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Garlic Shrimp Linguine

Garlic Shrimp Linguine

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
STACEYO

STACEYO

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

OD32T3
687

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
569

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
251

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.

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