Dairy Farmers of Canada

Garlic Shrimp Linguine

This recipe is taken from the 2001 Milk Calendar. A smooth wine cream sauce dresses up delectable garlic shrimp in this quick, impressive pasta dish.

  • Prep: 15 min
  • Cooking: 10 min
Yields 4 servings
garlic shrimp linguine


  • 12 oz (375 g) linguine
  • 1 1/2 cups (375 mL) dry white wine
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) butter
  • 1 lb (450 g) large shrimp peeled and deveined
  • 5 garlic cloves minced
  • 1 red bell pepper cut in thin strips
  • 1/4 tsp (1 mL) dried red pepper flakes
  • 3/4 cup (180 mL) 35 % cream
  • 1/4 cup (60 mL) fresh dill or parsley or basil chopped
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Cook linguine according to package directions until al dente; drain.

Meanwhile, mix 2 tbsp (30 mL) of the wine with cornstarch until smooth; set aside. In skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and red pepper flakes, stirring, for about 5 min or just until shrimp are opaque. Place in bowl; set aside.

Pour remaining wine into same pan; bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until liquid is reduced by half; add cream and return to boil. Whisk in cornstarch mixture; boil for 1 min.

Add shrimp mixture with any juices and toss to coat. Boil for 1 min or until sauce is thickened and shrimp are hot. Serve over linguine; sprinkle with dill.


For ease of preparation, buy shrimp that have the shell cut along the back and the vein removed.

For the Adventurous: Add hot pepper sauce or extra dried red pepper flakes to taste.

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Nutritional information

Per serving
Energy: 671 Calories
Protein: 33 g
Carbohydrate: 76 g
Fat: 21 g
Fibre: 4.7 g
Sodium: 499 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 103 mg
Folate: 90 %
Niacin: 62 %
Vitamin B12: 74 %
Vitamin D: 76 %