Ingredients

• ½ , 16 ounce
• 4 tablespoons butter
• 2 cloves garlic , minced
• 1 pound jumbo shrimp , peeled and deveined
• 2 tablespoons Pinot Grigio wine
• 2 teaspoons lemon juice , or to taste
• 0.5 cups half-and-half
• 0.25 cups finely shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley , or to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Nutrition per serving