Wine Not? This Creamy Garlic Shrimp & Linguine Swims in Flavor (and It’s Easy!)

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Craving a dish that’s equal parts luxurious and comforting? Look no further than garlic butter white wine shrimp linguine. This recipe is a symphony of simple flavors that come together to create a masterpiece. Imagine plump shrimp bathed in a garlicky, buttery sauce, tossed with silky linguine, and kissed with the bright acidity of lemon. Each bite is a burst of sunshine, leaving you wanting more. So ditch the takeout menus and get ready to whip up a restaurant-worthy meal in your own kitchen. With just a handful of pantry staples and a touch of love, you’ll be plating up this gourmet goodness in no time.

How to Make This Recipe


  • 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


  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.


Total Fat 20.6g 26% | Cholesterol 193.1mg 64% | Sodium 675.7mg 29% | Total Carbohydrate 45.2g 16% | Dietary Fiber 6.9g 25% | Sugars 2g | Protein 29.3g 59% | Vitamin A 204.5µg 23% | Vitamin C 11.5mg 13% | Iron 3.3mg 18% | Potassium 541.6mg 12% |Phosphorus 464.6mg 37%

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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