Garlic Butter Shrimp Over Linguine

Ingredients:

4 tbsp butter divided

3 cloves garlic minced, divided

4 cups chicken broth

2 cups water

1 lb. linguine

1 1/2 lb. jumbo raw shrimp

3/4 cup Somerset Ridge Riesling

1/4 cup minced fresh sage

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 lemon

salt and pepper to taste

Pasta

Heat two tablespoons butter in a large pot over high heat

Add two cloves of garlic and sauté, stirring constantly, for one minute

Add the broth and water; bring to a boil

Add the pasta and boil until the pasta is cooked

Lower the heat and simmer until most of the liquid is absorbed (Do not drain – there should be some liquid left in the pan to help coat the noodles)

Shrimp

While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat

Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside

Add the white wine, garlic, and sage and cover with a lid

Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside

Remove from heat and set aside. Keep the cover on so the shrimp stays warm.

Add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta

Toss everything together and finish with a squeeze of lemon juice, salt, and pepper