Name: Creamy Garlic Shrimp Linguine
Prep time: 30 min
Total time: 30 min
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

This shrimp linguine recipe is a true weeknight warrior, delivering incredible flavor with minimal effort. Forget complicated steps; this dish comes together in one pot, making cleanup a breeze. It’s perfect for anyone seeking a delicious and satisfying meal without the fuss. Our version elevates classic shrimp linguine with a rich garlic butter sauce, a splash of white wine for depth, and the fragrant aroma of fresh sage. It’s a dish that tastes gourmet but is surprisingly simple to master.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Garlic Shrimp Linguine

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Prep Time 30

Total Time 30

Servings: 6

Ingredients Method Notes

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

Method

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 linguine to the boiling liquid. Cook until the pasta is al dente, then lower the heat and simmer until most of the liquid is absorbed. Do not drain – some liquid should remain to coat the noodles.
While the pasta cooks, heat the remaining two tablespoons butter in a large skillet over medium heat. Add the jumbo raw shrimp and sauté for 1-2 minutes per side until almost cooked through.
Add the remaining minced garlic and fresh sage to the shrimp pan. Cook for one minute until fragrant.
Pour in the dry white wine and let it simmer for 3-5 minutes until mostly evaporated and the shrimp are lightly browned. Remove the pan from heat and set aside, keeping the shrimp warm.
Add the cooked shrimp, heavy whipping cream, and grated Parmesan cheese to the pot with the linguine. Toss everything together until the sauce is creamy and coats the pasta. Serve immediately.

Notes

– Use jumbo shrimp for the best texture and visual appeal.
– Don’t skip the step of leaving some liquid in the pasta pot; it creates a creamier sauce.
– Fresh sage is key for authentic flavor; dried sage will alter the taste significantly.

Pro tips

Use jumbo shrimp for the best texture and visual appeal.
Don’t skip the step of leaving some liquid in the pasta pot; it creates a creamier sauce.
Fresh sage is key for authentic flavor; dried sage will alter the taste significantly.

Enjoy this delightful shrimp linguine, a perfect balance of creamy, garlicky, and savory notes. Feel free to adjust the spice level or add your favorite vegetables.

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