Shrimp In Garlic Wine Sauce Recipe

I discovered this recipe that transforms shrimp into a masterpiece with a creamy garlic white wine sauce. The merger of tangy lemon, fresh parsley, and succulent shrimp in this White Wine Garlic Shrimp Pasta leaves me feeling curious and inspired. Rich yet vibrant flavors in every bite captivate me.

I recently came across this recipe for Shrimp In Garlic Wine Sauce and it quickly became one of my all-time favorites. I love how the succulent shrimp are sauteed perfectly in a creamy garlic wine sauce made with olive oil, minced garlic, and dry white wine.

Blending in a touch of heavy cream, unsalted butter, and a splash of lemon juice makes it irresistibly rich and tangy. The linguine pasta holds all that amazing sauce so well and the burst of fresh parsley adds a surprising pop of flavor that really elevates the dish.

I always remind myself, the shrimp are done when they turn pink and their edges start curling. Sometimes I add a pinch of red pepper flakes for a kick.

This recipe, which I like to call an easy creamy garlic shrimp pasta dish, is a fun twist on the classic white wine pasta sauce you dont wanna miss.

Why I Like this Recipe

I really love this recipe because it has an amazingly rich, creamy garlic wine sauce that makes every bite feel special. I’m also a big fan of how quick and easy it is to make—even if I’m not in the mood to spend too much time in the kitchen, the shrimp cooks perfectly every time. Lastly, the little kick you get from the red pepper flakes mixed with the fresh lemon juice and parsley just makes the whole dish pop and feel extra fresh.

Ingredients

• Linguine pasta: Provides carbohydrates and a satisfying, chewy base for soaking up all the flavors.
• Shrimp: Offers lean protein and a tender, juicy texture that makes the dish extra tasty.
• Garlic: Brings bold flavor and natural antioxidants that boost both aroma and taste.
• White wine: Adds a tangy zest that cuts through the rich cream, balancing the sauce.
• Heavy cream: Gives the sauce a smooth, luxurious texture and a hint of sweetness.
• Olive oil: Provides healthy fats and a fruity note that elevates every bite.
• Butter: Offers rich, creamy depth, making the sauce extra indulgent and yum.
• Red pepper flakes: Lend a mild heat that enlivens the sauce without overwhelming it.
• Lemon juice: Adds a tangy, fresh note that brightens the rich, creamy flavors.

Ingredient Quantities

• 8 oz linguine pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

How to Make this

1. Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain it and set aside.

2. While the pasta is cooking, pat the shrimp dry with a paper towel and season them with a little salt and pepper.

3. Heat the olive oil in a large skillet over medium heat and add the minced garlic and red pepper flakes if you like a bit of heat.

4. Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and opaque; if you’re not sure, look for them to become firm and slightly curled.

5. Remove the shrimp from the skillet and keep them warm on a plate.

6. Pour the white wine into the same skillet, scraping any browned bits off the bottom, and let it simmer for about 2 minutes until it reduces a little.

7. Stir in the heavy cream and unsalted butter, letting them melt and combine with the wine, then season with salt and freshly ground pepper to taste.

8. Add the lemon juice and chopped parsley to the sauce, stirring well to mix all the flavors.

9. Return the cooked shrimp into the skillet and let them heat through in the sauce for about 1 minute.

10. Toss the linguine into the sauce with shrimp, making sure the pasta is well coated, then serve immediately and enjoy your dish!

Equipment Needed

1. A large pot to boil the salted water for the pasta
2. A colander to drain the linguine
3. A large skillet for cooking the shrimp and making the sauce
4. A plate to keep the shrimp warm once they’re cooked
5. Measuring cups and spoons for the white wine, heavy cream, butter, and lemon juice
6. A cutting board and a knife to mince the garlic and chop the parsley
7. Paper towels to pat the shrimp dry
8. A spoon or spatula for stirring the sauce in the skillet

FAQ

Shrimp In Garlic Wine Sauce Recipe Substitutions and Variations

• For the linguine pasta, you can use spaghetti or even fettuccine if thats what you have on hand.
• If you dont have shrimp, try using scallops or a firm white fish like cod for a similar texture.
• Instead of dry white wine, you can mix a bit of chicken broth with extra lemon juice to give it a tangy kick.
• If heavy cream isnt around, half-and-half or even coconut cream (if you don’t mind a hint of coconut flavor) works pretty well.
• For unsalted butter, a vegan butter or margarine can be a good alternative if needed.

Pro Tips

1. Make sure you dont overcook the shrimp because once they get tough it ruins the dish. I found that cooking them just until they turn pink works best.
2. When adding the white wine to the pan, try scraping those browned bits off the bottom. That little extra flavor really makes a difference in the final sauce.
3. If you like a bit of spice, be careful with the red pepper flakes. A little really goes a long way and you dont want to overpower the garlic and lemon.
4. Use fresh parsley if possible, because the dried stuff just doesn’t give you that bright punch of flavor that really lifts the dish up.