Description
A rich, creamy, and fast shrimp scampi recipe inspired by a New Orleans grandmother’s classic technique. This dish balances the richness of butter and cream with the acidity of lemon and white wine for a comforting yet balanced meal ready in just 25 minutes.
Ingredients
Scale
- 1 lb (450g) large or extra-large shrimp, peeled and deveined
- 4 tbsp (56g) unsalted butter, divided
- 5 cloves garlic, minced
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 tbsp (30ml) fresh lemon juice
- Zest of 1 lemon
- ¼ cup (25g) freshly grated parmesan cheese
- 8 oz (225g) linguine or fettuccine
- Salt and black pepper, to taste
- Red pepper flakes (optional, for spice)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the shrimp: If frozen, thaw in cold water and pat completely dry. Season lightly with salt and pepper.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook linguine or fettuccine until al dente. Reserve 1 cup of starchy pasta water before draining.
- Sear the shrimp: Heat a large skillet over medium-high heat with 2 tbsp butter. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- Make the sauce: Reduce heat to medium. Add remaining 2 tbsp butter to the pan. Add minced garlic and a pinch of red pepper flakes; sauté for 30 seconds until fragrant but not brown.
- Deglaze: Pour in white wine and simmer for 2 minutes to reduce slightly, scraping up browned bits from the bottom of the pan.
- Combine: Lower heat to low. Stir in heavy cream and simmer for 1-2 minutes until slightly thickened. Add parmesan cheese and stir until melted.
- Finish: Add cooked pasta to the sauce. Toss with tongs, adding splashes of reserved pasta water until the sauce clings to the noodles.
- Final Assembly: Return shrimp to the pan. Add lemon juice and lemon zest. Toss for 30 seconds to warm shrimp through. Taste and adjust seasoning. Serve immediately.
Notes
Do not overcook the shrimp or they will become rubbery. Reserve pasta water to help emulsify the sauce. Use freshly grated parmesan to avoid a grainy texture. If using frozen shrimp, ensure they are completely dry before searing to prevent steaming. For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate with pasta a
- Calories: 650
- Sugar: 2
- Sodium: 580
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: shrimp scampi, creamy shrimp, garlic butter shrimp, pasta recipe, quick dinner, seafood pasta, comfort food, 25 minute meals