I absolutely love how simple this dish is! As someone who isn’t the biggest fan of Shrimp, I was pleasantly surprised by how much flavor this brought to the table. Truthfully, I’m always terrified I’ll under-cook meat/poultry/fish (working on getting over this), and so I’ve learned a simple trick to cooking shrimp: straight shrimp is under-cooked, a C-shape shrimp is cooked, and if it’s curls all the way around to make an O-shape, it’s overcooked. Easy enough, right?
Any meal that “requires” wine is right up my alley, especially when the measurements are “loose” (both in my glass and in the dish). This has less than 10 ingredients and if you’re cooking for 1 you can definitely cut this recipe in half since it makes a decent amount. I wanted to find a Fettuccine that wasn’t drowned in cream and cheese (not that I’m complaining) and that had that “melt in your mouth” kind of garlic + butter + wine combo. Inspired by @pinchofyum, I started playing around with different ideas that included my fave 3 combos and you will LOVE how easy and quick this is!
P R E P
Let this be music to your ears: the only prep required for this is chopping up garlic (or using a mincer if that’s your practice). This entire meal from start to finish took exactly 25 minutes, so it’s the perfect quick and easy dinner (and one that can impress, even if you’re in a bind).
What you’ll need
- 1 large saucepan. This should be large and deep enough for a pound of pasta and the shrimp.
- 1 medium-sized saucepan with a lid.
- 4 tablespoons of unsalted butter. Separate into 2, the first 2 will be for the pasta, the second 2 will be for the shrimp.
- 6 cloves of garlic, chopped or minced. Separate into 2, the first 3 will be for the pasta, the second 3 will be for the shrimp.
- 4 cups of chicken broth/stock.
- 2 cups of warm water.
- 16 oz of linguine.
- 1 lb of raw shrimp. I did Trader Joe’s raw frozen shrimp, and followed their directions to de-thaw first.
- 1/2 cup of white wine. I did my favorite, Joel Gott’s Sauvingon Blanc. I also just eyeballed how much wine because…I don’t believe in measuring wine.
- 1 cup of heavy whipping cream.
- 1/2 cup of grated Parmesan.
- 1/4 cup of Parsley, roughly chopped.
- Dash of Salt and Pepper.
- Half of a lemon, squeezed.
Total Prep Time: N/A.
Total Cooking Time: 25-30 minutes.
Serving Size: 4.
- Using the large saucepan, heat the first of the 2 tablespoons of butter over medium high heat.
- Add the first 3 cloves of chopped garlic and stir until that garlic-buttery dreamy smell takes over your life–about 1 minute or less.
- Add in the broth and water and bring to a boil.
- Add in the pasta and cook until the pasta is done (roughly 7-8 minutes)–do a little taste test to make sure the pasta is fully cooked.
- Reduce heat to a simmer and continue to cook until almost all the liquid is absorbed. DO NOT DRAIN–you’ll want the juices to help keep the pasta moist (cue the wince all around the world).
- While the pasta is cooking, heat the remaining two tablespoons of butter in your large saucepan over medium-high heat.
- Add Shrimp and saute for 3-4 minutes on each side until cooked through (see the beginning of my post for how to know your Shrimp is done).
- Pour in the white wine (again, feel free to eyeball it) and add in the garlic. Stir to combine.
- Cover pan with the lid and let simmer for roughly 5 minutes, until most of the wine has absorbed. Remove from heat, and keep lid on to keep the shrimp warm.
- Add the cooked shrimp, heavy cream and parmesan to the pasta and mix to combine. Sprinkle in salt and pepper and serve hot! Garnish with Parsley for a finished touch.
POST COOKING NOTES
- I don’t make pasta often, but when I do I allow myself to be spoiled. Fettuccine can be dangerously good, and what I liked most about this meal was how guilt-less I felt after having it. Funny how a few glasses of wine can make that pasta guilt vanish, right? Remember that this makes 6 servings and so if you don’t plan one enjoying the majority of it, cut the recipe in half since this won’t keep well as leftovers (seafood never does).