Prepare to Be Wow’d by This Dish!
Ever wondered how garlic, shrimp, and cream can create a symphony of flavors? Shrimp Scampi Garlic Cream Pasta is here to take your taste buds on a delicious ride! This dish is quick, creamy, and entirely one-pan, making it perfect for weeknight dinners or a cozy date night. It’s a bonafide crowd-pleaser that’s taken the internet by storm—who wouldn’t want to dive into a plate of luscious, garlicky pasta topped with tender shrimp?
Why Make This Recipe
Here’s why you’ll love this recipe:
Easy Cleanup: Who has time to do a mountain of dishes after a long day? This one-pan wonder minimizes mess, leaving you more time to relax or binge your favorite show.
Affordably Luxurious: Indulging in restaurant-quality food at home? Yes, please! This recipe keeps your wallet happy while satisfying your cravings.
Family-Friendly: Kids and adults alike can’t resist creamy pasta with shrimp. Plus, you can easily adjust the spice to suit everyone’s palate.
Ingredients
You don’t need fancy stuff — just these basics! Gather these ingredients for Shrimp Scampi Garlic Cream Pasta:
- 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
Get ready to whip this up in no time with these easy steps:
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 over medium heat, heat the olive oil along with 2 tablespoons of the 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 briefly 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 it 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.
How to Make Shrimp Scampi Garlic Cream Pasta (Overview)
This dish comes together like a dream! Start by boiling your pasta until it’s nearly done. While that bubbles away, you’ll sear your shrimp in flavorful olive oil and butter. Don’t skip the toasting of the garlic—it makes all the difference! Next, a splash of wine (or broth) adds depth. Finally, mix it all up, sprinkle cheese on top, and pop it into the oven for that gooey goodness. Pro tip: Adjust seasoning to your taste for your perfect bite!
How to Serve Shrimp Scampi Garlic Cream Pasta
Time to dig in! Serve Shrimp Scampi Garlic Cream Pasta hot, garnished with fresh parsley and perhaps a sprinkle more of Parmesan for good measure. The creamy sauce clings to each strand of pasta, with a gorgeous golden cheese topping that beckons. Pair it with a light salad and a crisp glass of white wine—heavenly! 🍷
How to Store Shrimp Scampi Garlic Cream Pasta
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to retain moisture. For those thinking ahead, you can make the pasta and sauce separately, store them, and combine when ready to eat!
Tips to Make Shrimp Scampi Garlic Cream Pasta
- Timing is everything: Don’t overcook the shrimp; they’ll become rubbery.
- Ingredient swaps: Out of white wine? Chicken broth works wonders too!
- Texture tip: For an extra creamy sauce, add a splash of pasta water before serving if it seems too thick.
Variation
Feel like switching things up? You can easily turn this dish vegan by substituting shrimp with roasted cauliflower or mushrooms, and using cashew cream or a vegan cheese for that creamy finish. Add in seasonal veggies for a fresh twist!
FAQs
1. Can I make this dish ahead of time?
Absolutely! Prepare the pasta and sauce ahead, mix, and store everything separately until you’re ready to bake.
2. Can I use frozen shrimp?
Yes, just ensure you thaw and dry them properly before cooking to avoid excess water.
3. Is there a gluten-free option?
Definitely! Swap out regular pasta for gluten-free pasta—just adjust the cooking time according to the package.
You’ll be back for seconds with this delightful Shrimp Scampi Garlic Cream Pasta! Enjoy your scrumptious homemade meal!
📌 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 over medium heat, heat the olive oil along with 2 tablespoons of the butter. Pat the shrimp dry, season both sides with salt and black pepper, and place it in the skillet.
- Sear the shrimp 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 briefly for about 30 seconds until aromatic.
- Pour in the wine (or broth), 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 it 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.