Succulent Sealand Herb and Garlic Butterfly Shrimp are paired with tender linguine and tossed in a silky lemon-butter wine sauce that’s rich without being heavy. It's the perfect dinner for when you want something elegant yet easy — ready in just 20 minutes!
Herb and Garlic Shrimp Linguine in Lemon Butter Garlic Wine Sauce
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Sealand Herb & Garlic Shrimp make prep effortless. Bright lemon butter wine sauce that feels light but indulgent. Perfect al dente linguine to soak up every drop. Elegant enough for guests, easy enough for weeknights. Ready in just 20 minutes start to finish!
Author:Sealand Quality Foods
Ingredients
- 20 pieces of Sealand Herb and Garlic Butterfly Shrimp, unpacked
- 2 Tablespoons Butter, unsalted
- 3 teaspoons nutter
- 3 cloves garlic, minced
- 2 sprigs fresh oregano or thyme
- 1 cup white wine
- 1 lemon zested
- 2/3 cup cooking cream (18%)
- 1/4 teaspoon each salt and pepper (or to taste)
- 1/4 cup grated Parmesan cheese
-
1lb or 500 grams linguine pasta, cooked ardent according to the packaging directions
- Fresh Parmesan Cheese, grated
- Minced Chives
- Chilli flakes
- Lemon Zest
Shrimp
Linguine with Lemon Butter Garlic Wine Sauce
Linguine
Garnish (optional)
Directions
- Remove the Sealand Herb and Garlic Butterfly Shrimp from the packaging, and you can use frozen.
- Begin by cooking the linguine according to the package directions.
- To cook the shrimp: You can place them in a single layer in a baking sheet with 2 tablespoons of butter in a preheated 400 degree oven for 15 minutes.
- Otherwise you can heat up the butter in a skillet and then place the shrimp in a single layer and cook for 2 minutes per side until cooked through.
- Remove the shrimp from the skillet on to plate.
- Use the same skillet to make the sauce. Add in more butter and garlic.
- Sauté the garlic in butter for 2 minutes until fragrant.
- Add in the herbs, and mix for a few seconds before adding in the wine.
- Lower the heat to medium low and let the wine simmer for 6-7 minutes.
- Add in the lemon zest, cream and parmesan, and simmer for another minute.
- Take the cooked linguine and add it directly to the sauce and toss in half of the shrimp.
- Toss them well and serve on a plate.
- Top the pasta with the remaining shrimp, and garnish with extra parmesan, lemon zest, herbs. Chilli flakes and your favourite garnishes.
- Serve right away.
- Bon appétit
