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Linguine with Shrimp and White Wine


This 20-minute shrimp pasta recipe is sure to become a favorite.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, September 2009


  • Coarse salt and ground pepper
  • 2 ounces linguine (about a 1/2-inch-wide handful)
  • 1 tablespoon cold butter, cut into pieces
  • 1 garlic clove, minced
  • Red-pepper flakes
  • 1/3 cup dry white wine
  • 1/4 pound large shrimp, peeled and deveined
  • 1/2 teaspoon fresh lemon juice
  • Fresh parsley leaves, for garnish


  1. In a large saucepan of boiling salted water, cook pasta until al dente.

  2. Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

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