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Garlic Butter White Wine Shrimp Linguine

4 tablespoons butter, divided
4 cloves garlic, minced, divided
4 cups chicken or vegetable broth
2 cups water
1 lb. linguine
1 1/2 lb. jumbo raw shrimp
3/4 cup dry white wine
1/4 cup minced fresh sage
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 lemon
Salt and Pepper to taste

One-Pot Pasta:
Heat 2 tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.
Cook the Shrimp:
While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
Build That Garlic Herb Flavor:
Add the garlic, sage and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
Add the shrimp, whipping cream, parmesan and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt and pepper.

Coastal Fisherman Merch
CF Merch



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