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linguine with seasoned shrimp & white wine sauce

(2 ratings)
Recipe by
Cindy DeVore
Amissville, VA

Years ago, we lived in Beaufort, South Carolina. Arthur served in squadrons that deployed from the Marine Corps Air Station. We lived in Beaufort for a long time... built a house there; our children were born there, and we have some very fond memories of living in South Carolina's low country. One of the perks of being a military family was that we had access to the docks at Parris Island. That's where I learned how to throw a shrimp net better than Forrest Gump! Along with other families, we caught pound after pound of fresh shrimp off those docks. I can tell you, we ate very well!

(2 ratings)
yield 6 to 8
prep time 35 Min
cook time 15 Min

Ingredients For linguine with seasoned shrimp & white wine sauce

  • 1 lb
    linguine pasta, organic
  • 1 tsp
    olive oil
  • 2 pinch
    each of sea salt, black pepper, onion powder, garlic salt, red & yellow crushed pepper, dried green onion, all combined
  • 1 1/2 Tbsp
    olive oil, virgin
  • 1 tsp
    lemon juice
  • 2 clove
    garlic, organic, finely chopped
  • 2 md
    tomatoes, organic, sliced in small wedges
  • 2 lb
    raw shrimp, peeled and deveined
  • 1/2 c
    heavy cream, organic
  • 1 c
    half & half
  • 1/2 c
    dry white wine
  • seasoning salt blend listed above
  • 1/4 c
    butter, organic, sliced into small cubes
  • 1/8 c
  • 1 c
    parmesan, shredded

How To Make linguine with seasoned shrimp & white wine sauce

  • 1
    Fill a large pot 3/4 full with water and bring to a boil. Add 1 tsp olive oil to water. Add linguine and cook as directed, usually 11 to 12 minutes.
  • 2
    In a small bowl, combine and mix 2 pinches each of sea salt, ground black pepper, onion powder, garlic salt and crushed peppers to make your seasoning salt.
  • 3
    In a medium saucepan over medium-low, heat the heavy cream, half & half, one-half of your seasoning salt blend, and the butter until just simmering.
  • 4
    As the sauce bubbles gently, add the wine and whisk in the flour. Sauce will thicken slightly. Reduce heat while stirring to keep sauce from scalding.
  • 5
    Add 1/4 cup of the shredded parmesan, stir to melt, and remove from heat. Cover to keep sauce warm.
  • 6
    In a large skillet over medium heat, add olive oil, the other half of the seasoning salt you mixed, and the lemon juice. Add the garlic and saute for about 30 seconds.
  • 7
    Add the tomato wedges and cook in the seasoned oil for about 1 minute.
  • 8
    Add the shrimp and cook until they are just opaque at the center.
  • 9
    Pour the wine sauce into the skillet, and simmer gently about 2 1/2 to 3 minutes.
  • 10
    Meanwhile, when pasta is done, pour it into a collander to drain the water, and return it to the pot. Pour the shrimp and sauce mixture over the hot pasta, add some salt and pepper, and toss gently with wooden spoons to coat the pasta evenly with sauce. Using a pasta spoon, serve in large pasta bowls or on dinner plates. Top with shredded parmesan, and serve with a leafy green salad.

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