Shrimp Scampi Garlic Cream Pasta (Printable)
Succulent shrimp in a velvety garlic cream sauce with white wine, lemon, and fresh herbs over perfectly cooked pasta.
# 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
# Directions:
01 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then 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 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 splash of pasta water if too thick. Stir in parsley, season with salt and pepper. Serve garnished with extra parsley, Parmesan, and lemon wedges.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant that simmers all day
- Its equally impressive for a dinner party or a comforting weeknight meal when you want something special
02 -
- Overcooking the shrimp is the most common mistake, and they will continue cooking slightly when you return them to the hot sauce, so remove them while still slightly underdone
- The sauce will continue to thicken off the heat, so take it off the stove when it looks slightly thinner than your desired consistency
03 -
- Room temperature cream incorporates more smoothly and is less likely to break or curdle when it hits the hot pan
- Grate your Parmesan from a wedge rather than using pre-grated cheese for the smoothest possible sauce texture