White Wine Lemon Garlic Shrimp Malfaldine White Wine Lemon Garlic Shrimp Malfaldine pasta tossed with parmesan, parsley, and shrimp with made in Italy Bertolli d'Italia Alfredo White Wine sauce. 6 Servings 10 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar Bertolli® d’Italia Alfredo Sauce with White Wine 4 tbsp butter, divided 4 cloves garlic, minced, divided 4 cups chicken broth 2 cups water 1 lbs Malfaldine pasta 1.5 lbs jumbo raw shrimp 1/2 cup dry white wine 1/4 cup fresh sage, minced 1/2 cup parmesan cheese, grated 1/2 cup fresh parsley, chopped 1 Lemon Salt and pepper, to taste Directions Step 1: Heat two tablespoons of butter in a large pot over high heat. Add half of the garlic and sauté and stir for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until liquid is almost absorbed. Do not drain. Step 2: While the pasta is cooking, heat two tablespoons of butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through. Step 3: Add garlic and sage to the shrimp pan. Let the shrimp cook for 3-5 minutes or until they are lightly browned. Remove from heat and set aside. Cover. Step 4: Add the shrimp, Bertolli d'Italia Alfredo with White Wine sauce, and parsley to the pasta. Toss together and finish with lemon juice, parmesan cheese, salt, and pepper. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
