Shrimp in Garlic Wine Sauce

This is a recipe for 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.

If you haven’t noticed, I am still on a bit of a seafood kick lately and trying to mix up my usual beef and chicken habit.

Tonight’s dinner was shrimp in a creamy garlic wine sauce with linguine pasta.

This one was fun to make pretty at the end with all the lemons. I may have gone overboard with them.

Want more shrimp recipes? Try honey garlic smoked shrimp, zesty Italian shrimp, air fryer Hooters buffalo shrimp, or air fryer frozen popcorn shrimp.

Ingredients for Shrimp in Garlic Wine Sauce

• Medium-Sized Raw Shrimp
• Linguine
• White Wine
• Half & Half
• Grated Parmesan
• Minced Garlic
• Butter
• Salt
• Freshly Chopped Parsley
• Lemon

If you have never bought shrimp before, you can buy them fresh from the seafood/meat counter, or you can find shrimp frozen in bags in the freezer section of the grocery store. They come in a variety of sizes.

If you go with frozen shrimp, it’s also easiest because you can find ones that are already peeled, deveined, and have their tails off.

More often than not, they are also pre-cooked. In that case, you do not need to cook the shrimp 2-3 minutes on each side, as this will overcook them for this meal.

Simply warm the shrimp up by quickly heating them in the pan in the second step, or you can add the shrimp to your sauce to let them warm up.

How to Know Shrimp is Cooked

Cooking shrimp is very quick. Which means they can go from raw to overcooked easily.

Knowing when they’re done cooking is key. Raw shrimp is translucent and has a grayish color.

When shrimp are cooked, they turn a pinkish color and are opaque (no longer see-through). Their tails also begin curling even more so.

Recommended Recipes

• Air Fryer Coconut Shrimp (Outback Copycat)
• Air Fryer Crab Cakes
• Double-Roux Shrimp and Sausage Gumbo
• Frozen Pan-Seared Sea Scallops with Garlic Butter
• Olive Garden Fettuccine Alfredo Sauce Copycat
• Oven-Baked Zesty Italian Shrimp

Shrimp in Creamy Garlic Wine Sauce

Tiffany

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.

4.43 from 54 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dishes

Cuisine Italian

Servings 6 Servings

Calories 508 kcal

Equipment

• Wooden Spoons
• HexClad 2-Qt Saucepan
• Cuisinart Chef’s Classic Nonstick 12-Inch Skillet

Ingredients

  

½x1x2x

• 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