Shrimp Linguine

By on February 11, 2014
This shrimp linguine works well with dry white wines.

This shrimp linguine dish pairs perfectly with dry white wines such as Semillon, Sauvignon Blanc and Riesling. (Photo via Flickr/click for credit)

Thanks to the shrimp already being cooked, this dish comes together quickly and easily and is a perfect pairing with white wines such as Sauvignon Blanc, Riesling, Semillon or unoaked Chardonnay.

This tastes best immediately after it is prepared.

Shrimp Linguine


  • 1.5 pounds cooked fresh shrimp
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 cup heavy whipping cream
  • 1/4 cup dry white wine
  • 1/2 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 1/2 teaspoon dried thyme
  • 3/4 cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste
  • 1 16-ounce package linguine pasta


  1. Heat water and cook pasta al dente.
  2. While pasta is cooking, melt the butter in a large skillet and add the garlic. Saute for less than a minute. Add the cream and white wine and heat just to boiling, stirring constantly.
  3. Lower heat, then add shrimp, basil, parsley and thyme. Cook until shrimp is just heated through – do not overcook. Remove sauce from heat.
  4. Drain pasta and toss with sauce. Add cheese and toss again, then add salt and pepper to taste.

Note: For a twist on this recipe, try with Cajun seasoning, garlic salt, crushed red pepper or cayenne.

About Andy Perdue

Andy Perdue is founding partner of Great Northwest Wine LLC and a longtime wine columnist. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books.

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