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Made this for my mom and husband and we are in love… I was craving restaurant pasta and found this recipe. I’m so happy I did. My new favorite!!!
Vanessa
This Shrimp Linguine Recipe Is Top-Tier
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.
Let’s dive into it.
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.
Love love love love love.
Watch How To Make Shrimp Linguine
Ingredients In This Recipe
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?
Here’s what you’ll need:
- Garlic and Butter
- Pasta
- Shrimp
- White Wine
- Cream
- Cheese
- Lemon
All-star lineup right there!
Tips For Buying and Cooking Shrimp
For most shrimp recipes, I prefer to buy frozen shrimp and thaw it before cooking.
My preferred way to thaw shrimp is to let the bag of shrimp sit in a bowl of cold water on the counter about an hour before I’m ready to cook. You could also thaw overnight in the fridge!
In the photos for this recipe, you can see that the tails are still on (because pretty!) but you can purchase shrimp without tails that is even easier to prep, cook, and eat. One of my favorite types of shrimp to buy is the Argentinian red shrimp from Trader Joe’s!
If you want to ensure your shrimp is sustainable, follow this guide from Seafood Watch!
Questions and Variations
This recipe is really best with the cream in to get the right texture and consistency. Without the cream, this will be closer to a shrimp scampi kind of vibe! If you wanted a lighter option, you could swap the cream for half and half if you’d prefer.
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.
Yes! We just recommend a dry white wine. I recommend Pinot Grigio or Sauvignon Blanc.
Yes! Chicken would work. I would pan-fry it and set aside, slicing it before adding it back it. Follow the directions used in this recipe!
I could see scallops having major potential here!
Omit the shrimp entirely, or sub in some mushrooms and spinach! This is a similar recipe with the same vibe.
Use your favorite gluten-free noodle!
Garlic Butter White Wine Shrimp Linguine
- Total Time: 30 minutes
- Yield: 6–8 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
- 4 tablespoons butter, divided
- 4 cloves garlic, minced, divided
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lb. 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
- 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 al dente. 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.
- 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.
- 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.
- 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
Buy Now → 
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Buy Now → - Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp linguine, linguine recipe, garlic butter shrimp, shrimp recipe
More Favorite Shrimp Recipes
- Garlic Butter Shrimp Boil
- Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
- Chipotle Orange Shrimp with Cilantro Rice
- Sheet Pan Shrimp and Cauli Rice
One More Thing!
This recipe is part of our collection of easy shrimp recipes. Check it out!
Not acidic enough. .Did not enjoy just creamy, needed more wine. Hard to adjust as recipe calls for mixing it in
I made this tonight, so yummy! I made a small change of less lemon as my son doesn’t like anything to lemony. I had large lemons so i used 1/2 lemon. I dont drink dry white wine but got a pinot grigio that end up being a bit sparkling but it all still came out amazing. The family said add it to our rotation so its a winner!
Do you heat the cream before adding it to the mixture?
Nope!
Very tasty
Has anyone made this with a short pasta? My kid is anti-long noodles
This was okay. The shrimp should probably not be cooked before adding the wine…maybe do it all at the same time. It took a while for the wine to reduce and by then the shrimp was cooked too much. I feel like my $25 fresh shrimp was wasted by over cooking it. I should have known better🙄. I would definitely add more lemon and maybe less pasta if I made it again.
There was so much liquid, wine didn’t cook off, pasta didn’t cook off, soupy mess 🫠
First recipe we’ve done of yours that didn’t work
Absolutely delicious!! POY never fails to disappoint. Made this for our valentines dinner today and we both loved it!!!
I just realized that the shrimp I bought to make this recipe have shells. Will it still work out ok? Do I need to do anything differently?
I felt like Rachel Ray making pozole while following this recipe. Not good! The pasta was way overcooked and so were the shrimp.
Not sure how the laws of physics and chemistry work in Pinch’s kitchen, but following the recipe to a T was not successful.
In the future, I’m following my common sense and asking an Italian cook about Italian cooking.
Hope others had better luck.
This recipe is really strange. If you follow as written you’ll have overcooked pasta and shrimp.
Just followed this recipe and the family approves!!!
This was such a quick, easy and delicious meal! 10 out of 10, and I’m adding it to my rotation! Thank you!
I enjoyed making this! I love love shrimp so much. 10/10 recommend!!
Creamy and delicious! Quick and easy for a weeknight meal. Enjoyed by all 6 of us! Win!
Great dish. Easy to make. Restaurant quality.
Just delicious !
I saw the note about too much water so I only added 1 cup, not 2 as mentioned. Sadly, 1 pound of linguine is too much when the serving size for pasta is only 4 ounces. Now I have a whole bunch of pasta leftover because the shrimp was only 5 servings worth smh.
Also, I cooked the shrimp only 1 minute per side to prevent them from being rubbery in the end.
any sub for cream?
im ok with butter and parmesan but cant take cream
plus shrimp/prawns only take 2 mins to cook so doing it your way overcooks it too much
Delicious and exactly what I was looking for!
Could I use lime instead of lemon?
In this recipe we’d recommend lemon – lime would make for a much different flavor!
Made this tonight for dinner. Smells are amazing, however the sauce is too thin- it doesn’t really stick to the noodles despite the cheese, butter and heavy cream. If I were to do this again, I would absolutely drain the pasta, reserving a bit of the water to thin the sauce as needed. This is generally the method used for these types of sauce, and now I know why.
Excellent recipe! I halved the recipe to cook for two. Had all ingredients ready and started the shrimp toward the end of the pasta cooking to avoid overcooking. I replaced the sage with 1/4 teaspoon crushed red pepper flakes for a spicier version. Love it when a recipe works out on the first try! Thank you!
After three bites, my husband requested that this goes into weekly rotation. The sauce is just so silky and delicious!
This recipe needs to be tested:
1. Cooking shrimp for 1-2 minutes, then adding ingredients and cooking for 3-5 minutes more will result in rubber shrimp. Cook until browned? LOL!
2. Why should I keep the shrimp warm after the pasta is done? Dump them into the pasta right?
3. Cooking the pasta completely before cokking the shrimop is a bad idea. I prefer my pasta el dente.
4. If I cook the shrimp in a separate pan from the pasta, how is this a one pan meal?
This recipe really needs to be tested …