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Buttery Garlic Shrimp Linguine with White Wine brings all the comfy yet fancy vibes you want for special dinners or quiet nights in. I can't get enough of how the creamy sauce clings to every pasta strand while the shrimp soak up all those buttery, garlicky flavors. It's my little trick for enjoying restaurant-quality food without leaving my kitchen.
Why You'll Fall For This Dish
There's something about this pasta that hits just right - it's both down-to-earth and totally impressive. The mix of juicy shrimp, aromatic herbs, and that dreamy white wine sauce feels like a treat but comes together so easily. I turn to this whenever I need to wow dinner guests or just want to pamper myself after work.
Grab These Ingredients
- Butter: 4 tablespoons to create that velvety base.
- Garlic: 4 cloves minced up fresh for that wow factor.
- Broth: 4 cups to give the pasta and sauce extra flavor.
- Water: 2 cups for the perfect pasta consistency.
- Linguine: 1 pound that works magic with this sauce.
- Shrimp: 1½ pounds for plenty of seafood goodness.
- White Wine: ¾ cup dry variety for that amazing zip.
- Sage: ¼ cup fresh leaves for earthiness.
- Heavy Cream: 1 cup that makes everything silky smooth.
- Parmesan: ½ cup grated right off the block.
- Parsley: ½ cup to add color and freshness.
- Lemon: 1 whole fruit to wake up all the flavors.
- Salt and Pepper: Enough to make everything taste just right.
Cooking Steps
- Get The Pasta Going
- Heat up butter in a big pot and throw in half the garlic till you can smell it. Pour in broth and water, wait for bubbles, then drop in linguine and cook until it's got a little bite left.
- Cook The Shrimp Right
- Grab another pan, melt some more butter and quickly cook those shrimp until they just turn pink and curled.
- Create Your Flavor Base
- Toss garlic, sage, and wine in with the shrimp. Let everything bubble down a bit, making all those flavors come together.
- Bring It All Together
- Mix your shrimp mixture with the cooked pasta. Pour in cream, sprinkle Parmesan, and squeeze some lemon juice over everything. Give it all a good toss and you're done!
Smart Cooking Tricks
Don't overcook your shrimp or they'll get rubbery - just a quick cook till they turn pink works best. Always keep a cup of that starchy pasta water handy to fix sauce thickness. And don't skip that final lemon squeeze, it really makes everything taste brighter.
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Customize Your Plate
Try using half-and-half instead of cream for something lighter. You can toss in some greens like spinach or thin slices of zucchini too. And don't be afraid to switch up the herbs - thyme or basil work great for a different flavor twist.
Perfect Pairings
You'll want some toasty garlic bread on the side to mop up that amazing sauce. Add a simple green salad with tangy dressing to balance things out. And if you're feeling fancy, pour yourself a cool glass of white wine that'll taste great with all those flavors.
Storing For Later
Pop any extras in a sealed container and stick it in your fridge - they'll stay good for about three days. When you're ready to eat again, warm it slowly in a pan with a little splash of cream to bring the sauce back to life.
The Secret To Success
What makes this dish work so well is how straightforward yet balanced it is. The sauce has richness without feeling too heavy, letting those juicy shrimp and fresh herbs stand out in every single bite.
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Frequently Asked Questions
- → Why is chilling the dough important?
Cold dough is easier to roll and cuts more neatly. It also helps cookies hold their shapes during baking by firming the butter.
- → How thick should I roll it out?
A quarter-inch thick is ideal. Any thinner and they crisp up, thicker ones bake unevenly.
- → How do I know they’re done?
The cookies should feel soft but bounce back when touched. Small ones bake 6-8 minutes, medium ones 8-10, and larger 12-14.
- → Can I prep the dough early?
Yes, leave it chilled overnight if needed. Just let it sit for 15 minutes to soften before rolling out.
- → What’s wrong with blackstrap molasses?
It’s too bitter and will overpower the cookie’s sweetness and spices. Stick to regular molasses for the best result.
Conclusion
These classic gingerbread cookies are holiday must-haves. Molasses and spices create a soft, irresistible treat, perfect for cutting and decorating with loved ones.