Shrimp Scampi Garlic Cream Pasta
Craving something creamy and delicious?
Picture this: tender shrimp, a rich cream sauce, and perfectly cooked pasta all snuggled together in one dish. That’s what you get with Shrimp Scampi Garlic Cream Pasta—an irresistible meal that doesn’t require hours in the kitchen. It’s quick, simple, and everyone will think you’re a culinary genius! 🍝💖
Why make this recipe
Let’s be honest—who doesn’t love a meal that’s as delightful to make as it is to eat? Here are a few reasons this shrimp scampi is the dish you didn’t know you needed:
- Quick Cleanup: Seriously, one pan! Less time cleaning means more time savoring.
- Flexibility: Perfect for a weeknight dinner or a cozy weekend date night.
- Family-Friendly: Packed with flavor but mild enough for all ages (even the picky eaters).
Trust me, this is the pasta dish you’ll want to whip up on repeat 😉
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 cup low-moisture mozzarella (shredded)
- Juice from one lemon (approximately 2 tablespoons)
- 1/4 teaspoon crushed red chili flakes (optional)
- 4 tablespoons unsalted butter (separated into two portions)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 pound large shrimp (shells removed and deveined)
- 1 teaspoon finely grated lemon zest
- 12 ounces of dried spaghetti or linguine noodles
- 1/2 cup dry white wine or low-sodium chicken broth
- 3 tablespoons extra virgin olive oil
- 5 cloves fresh garlic (finely minced)
- 1/4 cup Italian flat-leaf parsley (chopped)
- 1/2 cup finely grated Parmesan cheese
- Kosher salt (to taste)
Directions:
Let’s get cooking! Follow these easy steps to make your delicious shrimp scampi:
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Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than the package directions. Drain and set aside.
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In a large skillet set over medium heat, heat the olive oil along with 2 tablespoons of butter. Pat the shrimp dry and season both sides with salt and black pepper. Place shrimp in the skillet and sear for 1 to 2 minutes per side until opaque and lightly golden. Transfer the cooked shrimp to a separate plate.
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In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds until aromatic.
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Pour in the wine (or broth), along with the lemon juice and zest. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced.
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Return the drained pasta to the skillet, tossing thoroughly to coat in the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley. Gently fold in the cooked shrimp.
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Transfer the combined shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. Scatter the shredded mozzarella and the remaining Parmesan evenly across the top.
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Place the baking dish uncovered into a preheated oven at 375°F (190°C). Bake for 15 minutes, or until the cheese is fully melted and develops a golden hue.
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Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot.
How to make Shrimp Scampi Garlic Cream Pasta (Overview)
Making this creamy delight is really straightforward. First, cook your pasta to perfection—just shy of al dente, so it holds up nicely in the sauce. While that bubble-bath of goodness is happening, you’ll sauté your shrimp in garlic-infused oil until they’re golden and tempting. Next, you’ll whip up the sauce using the zest and juice of a lemon along with some white wine for that added zing.
Don’t skip toasting the garlic—it makes all the difference, trust me! Finally, toss everything in a baking dish and let the oven work its magic while you prepare for the aroma that’ll fill your kitchen. 😍
How to serve Shrimp Scampi Garlic Cream Pasta
When it comes to serving this dish, you can’t go wrong! Place a generous scoop on a pretty plate and sprinkle with the remaining fresh parsley for a pop of color. For an added crunch, serve it alongside a fresh green salad or garlic bread that invites you to mop up that creamy sauce. The aroma? Heaven! 🍋
How to store Shrimp Scampi Garlic Cream Pasta
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days in an airtight container. For longer storage, you can pop it in the freezer for up to 2 months. When you’re ready to dig in again, just thaw and reheat in the oven or microwave. Easy peasy!
Tips to make Shrimp Scampi Garlic Cream Pasta
Here are a few insider tricks to elevate your dish:
- When draining pasta, reserve a bit of the pasta water. It’s perfect for adjusting the sauce consistency!
- Want it spicier? Add more crushed red pepper flakes or throw in some chili oil while cooking.
- Make this vegetarian by swapping shrimp for sautéed mushrooms or zucchini—yummy!
Variation
Add a twist to your shrimp scampi by including sautéed spinach or cherry tomatoes for a burst of color and flavor! Feeling adventurous? Try replacing the white wine with a splash of coconut milk for a creamy, tropical kick. 🍤🌴
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely before cooking.
What can I use instead of wine?
Low-sodium chicken broth works great—adds depth without the alcohol.
Can I make this dish in advance?
Definitely! You can prepare everything ahead of time and bake just before serving.
📌 Pin this recipe for your next cozy dinner night!
Shrimp Scampi Garlic Cream Pasta
Ingredients
Method
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than the package directions. Drain and set aside.
- In a large skillet set over medium heat, heat the olive oil along with 2 tablespoons of butter.
- Pat the shrimp dry and season both sides with salt and black pepper. Place shrimp in the skillet and sear for 1 to 2 minutes per side until opaque and lightly golden.
- Transfer the cooked shrimp to a separate plate.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds until aromatic.
- Pour in the wine (or broth), along with the lemon juice and zest. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced.
- Return the drained pasta to the skillet, tossing thoroughly to coat in the garlic-butter mixture.
- Stir in half of the grated Parmesan and half of the chopped parsley.
- Gently fold in the cooked shrimp.
- Transfer the combined shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish.
- Scatter the shredded mozzarella and the remaining Parmesan evenly across the top.
- Place the baking dish uncovered into a preheated oven at 375°F (190°C). Bake for 15 minutes, or until the cheese is fully melted and develops a golden hue.
- Remove from the oven and garnish with the remaining parsley.
- Optionally, finish with an additional squeeze of lemon before serving hot.
Notes
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