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.