This Shrimp Linguine in a White Wine Sauce could be your next date night in dinner! Tender cooked garlic shrimp served over linguine in a white wine sauce. Using all fresh ingredients for the best flavour and can be prepped in advance for easy cooking when you’re ready to dine!
Hitting the blog today is this Shrimp Linguine in a White Wine Sauce. Friends, you need to make it! Why? Because it’s delicious!
And if you think you seen it before, you have. Confession! This was the very first recipe I posted on my blog way back in 2016. I know! It never ever gets looked at, so I figured a makeover and come back was in order.
What We Need To Make the Shrimp Linguine in a White Wine Sauce
- 1 Onion
- Fresh lemon juice
- Garlic cloves
- Olive oil
- White wine
- Fish stock
- Fresh linguine
- Black pepper
REMEMBER, The full recipe and instructions is always found in the recipe card at the end of the post.
How To Make the Shrimp Linguine
- Slice the onion and peel and crush the garlic, I have done the onion finely diced, sliced and diced into bigger pieces for this recipe. It’s you personal preference what you like the best. The garlic is crushed.
- Heat the olive oil in a skillet and add the onion, cook the onion down until it’s soft about 5 – 8 minutes.
- Add the garlic, cook for just a minute or two
Cooking the Shrimp
- Add the shrimp to the pan on a high heat, stir them around until they start to cook but don’t cook all the way. About 2 minutes.
IMPORTANT, Don’t cook the shrimp all the way at this stage. Otherwise they will be overcooked in the end. They will finish cooking the sauce.
Making The White Wine Sauce
- Add the wine, fish stock and lemon juice, stir and bring to a simmer for about 3 minutes. Reduce heat to low.
- Add the parsley and lemon zest, and then remove from heat.
WHEN TO COOK THE LINGUINE? If you’re using fresh linguine, it will probably only take about 4 minutes to cook. So, cook it just as you making the sauce for the shrimp. If using dry linguine, cook it in the stage before when you sear the shrimp.
Putting together the Shrimp Linguine
This dish is best served fresh off the stove. So make it just as you’re about to sit and enjoy.
- Plate the dish, I like to use pasta bowls for this dish but you can use plates as well.
- Spoon spaghetti into bowl and top with shrimp and sauce, you can then garnish with a little extra lemon zest and parsley if desired.
plated and Ready To Enjoy
Time to dig in friends. This is an honest to goodness straight forward dish. It’s great to make for a date night in, for friends or just to indulge in yourself. Why not!
Can I prepare this dish in advance
Yes, friends you can prepare this entire dish in advance. But like i said above, cook just before serving. It takes such little time to cook, so you won’t be in the kitchen long if all the prep work is done in advance.
Does it matter What Kind of shrimp I use for this recipe
Make sure to purchase large shrimp. Try to buy ones that are still in their shells. Why? In my experience these contain less water and are more flavourful that the shrimp that are already peeled.
They do not need to be fresh. And unless you live when they catch shrimp they are likely to be flow in from afar anyway.
So, Tell Me, What Would Go Great With This Dish
This dish is fantastic just the way it is, honestly! But if you’re looking to turn it into a bigger dinner, serve some of the Fluffy White Dinner Rolls on the side. And you could have a starter like the Arancini made with Leftover Risotto. Then, you can bring the dinner to and end with my famous Profiteroles. Shhhh, they are only famous in my house…hahaha.
Okay, so that concludes today’s recipe. If you get the chance to make the Shrimp Linguine, let me know in the comments below. I’d love to hear from you. And if you’ve come from Pinterest, and make it, you can leave a comment here as well. I know my Pinterest followers love leaving comments on Pinterest and that’s great too!
Happy cooking friends and I’ll see you all on Friday with brand new delicious recipe!
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Get The Recipe!
- 40 Shrimp peeled and de veined
- 1 Onion thinly sliced
- 1/3 cup Fresh lemon juice
- 4 cloves Garlic peeled and finely chopped
- 1 tbsp olive oil
- 1 cup white wine
- 1/4 cup fish stock
- 1/4 cup fresh chopped parsley
- 8 oz linguine fresh
- 1 tsp salt
- 1 tsp black pepper
- In a medium sized skillet over high heat, add the olive oil with the onion. Cook for 10-15 minutes or until soft and starting to turn golden. At this point add the garlic and cook for a further few minutes. Add shrimp, lemon juice, stock and wine. Turn heat to low and cover. Turn heat off after about 4-5 minutes as you don't want to over cook your shrimp
- In a pot of boiling water add pasta and cook for about 4 minutes or according to package. Remove from heat and drain. Rinse with a water
- Back to the shrimps and add the zest (reserving a small amount for sprinkling at the end), and most of the parsley. Give a good stir. Assemble 4 plates with the linguine and top it off with the shrimp and pan juice. Sprinkle over the top remaining lemon zest and parsley. Serve immediately.