Garlic Shrimp Linguine is the perfect dish to satisfy both your cravings for comfort and your desire for something full of flavor. Imagine tender, succulent shrimp dancing in a luscious, garlicky sauce that coats each strand of perfectly cooked linguine. The dish combines the richness of butter and the sharpness of garlic, harmonizing beautifully with the sweet, briny notes of the shrimp. It’s a symphony of textures—soft pasta, juicy shrimp, and a sauce that ties it all together with a zesty kick. Every bite feels like a little indulgence, transporting you to a cozy Italian seaside trattoria. Whether it’s a special dinner or a weeknight treat, this dish is sure to delight your senses and leave you wanting more.
Garlic Shrimp Linguine
Garlic Shrimp Linguine is a flavorful and satisfying dish that brings together succulent shrimp and perfectly cooked linguine in a rich, garlicky sauce. The combination of tender shrimp and a buttery, aromatic base creates a delightful balance of flavors, making each bite a savory treat.
Ingredients
- 1 pound uncooked linguine
- 1 tablespoon butter
- 3 tablespoons white wine
- 3 cloves garlic, minced
- 2 teaspoons grated Parmesan cheese, plus more for serving
- 1 teaspoon chopped fresh parsley, plus more for garnish
- salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
Instructions
- Bring a large pot of salted water to a boil and cook the linguine for about 11 minutes, or until al dente. Drain the pasta, ensuring it remains tender with a slight firmness.
- In a medium saucepan, melt butter over medium-low heat. Stir in the wine, garlic, Parmesan, and parsley, seasoning with salt and pepper. Let the mixture simmer gently for 3 to 5 minutes, stirring often, until the flavors meld.
- Raise the heat to medium-high and add the shrimp to the saucepan. Cook for 3 to 4 minutes, or until the shrimp start turning pink, being careful not to overcook them.
- Portion the pasta into 8 bowls and top with the shrimp and sauce. Finish with a sprinkle of Parmesan and a garnish of fresh parsley.
