White Wine Shrimp Linguine (Print Version)
# Ingredients:
01 -
Half a stick of butter, split in two portions.
02 -
4 garlic cloves, finely chopped, split in two portions.
03 -
4 cups broth (chicken or veggie).
04 -
2 cups plain water.
05 -
16 ounces of uncooked linguine.
06 -
1.5 pounds of large raw shrimp.
07 -
Three-fourths cup of dry white wine.
08 -
A quarter cup of minced fresh sage.
09 -
1 cup heavy cream.
10 -
Half a cup of grated Parmesan.
11 -
Half a cup fresh chopped parsley.
12 -
1 lemon, juiced.
13 -
Pinch of salt and black pepper.
# Instructions:
01 -
Melt a portion of the butter and cook half the garlic. Pour in water and broth, bring it to a boil, and toss in the pasta until it soaks up the liquid.
02 -
Heat another pan, drop in the butter, cook shrimp on one side, flip, and cook another minute or two.
03 -
Toss in the sage, rest of the garlic, and wine with the shrimp. Let it cook down until the shrimp gets some color.
04 -
Mix everything in the pot—shrimp, cream, parsley, cheese, and pasta. Squeeze lemon and sprinkle some salt and pepper over it.
# Notes:
01 -
Eat right away for the best flavors.
02 -
Choose a good-quality white wine for cooking.
03 -
Yields between 6 and 8 portions.