Empty My Fridge
Garlic Butter White Wine Linguine
Ingredients
- Butter4 tbsp
- Garlic · minced4 cloves
- Vegetable broth4 cups
- Linguine1 lb
- Shrimp1 ½ lb
- White wine¾ cups
- Sage · minced¼ cups
- Cream1 cup
- Parmesan cheese · grated½ cups
- Parsley · chopped½ cups
- Lemon1
- Salt
- Black pepper
Instructions
- Melt 2 tablespoons butter in a large pot over high heat. Add half the garlic and stir constantly for one minute.
- Add the broth and water and bring to a boil. Add the pasta and cook until al dente. Lower the heat and simmer until most of the liquid is absorbed, leaving some liquid in the pan.
- While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the shrimp and cook 1-2 minutes per side until almost cooked through.
- Add the remaining garlic, the sage and the white wine to the shrimp. Cook 3-5 minutes, until most of the wine has evaporated and the shrimp are lightly browned. Take off the heat, cover and keep warm.
- Add the shrimp, cream, Parmesan and parsley to the pasta and toss well.
- Finish with a squeeze of lemon juice, salt and pepper.
Summarized from Pinch of Yum's video. Watch it for the details.
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