Shrimp Scampi Garlic Cream Pasta (Printable Format)
Succulent shrimp in garlic white wine cream sauce with lemon, served over al dente pasta with fresh herbs.
# 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 Steps:
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 for 1–2 minutes per side until pink and opaque. Remove and set aside.
03 - In the same skillet, add remaining butter and olive oil. Sauté shallot for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in white wine, scraping up browned bits. 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 melts and sauce becomes smooth.
06 - Return shrimp to skillet. Add cooked pasta and toss to coat. Add pasta water if sauce needs thinning. Stir in parsley, season to taste, and 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 takes reservations
- This is the dish that convinces people they like seafood, even the skeptics
02 -
- Shrimp continue cooking after they leave the pan, so remove them when they're barely pink and opaque
- The sauce thickens rapidly off heat, so have your pasta ready before adding cream
03 -
- Pat shrimp completely dry with paper towels before searing for better browning
- Grate your Parmesan from a wedge instead of buying pre-grated for smoother melting