Shrimp in Creamy Garlic Wine Sauce
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 508kcalCarbohydrates: 33gProtein: 31gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 258mgSodium: 835mgFiber: 1gSugar: 5g