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Creamy Shrimp Scampi – A Delicious And Easy Recipe

Creamy Shrimp Scampi​

The Prestons
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Ingredients
  

For the Shrimp:

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • ½ tsp red pepper flakes optional
  • Salt and black pepper to taste

For the Sauce:

  • ½ cup dry white wine or chicken broth
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup chicken or seafood broth
  • 2 tbsp fresh lemon juice
  • ½ tsp Italian seasoning
  • 2 tbsp fresh parsley chopped

For the Pasta:

  •  
  • 8 oz linguine or fettuccine
  • Salt for boiling water

Instructions
 

  • Step 1: Cook the Pasta
  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to the package instructions until al dente.
  • Reserve ½ cup of pasta water before draining, then set the pasta aside.
  • Step 2: Cook the Shrimp
  • Heat butter and olive oil in a large skillet over medium heat.
  • Add shrimp, season with salt and black pepper, and cook for 2–3 minutes per side until pink and opaque.
  • Remove shrimp from the skillet and set aside.
  • Step 3: Make the Creamy Sauce
  • In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
  • Pour in white wine (or broth) and let it simmer for 1–2 minutes until reduced slightly.
  • Add heavy cream, chicken broth, lemon juice, and Italian seasoning. Stir well.
  • Mix in Parmesan cheese and let it melt into the sauce, stirring continuously.
  • Step 4: Combine Everything
  •  
  • Return the shrimp to the skillet and mix well with the sauce.
  • Add the cooked pasta and toss everything together until coated.
  • Adjust the consistency by adding reserved pasta water if needed.
  • Sprinkle fresh parsley on top and serve immediately.

Notes

  • For a lighter version, substitute half and half for heavy cream.
  • If you prefer a spicier dish, add extra red pepper flakes.
  • Use fresh lemon juice for the best flavor.
 
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
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