Make this White Wine Shrimp Pasta for a simple but elegant meal any night of the week. Seafood and arugula team up and pack a powerful nutritional punch in this pasta recipe.
This light meal is still filling enough to satisfy your hungry family. It’s ready in just 30 minutes for a fantastically easy dinner!
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💚 About This Recipe
I love making this seafood linguine recipe when I need a quick pasta dinner on a busy weeknight! It has juicy shrimp and healthy arugula, all tucked into a delicious pasta with a white wine sauce.
You'll love that all of the nutrients you need are included in one amazing recipe. In under 30 minutes, you can have this tasty and family friendly pasta dish hot and on the dinner table!
For best results, serve your easy shrimp linguine alongside a fresh Parmesan Garlic Bread and you've got yourself a fantastic meal that's sure to be a hit.
🧂 Ingredients Needed
- linguine - you could also use spaghetti or fettuccine, but I like that linguine is somewhere in between and gives you the best of both!
- grape tomatoes - cherry tomatoes or diced fresh tomatoes would also work fine.
- olive oil - to saute the garlic and shrimp.
- garlic - I like to use jarred minced garlic to save time on prep, but feel free to mince some fresh garlic cloves.
- dry white wine - go for a nice crisp white wine like dry Chardonnay, Pinot Grigio, or Sauvignon Blanc.
- frozen raw shrimp - feel free to use cooked shrimp or fresh shrimp as well! This recipe is versatile.
- salt and black pepper - season to taste.
- arugula - provides some nutrition and gives this dish a nice hearty and healthy quality.
🔪 Instructions
- Cook pasta to al dente, then drain and set aside.
- Cut tomatoes in halves or thirds.
- Heat olive oil in a large skillet over medium-high heat, then cook garlic until fragrant.
- Add white wine and simmer.
- Add shrimp with salt and pepper, then saute about 3 minutes or until shrimp is properly cooked.
- Remove from heat and stir in tomatoes.
- Transfer the shrimp and tomato mixture to the pot with linguine and stir until well incorporated.
❔ FAQs
Arugula provides vitamins A, B, C, and K, as well as minerals like iron, calcium, phosphorus, potassium, magnesium, zinc, and copper. It is one of the most nutritious of the leafy greens and is actually classified as a cruciferous vegetable along with broccoli and brussels sprouts. So you can feel good about serving this dish to your family!
Yes, cooking any kind of wine will effectively burn off all the alcohol. The wine is just for some added flavor and dimension, and this dish is perfectly safe to serve to people of all ages.
Thaw in the refrigerator overnight or in a colander under cold running water for quick thawing.
💭 Expert Tips and Tricks
- This recipe calls for 12 ounces of pasta, so if you have a 16 ounce package, cook the entire thing and set some of the pasta aside before stirring the other ingredients in.
- Top with a dusting of Parmesan cheese for a bit of cheesy flavor that pulls everything together.
- Other good garnishes include chopped fresh parsley, fresh basil, a squeeze of fresh lemon juice, or a sprinkle of lemon zest.
- Reserve about a half cup of pasta water after cooking. If you find your creamy white wine sauce doesn't quite cover all of your pasta sufficiently, mix in some of that starchy water.
📌 Make this shrimp arugula pasta for an easy meal on a busy weeknight or a hearty entree for a dinner party! Pair with a side salad or rolls for the perfect spread.
💡 Substitutions and Variations
- If you substitute cooked shrimp, be sure to just cook in the wine sauce until the shrimp is heated through.
- Add more salt and pepper if you like. You can also include additional seasonings like red pepper flakes, garlic powder, paprika, and more.
- Though I prefer using linguine for this dish, you could use just about any shape of pasta. Play around with your favorite kinds to see what works best for you! Angel hair pasta is another good option.
- Instead of arugula, you could use kale, fresh spinach, or other hearty greens.
🔊 What readers are saying...
"LOVE this! It's almost like shrimp scampi but with arugula for some spiciness and cherry tomatoes for some sweet! YUM!"
- Krista
🥫 Storage and Reheating
Transfer to an airtight container once leftovers have cooled. Store in the fridge for 3 to 4 days, or in the freezer for 2 to 3 months.
To reheat, pop your leftovers in the microwave and heat in 1 minute increments until heated through. You can also transfer back to a pot over the stove top and heat that way. In this case, you may want to add a splash of water or wine, or even chicken broth, to prevent things from getting too dry.
