Shrimp Scampi Garlic Cream Pasta (Printable)
Succulent shrimp in garlic cream sauce with lemon, white wine, 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
# Steps:
01 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Heat 1 tbsp butter and 1 tbsp olive oil in large skillet over medium-high heat. Add shrimp in single layer, season with salt and pepper, cook 1-2 minutes per side until pink and opaque. Remove and set aside.
03 - Add remaining butter and olive oil to skillet. Sauté shallot 2 minutes until soft. Add garlic, 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 smooths.
06 - Return shrimp to skillet. Add cooked pasta, toss to coat. Add pasta water if sauce too thick. Stir in parsley, season to taste. Serve garnished with extra parsley, Parmesan, and lemon wedges.
# Expert Advice:
01 -
- The cream sauce transforms a weeknight pasta into something that tastes like it came from a cozy Italian restaurant
- It comes together in 35 minutes but tastes like you spent all day cooking
02 -
- Overcooked shrimp are rubbery and sad, so pull them the moment they turn pink
- The sauce will thicken as it sits off the heat, so don't panic if it looks slightly loose in the pan
03 -
- Reserve more pasta water than you think you'll need, that liquid gold saves more dishes than I can count
- Grate your Parmesan fresh from a wedge because the pre-grated stuff has anti-caking agents that make sauce grainy