Shrimp Scampi Garlic Cream Pasta (Printable)
Linguine with succulent shrimp in garlic-white wine cream sauce with lemon and fresh herbs.
# 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 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 tbsp butter and 1 tbsp 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 just pink and opaque. Remove shrimp 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 from the pan bottom. 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 the skillet. Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water. Stir in chopped parsley, season to taste, and serve immediately with extra parsley, Parmesan, and lemon wedges.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Perfect for impressing dinner guests on short notice
02 -
- Do not overcrowd the pan when searing shrimp or they will steam instead of getting that nice golden sear
- The sauce thickens quickly off the heat, so have everything ready before adding the cream
03 -
- Keep your pasta water, it is liquid gold for adjusting sauce consistency
- Room temperature cream incorporates more smoothly than cold from the fridge