White Wine Seafood Pasta

White wine seafood pasta is an elegant and easy recipe that's perfect for a cozy date night, a dinner party with friends, or a weeknight when you’re craving something light yet indulgent. Juicy shrimp are sautéed in a fragrant white wine garlic butter sauce, then tossed with al dente linguine, cherry tomatoes, and a hint of lemon for a fresh burst of flavor. It’s a restaurant-worthy pasta dish made with simple ingredients—all in under 30 minutes.

Why my recipe

If you're a seafood lover, this white wine seafood pasta hits all the right notes: tender, juicy shrimp, a rich yet light white wine butter sauce, and pops of brightness from fresh lemon zest and parsley.

Unlike some creamy white wine sauces, this one keeps things fresh and vibrant without the heaviness of cream, though you can certainly swirl in a bit for added richness.

Plus, it’s a flexible recipe that works beautifully with other types of seafood like scallops or mussels. It’s a classic recipe with elevated flavors, but approachable enough for home cooks.

If you love my white wine seafood pasta, then you have to make my Easy Baked Tilapia next!

Ingredients and Substitutions

• Linguine – Or swap with angel hair pasta, spaghetti, or fettuccine. Short pasta shapes like farfalle or penne also work. 
• Olive oil – Extra virgin olive oil or avocado oil also works well.
• Unsalted butter – Use salted butter if that’s what you have; just reduce added salt.
• Large shrimp (peeled, deveined, tails on) – I used raw shrimp, but if you prefer cooked shrimp it should be added at the end to avoid tough, overcooked shrimp. Add some bay scallops or mussels for a true seafood medley.
• Salt and black pepper – I like sea salt and freshly ground black pepper for best results.
• Garlic (finely sliced or minced) – Use garlic powder in a pinch, though fresh garlic offers the best flavor.
• Dry white wine – Pinot Grigio, Sauvignon Blanc, or Chardonnay are great options. Make sure it’s one you’d enjoy drinking!
• Cherry tomatoes (halved) – Grape tomatoes or diced Roma tomatoes work too.
• Capers – Capers are my favorite part of this recipe! If you can’t find them, use some green olives, or some Kalamata olives instead.
• Lemon zest and lemon juice – For a more intense lemony flavor, add lemon slices or lemon wedges for serving.
• Red pepper flakes – Adjust to taste or omit if you prefer no heat.
• Fresh parsley (chopped) – You can substitute with fresh basil or spinach for a slightly different flavor profile.

If you love cherry tomatoes, try my Cherry Tomato Caprese Salad next!

Directions

1. Bring a large pot of water to a boil and salt it generously. Cook the linguine until al dente, according to the package directions. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or deep pan over medium-high heat.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. The shrimp doesn’t have to cook completely; they will finish cooking when returned to the pan in the last step. Season lightly with salt and black pepper. Remove shrimp and set aside.
4. In the same skillet, reduce heat to medium. Add the remaining olive oil and butter, then stir in the garlic. Sauté for about 1 minute until fragrant—do not brown.
5. Pour in the dry white wine and scrape up any browned bits. Let it simmer for 2–3 minutes to slightly reduce.
6. Add the cherry tomatoes and cook for 2–3 minutes until softened but still intact.
7. Stir in capers, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper.
8. Return the shrimp to the pan, then add the cooked pasta. Toss everything together, adding a splash of reserved pasta water to loosen the sauce as needed. 
9. Stir in fresh parsley and serve hot, topped with extra parsley and lemon wedges.

Tips

• For best results, don’t overcook the shrimp—they only need 1–2 minutes per side.
• Add a sprinkle of parmesan cheese if you enjoy a salty, nutty kick.
• Serve with crusty bread or garlic bread to soak up the extra white wine butter sauce.
• Tastes great with a glass of the white wine you used to make the recipe!

How to store

• Store any leftover white wine seafood pasta in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over medium-low heat, adding a splash of water or wine to loosen the sauce.
• While this pasta dish is best enjoyed fresh, it does hold up well for next-day lunches.

More seafood recipes

• Old Bay Shrimp Salad
• Firecracker Salmon
• Easy Cajun Baked Salmon
• Air Fryer Fish Sticks

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White Wine Seafood Pasta

Recipe by Nikole Berg

White wine seafood pasta recipe is a light and fast shrimp dinner ready in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 627 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 12 oz linguine
• ▢ 3 tablespoon olive oil divided
• ▢ 4 tablespoon unsalted butter divided
• ▢ 1 lb large shrimp peeled & deveined, tails on
• ▢ Salt and black pepper to season shrimp to taste
• ▢ 5 cloves garlic finely sliced or minced
• ▢ ½ cup dry white wine eg. Pinot Grigio, Sauvignon Blanc
• ▢ 1 cup cherry tomatoes halved
• ▢ 2 tablespoon capers drained
• ▢ Zest of 1 lemon
• ▢ Juice of ½ lemon at least 2 tbsp
• ▢ ¼ teaspoon red pepper flakes
• ▢ Salt & black pepper to taste
• ▢ ¼ cup chopped fresh flat-leaf parsley plus more for garnish

US Customary - Metric

Instructions

 

• Bring a large pot of salted water to a boil.
• Cook the linguine according to the package instructions until it is al dente.
• Reserve ½ cup pasta water, then drain the pasta. If the sauce is not ready by this time, stir the noodles with a tablespoon of olive oil to avoid them from sticking.
• Start making the sauce while the water boils. Heat 2 tablespoon olive oil + 1 tablespoon butter in a large deep skillet over medium-high heat.
• Add the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Season with a pinch of salt & pepper. Transfer shrimp to a plate and keep warm.
• In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon olive oil + 3 tablespoon butter. Add the garlic and sauté for 1 minute, until fragrant (do not brown).
• Add the white wine, scraping up any browned bits that have formed on the bottom. Simmer for 2–3 minutes to reduce slightly.
• Stir in cherry tomatoes, cook 2–3 minutes until softened but not collapsed.
• Add capers, lemon zest, lemon juice, and red pepper flakes. Season with salt & pepper to taste.
• Return the shrimp to the pan and toss gently.
• Add the cooked linguine to the skillet. Toss to coat in the sauce, adding a splash of reserved pasta water if needed for more gloss and emulsification.
• Stir in chopped parsley and serve hot.

Notes

Top with extra parsley and lemon wedges on the side.

Serve immediately with crusty bread and a glass of white wine.

This dish is good when reheated; just add a splash of water to moisten the noodles again.

Nutrition

Calories: 627kcalCarbohydrates: 68gProtein: 27gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 173mgSodium: 768mgPotassium: 443mgFiber: 3gSugar: 4gVitamin A: 779IUVitamin C: 10mgCalcium: 98mgIron: 2mg

Keyword 30 minutes or less, linguine, shrimp

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