A few things about this, in my opinion. First, I don’t love cream sauce with seafood. Of course, there is the traditional fettuccine alfredo with shrimp, but other than that, I don’t love the combination. I also love parmesan, but not pared with seafood. I love this recipe because it’s simple, and sometimes simple is surprisingly good.
The key to great shrimp pasta, in my opinion, is using freshly squeezed lemon and don’t overdo the lemon. Be careful with the wine and lemon to limit how much is added. I also like to add some fresh chopped parsley which I didn’t have, but it adds a nice fresh flavor to the dish.
White Wine Garlic Shrimp Pasta Recipe
White Wine Garlic Shrimp Pasta Recipe is a simple, tasty meal that is best with thick pasta like fettuccine or linguine and has no cream.
- Prep Time: 1 Minute
- Cook Time: 10 Minutes
- Total Time: 11 minutes
- Yield: 2 Servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: Italian
- 2 Garlic Cloves (Chopped)
- 1 Tablespoon Olive Oil
- 6 ounce Shrimp
- 2 Tablespoons Butter
- 3 Tablespoons White Wine
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- Heat pan slightly under medium heat
- Add Olive Oil
- Add Shrimp
- Add salt, pepper, garlic powder, and onion salt
- As soon as the bottom is white, flip shrimp
- Add lemon and chopped garlic let the shrimp cook a minute
- Add butter and basil
- After butter melts, add wine
- Stir for a few minutes to let the flavors fuse into the sauce
I sprinkled another round of salt at the end, just a little extra. Be careful not to use too much lemon or wine. I always worry about using too much salt with seafood because it’s salty already, but many recipes call for chicken stock with this recipe which I didn’t use, so a little extra salt helps the flavors fuse together.
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