Garlic Butter White Wine Shrimp Linguine

• butter, divided↗4 tablespoon
• cloves garlic, minced, divided↗4
• chicken or vegetable broth↗4 cup
• water↗2 cup
• . linguine↗1 lb
• . jumbo raw shrimp1.5 lb
• dry white wine↗0.75 cup
• minced fresh sage0.25 cup
• heavy whipping cream↗1 cup
• grated Parmesan cheese0.5 cup
• chopped fresh parsley0.5 cup
• lemon↗1
• salt and pepper to taste

Step-by-step instructions

1. 1

   One-Pot Pasta: Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked al dente. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.

2. 2

   Cook the Shrimp: While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.

3. 3

   Build That Garlic Herb Flavor: Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.

4. 4

   Finish: Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.