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Buttery Garlic Shrimp Linguine with White Wine hits all the right notes for fancy dinners or quiet nights in. I love how the silky sauce clings to each linguine strand while the shrimp soaks up all those buttery, garlicky flavors. It's my sneaky way to bring upscale restaurant vibes straight to my dinner table without leaving home.
Why You'll Fall For This Dish
This meal walks the line between down-home comfort and fancy dining perfectly. When you mix juicy shrimp, garden-fresh herbs, and that amazing white wine sauce, you get something that feels luxurious but isn't hard to cook up. I turn to this when I want to wow friends or give myself a nice treat after work.
Grab These Ingredients
- Butter: 4 tablespoons to create that velvety base.
- Garlic: 4 cloves minced up fresh for that punch of flavor.
- Broth: 4 cups to simmer the pasta and give the sauce more character.
- Water: 2 cups for getting the pasta just right.
- Linguine: 1 pound that catches all that sauce beautifully.
- Shrimp: 1½ pounds so nobody goes hungry.
- White Wine: ¾ cup dry stuff for that zingy flavor boost.
- Sage: ¼ cup fresh leaves for that earthy warmth.
- Heavy Cream: 1 cup to make everything smooth and dreamy.
- Parmesan: ½ cup grated right off the block.
- Parsley: ½ cup to add some color and zip.
- Lemon: 1 whole fruit to wake up all the flavors.
- Salt and Pepper: Enough to make everything taste just right.
Cooking Steps
- Begin With Pasta
- Melt your butter in a big pan then cook half the garlic till you can smell it. Pour in broth with water, wait for bubbles, then drop in linguine and cook till it's still got a bit of bite.
- Cook The Shrimp
- Take another pan, drop in more butter and toss your shrimp around just till they blush pink.
- Create Your Sauce
- Throw garlic, sage, and wine in with those shrimp. Let everything bubble down and get friendly, making a tasty liquid.
- Mix It All Up
- Toss your pink shrimp, that tasty sauce, and your cooked pasta together. Pour in cream, sprinkle cheese, and squeeze some lemon juice over everything. Give it all a good mix for the perfect bite.
Handy Cooking Tricks
Don't cook your shrimp too long—just till they turn pink. Hold onto some of that starchy pasta water to fix your sauce if it gets too thick. And don't forget that squeeze of lemon at the end—it really makes everything taste amazing.
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Switch Things Up
Try using half-and-half instead of full cream if you want something lighter. Throw in some fresh spinach or sliced zucchini for extra veggies. You can also play around with different herbs like thyme or basil to change the flavor profile.
What To Serve With It
This linguine tastes amazing with some warm, crunchy garlic bread that can soak up all that yummy sauce. Add a simple green salad with tangy dressing to balance things out. And don't forget a cool glass of white wine that really brings out all those flavors.
Storing What's Left
Put any extras in a sealed container and stick it in your fridge for up to three days. When you want to eat it again, warm it gently in a pan and add a tiny splash of cream to bring the sauce back to life.
The Secret To Its Tastiness
What makes this dish work so well is how straightforward and balanced it is. The sauce has richness without being too heavy, which lets you really taste the shrimp and herbs in every mouthful.
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Common Questions
- → Why do I need to chill the dough?
Cooling lets the butter harden and allows the flour to soak up the wet ingredients. This makes rolling simpler and helps your cookies maintain their shapes during baking.
- → How thick should I roll the dough?
Go for 1/4 inch thickness for best results. They'll end up crunchy if too thin or unevenly baked if too thick.
- → What's the best way to know when they're done?
They should bounce back a bit when you tap them but still feel soft to touch. Timing varies by size - tiny ones need 6-8 minutes, regular ones 8-10, and big ones 12-14.
- → Can I make the dough ahead?
You can definitely refrigerate the dough overnight. Just leave it on the counter about 15 minutes before you start rolling so it's not too hard to work with.
- → Why shouldn't I use blackstrap molasses?
Standard molasses provides the perfect level of sweetness and flavor. Blackstrap tastes too intense and bitter for these cookies and will mask the subtle spice flavors.
Final Thoughts
Ginger cookies represent a cherished seasonal custom, blending aromatic spices, rich molasses, and a tender consistency that makes them impossible to resist. These treats are ideal for seasonal baking and decorating, adding happiness and coziness to your holiday gatherings.