Shrimp Scampi Garlic Cream Pasta
Bright, garlicky, and impossibly saucy, this Shrimp Scampi Garlic Cream Pasta features juicy seared shrimp in a creamy, cheesy sauce that clings to strands of pasta.
Ingredients
For the Pasta
- 12 ounces dried spaghetti or linguine noodles
- Kosher salt (to taste)
For the Shrimp
- 1 pound large shrimp (shells removed and deveined) Pat dry before cooking.
- Kosher salt (to taste)
- 1/2 teaspoon freshly ground black pepper or to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter From the total of 4 tablespoons
For the Sauce & Bake
- 2 tablespoons unsalted butter Remaining from the total of 4 tablespoons
- 5 cloves fresh garlic (finely minced)
- 1/4 teaspoon crushed red chili flakes Optional
- 1/2 cup dry white wine or low-sodium chicken broth Wine swap option exists.
- 2 tablespoons juice from one lemon Approximately
- 1 teaspoon finely grated lemon zest
- 1/2 cup finely grated Parmesan cheese Divided
- 1 cup low-moisture mozzarella (shredded)
- 1/4 cup Italian flat-leaf parsley (chopped) Divided
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—about 1 to 2 minutes less than package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with kosher salt and black pepper. Sear the shrimp for 1–2 minutes on each side until opaque and lightly golden. Transfer the cooked shrimp to a plate.
- In the same pan, melt the remaining 2 tablespoons butter. Add the minced garlic and crushed red pepper flakes; sauté about 30 seconds until aromatic (don’t let garlic brown). Pour in the wine or broth, add the lemon juice and zest, and simmer for 2–3 minutes until slightly reduced.
- Return the drained pasta to the skillet and toss thoroughly to coat in the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley. Gently fold in the cooked shrimp so everything is evenly distributed.
- Transfer the combined shrimp and pasta to a lightly greased 9x13-inch baking dish. Scatter the shredded mozzarella and remaining Parmesan evenly across the top.
Baking
- Bake uncovered in a 375°F (190°C) oven for 15 minutes, or until the cheese is fully melted and golden. Remove, garnish with remaining parsley, and finish with an optional squeeze of lemon before serving hot.
Notes
Make-ahead option: You can prepare steps 1–4 and refrigerate the assembled pasta in the baking dish for up to 24 hours before adding cheese and baking. Store cooled leftovers in an airtight container for 3–4 days. Reheat gently in the oven or microwave with added liquid to retain moisture.