Creamy Shrimp Scampi
A luxurious twist on classic shrimp scampi, featuring tender shrimp and pasta in a creamy garlic-Parmesan sauce, perfect for weeknights or special occasions.
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.
Notes
Use fresh or thawed shrimp, patted dry. Substitute pasta water and lemon juice for wine if needed. Try angel hair or penne for variety. Add spinach or cherry tomatoes for extra nutrition. Use half-and-half for a lighter sauce. Serve with garlic bread or a green salad. Store leftovers in the refrigerator for up to 2 days, reheating gently to avoid toughening shrimp.