Shrimp Scampi Garlic Cream Pasta (Printable version)
Shrimp sautéed with garlic and white wine, finished in a velvety cream sauce with lemon zest and fresh herbs over perfectly cooked pasta.
# What You’ll 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 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining butter and olive oil to the skillet. Sauté shallot for 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
04 - Pour in white wine, scraping up browned bits. Simmer 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 melts and sauce is smooth.
06 - Return shrimp to skillet. Add cooked pasta and toss to coat. Add pasta water if sauce is too thick. Stir in parsley, season to taste, and serve with extra parsley, Parmesan, and lemon wedges.
# Expert tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its equally impressive for a dinner party or a cozy night at home
02 -
- The sauce thickens quickly off the heat, so have your pasta ready before you start the final steps
- Shrimp continue cooking after you remove them from the pan, so pull them when they're just barely pink
03 -
- Pat your shrimp completely dry before searing for the best browning
- Room temperature cream incorporates more smoothly than cold cream