Description
This creamy shrimp scampi features plump, juicy shrimp swimming in a luscious garlic butter sauce enriched with cream and Parmesan. The sauce clings perfectly to pasta, creating a restaurant-worthy dish that’s surprisingly simple to make at home.
Every forkful delivers tender shrimp and pasta coated in a velvety sauce with bright notes from lemon and a gentle warmth from red pepper flakes. It’s comfort food elevated to gourmet status!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup chopped parsley (for garnish)
- 12 oz pasta (linguine, fettuccine, or spaghetti)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your chosen pasta until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Prep the shrimp: Pat the shrimp dry with paper towels (this helps them sear better). Season with a pinch of salt and black pepper.
- Sauté the shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, about 1-2 minutes per side. Be careful not to overcook! Remove shrimp to a plate.
- Make the creamy scampi sauce: In the same pan, reduce heat to medium and add the remaining 2 tbsp butter. Add minced garlic and sauté until fragrant but not browned, about 30 seconds.
- Add the wine: Pour in white wine and scrape up any browned bits from the bottom of the pan (that’s flavor!). Let simmer for 2-3 minutes until slightly reduced.
- Create the creamy base: Stir in heavy cream, Parmesan cheese, and red pepper flakes if using. Simmer gently until the sauce begins to thicken, about 3-4 minutes.
- Finish the dish: Return shrimp to the pan and add lemon juice. Toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Combine with pasta: Add the cooked pasta to the pan and toss until everything is well coated in the creamy sauce. If needed, add more reserved pasta water to reach your desired consistency.
- Serve and garnish: Divide among plates, sprinkle with fresh parsley, and enjoy immediately!
Notes
- For extra richness: Stir in an extra tablespoon of butter right before serving for an extra silky finish.
- Lighter option: Swap heavy cream for half-and-half or a mixture of milk and Greek yogurt (though the sauce won’t be quite as thick).
- Gluten-free version: Use your favorite gluten-free pasta or serve over spiralized zucchini noodles for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Cuisine: Italian-American