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Shrimp Scampi Garlic Cream Pasta

A luscious weeknight pasta with bright lemon and garlic flavors, creamy cheese, and tender shrimp.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound large shrimp (shells removed and deveined)
  • 12 ounces dried spaghetti or linguine noodles
  • Juice from one lemon (approximately 2 tablespoons)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter (separated into two portions)
  • 5 cloves fresh garlic (finely minced)
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon crushed red chili flakes (optional)
  • 1/4 cup Italian flat-leaf parsley (chopped)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • Kosher salt (to taste)
  • 1/2 cup finely grated Parmesan cheese
  • 1 cup low-moisture mozzarella (shredded)

Instructions

  1. 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.
  2. Heat the olive oil along with 2 tablespoons of the butter in a large skillet set over medium heat. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot.

Notes

Dry the shrimp well before searing. Don’t overcook the pasta, finish in the sauce for perfect texture. Use fresh lemon for the best flavor.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Seafood

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 95mg

Keywords: shrimp scampi, pasta, creamy pasta, seafood pasta, weeknight dinner