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Garlic Butter White Wine Shrimp Linguine

79 reviews / 4.5 average

Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.

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 white wine shrimp linguine.

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.

Fork twirl of white wine linguine.

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?

Two bowls of shrimp linguine with white wine.

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.


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A picture of Garlic Butter White Wine Shrimp Linguine

Garlic Butter White Wine Shrimp Linguine


  • Author: Pinch of Yum
  • Total Time: 30 minutes
  • Yield: 68 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 (we partner with DeLallo and love their 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: shrimp linguine, linguine recipe, garlic butter shrimp, shrimp recipe

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Let’s Keep The Shrimp Love Going


One More Thing!

This recipe is part of our collection of easy shrimp recipes. Check it out!

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Recipe rating

273 Comments

  1. Pinch of Yum Logo

    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!

      1. Pinch of Yum Logo
        Katherine

        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?






        1. Pinch of Yum Logo

          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.

  2. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo

      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.

      1. Pinch of Yum Logo
        Peter Samocki

        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.

        1. Pinch of Yum Logo
          Richard

          I’ve made recipe sautéing the shrimp separately then adding right before serving. Comes out great.






  3. Pinch of Yum Logo

    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!!

  4. Pinch of Yum Logo

    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.

  5. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo
      Susan

      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.






  6. Pinch of Yum Logo
    anna @ annamayeveryday

    Doesn’t that look delicious and your photographs are always so beautiful!

    1. Pinch of Yum Logo

      I’ve been a big Barefoot Wine fan for the last few years – always a great choice for something casual and fun. 🙂

  7. Pinch of Yum Logo
    Beth

    … when are the other 2 cloves of garlic used? Is it when you cook the shrimp? Sorry if I missed it in the recipe. : )

      1. Pinch of Yum Logo

        Yep – two in the pasta and two with the shrimp (but after they cook just to make sure the garlic doesn’t burn).

  8. Pinch of Yum Logo

    DELISH! Love shrimp and linguine and the wine just makes it extra tasty special! Looking forward to trying this very soon!






  9. Pinch of Yum Logo

    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!

  10. Pinch of Yum Logo
    Mary pizzello

    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.

    1. Pinch of Yum Logo

      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.

      1. Pinch of Yum Logo
        Shannon

        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.

    1. Pinch of Yum Logo
      MamaN

      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.

      1. Pinch of Yum Logo
        Peter

        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.