Shrimp Scampi Garlic Cream Pasta (Printable)
Succulent shrimp in garlic white wine cream sauce with lemon and fresh herbs over perfectly cooked linguine.
# What You Need:
→ Pasta
01 - 12 oz linguine or spaghetti
→ Seafood
02 - 1 lb large shrimp, peeled and deveined
→ Aromatics & Base
03 - 3 tbsp unsalted butter
04 - 2 tbsp 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 tsp crushed red pepper flakes
11 - 1/2 cup freshly grated Parmesan cheese
→ Herbs & Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Salt and freshly ground black pepper, to taste
14 - Lemon wedges, for serving
# How To Make It:
01 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, season lightly with salt and pepper, and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add remaining butter and olive oil. Add shallot and sauté for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in the white wine, scraping up any browned bits. Let simmer for 2-3 minutes until slightly reduced.
05 - Lower heat to medium-low. Add heavy cream, lemon zest, lemon juice, red pepper flakes, and Parmesan. Stir until cheese is melted and sauce is smooth.
06 - Return shrimp to the skillet. Add cooked pasta and toss to coat in the sauce. If sauce is too thick, add a splash of reserved pasta water. Stir in chopped parsley. Season to taste with salt and pepper. Serve immediately, garnished with extra parsley, Parmesan, and lemon wedges.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like something you would order at a favorite restaurant
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- Overcooked shrimp becomes rubbery fast, so pull them the second they turn pink
- The sauce thickens quickly as it cools, so keep that pasta water handy to loosen it up
03 -
- Pat the shrimp completely dry before searing or they will steam instead of brown
- Room temperature cream incorporates more smoothly into the hot wine base