Garlic Shrimp Linguine
Shrimp cook in a simple garlic, wine, and butter sauce, then join linguine with parsley and Parmesan.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Dry linguine, garlic cloves and raw shrimp form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure dry linguine, garlic cloves and raw shrimp and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Garlic Shrimp Linguine
Ingredients
Method
- Cook linguine according to the package and drain.
- Melt butter over medium-low heat. Add wine, garlic, Parmesan, parsley, and seasonings. Simmer gently for 3–5 minutes.
- Add shrimp and cook until firm, pearly, and opaque throughout, about 3–4 minutes depending on size. Toss with linguine and serve with extra parsley or Parmesan.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 280 calories, 19 g protein, 42.9 g total carbohydrate, 2.7 g fat and 1.8 g fiber. One serving is 1/8 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
