Shrimp Scampi Garlic Cream Pasta
A delightful twist on dinner featuring plump shrimp in a rich garlic cream sauce with zesty lemon and a hint of heat from red chili flakes.
Ingredients
Main Protein
- 1 pound Large Shrimp (fresh or frozen) Remove shells and devein; cook until just pink.
Starch/Pasta
- 12 ounces Spaghetti or Linguine Cook until al dente; reserve some pasta water.
Seasoning/Spice Blend
- 5 cloves Garlic (minced) Mince finely to release oils.
- 1/2 teaspoon Red Chili Flakes Adjust for desired heat.
- 1/2 teaspoon Black Pepper
- to taste Salt
Liquids/Dairy
- 2 tablespoons Unsalted Butter Creates a rich base.
- 1/2 cup Dry White Wine or Chicken Broth Deglaze the pan carefully.
Aromatics & Vegetables
- 1 lemon Juice from one lemon (approximately 2 tablespoons) Enhances flavor.
- 1 cup Fresh Parsley (chopped) Brightens the dish.
Optional Finishing Ingredients
- 1/2 cup Grated Parmesan Adds creaminess and richness.
- 1 cup Low-Moisture Mozzarella (shredded) Sprinkle before serving.
Instructions
Preparation
- Start by boiling a large pot of salted water. Add the spaghetti or linguine and cook until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Cooking
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant.
- Add the shrimp and season with black pepper and salt. Cook for 3-4 minutes until pink and opaque, then remove from the skillet and keep warm.
- Pour in the white wine or chicken broth, scraping the bottom of the pan to loosen browned bits. Let simmer for 2-3 minutes until slightly reduced.
- Reduce heat and stir in the remaining butter, lemon juice, and reserved pasta water. Add the drained pasta and toss to coat.
- Sprinkle in the grated Parmesan, mozzarella, lemon zest, and chopped parsley. Toss until creamy and heated through. Adjust seasoning if necessary.
- Plate the pasta in bowls, garnishing with additional parsley and cheese.
Notes
Enhance flavor with lemon zest before serving. Customize with vegetables like spinach or cherry tomatoes. Serve with crusty bread to soak up the sauce.