Shrimp Scampi Garlic Cream Pasta
This Shrimp Scampi Garlic Cream Pasta is a deliciously quick weeknight meal that combines bright lemon and garlicky flavors with buttery richness and a cheesy top layer.
Ingredients
Pasta and Shrimp
- 12 ounces dried spaghetti or linguine noodles
- 1 pound large shrimp (shells removed and deveined) Use fresh or thawed frozen shrimp.
- 1/4 cup Italian flat-leaf parsley (chopped)
Sauce Components
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter (separated into two portions)
- 5 cloves fresh garlic (finely minced) Use fresh garlic for best flavor.
- 1/4 teaspoon crushed red chili flakes (optional)
- 1/2 cup dry white wine or low-sodium chicken broth White wine adds complexity.
- Juice from one lemon approximately 2 tablespoons of lemon juice Fresh lemon juice for brightness.
- 1 teaspoon finely grated lemon zest Don’t skip the lemon zest!
- 1/2 teaspoon freshly ground black pepper Adjust to taste.
- Kosher salt to taste
Cheese Toppings
- 1 cup low-moisture mozzarella (shredded) Use low-moisture for better melting.
- 1/2 cup finely grated Parmesan cheese
Instructions
Cook the pasta
- Bring a large pot of well-salted water to a rolling boil and add the spaghetti or linguine. Cook until just shy of al dente — about 1 to 2 minutes less than the package directions, then drain and set aside. Reserve a cup of pasta water before draining.
Sear the shrimp
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Pat the shrimp dry, season with salt and pepper, and sear for 1 to 2 minutes per side until opaque and lightly golden. Transfer the shrimp to a plate.
Build the sauce
- In the same pan, melt the remaining butter. Add minced garlic and crushed red pepper flakes, sauté briefly until aromatic. Pour in the white wine (or broth), add lemon juice and zest, and simmer for 2 to 3 minutes until slightly reduced.
Combine pasta, cheese, and shrimp
- Return the drained pasta to the skillet and toss to coat in the sauce. Stir in half of the grated Parmesan and half of the parsley, then gently fold in the shrimp.
Assemble and bake
- Transfer the pasta mixture to a greased 9x13-inch baking dish. Scatter the mozzarella and remaining Parmesan over the top. Bake in a preheated oven at 375°F (190°C) for about 15 minutes, or until the cheese is melted and golden.
Finish and serve
- Remove from oven and garnish with remaining parsley and optionally an additional squeeze of lemon before serving hot.
Notes
Refrigerate leftovers for up to 3 days. For longer storage, freeze unbaked mixture up to 2 months.