Golden “Butter-Garlic” Shrimp Linguine with Dueamori Butter Garlic Seasoned EVOO
Silky, aromatic, and irresistibly glossy, this linguine wraps each strand in restaurant-level richness. The sauce comes together in minutes, delivering that indulgent “butter” allure without weighing down the delicate sweetness of the shrimp.
Ingredients
Method
- Boil pasta to al dente; reserve ½ cup pasta water.
- Sauté shrimp in 3 tbsp oil, 1–2 min/side; remove.
- Deglaze with wine; reduce by half. Add remaining oil, lemon, splash pasta water.
- Toss pasta + shrimp; season and finish glossy.
Notes
Wine PairingsGavi (Cortese): Sleek, mineral, and lemon-tinged, Gavi brings precision to a glossy pasta. Its zippy acidity brightens the shrimp and keeps the sauce feeling weightless; the mineral finish emphasizes the oil’s silkiness rather than coating the palate.
- Unoaked Chardonnay: Think white flowers, orchard fruit, and clean lines—no butter, no heavy toast. The rounded mid-palate embraces the pasta’s sheen while the crisp finish keeps everything lifted. Chablis or cool-climate New World styles are perfect.
