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
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



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.

Learn more about

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 %