🍴 What To Serve With This Dish
Pair your shrimp arugula pasta with a quick veggie made in the air fryer, like broccoli or crispy brussels sprouts! You can also roast your brussels sprouts for a slightly more elegant finish, or serve this seafood linguine recipe alongside a hearty cheddar bacon bread made in the slow cooker.
✔️ More Seafood Recipes You'll Love
- Easy Crab Cakes - No need to spend an arm and a leg at a fancy restaurant! You can make these tasty crab cakes right in your own kitchen.
- One Skillet Shrimp with Couscous - If you can't get enough shrimp, this one pot recipe is another great option to add to your weekly dinner rotation.
- Air Fryer Orange Glazed Salmon - With a balance of sweet and savory flavors, this salmon is beyond easy to prepare and cook in the air fryer.
- Seafood Mac and Cheese - This comforting and cheesy recipe from Stay Snatched combines tender noodles in a cheesy sauce with delicious crab and shrimp!
Shrimp Arugula Pasta
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📋 Recipe Card
White Wine Shrimp Pasta with Arugula
Ingredients
- 12 ounces linguine (1 package)
- 1 cup grape tomatoes (halved)
- 2 tablespoons olive oil
- 1 ½ tablespoons minced garlic
- ¾ cup white wine
- 1 pound frozen raw shrimp
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 4 cups baby arugula
Instructions
- Prepare the linguine according to package directions, drain and set aside.12 ounces linguine
- While the linguine is cooking, cut the tomatoes in halves (or thirds if they are on the large side).1 cup grape tomatoes
- Heat the olive oil over medium heat, add the garlic, and cook until it begins to turn brown.2 tablespoons olive oil, 1 ½ tablespoons minced garlic
- Add the wine and bring to a simmer.¾ cup white wine
- Add the shrimp, salt, and pepper, and saute until the shrimp are cooked, about 3 minutes.1 pound frozen raw shrimp, ⅛ teaspoon salt, ¼ teaspoon pepper
- Right before removing from heat, stir in the tomatoes.1 cup grape tomatoes
- Add the shrimp-tomato mixture and baby arugula to the pot with the cooked, drained linguine, and toss gently.4 cups baby arugula
Notes
- You can substitute cooked shrimp if you prefer, in which case, when you add it to the simmering wine mixture, you only need to cook until the shrimp is warmed through.
- If you have a 16 ounce package of pasta, you can cook the entire thing but remove about ¼ of it after draining but before adding in the other ingredients.
- Season with additional salt and pepper if needed.
- Serve with Parmesan cheese if desired.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2013, and was republished with tips, step by step photos, and a recipe change in November 2023.
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Happy cooking!
Miz Helen says
Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen
Jenny says
Shrimp is one of my favorites! Thanks for sharing at #HomeMattersParty
chef zakir says
another good recipe. I like it.
Kristin says
Thanks! I appreciate you stopping by!
Jason says
Wondering how this would be with kale instead of arugula...
Kristin says
Yes, great idea, I think kale would work well too! Thanks for stopping by! 🙂
Sarah says
Thank you so much for sharing & linking up at Thank You Honey's Whatever Wednesday Party!! The party goes live every Tuesday!
Cheers
Sarah
Kristin says
Thanks, Sarah...it is a great party! I will try to get there whenever I can. Thanks for stopping by! 🙂
Pamela @ Brooklyn Farm Girl says
Love how fresh this pasta looks!
Kristin says
Thanks, Pamela! And thanks for stopping by! 🙂
Maria says
Your linguine looks FABULOUS!!!!! Love how you added the arugula, I love its peppery flavor, and it sounds like it would be amazing in this dish! Looks like a great summer dinner!
Kristin says
Thanks, Maria! The arugula is definitely a flavorful addition, so I was happy when the kids actually liked it...I wasn't sure if they would just because they aren't used to that flavor. But it really fit well and everyone loved it. I appreciate you stopping by!
Kat says
Thanks for linking up with
I love arugula and so this looks great!
Kristin says
Thanks, Kat! I appreciate you stopping by. And thanks for the great link party!
Lizy @ http://justdipitinchocolate.blogspot.com/ says
This is one of my favorite combination shrimp and pasta! and the added health benefits a big plus to the already awesome taste. Thank You so much for sharing. I'm pining onto my Good Eats board. thank You for sharing, I came to visit you from Anyonita Nibbles party!
Lizy@http://justdipitinchocolate.blogspot.com/
Kristin says
Thanks, Lizy! Have a great day!
Tina says
That looks so yummy! Thanks for sharing!
Hopped over from Tasty Tuesdays.
Tina @ Mommynificent
Kristin says
Thanks for coming by, Tina! 🙂