Rating: 4.27 stars
949 Ratings
  • 5 star values: 479
  • 4 star values: 325
  • 3 star values: 90
  • 2 star values: 33
  • 1 star values: 22

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

  • Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

  • Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Tips

Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add more greens to this dish, add the spinach after you start cooking the shrimp. Then remove the pan from the heat so the spinach wilts and the shrimp don't overcook.

Nutrition Facts

287 calories; protein 17.6g; carbohydrates 42.3g; fat 4.9g; cholesterol 77.3mg; sodium 126.3mg. Full Nutrition
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Reviews (714)

Most helpful positive review

Rating: 4 stars
01/04/2004
I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about. Read More
(1065)

Most helpful critical review

Rating: 3 stars
07/14/2003
There isn't nearly enough sauce for the amount of pasta cooked (1lb?!!) I'm going to cut the pasta in half and double up on the sauce next time. Otherwise it tasted okay, but my husband complained that there was too much garlic. Read More
(25)
949 Ratings
  • 5 star values: 479
  • 4 star values: 325
  • 3 star values: 90
  • 2 star values: 33
  • 1 star values: 22
Rating: 4 stars
01/04/2004
I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about. Read More
(1065)
Rating: 5 stars
11/23/2006
Very bland unless you add 4 TBS butter, 1/4 cup wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 1/4 cup cheese). Toss it with the pasta after or you will have a congealed messy blob. I prefer basil to parsley but both are good. Read More
(740)
Rating: 5 stars
06/02/2003
I tried this recipe tonight for dinner. EVERYONE LOVED IT! I did what others suggested and increased the sauce ingredients. (sauce ingredients x6)and 1 1/2 lbs. of linguine. Only complaint was they wanted more sauce to dip their bread in. This is definitely a keeper. Read More
(300)
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Rating: 5 stars
11/06/2007
This recipe was absolutely wonderful. I also doubled the ingredients to make more sauce. But WOW, my shrimp were very flavourful and lovely. I used 6 cloves of garlic as well. I would suggest that you don't use pre cooked shrimp. Cooking the shrimp in the sauce takes only minutes and the shrimp absorb the flavour much nicer this way. We also COVERED it with fresh parm! Make this recipe, you will enjoy it! Update: I have cooked this over 10 times now. I still use tons of garlic. And now I add a bunch of cream to it as well. Yes, even more fattening. However, it is delicious this way. The cream helps hold together all of the ingredients so they don't just sink to the bottom. Yummy! Read More
(195)
Rating: 5 stars
09/24/2003
Love Red Lobster?? This is better than anything I've ever had at Red Lobster!! My husband took one bite and said, "Have you tasted this yet?" I told him no, and kind of looked at him, he exclaimed,"This is delicious!!". My whole family loved it!! Make sure that you triple the sauce amount when feeding more than two people. (and make sure you grab the large bottle of white wine as it goes great with this dinner!!) Read More
(125)
Rating: 5 stars
06/05/2003
I've used these ingredients for MANY years for my own scampi & have saved A LOT of $ NOT ordering it in restaurants, and mine's better! I also add chopped fresh tomatoes to mine and prefer asiago or locatelli cheese to parmesan. Read More
(88)
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Rating: 4 stars
11/18/2007
Yum, Yum, Yummy! This recipe is a keeper. The only reason that it did not get five stars is because I had to tweak the sauce, but that was easy to do. I liked it and so did my husband. Served with Ceaser salad and Cheddar cheese garlic biscuits. Easy and quick to fix. Thanks for sharing. Read More
(71)
Rating: 4 stars
02/08/2006
This was a bit dry. After seeing how dry it would be, I made an extra batch of sauce. I quadrupled (4X) the butter, wine, and parmesan. I only doubled the garlic. Make sure that the wine is a good table wine. The next time I make it, I won't put the parmesan in with the sauce. Most of it stuck to the bottom. We all enjoyed it very much after adding additional sauce. Read More
(59)
Rating: 5 stars
09/24/2003
My husband & I absolutely loved this dish! I did have to triple the sauce so there would be enough to cover the pasta. This is a perfect weeknight dinner very quick & easy! The presentation was wonderful as well. This is a keeper thanks Stacey for sharing! Read More
(50)
Rating: 3 stars
07/14/2003
There isn't nearly enough sauce for the amount of pasta cooked (1lb?!!) I'm going to cut the pasta in half and double up on the sauce next time. Otherwise it tasted okay, but my husband complained that there was too much garlic. Read More
(25)