Creamy Garlic Shrimp Scampi Pasta
Seared shrimp and linguine tossed in a silky garlic, lemon, cream, and Parmesan sauce made in one skillet.
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.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Pat shrimp dry so they sear. Shrimp are safe at 145°F (63°C); they are done when pink and opaque. Best fresh; store leftovers for up to 2 days.