Garlic Butter and White Wine Shrimp and Spinach Linguine (37 Minutes)

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Let’s whip up some garlic butter and white wine shrimp linguine, a dish that marries the richness of garlic butter, the elegance of white wine, and the succulence of shrimp in a single plate.

This pasta dish is not just a meal; it’s an experience, offering a blend of flavors that are sure to delight your palate.

Perfect for a sophisticated dinner yet simple enough for a weeknight meal, this recipe combines tender shrimp, aromatic garlic, and vibrant spinach, all tossed with linguine and finished with a sprinkle of Parmesan and fresh herbs.

  • Prep Time: 5 minutes
  • Cook Time: 32 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 4 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup chicken or vegetable broth
  • 3 tablespoons unsalted butter
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Fresh herbs (parsley or basil), chopped, for garnish

Instructions

  1. Cook Linguine (10 minutes):
    In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water for later use.
  2. Sauté Shrimp (5 minutes):
    Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet in a single layer. Cook until shrimp turn pink and are slightly golden, about 1-2 minutes per side. Remove shrimp from the skillet and set aside.
  3. Prepare Garlic Butter Sauce (10 minutes):
    In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant, about 1 minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add broth and bring the mixture to a simmer. Let it reduce by half, about 3-4 minutes.
  4. Combine Ingredients (5 minutes):
    Stir in butter until melted and incorporated. Add the cooked shrimp back to the skillet, followed by the spinach. Cook until the spinach wilts, about 2-3 minutes.
  5. Toss with Pasta (5 minutes):
    Add the cooked linguine to the skillet, tossing to coat with the garlic butter and white wine sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
  6. Finish and Serve (2 minutes):
    Remove from heat and stir in grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if necessary.
  7. Garnish and Enjoy:
    Serve the pasta garnished with fresh chopped herbs. Offer additional Parmesan cheese on the side if desired.

Equipment

Notes

The key to this dish’s success lies in not overcooking the shrimp and allowing the flavors of the garlic and wine to infuse the sauce.

It pairs nicely with a simple salad and a loaf of crusty garlic bread for mopping up all the flavors on the plate.

Perfect for impressing guests or treating yourself to a delicious meal, this dish is a delightful blend of textures and tastes that’s sure to become a family favorite!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 3g
  • Sodium: 710mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Carbohydrates: 75g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 180mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

For Tomorrow's Dinner

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Asparagus, Ricotta, and Lemon Fettucine (29 Minutes)

Baked Italian Meatballs (40-45 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!