Buttery Shrimp Wine Linguine (Printable Version)
# What You'll Need:
01 -
4 tablespoons butter, split in half.
02 -
4 cloves garlic, finely chopped, used in two parts.
03 -
4 cups chicken or veggie broth.
04 -
2 cups water.
05 -
1 pound linguine.
06 -
1 1/2 pounds jumbo uncooked shrimp.
07 -
3/4 cup dry white wine.
08 -
1/4 cup freshly chopped sage.
09 -
1 cup heavy cream.
10 -
1/2 cup grated Parmesan.
11 -
1/2 cup fresh chopped parsley.
12 -
1 lemon.
13 -
Salt and pepper as needed.
# Preparation Steps:
01 -
Brown half the garlic with some butter. Pour in broth and water, let it bubble up. Drop pasta in and cook until it soaks up most of the liquid.
02 -
Grab another pan and cook shrimp with butter for about a minute or two on each side.
03 -
Toss the leftover garlic, sage, and wine with your shrimp. Let it bubble away until wine gets thicker and shrimp turns golden.
04 -
Dump shrimp, cream, cheese, and parsley into your pasta. Squeeze lemon on top and add salt and pepper to your liking.
# Additional Tips:
01 -
Tastes way better when eaten right away.
02 -
Don't skimp on the wine quality.
03 -
Enough for 6-8 folks.