noodles moisture and flavor!
Here’s a thought, why doesn’t everybody actually add to the discussion by only posting AFTER YOU’VE MADE THE DISH. Nobody cares that you think it looks “pretty” or has ingredients you like. Find your fame elsewhere.
Just made this for dinner. DELISH!!! My family loved it. Thanks for sharing.
Thank you! This was delicious and restaurant-worthy . Added some salmon too because I had some.
Sounds delicious, Daniela! 🙂
This was awesome! Thank you for the super simple, yet fabulous recipe!
y’all niggas b cray thinkin this feeds 8 nuh uh no way i 8 dis myself
Has anyone actually MADE this dish?
I agree it sounds fabulous but curious if
Anyone would add anything or tweak the recipe?
Sounds good will try soon
Absolutely delicious!! I rarely cook, my boyfriend is sooo much better than I am and does all the cooking. I wanted to do something nice for him and found this recipe. Very easy to follow, turned out perfect, he was most gracious and very impressed!!!! Yeyyyyy!!! Thank you..xoxo
I ran across this recipe this morning and just had to try it for dinner tonight! Holy Smokes is it ever delicious!!! Creamy garlic sauce is to die for, and once the shrimp was peeled it quickly came together. Thank you for sharing!
Glad you enjoyed it, Donna!
This was an amazingly great recipe. I was sceptical about cooking the linguine in such a small amount of chicken broth. I did need to add more water to get the linguine al dente. I used fresh finely chopped basil and oregano. Great recipe!
I loved this recipe, I used regular fettuccini and put small quartered tomatoes in with the shrimp and sage. I also added arugula and fresh basil in addition to the parsley in the end. It was perfect. Thank you!!!!
Sounds amazing! Thanks, Sara!
Absolutely delicious! I didn’t have fresh sage so I used 1 tablespoon… It was awesome! I will be making this again!!!!!!!! Mmmmmmmm
Sry. 1tbls of dried sage lol
This was amazing!! All I did was half it. It was just me and I had 4 meals out if it. I used my leftover BF pinot gris. O.M.G. Make it. Now.
Glad you enjoyed it, Sara! 🙂
Do I remove the pasta from the broth and then cook it down?
Nope, the pasta stays in!
Question: I have Ramono cheese is that going to be ok or should I go get parmesan.
Well…decided Ramono will have to work, I will also be adding scallops, scallions and whatever else sounds delicious. I will let you know how it all comes together! Thanks for the idea Jenna.
We loved the flavor of this dish! I would recommend: Wait to start the shrimp when the pasta is done and simmering. When we followed the recipes he shrimp were overlooked.
I made this for my nephews and it was a hit!!! I assume the alcohol in the wine cooks off….I hope; else they mom would kill me. Every time they come over they always ask me to make it. Great flavors and the garnish makes it look and taste like it is from a 5 star restaurant.