Just as good as a restaurant. Serves 4-6.
4 cloves minced garlic
4 tbs (half a stick) butter
4 cups chicken or vegetable broth
2 cups water
1 lb spaghetti or linguine
1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)
3/4 cup white wine, something dry
1 tbs dried sage
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
chopped fresh parsley, salt, pepper, lemon juice to taste
Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.
In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.
Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.