Creamy Shrimp Linguine in a Parmesan white wine cream sauce with fresh spinach and grape tomatoes makes for an impressive yet easy weeknight meal.
I know, I know. This sounds fancy and complicated. Hear me out though... It's not complicated. It's quick and easy. A weeknight meal favorite in our house for sure. Shrimp cooks in the blink of an eye, so you're sure to have dinner on the table in no time.
To start, you're going to need some good-yet-affordable dry white wine. I'm not talking about the fancy bottle you were gifted or the one that costs more than it does to fill your tank with gas. I'm a staunch supporter of splurging on amazing local (Ahem...Michigan) wines whenever possible. That being said, it's truly an essential life skill to have a go-to repertoire of super affordable wines for instances such as this recipe. My preferred budget-friendly dry white wine for cooking costs $4 and some change from Trader Joe’s. It has a really clean, dry flavor. No overly fruity or floral tones, which is something that I really appreciate in cream sauce recipes. It’s the “Rosario Estate Vinas Chilenas – Reserva Sauvignon Blanc Vintage 2019″ with a white and blue label. Stock up. You won't regret it.
Shrimp Linguine with White Wine Cream Sauce
Creamy Shrimp Linguine in a Parmesan white wine sauce with fresh spinach and grape tomatoes makes for an impressive yet easy weeknight meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Pasta
Ingredients
2 tablespoons olive oil
1 pound shrimp- peeled, deveined, tails off (thawed if frozen)
4 tablespoons unsalted butter
½ cup chopped onion
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup dry white wine
1 ½ cups chopped fresh spinach
1 ½ cups grape tomatoes, halved
½ cup shredded Parmesan or Pecorino Romano
½ teaspoon dried oregano leaves
½ teaspoon salt, adjust to taste (plus 1 tablespoon for pasta water)
Freshly ground black pepper, to taste
12 ounces linguine noodles
Instructions
Bring a large pot of water to a boil.
Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
Return shrimp to the pan and toss to coat.
Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
Add cooked pasta to the pan with the sauce and stir to coat.
Serve immediately.
Keywords: shrimp pasta, white wine sauce, weeknight meal
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