Garlic Butter White Wine Linguine

Por Pinch of Yum · 35 min

Ingredientes

Modo de preparo

1. Melt 2 tablespoons butter in a large pot over high heat. Add half the garlic and stir constantly for one minute.
2. 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.
3. 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.
4. 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.
5. Add the shrimp, cream, Parmesan and parsley to the pasta and toss well.
6. Finish with a squeeze of lemon juice, salt and pepper.

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