This Creamy Shrimp Scampi Linguine recipe takes less than 30 minutes to create. Shrimp scampi pasta comes in a garlicky white wine sauce.A quick meal for date night or busy weeknights.
16 Oz Pasta;Angel hair, spaghetti, linguine, or fettuccini
2poundsJumbo shrimp;Peeled and deveined
Kosher salt to taste
Ground black pepper to taste
8Garlic cloves;minced or mashed in mortar and pestle
4Tbsp.Unsalted butter
Freshly squeezed lemon juice from 4 lemons
½cupDry white wine;Pinot grigio or Sauvignon Blanc (Reserve)
1cupHeavy cream
2Tbsp.chopped fresh curly parsley;A little more to garnish
Instructions
Prepare the shrimp: Remove the shell and or leave the tail on if desired. Clean the shrimp thoroughly. Season the shrimp with salt and pepper to taste. Set it aside and allow it to marinate for 30 minutes or longer. Prepare the pasta: Boil the water and cook the pasta in accordance with the instructions on the box, but al dente. Drain the pasta, rinse it under cold water and set it aside.
Sauté the shrimp: Next, in a large skillet, bring the olive oil to a temperature of medium heat. Add the shrimp and cook for about 3 minutes or until they start to turn pink or opaque.Add the remaining ingredients: Lower the heat to medium-low. Add the garlic, stir, and allow it to cook for about 1 minute. Then add the butter, followed by the lemon juice, wine, pasta, heavy cream, fresh parsley, then add the parmesan cheese. Mix well to combine and allow to simmer for about 5 minutes. Serve: Remove the creamy shrimp scampi from the stove. The sauce will thicken. Mix well from bottom up and serve immediately.
Notes
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Calories are estimated per serving
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