Shrimp Scampi Garlic Cream Pasta
A delightful balance of succulent shrimp, rich garlic cream, and perfectly cooked pasta, ideal for weeknights or gatherings.
Ingredients
Pasta and Shrimp
- 12 ounces dried spaghetti or linguine noodles
- 1 pound large shrimp (shells removed and deveined) Shrimp should be patted dry
Cream Sauce
- 4 tablespoons unsalted butter (separated into two portions)
- 3 tablespoons extra virgin olive oil
- 5 cloves fresh garlic (finely minced) Avoid burning during sautéing
- ½ cup dry white wine or low-sodium chicken broth
- 2 tablespoons juice from one lemon Approximately 2 tablespoons
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon crushed red chili flakes (optional) For heat
- ½ teaspoon freshly ground black pepper Or to taste
- Kosher salt to taste
Cheese and Herbs
- ½ cup finely grated Parmesan cheese Divided use
- 1 cup low-moisture mozzarella (shredded)
- ¼ cup Italian flat-leaf parsley (chopped) Divided use
Instructions
Preparation
- Gather all your ingredients. Clean and devein the shrimp if not pre-prepared. Mince the garlic and chop the parsley.
Cooking Pasta
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until just shy of al dente. Drain and set aside.
Cooking Shrimp
- In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Season shrimp with salt and pepper, then cook for 1-2 minutes per side. Transfer to a plate.
Making Sauce
- In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds.
- Pour in the dry white wine and lemon juice with zest. Simmer for 2-3 minutes.
Combining Ingredients
- Return the drained pasta to the skillet and toss to coat in the sauce.
- Stir in half of the grated Parmesan cheese and half of the parsley, then fold in the shrimp.
Baking
- Transfer the mixture to a greased 9-by-13-inch baking dish. Top with shredded mozzarella and remaining Parmesan.
- Bake in a preheated oven at 375°F (190°C) for about 15 minutes until cheese is melted and golden.
Serving
- Garnish with remaining parsley and serve with a squeeze of fresh lemon juice if desired.
Notes
For variations, consider adding vegetables or swapping shrimp for chicken or scallops.