Shrimp Scampi Garlic Cream Pasta (Printable version)

Succulent shrimp in silky garlic cream sauce with lemon and 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:

01 - Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 1 tbsp butter and 1 tbsp oil in skillet over medium-high. Cook shrimp 1-2 minutes per side until pink and opaque. Remove and set aside.
03 - Add remaining butter and oil to skillet. Sauté shallot 2 minutes until soft. Add garlic 30 seconds until fragrant.
04 - Pour in white wine, scraping browned bits. Simmer 2-3 minutes until slightly reduced.
05 - Lower heat to medium-low. Stir in cream, lemon zest, lemon juice, red pepper flakes, and Parmesan. Cook until cheese melts and sauce smooths.
06 - Return shrimp to skillet. Add pasta and toss to coat. Add pasta water if needed. Stir in parsley, season, and serve with extra garnishes.

# Expert Advice:

01 -
  • The garlic cream sauce comes together in minutes but tastes like something youd order at a fancy Italian restaurant
  • Shrimp cook so quickly that this impressive dinner is ready faster than delivery would arrive
02 -
  • Overcooked shrimp become rubbery and sad, so remove them the second they turn pink and opaque
  • The sauce will continue thickening off the heat, so take it off the stove slightly earlier than you think
03 -
  • Pat shrimp completely dry before cooking or they will steam instead of sear
  • Finish with an extra drizzle of olive oil right before serving for restaurant-style shine

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