This creamy garlic shrimp scampi pasta has plump, juicy shrimp and tender linguine in a silky sauce of garlic, butter, cream, lemon, and Parmesan. The shrimp cook in just a few minutes, and the sauce comes together in the same skillet, so dinner is ready in about 30 minutes. It tastes like a restaurant dish with a short list of ingredients.
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Why This Creamy Shrimp Scampi Pasta Works
Searing the shrimp first and taking them out of the pan keeps them tender instead of rubbery. The browned garlic butter left behind becomes the flavor base for the sauce, and a splash of chicken broth loosens it while the cream and Parmesan make it rich. Lemon at the end cuts through the richness so the pasta tastes bright.
- Ready in about 30 minutes.
- One skillet for the shrimp and sauce.
- Creamy but balanced with fresh lemon.
- Easy to scale up for a dinner party.
Ingredients
The full amounts are in the recipe card below.
- 12 ounces linguine, fettuccine, or spaghetti
- 1 pound large shrimp (21 to 25 count), peeled and deveined
- 1 tablespoon olive oil and 2 tablespoons butter, divided
- 5 garlic cloves, minced
- 1/4 cup chicken broth
- 3/4 cup heavy cream
- 1 lemon, zested, and 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, and 2 tablespoons chopped parsley
Pat the shrimp very dry before cooking so they sear instead of steam. Use freshly grated Parmesan for the smoothest sauce.
How to Make Creamy Shrimp Scampi Pasta
Cook the Pasta
Boil the pasta in well-salted water until al dente. Before draining, scoop out 1 cup of the pasta water and set it aside. Drain the pasta.
Sear the Shrimp
Season the shrimp with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. The USDA lists 145°F as the safe temperature for shrimp and other seafood. Move the shrimp to a plate.
Make the Garlic Cream Sauce
Lower the heat to medium and melt the remaining tablespoon of butter. Add the garlic and red pepper flakes and cook for about 1 minute until fragrant. Pour in the chicken broth, scrape up the browned bits, and simmer for 1 to 2 minutes. Add the cream and simmer gently for 3 to 4 minutes until slightly thickened.
Add the Lemon and Cheese
Turn the heat to low and stir in the lemon zest, lemon juice, and Parmesan until melted and smooth. Season with salt and pepper. If it is too thick, add a splash of the reserved pasta water.
Toss and Serve
Add the pasta and shrimp back to the skillet and toss until everything is coated in sauce, adding more pasta water as needed. Serve right away with parsley and extra Parmesan.
How to Serve Creamy Shrimp Scampi Pasta
Serve with crusty garlic bread and a simple green salad or roasted broccoli. Add a squeeze of fresh lemon at the table. For a lighter, buttery version without cream, see our garlic butter shrimp scampi, or try the quick shrimp scampi pasta recipe.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream, milk, or broth, and avoid high heat, which makes shrimp tough. This dish is best fresh and does not freeze well.
Tips and Variations
- Do not overcook the shrimp. They are done as soon as they curl into a loose C and turn pink.
- Do not boil the cream sauce hard after adding the cheese, or it can turn grainy.
- Add 1/4 cup dry white wine before the broth for a more traditional scampi flavor.
- Stir in baby spinach or halved cherry tomatoes at the end.
- Use half-and-half for a lighter sauce, though it will be a little thinner.
- Try the same flavors as a bake in our shrimp scampi pasta bake.
- Love scampi flavors with chicken? See our chicken scampi with creamy garlic Parmesan rice.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator or in a bowl of cold water, then pat them very dry before cooking.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. Tight, rubbery O shapes mean they are overcooked.
Can I make it without cream?
Yes. Use extra butter, reserved pasta water, and Parmesan for a lighter lemon-garlic sauce.
What pasta works best?
Linguine is classic, but fettuccine, spaghetti, or angel hair also work.
Can I use wine instead of broth?
Yes. Use 1/4 cup dry white wine in place of the broth, and let it cook down for a minute before adding the cream.
Creamy Garlic Shrimp Scampi Pasta
Ingredients
Main Ingredients
- 12 oz linguine
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 5 garlic cloves minced
- ¼ cup chicken broth
- ¾ cup heavy cream
- 1 lemon zested, plus 2 tbsp juice
- ½ cup Parmesan cheese freshly grated
- ¼ tsp red pepper flakes optional
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Boil the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Season the shrimp. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat and sear the shrimp 1 to 2 minutes per side until pink. Move to a plate.
- Reduce the heat to medium and melt the remaining butter. Cook the garlic and pepper flakes 1 minute. Add the broth, scrape up the browned bits, and simmer 1 to 2 minutes. Add the cream and simmer 3 to 4 minutes.
- Reduce the heat to low and stir in the lemon zest, lemon juice, and Parmesan until smooth. Season with salt and pepper.
- Toss the pasta and shrimp in the sauce, adding pasta water as needed. Serve with parsley.
