• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound fresh tagliolini (or linguine)
  • 12 ounces small or medium shrimp (fresh or frozen)
  • 2 tablespoons butter
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 cup heavy or light cream
  • Juice of one medium lemon
  • 2 tablespoons flat leaf parsley, finely chopped
  • Salt, to taste
  • Black pepper, to taste

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  1. Bring a large pot of salted water to a boil.
  2. Peel and clean the shrimp. Set aside. In large skillet over medium heat, heat the olive oil and butter, and add the garlic. When golden, add the shrimp and raise the heat. Add the wine and then the lemon juice. Cook for a few minutes until the shrimp turn pink and much of the liquid has evaporated. (If using frozen shrimp, defrost them prior to adding to the skillet.)
  3. Lower the heat and add the cream. Season with salt, black pepper, and cook for another minute or so, until slightly reduced.
  4. Cook the pasta until al dente, drain it, and add it to the skillet with the shrimp. Toss to mix well over medium heat.
  5. Serve immediately with a sprinkle of fresh parsley.