Shrimp Scampi Garlic Cream Pasta (Printable)
Succulent shrimp in garlic white wine cream sauce with lemon and herbs over tender linguine.
# What You’ll Need:
→ Pasta
01 - 12 oz linguine or spaghetti
→ Seafood
02 - 1 lb large shrimp, peeled and deveined
→ Aromatics & Base
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 5 cloves garlic, finely minced
06 - 1 small shallot, finely diced
→ Deglazing & Sauce
07 - 1/2 cup dry white wine
08 - 1 cup heavy cream
09 - Zest and juice of 1 lemon
10 - 1/4 teaspoon crushed red pepper flakes
11 - 1/2 cup freshly grated Parmesan cheese
→ Herbs & Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Salt and freshly ground black pepper, to taste
14 - Lemon wedges, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook in single layer for 1-2 minutes per side until pink and opaque. Remove and set aside.
03 - In same skillet, add remaining butter and olive oil. Sauté shallot for 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
04 - Pour in white wine, scraping up browned bits from bottom. Simmer for 2-3 minutes until slightly reduced.
05 - Reduce heat to medium-low. Add heavy cream, lemon zest, lemon juice, red pepper flakes, and Parmesan. Stir until cheese melts and sauce smooths out.
06 - Return shrimp to skillet. Add cooked pasta and toss to coat. Add pasta water if sauce is too thick. Stir in parsley and season with salt and pepper. Serve immediately with extra parsley, Parmesan, and lemon wedges.
# Expert Advice:
01 -
- The cream sauce transforms classic scampi into something restaurant-worthy but comes together in under 30 minutes
- Leftovers reheat surprisingly well for lunch the next day, if you somehow have any
02 -
- Overcooked shrimp turn rubbery fast, so pull them from heat as soon as they turn pink and opaque throughout
- The sauce continues thickening off heat, so remove it from the stove slightly thinner than you want the final consistency
03 -
- Add a splash of dry vermouth along with the white wine for deeper flavor that tastes like you have been making this for years
- Finish with an extra grating of fresh Parmesan right at the table, it makes everything taste more luxurious