Description
A quick and easy 20-minute weeknight dinner that cooks everything in a single pot for minimal cleanup. This creamy, garlicky shrimp scampi pasta delivers restaurant-quality flavor without the hassle of multiple pans.
Ingredients
Scale
- 8 ounces spaghetti or linguine
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1/2 cup white wine (or chicken broth + 1 tbsp lemon juice)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1 large lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prep ingredients: Mince garlic, zest and juice lemon, chop parsley, and pat shrimp dry with paper towels.
- Heat olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1-2 minutes per side until pink. Remove shrimp to a plate and set aside.
- In the same pot, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes. Stir constantly for 1 minute until fragrant but not browned.
- Pour in white wine (or broth substitute) and scrape up browned bits from the bottom. Simmer for 1-2 minutes to cook off alcohol.
- Add chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
- Add dry pasta to the sauce. Pour in enough water to just cover the pasta (about 1-2 cups). Stir well, cover, and cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking, until pasta is al dente.
- Once pasta is cooked and liquid is absorbed, stir in lemon juice and zest. Add shrimp back to the pot along with any juices. Toss until shrimp is heated through and sauce coats the pasta.
- Taste and adjust salt and pepper. Serve immediately topped with fresh parsley.
Notes
Pat shrimp dry thoroughly to ensure they sear rather than steam. Do not overcook shrimp or they will become rubbery. If the sauce is too thick, add a splash of water. For a lighter version, substitute half-and-half for heavy cream and reduce butter. Do not freeze leftovers as the dairy sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 520
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 55
- Fiber: 2
- Protein: 28
Keywords: shrimp scampi, one pot pasta, quick dinner, weeknight meals, easy pasta, garlic shrimp, creamy pasta