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Garlic Butter White Wine Shrimp Linguine Recipe

This Garlic Butter White Wine Shrimp Linguine is an elegant and flavorful pasta dish that's surprisingly simple to make. Juicy shrimp are sautéed in rich garlic butter, then simmered in white wine and tossed with linguine for a restaurant-quality dinner ready in under 30 minutes. Perfect for busy weeknights, romantic dinners, or special occasions!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: Italian-American / Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz linguine (or spaghetti/fettuccine)
Sauce & Shrimp:
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter (divided)
  • 5 garlic cloves, finely minced
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc)
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • Grated Parmesan cheese, for garnish
Optional:
  • 1 tsp lemon zest
  • 1/4 cup reserved pasta water

Equipment

  • Large pot for pasta
  • Colander
  • Large skillet
  • Wooden spoon or spatula
  • Wooden spoon or spatula
  • Zester (optional)

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions (8–10 minutes). Reserve 1/4 cup pasta water before draining.
Make the Garlic Butter Base
  1. In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant.
Cook the Shrimp
  1. Add shrimp to the pan in a single layer. Season with salt, pepper, and red pepper flakes. Cook 2 minutes per side or until pink and opaque. Remove shrimp and set aside.
Deglaze with Wine
  1. Pour white wine into the skillet, scraping up brown bits. Simmer for 3–4 minutes until reduced by half.
  2. Finish the Sauce
  3. Add remaining 1 tbsp butter and lemon juice. Optional: Add lemon zest for extra brightness. Adjust seasoning.
Combine & Toss
  1. Add cooked linguine and a splash of pasta water to the sauce. Stir to coat. Return shrimp to the pan and toss everything gently to combine.
Serve
  1. Plate the pasta and top with fresh parsley and Parmesan. Serve hot with lemon wedges or crusty bread.

Notes

  • Use fresh garlic instead of pre-minced for better flavor.
  • Don’t overcook shrimp – remove them as soon as they’re pink.
  • White wine substitute: Use low-sodium chicken broth + splash of lemon juice.
  • Add-ins: Try mushrooms, spinach, or zucchini for extra nutrition.
  • Reserve pasta water to help emulsify and thicken the sauce.

What to Serve With:

  • Simple green salad with lemon vinaigrette
  • Garlic bread or crusty French baguette
  • Grilled asparagus or green beans
  • A glass of chilled white wine (optional)

Storage & Reheating:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently in a skillet over low-medium heat with a splash of broth or water. Avoid microwaving shrimp to prevent rubbery texture.