Shrimp Scampi Garlic Cream Pasta
An indulgent pasta dish featuring succulent shrimp in a rich garlic cream sauce, perfect for elevating your weeknight dinners.
Ingredients
For the Base
- 12 ounces dried spaghetti or linguine noodles Use preferred pasta shape.
- 1 pound large shrimp (shells removed and deveined) Can substitute with chicken or tofu.
- to taste Kosher salt
For the Sauce
- 5 cloves fresh garlic (finely minced) Fresh garlic provides the best flavor.
- 4 tablespoons unsalted butter (separated into two portions)
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine or low-sodium chicken broth For a non-alcoholic option, use broth.
- 2 tablespoons juice from one lemon Approximately from one large lemon.
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red chili flakes (optional) Adjust according to spice preference.
- 1/2 teaspoon freshly ground black pepper Adjust to taste.
To Serve
- 1 cup low-moisture mozzarella (shredded)
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup Italian flat-leaf parsley (chopped)
Instructions
Cooking the Pasta
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.
Searing the Shrimp
- Heat the olive oil with 2 tablespoons of the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and black pepper. Sear the shrimp for 1-2 minutes per side until opaque and lightly golden. Transfer to a plate.
Preparing the Sauce
- 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, lemon juice, and zest, and allow to simmer for 2-3 minutes until slightly reduced.
Combining Pasta and Sauce
- Return the drained pasta to the skillet, tossing thoroughly to coat with the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley, then gently fold in the cooked shrimp.
Baking for a Perfect Finish
- Transfer the shrimp and pasta mixture to a lightly greased 9x13-inch baking dish. Scatter the shredded mozzarella and the remaining Parmesan evenly across the top. Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and golden.
Garnishing and Serving
- Remove from the oven and garnish with the remaining parsley. Optional: Finish with a squeeze of lemon before serving hot.
Notes
For variations, add spinach, cherry tomatoes, or asparagus. For a creamier sauce, mix in heavy cream. Adjust seasonings to personal taste.