Shrimp Scampi Garlic Cream Pasta (Printable Version)

Succulent shrimp in garlic cream sauce with lemon and herbs over perfectly cooked pasta.

# Ingredient List:

→ 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:

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 the shrimp in a single layer, season lightly 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. Add shallot and sauté for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in the white wine, scraping up any browned bits. Let 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 is melted and sauce is smooth.
06 - Return shrimp to the skillet. Add cooked pasta and toss to coat in the sauce. If sauce is too thick, add a splash of reserved pasta water. Stir in chopped parsley. Season to taste with salt and pepper. Serve immediately, garnished with extra parsley, Parmesan, and lemon wedges.

# Expert Tips:

01 -
  • The cream transforms classic scampi into something restaurant worthy in under 40 minutes
  • You get that luxurious sauce without needing any fancy techniques or hard to find ingredients
  • The brightness from lemon cuts through the richness so every bite feels balanced, not heavy
02 -
  • Overcooked shrimp becomes rubbery fast—pull them from the heat the second they turn pink
  • Adding cream to a pan over high heat will cause it to separate, so always lower your temperature first
  • The sauce will thicken as it stands off the heat, so serve immediately or have that pasta water ready to loosen it up
03 -
  • Pat your shrimp completely dry with paper towels before they hit the pan, or they will steam instead of sear
  • If your sauce looks grainy after adding the cheese, whisk vigorously off the heat and it usually comes back together

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