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Shrimp in Garlic Wine Sauce

Shrimp in Creamy Garlic Wine Sauce

Sauteed 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.
4.53 from 34 votes
Course: Main Dishes
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Author: Tiffany


  • 2 lbs Medium-Sized Raw Shrimp, Peeled, Deveined, Tails Off
  • 16 oz Linguine
  • 1 cup White Wine
  • 2 ½ cups Half & Half
  • ½ cup Freshly Grated Parmesan
  • 2 tbsp Minced Garlic
  • 5 tbsp Butter, divided
  • 1 tsp Salt, plus more for taste
  • 1 tbsp Freshly Chopped Parsley
  • 1 tbsp 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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If the sauce does not thicken, add 1 teaspoon of cornstarch to 1 tablespoon cold water. Add mixture to boiling sauce and continue to stir as it thickens.


Calories: 508 kcalCarbohydrates: 33 gProtein: 31 gFat: 25 gSaturated Fat: 15 gPolyunsaturated Fat: 9 gTrans Fat: 1 gCholesterol: 258 mgSodium: 835 mgFiber: 1 gSugar: 5 g