Recipe: Appetizing Garlic White Wine Shrimp Pasta

Garlic White Wine Shrimp Pasta. Cook the Shrimp: While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Can't wait to make this bad boy :p. Shrimp scampi is a delicious pasta dish with a lemon, butter, garlic, and white wine sauce!

I'm using a 'lemon, garlic white wine' sauce in this recipe which is simply Divine! Also, I'm planning it for our Valentine's dinner menu. Cook pasta according to package directions. You can Cook Garlic White Wine Shrimp Pasta using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Garlic White Wine Shrimp Pasta

1. What You needis 4 tbsp of butter, divided.
2. It's 4 cloves of garlic, minced.
3. It's 2 cups of chicken broth.
4. It's 1 cup of water.
5. What You needis 8 oz of linguini.
6. Lets Go Prepare 3/4 lb of shrimp.
7. What You needis 1/2 cup of white wine.
8. Lets Go Prepare 1 tsp of dried sage.
9. It's 1/2 cup of heavy cream.
10. Lets Go Prepare 1/4 cup of grated parmesan cheese.
11. Lets Go Prepare 1/2 of lemon.
12. What You needis 1/4 cup of chopped fresh parsley.
13. Lets Go Prepare to taste of Salt and pepper.

This Shrimp Scampi with White Wine has a garlicky, buttery sauce, balanced by the bright freshness of wine, lemon juice and parsley. It's fantastic mixed with pasta, over rice, or just with crusty bread for dipping in the sauce. Thank you to QFC for sponsoring this post! Add the white wine, garlic, and mussels.

Garlic White Wine Shrimp Pasta instructions

1. Melt 2 tbsp butter in a wide skillet, then add garlic and toast until fragrant..
2. Add chicken broth, water, and dry linguine, then cook about 10 minutes until most of the liquid is absorbed..
3. In the meantime, melt the remaining 2 tbsp butter in a frying pan and add garlic and toast..
4. Add shrimp in a single layer in the pan. Sprinkle in sage, salt, and pepper. Splash in the wine and cook 3-5 minutes until shrimp are just done and wine is evaporated..
5. Toss shrimp into the pasta skillet, then add heavy cream and parmesan. Once cream is heated, turn off flame and add a sprinkling of parsley and a squeeze of lemon..

Cover the skillet with a lid. Lower the temperature of the heat to low. Remove the mussels into a separate bowl and drain some of the wine into the mussels. Succulent shrimp and linguini are tossed with a super-quick tomato cream sauce — one that's fragrant with aromatic garlic, shallots, and white wine. Shrimp pasta feels like such a treat, maybe because I don't often think to make it, or maybe because seafood dinners are a bit of an extravagance.