Shrimp Scampi Garlic Cream Pasta

I love making Shrimp Scampi Garlic Cream Pasta on busy weeknights. The sauce is rich and bright, and the shrimp cook fast. I write this recipe so you can make it with calm and joy.

What You’ll Need

• 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)

My Trusted Kitchen Tools

I keep my tools simple and clean. I use a large pot for the pasta so the noodles have room to move. I use a wide skillet to cook the shrimp and make the sauce. A good pair of tongs helps me toss the pasta without making a mess. I also use a small grater for lemon zest and a fine grater for Parmesan. A baking dish that fits a pound of pasta works well for the bake step.

Bringing It All Together

• Bring a large pot of well-salted water to a rolling boil.
• Add the pasta and cook until just shy of al dente.
• Drain the pasta and set it aside.
• Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
• Pat the shrimp dry and season with salt and black pepper.
• Sear the shrimp 1 to 2 minutes per side until opaque and lightly golden.
• Transfer the shrimp to a plate.
• Melt the remaining 2 tablespoons butter in the same pan.
• Add minced garlic and crushed red pepper flakes and sauté 30 seconds.
• Pour in the wine or broth with lemon juice and zest.
• Simmer the sauce 2 to 3 minutes until it reduces a little.
• Return the drained pasta to the skillet and toss to coat.
• Stir in half the Parmesan and half the parsley.
• Gently fold the shrimp into the pasta.
• Transfer the mixture to a lightly greased 9-by-13-inch baking dish.
• Scatter the shredded mozzarella and the remaining Parmesan on top.
• Bake uncovered at 375 F for 15 minutes until the cheese melts and turns golden.
• Remove from the oven and garnish with the remaining parsley.
• Serve hot with an extra squeeze of lemon if you like.

Making It Your Own (Swaps & Ideas)

I like to change small things to match what I have on hand. If you want a meat swap, try using my creamy high-protein beef pasta ideas for texture and spice. You can use half and half instead of wine for a milder sauce. If you like heat, add a bit more crushed red chili flakes. For a lighter dish, mix in steamed broccoli or peas before baking. If you need a gluten-free version, use gluten-free pasta and bake the same way.

How We Love to Serve It

We serve this pasta with simple sides that do not fight the sauce. A crisp green salad with a lemon vinaigrette adds bright notes. Warm garlic bread works well to mop up extra sauce. For summer meals, I make a light cold side, like my creamy pasta salad, and it pairs well with the warm scampi pasta. I also like to offer lemon wedges so guests can add fresh juice.

A Few Tips For Success

I watch the pasta closely so it does not go soft. I cook the shrimp quickly and pull them off the heat as soon as they turn pink. I always taste the sauce and add salt last, since the cheese can be salty. If the sauce looks too thin, I let it simmer a bit longer before adding the pasta. If it gets too thick, I add a splash of pasta water or broth to loosen it.

Saving Some For Later

I let leftovers cool to room temperature before I store them. I keep the pasta in an airtight container in the fridge for up to three days. To reheat, I add a little milk or broth and warm gently on the stove so the sauce stays creamy. You can freeze portions for up to a month. Thaw in the fridge overnight and then reheat slowly on low heat.

From My Kitchen to Yours

I share this Shrimp Scampi Garlic Cream Pasta because it brings people to the table. I hope you find it easy and full of flavor. Make it your own, and share it with someone you love.

Your Questions, Answered

How long does Shrimp Scampi Garlic Cream Pasta take to make?

I can make this recipe in about 30 to 40 minutes from start to finish. The shrimp cook fast and the pasta needs only a short time to reach the right texture.

Can I make Shrimp Scampi Garlic Cream Pasta without wine?

Yes, you can use low-sodium chicken broth instead of wine. The dish will still taste rich and bright thanks to the lemon and garlic.

How do I keep the shrimp from getting rubbery in Shrimp Scampi Garlic Cream Pasta?

I pat the shrimp dry and watch them while they cook. I cook each side only until the shrimp turn opaque. Overcooking makes shrimp rubbery, so I remove them from the pan as soon as they look done.

Shrimp Scampi Garlic Cream Pasta

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• Author: sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A rich and bright shrimp scampi garlic cream pasta, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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 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)

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Instructions

1. Bring a large pot of well-salted water to a rolling boil.
2. Add the pasta and cook until just shy of al dente.
3. Drain the pasta and set it aside.
4. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
5. Pat the shrimp dry and season with salt and black pepper.
6. Sear the shrimp 1 to 2 minutes per side until opaque and lightly golden.
7. Transfer the shrimp to a plate.
8. Melt the remaining 2 tablespoons butter in the same pan.
9. Add minced garlic and crushed red pepper flakes and sauté 30 seconds.
10. Pour in the wine or broth with lemon juice and zest.
11. Simmer the sauce 2 to 3 minutes until it reduces a little.
12. Return the drained pasta to the skillet and toss to coat.
13. Stir in half the Parmesan and half the parsley.
14. Gently fold the shrimp into the pasta.
15. Transfer the mixture to a lightly greased 9-by-13-inch baking dish.
16. Scatter the shredded mozzarella and the remaining Parmesan on top.
17. Bake uncovered at 375°F for 15 minutes until the cheese melts and turns golden.
18. Remove from the oven and garnish with the remaining parsley.
19. Serve hot with an extra squeeze of lemon if you like.

Notes

You can change ingredients based on preferences; for example, use low-sodium chicken broth instead of wine for a milder flavor or gluten-free pasta for a gluten-free version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: shrimp, pasta, scampi, garlic, creamy, Italian, weeknight dinner