Creamy White Wine Garlic Shrimp Spaghetti

Tender, pan-seared shrimp and al dente spaghetti tossed in a luxurious white wine and garlic cream sauce. This elegant yet quick pasta dish is ready in under 30 minutes.

Ingredients

• 500 g raw grey shrimp, peeled and deveined
• 300 g dry spaghetti
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves fresh garlic, minced
• 1 cup dry white wine
• 150 ml whipping cream
• to taste sea salt
• to taste freshly ground black pepper
• to taste fresh parsley, finely chopped

Instructions

1. 1Prepare the raw shrimp

   

   Start with fresh, translucent grey shrimp. Arrange them in a clean, shallow glass dish, ready for preparation.

   Tip: Ensure the shrimp are fully thawed if previously frozen, and pat them dry with a paper towel for better seasoning adherence.
2. 2Devein the shrimp

   

   Carefully cut along the back of each shrimp and remove the dark vein. This crucial step ensures the shrimp are thoroughly clean and eliminates any gritty texture in the final dish.

   Tip: Wearing clear food-safe gloves can help keep your hands clean and odor-free while handling raw seafood.
3. 3Marinate with seasoning

   

   Season the cleaned shrimp evenly with freshly ground black pepper and a sprinkle of sea salt. Let the shrimp sit and marinate for about ten minutes to allow the simple flavors to penetrate the meat.

   Tip: Keep the seasoning light at this stage, as the creamy garlic and wine sauce will add plenty of rich flavor later.
4. 4Mince the fresh garlic

   

   While the shrimp marinate, peel fresh garlic cloves and chop them finely on a cutting board into small, even pieces. This minced garlic will serve as the aromatic foundation for the creamy white wine sauce.

   Tip: Mince the garlic as finely as possible so it seamlessly melts into the butter and cream without leaving harsh chunks.
5. 5Begin pan-frying

   

   Pour a drizzle of olive oil into a cast iron skillet over low heat. Once the oil is warm, carefully place the seasoned raw shrimp into the pan in a single layer to begin gentle pan-frying.

   Tip: Using low heat helps cook the delicate shrimp gently, preventing them from curling up too tightly or becoming rubbery.
6. 6Cook until pink and opaque

   

   Allow the shrimp to cook until the undersides turn completely opaque. Flip each piece to ensure even cooking. The visible surfaces should now be a bright, cooked pink color with slightly browned, flavorful edges.

   Tip: Shrimp cook incredibly fast; be prepared to remove them from the pan as soon as they curl and turn fully pink to avoid overcooking.
7. 7Boil the pasta

   

   Bring a pot of salted water to a boil. Add the dry spaghetti, spreading it out in a circular fan shape so it cooks evenly. Boil the pasta for about nine minutes until it reaches an al dente texture.

   Tip: Ensure your water is heavily salted—it should taste like the sea—to flavor the pasta from the inside out.
8. 8Melt the butter

   

   In the same cast iron skillet used to pan-fry the shrimp, lower the heat. Add a pat of butter, letting it melt into the residual oil and begin to incorporate the flavorful browned bits left in the pan.

   Tip: Keeping the heat low prevents the butter from burning and turning bitter while it melts.
9. 9Sauté the garlic

   

   Add the freshly minced garlic to the melted butter in the pan. Stir-fry gently over low heat until the garlic becomes highly fragrant and turns a beautiful golden-brown color.

   Tip: Watch the garlic closely, as it can go from beautifully golden to burnt very quickly.
10. 10Deglaze with white wine

    

    Pour a cup of white wine into the skillet with the golden garlic. Bring the mixture to a gentle boil, using a spatula to scrape up any browned bits stuck to the bottom of the pan to build flavor.

    Tip: Use a dry white wine like Pinot Grigio or Sauvignon Blanc to provide a crisp acidity that cuts through the rich cream.
11. 11Add the cream

    

    Once the white wine has reduced slightly and come to a boil, pour in 150 milliliters of whipping cream. Gently stir to incorporate it into the wine and garlic base.

    Tip: Heavy whipping cream is ideal here because its high fat content prevents it from curdling when mixed with the acidic wine.
12. 12Simmer and season the sauce

    

    Continue to stir the creamy white sauce with a wooden spatula as it simmers and begins to thicken over low heat. Season the sauce to taste with sea salt and freshly cracked black pepper.

    Tip: Simmer the sauce gently; boiling heavy cream too vigorously can cause the sauce to separate.
13. 13Return shrimp to the pan

    

    Once the cream sauce is simmering and seasoned with black pepper and sea salt, gently return the pan-fried shrimp to the skillet. Cook the shrimp in the sauce over low heat for about three minutes, stirring constantly to let them absorb the rich garlic cream flavor.

    Tip: Keep the heat low at this stage to prevent the whipping cream from splitting or bubbling over.
14. 14Add the cooked pasta

    

    Transfer the freshly cooked spaghetti directly into the skillet with the creamy sauce and shrimp. It is perfectly fine if the noodles are still a bit wet; the residual starchy pasta water clinging to them will help emulsify and slightly thicken the final sauce.

    Tip: Boil your pasta for about nine minutes so it remains slightly al dente, as it will continue to soften slightly while tossing in the warm sauce.
15. 15Toss to coat thoroughly

    

    Use your tongs to toss the spaghetti and shrimp continuously, mixing them evenly into the sauce. Make sure every single strand of pasta and piece of shrimp is luxuriously coated in the white wine and garlic cream reduction.

    Tip: If the sauce looks a little too thick while tossing, you can add a small splash of hot pasta water to loosen it to your desired consistency.
16. 16Garnish with fresh parsley

    

    Turn off the heat and sprinkle finely chopped fresh parsley over the entire dish before taking it out of the pan. The bright green herbs provide a beautiful pop of color against the creamy yellow sauce and add a subtle freshness that cuts through the richness.

    Tip: Serve the pasta immediately while it is hot and creamy for the best texture and flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions