Shrimp Linguine in Lemon Garlic Wine Sauce

Author of Stella Coast

Grace

This Shrimp Linguine combines perfectly cooked shrimp with al dente linguine, perfectly enveloped in a rich, buttery lemon-garlic wine sauce.

Why You’ll Love Our Shrimp Linguine

This shrimp linguine recipe is my go-to when I don’t feel like cooking but want something delicious and not boring. The shrimp is cooked to perfection with a simple sauce of butter, lemon, and wine and combined with al dente linguine to create this ultimate balance of flavors. It comes together in 20 minutes yet tastes like it’s from a restaurant – but better!

If you enjoyed this shrimp linguine recipe, you’ll love our Chicken Marsala Fettuccine, Slow Cooker Red Wine Beef Short Ribs, or Chicken Gyros!

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Ingredients

• Raw Shrimp
• Linguine – or angel hair or fettuccine
• Lemon Zest and Juice
• Olive Oil
• Butter
• Garlic – minced
• Dry White Wine
• Salt
• Pepper
• Crushed Red Pepper Flakes
• Parsley

How to Make Shrimp Linguine in Lemon Garlic Wine Sauce

Start by boiling salted water for pasta. Then, cook the linguine according to the package.

Thaw shrimp, remove shells and tails, and devein. Then season with salt, pepper, and red pepper flakes.

In a large sauté pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Add seasoned shrimp and cook for 3-5 minutes until pink and cooked through. Remove the shrimp to a separate plate.

Turn the heat down to medium. Add two more tablespoons of butter, then the minced garlic and sauté until the garlic is fragrant. Then, pour in the white wine and let it simmer until reduced by about half.

Add the now-cooked shrimp, juice from one lemon, and zest. Stir to combine. Add the linguine and toss.

Top with parsley and a lemon wedge.

Why You Need to Use Raw Shrimp

Using raw shrimp versus pre-cooked shrimp is so important because pre-cooked shrimp will have a tougher, chewy texture, and you’re unable to season them like you can raw shrimp. Shrimp cooks in minutes, and it’s easy to overcook. So, get your raw shrimp, peel, devein, and remove the tails, and just before adding them to a pan of butter and oil, season them with salt, pepper, and crushed red pepper flakes. Cook the seasoned raw shrimp for 1-2 minutes per side until a light pink color, and remove to a separate plate. The texture and taste of preparing the shrimp this way versus buying pre-cooked shrimp is so much better, it changes the whole dish!

Substitutions and Helpful Tips

• You can use pre-cooked shrimp if you’re in a pinch, but I highly recommend using raw shrimp to cook them perfectly. I have used pre-cooked in the past and they are always too over done. Cooking the shrimp yourself makes all the difference!
• I like using small shrimp, but feel free to use any size. Jumbo shrimp would be great as well.
• Top with grated parmesan if you’d like!

Tools You’ll Need

• Zester – to zest the lemons
• Lemon Juicer – to juice the lemons
• Large Skillet – for making the sauce
• Large Pot – to boil linguine

Shrimp Linguine in Lemon Garlic Wine Sauce

Recipe by GraceCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• 1 pound raw shrimp

• 1 lemon, zest and juice

• 3 tablespoons butter

• 1 tablespoon olive oil

• 3/4 cup dry white wine

• 4 garlic cloves, minced

• Salt

• Pepper

• Red pepper flakes

• Parsley

• Additional lemon wedges.

Directions

• Boil salted water for pasta. Cook linguine according to package.
• Thaw shrimp, remove shells and tails, and devein. Season with salt, pepper, and red pepper flakes.
• In a large sauté pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Add seasoned shrimp and cook for 3-5 minutes until pink and cooked through. Remove the shrimp to a separate plate.
• Turn the heat down to medium. Add two more tablespoons of butter and minced garlic and sauté until fragrant. Pour in white wine and let simmer until reduced by about half.
• Add the shrimp, juice from one lemon, and zest. Stir to combine. Add the linguine and toss.
• Top with parsley and lemon wedge.