This is a recipe for sautéed shrimp in garlic wine sauce served over linguine with Parmesan and fresh parsley on top. Plus, tips on how to know when shrimp is cooked.
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If you haven’t noticed, I am still on a bit of a seafood kick lately and trying to mix up my usual beef and chicken habit.
Tonight’s was shrimp in a creamy garlic wine sauce with linguine pasta.
This one was fun to make pretty at the end with all the lemons. I may have gone overboard with them.
Ingredients for Shrimp in Garlic Wine Sauce
- Medium-Sized Raw Shrimp
- White Wine
- Half & Half
- Grated Parmesan
- Minced Garlic
- Freshly Chopped Parsley
If you have never bought shrimp before, you can buy them fresh from the seafood/meat counter or you can find shrimp frozen in bags in the freezer section of the grocery store. They come in a variety of sizes.
If you go with frozen shrimp it’s also easiest because you can find ones that are already peeled, deveined, and have their tails off.
More often than not, they are also pre-cooked. In that case, you do not need to cook the shrimp 2-3 minutes on each side as this will overcook them for this meal.
Simply warm the shrimp up by quickly heating them in the pan in the second step, or you can add the shrimp to your sauce to let them warm up.
How to Know Shrimp is Cooked
Cooking shrimp is very quick. Which means they can go from raw to overcooked easily.
Knowing when they’re done cooking is key. Raw shrimp is translucent and has a grayish color.
When shrimp is cooked, they turn to a pinkish color and are opaque (no longer see-through.) Their tails also begin curling even more so.
Try these other great seafood recipes!
- Air Fryer Hooter’s Buffalo Shrimp
- Air Fryer Salmon
- Double-Roux Shrimp and Sausage Gumbo
- Glazed Salmon
- Lobster Bisque
- Lobster Rolls
- Oven-Baked Zesty Italian Shrimp
Shrimp in Creamy Garlic Wine Sauce
- 2 pounds Medium-Sized Raw Shrimp, Peeled, Deveined, Tails Off
- 16 ounces Linguine
- 1 cup White Wine
- 2 ½ cups Half & Half
- ½ cup Freshly Grated Parmesan
- 2 tablespoons Minced Garlic
- 5 tablespoons Butter, divided
- 1 teaspoon Salt, plus more for taste
- 1 tablespoon Freshly Chopped Parsley
- 1 tablespoon Fresh Lemon Juice
- Bring 8 cups water to a boil and cook linguine pasta according to package directions until al dente, about 7 minutes. Drain and set aside.
- Over medium-high heat, melt 2 tablespoons butter in a cast-iron skillet (or large pan.) Sprinkle salt on shrimp and add to the hot pan. Cook shrimp 2-3 minutes on each side until shrimp is no longer translucent and begins to pinken. Set aside on a plate.
- Add remaining 3 tablespoons of butter to the skillet and once melted, add garlic. Cook 30-60 seconds until garlic is aromatic. Add white wine, half & half, Parmesan, salt, parsley, and juice from 1 lemon. Bring to a simmer for 5 minutes and continue to stir until cheese is melted through.
- Add linguine and shrimp to the pan. Stir until blended. Sprinkle with fresh parsley and Parmesan before serving.
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