Keto White Wine Garlic Shrimp Linguine
A light, elegant pasta dish featuring tender shrimp and garlic-infused white wine sauce. The combination of fresh garlic, dry white wine, and butter creates a classic Italian-inspired preparation that comes together in under 20 minutes. Perfect for weeknight dinners or casual entertaining, this dish offers restaurant-quality results with minimal effort. The quick-cooking shrimp stays tender while absorbing the aromatic flavors, finished with a touch of salty Parmesan.
Ingredients
- 8 ounce linguine, uncooked
- ¼ cup butter with olive oil and sea saltunsalted butter + 1 tablespoon olive oil1:1dairy-free possible
use vegan butter for plant-based
- 2 teaspoon garlic, fresh, finely chopped
- 1 teaspoon parsley, dried flakes
- ½ cup white wine, dry
- 16 ounce shrimp, medium (31-35 count), peeled and deveined, rawlarge sea scallops1:1 by weightpescatarianshellfish-free
reduce cooking to 1-2 minutes per side to prevent toughness
Full guide → - ½ cup Parmesan cheese, shredded
Instructions
- 1
Cook linguine according to package directions until tender. Drain and keep warm.
- 2
Melt butter in a 12-inch skillet over medium heat until sizzling.
- 3
Add garlic and parsley, stirring for 30 seconds until fragrant.
- 4
Pour in white wine and cook for 1 minute.
- 5
Add shrimp and cook, turning once, until pink, about 2-3 minutes total.
- 6
Add cooked pasta to the skillet and toss until well coated with sauce.
- 7
Sprinkle with Parmesan cheese and serve immediately.
Tips
Do not overcook shrimp; they turn rubbery and tough. They cook quickly and are done the moment they turn pink throughout.
Reserve 1/4 cup pasta water before draining to loosen sauce if needed; starch helps emulsify and coat pasta evenly.
Use good quality dry white wine you would drink, such as Sauvignon Blanc or Pinot Grigio, for better flavor.
Good to Know
Leftovers keep refrigerated up to 2 days in an airtight container. Reheat gently over low heat with a splash of water to restore sauce consistency.
Prepare and refrigerate shrimp, garlic, and parsley up to 8 hours ahead. Cook pasta fresh just before serving for best texture.
Serve immediately while hot. Pairs well with crusty bread for sauce-soaking and a simple green salad dressed with lemon vinaigrette.
Common Mistakes
Do not overcook shrimp to avoid rubbery, tough texture that cannot be salvaged.
Do not skip deglazing with wine to avoid flat, one-dimensional sauce lacking depth.
Do not add pasta while cold to avoid uneven coating; keep pasta hot so sauce adheres evenly.
Substitutions
Dairy-Free Swaps
use vegan butter for plant-based
General Alternatives
reduce cooking to 1-2 minutes per side to prevent toughness
Full guide →omit if cooking off alcohol is not priority
Full guide →FAQ
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator overnight and pat dry with paper towels before cooking to remove excess moisture and ensure proper browning and quick cooking.
What if I don't have dry white wine?
Substitute with dry vermouth or chicken broth in equal amounts. The wine adds acidity and depth, so avoid sweet wines. Omit alcohol-free options reduce sauce complexity slightly but remain delicious.
How long does this keep and can I freeze leftovers?
Store in the refrigerator up to 2 days. Freezing is not recommended as pasta texture suffers and sauce separates. Reheat gently over low heat with water to restore consistency.