This garlic shrimp pasta is one of those recipes that feels elevated but comes together in about 25 minutes. It's inspired by Linguine Gamberetti, a classic Italian dish made with shrimp, garlic, white wine, and fresh herbs.
I live in The Hill neighborhood of St. Louis - the largest Little Italy in the United States! I've ordered this dish countless times at the family owned restaurants in my neighborhood, and this is my version I make at home. It tastes just like the restaurant version!
As a cookbook author and professional recipe developer, I love recipes like this that use simple ingredients but still feel restaurant-quality. The sauce is light, buttery, and full of flavor, perfect for a weeknight dinner that feels a little special.
If you're looking for a shrimp pasta that isn't heavy or cream-based, this is the one to make. If you love simple, elevated pasta recipes, you'll also want to try my Garlic Butter Shrimp Pasta, Creamy Shrimp and Broccoli Pasta, and Cheesecake Factory Bistro Shrimp Pasta.
Jump to:
- Why You'll Love this Shrimp Pasta
- What is Linguine Gamberetti?
- Ingredients
- How to Make Linguine Gamberetti
- How to Make a Silky Shrimp Pasta Sauce
- How to Tell When Shrimp is Done Cooking?
- Recipe Variations
- Storage and Reheating
- Frequently Asked Questions
- Serving Suggestions
- Garlic Shrimp Pasta (Linguine Gamberetti with White Wine Sauce)
Why You'll Love this Shrimp Pasta
- Light, silky white wine sauce (not heavy or creamy)
- Ready in about 25 minutes
- Simple ingredients, big flavor
- Feels elevated but is very approachable
- Perfect for weeknights or a casual date night at home
What is Linguine Gamberetti?
Linguine Gamberetti is a simple Italian pasta dish made with shrimp (gamberetti), garlic, olive oil or butter, white wine, and fresh herbs like parsley. It's typically light and not cream-based, allowing the flavor of the shrimp to really shine.
This version keeps that same flavor profile, with a slightly richer, silky sauce that comes together in one pan using butter, olive oil, and a splash of pasta water.
Ingredients
Here are the ingredients you'll need for this delicious shrimp pasta recipe:
- Linguine: Classic for this dish, but spaghetti or angel hair work well too.
- Shrimp: Use large or extra-large shrimp for the best texture. If using frozen, thaw completely and pat dry before cooking.
- Salt and pepper: Season the shrimp well before cooking to build flavor early.
- Olive oil: Use a good-quality olive oil for the best flavor since it's a key component of the sauce.
- Butter: Adds richness and helps create a silky, balanced sauce with the olive oil.
- Garlic: Freshly minced garlic gives the best flavor. Avoid pre-minced if possible.
- White wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Choose one you'd drink.
- Red pepper flakes (optional): Adds a subtle heat that balances the richness of the sauce.
- Lemon juice: Brightens the dish and balances the butter and wine. Fresh is best.
- Pasta water: Essential for emulsifying the sauce and helping it cling to the pasta.
- Parsley: Adds freshness and color. Flat-leaf parsley is preferred.
- Parmesan (optional): Not traditional, but adds a savory finish if you like a slightly richer flavor.
How to Make Linguine Gamberetti
Boil the pasta and start the shrimp
Bring a large pot of salted water to a boil. Cook linguine until al dente, reserving ½ cup pasta water. While the pasta cooks, season shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat and cook shrimp 1 to 2 minutes per side until pink. Remove and set aside.
Build the sauce
In the same pan, melt butter. Add garlic and cook 30 seconds until fragrant. Add white wine and simmer 2 to 3 minutes until slightly reduced.
Finish the sauce and combine
Add red pepper flakes and lemon juice, then stir in pasta water. Add cooked pasta and shrimp back to the pan and toss until coated.
Finish and serve
Turn off heat and stir in parsley and parmesan.
How to Make a Silky Shrimp Pasta Sauce
The key to a restaurant-quality shrimp pasta is the sauce texture. Here's how to get it right:
- Finish off heat to keep the sauce smooth and glossy
- Let the wine reduce slightly before adding other ingredients
- Add pasta water gradually to emulsify the sauce
- Toss the pasta and shrimp together so everything is evenly coated
How to Tell When Shrimp is Done Cooking?
Shrimp cooks very quickly, so it's important to watch it carefully.
- Shrimp is done when it turns pink and opaque
- It should curl into a loose C shape - avoid it curling in a circle!
- Overcooked shrimp will be tight and rubbery
Recipe Variations
- Skip parmesan for a more traditional version
- Add cherry tomatoes for a little sweetness and pop of color
- Toss in spinach or arugula at the end
- Swap linguine for spaghetti or angel hair
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stove with a splash of water or broth to loosen the sauce. Avoid microwaving too long, as the shrimp can become rubbery.
Frequently Asked Questions
Gamberetti is the Italian word for small shrimp.
Yes. You can substitute chicken broth for the white wine. Add a squeeze of lemon juice to keep the sauce bright.
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
Garlic Shrimp Pasta (Linguine Gamberetti with White Wine Sauce)
Ingredients
- ½ lb linguine
- 1 lb shrimp peeled and deveined
- Salt and pepper to taste
- 3 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic minced
- ½ cup dry white wine
- ½ tsp red pepper flakes optional
- Juice of ½ lemon
- ¼ cup pasta water
- ¼ cup chopped fresh parsley
- ¼ cup parmesan optional but recommended
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water.
- Cook the shrimp: Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook shrimp 1-2 minutes per side until pink. Remove and set aside.
- Build the sauce: In the same pan, melt butter. Add garlic and cook 30 seconds until fragrant. Add white wine and simmer 2-3 minutes until slightly reduced.
- Finish the sauce: Add red pepper flakes and lemon juice. Stir in pasta water.
- Combine everything: Add cooked pasta and shrimp back to the pan. Toss until coated.
- Finish and serve: Turn off heat and stir in parsley and parmesan. Serve immediately.
Did You Make This Recipe?
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