Garlic Butter Shrimp Pasta in White Wine sauce
Plump Shrimp & Sweet Asparagus tossed in a creamy white wine garlic butter sauce make this your new fave weeknight meal.
Servings 6 people
Calories 590kcal
Ingredients
- 1 lb Linguine Pasta Noodles SimplyNature
- 1 bag Jumbo Raw Shrimp Sea Queen
- 1 cup Asparagus chopped bite size
- 1 cup Vegetable Stock Chef’s Cupboard
- 1 cup Pinot Grigio Winking Owl
- 3/4 cup Heavy Whipping Cream Countryside Creamery
- 1 cup Parmesan cheese grated, Priano
- 2 cloves garlic minced
- 6 tbsps butter Countryside Creamery
- 1 tsp parsley flakes Stonemill
- salt Stonemill
- Pepper Stonemill
Instructions
- Boil pasta according to package instructions.
- Thaw shrimp according to package directions and once thaw add salt and pepper to taste. Set aside
- While pasta is boiling, grate cheese, mince garlic and chop asparagus
- Add 2 tablespoons butter to large skillet and saute minced garlic for 2 minutes
- Add thawed shrimp and cook on both sides just until pink, about 2 minutes each side. Remove from skillet and cover to keep warm.
- In skillet add remaining butter, wine, stock and asparagus. Bring to a boil and simmer until reduced by half approx 3-5 minutes.
- Add in cheese and cream and stir until cheese is melted.
- Add in pasta and shrimp, mix well. Top with parsley flakes. Enjoy
Nutrition
Calories: 590kcal | Carbohydrates: 60g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 542mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1170IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 2mg