This recipe is perfect for busy and hectic weeknights, but also makes a spectacular meal when entertaining guests. Shrimp is always my go-to when I need to whip up a quick and tasty dinner. Especially when I don’t have time to let chicken or meat defrost … or because I forgot to take it out in the morning… shh!
The shrimp and linguini are tossed in an amazing lemon garlic butter white wine sauce which makes this dish incredibly flavorful! You’ll love how simple this recipe is, yet how elegant it tastes!
This recipe is pretty similar to my Shrimp Scampi recipe. Instead of letting the shrimp sit in the sauce, I keep them separate and crispy, but let the linguini soak up the sauce. Then I throw the crispy shrimp on top and OMG… The texture. The flavor. It’s got it all.
Maybe it’s just the Italian in me, but theres something about garlic, olive oil, white wine, and lemon juice that makes my heart so full. I could simply have a bowl full of this sauce, with a big hunk of fluffy Italian Bread and I’d be content. Of course it’s even better with the linguini and shrimp!
How to Make Shrimp Over Linguini in Lemon Garlic Wine Sauce
- Coat shrimp in seasoned flour, and shallow fry in olive oil, then set aside.
- Begin boiling linguini, and start making your sauce.
- Cook roughly chopped garlic in olive oil, stir in red pepper flake, salt, lemon pepper, and black pepper.
- Deglaze the pan with white wine, then add in chicken broth, lemon juice and butter.
- Toss al dente linguini in the sauce, then top it with the crispy shrimp.
- Garnish with chopped parsley, serve and enjoy!
Shrimp Over Linguini in Lemon Garlic Wine Sauce
Ingredients
Shrimp
- 24 shrimp peeled and deveined
- 2 tbsp all-purpose flour
- ½ tsp salt
- ½ tsp black pepper crushed
- 1 tsp granulated garlic
- 1 tsp lemon pepper
- ¼ cup olive oil
Pasta and Sauce
- 1 lb linguini
- 6 cloves garlic roughly chopped
- 1 lemon
- 2 tbsp olive oil
- ½ cup white wine
- 1 ½ cup chicken broth
- ½ tsp red pepper flake
- ½ tsp salt
- 1 tsp lemon pepper
- 1 tsp black pepper crushed
- 2 tbsp butter unsalted
- ¼ cup parsley chopped
Instructions
- Put a large pot of salted water to boil while you begin to prepare your shrimp.
- To begin preparing your shrimp, whisk together the flour, salt, black pepper, granulated garlic, and lemon pepper in a bowl. Then toss your shrimp in this mixture until fully coated.
- In a large skillet, heat up the olive oil on high heat. Once hot, carefully lay the shrimp in and flip when they develop a crust and are golden brown. When the second side becomes golden brown, remove the shrimp from the skillet and set aside on plate with paper towels to allow them to drain off and remain crisp.
- After the shrimp is finished cooking, I take the skillet off of the burner to cool down a bit while I put the linguini to boil. Typically, the linguini takes about the same length of time to become al dente as the amount of time it takes to make the sauce (about 12 minutes). Keep your strainer ready either way.
- Put the skillet back on the burner at medium heat and add in more olive oil. Begin cooking your garlic in the olive oil just until it starts to become golden. Then add the red pepper flake, lemon pepper, black pepper, and salt to the pan and stir in with the garlic.
- Carefully pour in the white wine and stir until the the alcohol is fully cooked out. Next, add in your chicken broth, the juice of a lemon and the butter. Stir and allow the sauce to come to a low simmer and reduce slightly.
- When the linguini is al dente, strain it and add into the skillet with the sauce. Carefully stir the linguini into the sauce to fully coat it. Right before serving, toss the shrimp in the pasta and sauce, dish onto a plate or bowl and garnish with chopped parsley.
Stellar 😀
OMG. Tried this tonight and so delicious.
I usually overcook shrimp in most recipes but this was foolproof! Came out perfect and so easy to do!