Sauteed shrimp in creamy garlic wine sauce served over linguine. Plus, tips on how to know when shrimp is cooked.
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.
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.
You can simply warm the shrimp up by quickly heating them in the pan in the second step (but don’t go 2-3 minutes long), 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 coloring. 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.