Ingredients
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½ (16 ounce) package linguine pasta
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4 tablespoons butter
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2 cloves garlic, minced
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1 pound jumbo shrimp, peeled and deveined
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2 tablespoons Pinot Grigio wine
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2 teaspoons lemon juice, or to taste
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½ cup half-and-half
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¼ cup finely shredded Parmesan cheese
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2 tablespoons chopped fresh parsley, or to taste
Directions
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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.
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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.
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Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.
