Difficulty
Easy
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Servings
4 servings
Experience the perfect blend of traditional shrimp scampi and indulgent creaminess in this showstopping Creamy Shrimp Scampi. This restaurant-quality dish elevates the classic garlic and white wine sauce with the addition of rich cream and Parmesan cheese, creating a luxurious coating for tender shrimp and al dente pasta. Ready in just 35 minutes, this recipe delivers impressive flavor for minimal effort, making it ideal for both weeknight dinners and special occasions. The subtle balance of bright lemon, aromatic garlic, and savory shrimp creates a sophisticated flavor profile that will have everyone asking for seconds. Transform your dinner table with this elegant yet easy-to-master Italian-inspired seafood pasta that’s guaranteed to become a new favorite!
Why You Will Love This Creamy Shrimp Scampi
- Protein Rich Delight: Succulent shrimp provide a satisfying, high-protein meal.
- Quick and Easy: Cooks up in under 20 minutes for a fast dinner.
- Flavorful Balance: Combines creamy sauce with zesty lemon and garlic.
- Family Favorite: Mild, crowd-pleasing flavors appeal to kids and adults.
- Customizable: Add veggies or adjust spices to suit your taste.
- Pantry Staples: Made with everyday ingredients like butter, garlic, and shrimp.
- Great for Entertaining: Impressive yet simple, perfect for guests.
- Gluten Free Option: Serve with gluten-free pasta or zucchini noodles.
Ingredients
1 pound large shrimp (16-20 count), peeled and deveined
8 ounces linguine or fettuccine pasta
4 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (adjust to taste)
1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, thinly sliced
Salt and freshly ground black pepper to taste
Execution
Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Prep the Shrimp: Pat the shrimp dry with paper towels. Season both sides with salt and pepper.
Cook the Shrimp: In a large skillet or sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Be careful not to overcook. Remove shrimp from the pan and set aside.
Make the Sauce Base: In the same pan, reduce heat to medium and add the remaining 2 tablespoons olive oil and 2 tablespoons butter. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Deglaze the Pan: Add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
Add Citrus Elements: Stir in the lemon juice and lemon zest, combining well with the reduced wine mixture.
Create the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3-4 minutes, stirring occasionally.
Incorporate the Cheese: Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine Components: Add the drained pasta to the sauce and toss to coat thoroughly. Gently fold in the cooked shrimp, allowing them to warm through in the sauce for about 1 minute.
Finish and Serve: Remove from heat and stir in the fresh parsley and basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional Parmesan cheese and a twist of fresh black pepper.
Additional tips
- Shrimp Selection: Look for fresh or frozen raw shrimp that’s already deveined to save prep time. If using frozen, thaw completely and pat dry before cooking.
- Wine Substitute: If you prefer not to use wine, substitute with additional pasta water and a tablespoon of fresh lemon juice.
- Pasta Options: While linguine and fettuccine are traditional, this sauce works beautifully with angel hair pasta for a lighter dish or penne for a heartier option.
- Make it Garlicky: For true garlic lovers, increase to 8-10 cloves for an extra punch of flavor.
- Lighter Alternative: Substitute half-and-half for heavy cream to reduce calories while maintaining creaminess.
- Add Vegetables: Enhance the nutritional value by adding sautéed spinach, cherry tomatoes, or asparagus tips.
- Protein Variation: This creamy sauce works well with chicken or scallops if you’d like to substitute or add to the shrimp.
- Herb Options: No fresh herbs? Use 1 tablespoon dried parsley and 1 teaspoon dried basil instead, adding them earlier in the cooking process.
FAQ
1. Can I use pre-cooked shrimp?
While fresh raw shrimp is preferred for the best texture and flavor, you can use pre-cooked shrimp. Simply add them at the very end, just long enough to warm through (about 30 seconds) to prevent overcooking.
2. How do I know when shrimp are perfectly cooked?
Perfectly cooked shrimp will form a “C” shape, turn opaque, and be pink with some white. If they curl into a tight “O” shape, they’re overcooked.
3. Can I make this dish ahead of time?
This dish is best served immediately after preparation. Cream-based sauces tend to separate when reheated, and reheating can make shrimp tough. If necessary, you can prepare the sauce (without cream) and cook the pasta ahead of time, then finish with the cream, cheese, and shrimp just before serving.
4. Is this dish gluten-free?
Not as written, but it can be made gluten-free by substituting the pasta with gluten-free pasta or serving over zucchini noodles or cauliflower rice.
5. What sides pair well with creamy shrimp scampi?
A simple green salad with lemon vinaigrette, garlic bread, roasted asparagus, or a crusty baguette for sauce-sopping are excellent accompaniments.
6. Why did my sauce curdle or separate?
Cream sauces can separate if heated too quickly or to too high a temperature. Keep the heat low when adding the cream and cheese, and avoid boiling the sauce after adding the dairy components.
7. Can I use Parmesan cheese from a shaker container?
For the smoothest, most flavorful sauce, freshly grated Parmesan is strongly recommended. Pre-packaged grated cheese contains anti-caking agents that can prevent proper melting and affect texture.
8. How spicy is this dish?
As written, the recipe has a very mild heat from the red pepper flakes. For more heat, double the amount of red pepper flakes or add a dash of cayenne pepper.
Snag the full recipe below for Creamy Shrimp Scampi and cook up a tasty dish tonight!
Creamy Shrimp Scampi
Equipment
- Large Pot
- Large Skillet or Sauté Pan
Ingredients
Scampi
- 1 pound large shrimp 16-20 count, peeled and deveined
- 8 ounces linguine or fettuccine pasta
- 4 tablespoons unsalted butter divided
- 4 tablespoons olive oil divided
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes adjust to taste
- 1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- juice of 1 lemon about 2 tablespoons
- zest of 1 lemon
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh basil thinly sliced
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat the shrimp dry with paper towels. Season both sides with salt and pepper.
- In a large skillet or sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Be careful not to overcook. Remove shrimp from the pan and set aside.
- In the same pan, reduce heat to medium and add the remaining 2 tablespoons olive oil and 2 tablespoons butter. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
- Add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
- Stir in the lemon juice and lemon zest, combining well with the reduced wine mixture.
- Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3-4 minutes, stirring occasionally.
- Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the drained pasta to the sauce and toss to coat thoroughly. Gently fold in the cooked shrimp, allowing them to warm through in the sauce for about 1 minute.
- Remove from heat and stir in the fresh parsley and basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional Parmesan cheese and a twist of fresh black pepper.