Introduction

Creamy Shrimp Scampi is a delightful twist on the classic Italian favorite, combining tender shrimp with a rich, garlicky cream sauce tossed with pasta. This easy-to-make dish is perfect for a weeknight dinner or a special occasion, delivering comforting flavors in every bite.

Creamy Shrimp Scampi Recipe - Recipe Image

Ingredients

1 lb large shrimp (peeled and deveined)
8 oz pasta (spaghetti, linguine, etc.)
2 tbsp grapeseed oil
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Bayou City Lemon Pepper
1 tsp Old Bay seasoning
Pinch of salt
4 tbsp unsalted butter
4 cloves garlic
1 shallot (minced)
1/2 cup white wine (or chicken stock)
1/2 cup heavy cream
1/4 cup Parmesan cheese (grated)
2 tbsp lemon juice
1 tsp lemon zest
Salt and pepper (to taste)
Fresh parsley (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2: Pat the shrimp dry with paper towels and season with onion powder, garlic powder, lemon pepper, Old Bay, smoked paprika, salt, and pepper.
Step 3: In a large skillet, heat grapeseed oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4: In the same skillet, add butter, minced shallot, and minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in white wine or chicken stock and bring to a simmer.
Step 5: Reduce heat to medium-low and add heavy cream, grated Parmesan, lemon juice, and lemon zest. Stir until the cheese melts and the sauce is smooth and combined.
Step 6: Add the cooked pasta and shrimp back to the skillet, along with a splash of reserved pasta water. Toss everything to coat evenly in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
Step 7: Taste and adjust seasoning with salt and pepper as needed.
Step 8: Transfer the creamy shrimp scampi to plates or a serving platter. Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

Use fresh lemon juice and zest for the best bright, fresh flavor in the sauce.
Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
For extra heat, add a pinch of red pepper flakes while sautéing garlic and shallots.
If white wine is unavailable, use low-sodium chicken stock as a good alternative.
Serve with crusty bread to soak up any leftover sauce.

Storage

Store leftover creamy shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream, adding a splash of water or broth to loosen the sauce if needed. Shrimp can become rubbery if overcooked during reheating, so warm just until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp—just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the dish.

What pasta works best with creamy shrimp scampi?

Long strands like linguine or spaghetti are ideal as they hold the creamy sauce well and pair nicely with the shrimp, but feel free to use your favorite pasta shape.