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!
Doesn’t this just look like the perfect spring or summer meal? Add some Garlic Knots and a fresh Roasted Red Pepper & Feta Salad and you’re all set for the perfect Shrimp Linguine dinner.
Shrimp Linguine with White Wine Sauce
- Delicious: This pasta dish is bursting with fresh lemon garlic flavour.
- Fancy: Although, it’s quick and easy, it’s fancy enough for date night in or for entertaining.
- Quick: It’s a great mid week dinner as it comes together in just 30 minutes!
- Easy: There are no fancy ingredients and most of it (apart from the shrimp), you’ll probably have on hand.
Ingredients For This Recipe For Shrimp Linguine
- Shrimp: I used large frozen raw shrimp that were in their shells when purchased.
- Pasta: I used packaged fine linguine in this dish.
- Sauce: To make the sauce I used a combination of fresh lemon juice, olive oil, white wine and fish stock.
- Seasonings and garnish: Fresh garlic, salt and pepper were used as seasonings and finely chopped parsley to garnish.
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
- 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.
- 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.
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.
Expert Recipe Tips From the Kitchen
- De vein the shrimp – Hold the body firmly and twist off the head. Start at the top and open up the shell and pull it off, leaving the tail in tact. Using a small pairing knife, run it along the outside spine and de vein the shrimp.
- Cook perfect pasta – don’t overcook the pasta for this recipe. Remember, if you are using fresh pasta, it will cook in as little as 2 – 3 minutes.
- Prepare ingredients in advance – all ingredients in this recipe can be prepared in advance for cooking later in the day. Just keep the shrimp in the fridge until cooking time.
Other Variations on This Shrimp Pasta Dish
- Omit wine – if you don’t cook with wine, you can omit it all together and just replace it with fish stock.
- Make it creamy – You can easily add some Parmesan cheese for a creamier dish.
- Change your pasta – This recipe uses linguine, but spaghetti, rigatoni, penne or other pastas would work as well.
- Use a different carb – you can opt for zucchini noodles to make it gluten free. Also polenta, steamed white rice, gnocchi or risotto would all work.
- Substitute another protein– Mussels, scallops and clams would all work great in this dish.
What to serve with this Shrimp and Pasta 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.
FAQ’S
When they turn pink they are fully cooked and this will vary depending on the size of shrimp you are using. Here’s a useful guide to help. Small shrimp will cook in about 2 minutes, medium probably about 4 and large could take up to 6-7 minutes to cook.
Some people say the difference is size. Basically, scampi refers to a dish of large shrimp that are cooked in garlic and butter. They are pretty much the same thing.
Here’s A Few More Recipes You’ll Enjoy
Shrimp Linguine
Ingredients
- 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
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By And Hope To See You Soon!
Personally. I like wholewheat spaghetti, it just seems more reliable to cook.
The thing I would suggest is, there’s too much liquid…… I.ve started to make it exactly as you do, but I drain off the spaghetti when it still has a white dot in the middle, maybe 3 minutes too soon.
Add the pasta to the sauce and gently stir over a low heat, until the liquid is almost all absorbed and the pasta is done, then add the prawns and serve.
The pasta is much tastier, and not too much liquid in the bowl.
Thanks for your feedback Neil, much appreciated. I’ve give your way a try next time and see how it goes. Enjoy your Friday!