Garlic Shrimp Linguine

Garlic Shrimp Linguine

417
STACEYO 0

"A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests."

Ingredients 30 m {{adjustedServings}} servings 287 cals

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
  4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Tips & Tricks
Shrimp Fettuccine Alfredo

Adding shrimp to this fettuccine makes it an elegant entree.

Pasta and Garlic

Watch how to make this deliciously simple dish.

Footnotes

  • Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add more greens to this dish, add the spinach after you start cooking the shrimp. Then remove the pan from the heat so the spinach wilts and the shrimp don't overcook.
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Reviews 417

  1. 543 Ratings

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OD32T3
1/4/2004

I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about.

Suzy
11/23/2006

Very bland unless you add 4 TBS butter, 1/4 cup wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 1/4 cup cheese). Toss it with the pasta after or you will have a congealed messy blob. I prefer basil to parsley but both are good.

ASKMOM
6/2/2003

I tried this recipe tonight for dinner. EVERYONE LOVED IT! I did what others suggested and increased the sauce ingredients. (sauce ingredients x6)and 1 1/2 lbs. of linguine. Only complaint was they wanted more sauce to dip their bread in. This is definitely a keeper.