White wine and garlic shrimp linguine


500 grams linguine

30 grams butter

3 tablespoons (60ml) white wine

2 teaspoons grated Parmesan cheese

3 cloves garlic, minced

small handful chopped fresh parsley

salt and freshly ground black pepper to taste

1 kg shrimps, peeled and deveined


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • ​In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  • ​Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
  • Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.
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