Shrimp Scampi Garlic Cream Pasta Recipe

Introduction

Shrimp Scampi Garlic Cream Pasta is a delightful combination of succulent shrimp, tender pasta, and a rich garlic butter sauce topped with melted cheese. This dish brings restaurant-quality flavor to your home kitchen with simple ingredients and straightforward steps.

Ingredients

• 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

Instructions

1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 7: Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot.

Tips & Variations

• Use low-moisture mozzarella for a creamier melt without excess water.
• For a spicier kick, increase the crushed red chili flakes to taste.
• If you prefer a non-alcoholic version, substitute the white wine with low-sodium chicken broth or vegetable broth.
• Fresh lemon zest brightens the dish—grate it just before cooking for maximum flavor.
• Try adding a handful of spinach or cherry tomatoes before baking for extra color and nutrition.

Storage

Store leftover shrimp scampi pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying out the shrimp and pasta. Adding a splash of broth or water can help maintain moisture when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well as long as it is completely thawed and patted dry before cooking to ensure proper searing and flavor.

What pasta can I use if I don’t have spaghetti or linguine?

Any long pasta such as fettuccine or even short shapes like penne or rigatoni can substitute, though cooking times may vary slightly.