Ingredients

• 1 bottle of Pinot Grigio
• 12 oz linguine
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. Cook linguine according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add shrimp to the skillet and cook until pink, about 3-4 minutes.
5. Pour in 1 cup of Pinot Grigio into the skillet and let it reduce for 2-3 minutes.
6. Add cherry tomatoes to the skillet and cook until they begin to soften, about 2 minutes.
7. Add the cooked linguine to the skillet, tossing to combine everything evenly.
8. Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.
9. Serve hot with a glass of Pinot Grigio.