Creamy Shrimp Scampi
Guys, I gotta tell you bout this creamy shrimp scampi I’ve been making lately. OMG it’s sooo good! Been making it like every other week cuz my kids keep asking for it. There’s something bout those plump shrimp swimming in garlicky cream sauce that just hits different. The way the sauce clings to the pasta… just perfection. Seriously, keep reading cuz this might be the best thing you cook all month.
Why This Creamy Shrimp Scampi Recipe Is Worth Your Time
Ever had that moment when you’re craving restaurant food but don’t wanna spend the $$$? This recipe totally fixes that problem. First time I made this creamy shrimp scampi, my sister thought I ordered takeout from that fancy Italian place downtown!
What’s awesome is how quick it comes together. Like 25 mins from start to finish. And you can use whatever pasta you got on hand – fettuccine, spaghetti, even those random bow ties in the back of your pantry. I’ve even made this creamy garlic and shrimp pasta when company shows up unexpected and they’re always impressed.
If you enjoy easy but impressive meals, you should also check out our Forgotten Chicken Recipe that practically makes itself while you chill.
What You’ll Need for Perfect Creamy Shrimp Scampi
For The Shrimp Part:
- 1 lb large shrimp (peeled & deveined) – Fresh works best but tbh I use frozen most of the time
- 3 tbsp butter – Salted or unsalted both fine, just adjust salt later
- 6-7 garlic cloves minced – Yeah that’s a lot but trust me it’s worth it
- Pinch red pepper flakes – Optional but adds nice heat
- Salt n pepper
For That Amazing Cream Sauce:
- 1 cup heavy cream – Don’t try to lighten this with half n half, just enjoy the real deal
- 1/3 cup white wine – Nothing fancy needed
- 3/4 cup parm cheese – Freshly grated melts way better than the container stuff
- Juice from 1 lemon – Gotta be fresh squeezed
- Handful fresh parsley chopped up
- 12 oz pasta of choice – I usually go linguine for this creamy shrimp scampi pasta recipe
Got dietary issues? No prob. I’ll give you swaps later. When shopping for this shrimp with garlic sauce recipe, spend your money on good shrimp – that’s where the flavor’s at. If budget’s tight, smaller shrimp are cheaper and work just fine in this shrimp scampi alfredo style dish.
How To Make My Fav Creamy Shrimp Scampi
- First things first – get your pasta water boiling! Add tons of salt (like seawater). Cook pasta till al dente (still got some bite). IMPORTANT – save like 1/2 cup of that starchy water before draining!
- While water’s heating, prep everything for your shrimp cream sauce. Seriously, chop garlic, measure stuff out. This recipe moves FAST once you start cooking.
- In biggest skillet you have, melt 2 tbsp butter over med-high heat. Once hot, add shrimp in single layer (might need to do in batches). Season with salt n pepper. Cook like 1-2 mins each side till they JUST turn pink. Don’t overcook!!! Remove to plate.
- Lower heat to medium. Add rest of butter to pan. Toss in all that garlic and red pepper. Stir constantly for 30 seconds till super fragrant but NOT brown (burnt garlic = start over).
- Pour in wine to deglaze. Use wooden spoon to scrape up all those yummy bits stuck to pan. Let bubble 1-2 mins till slightly reduced.
- Turn heat down to med-low. Add cream slowly while stirring. Let sauce gently bubble for few mins till it starts thickening up a bit.
- Now for the good part – add parm cheese in small handfuls, stirring between additions until melted. This creates the base for that amazing creamy shrimp scampi you’re craving.
- Put those shrimp back in the pan with any juices on the plate. Squeeze lemon juice all over. Gently toss to coat shrimp in the sauce.
- Dump drained pasta directly into sauce. If pan’s too small, do the opposite – sauce into pasta pot. Add splashes of pasta water as needed to loosen things up.
- Toss everything together till pasta’s coated with that creamy goodness. Taste it! Need more salt? Pepper? Maybe more lemon? Make it your own!
- Sprinkle with parsley right before serving.
The smell in your kitchen right now… omg! Your family’s gonna come running. This creamy garlic and shrimp pasta is best served right away while sauce is still perfect consistency.
Five Ways to Switch Up This Creamy Shrimp Scampi
Spicy Cajun Version
Add 1-2 tsp cajun seasoning when cooking shrimp. The spice with the cream sauce? chef’s kiss It’s my fav way to make creamy cajun shrimp scampi when I’m bored with the regular version.
Loaded Veggie Version
Toss in handful spinach, some halved cherry tomatoes, maybe some asparagus pieces when adding shrimp back to pan. Makes it more colorful plus sneaks in some veggies.
Lemon Lover’s Version
Double the lemon juice and add some zest too. The extra brightness cuts through richness of this creamy shrimp scampi recipe and tastes super fresh.
No Wine? No Problem Version
Replace wine with chicken broth plus 1 tbsp lemon juice. Still delicious and kiddo-friendly too!
Budget Stretcher Version
Use half the shrimp and add 8oz sliced mushrooms sautéed till golden. Mushrooms soak up all that garlic butter flavor and give similar texture to shrimp.
For another amazing seafood dinner option, check out our Lemony Shrimp and Bean Stew that’s totally different but equally delish.
Creamy Shrimp Scampi Recipe
Equipment
- Skillet
- Pot for boiling pasta
Ingredients
- 1 lb large shrimp peeled & deveined
- 3 tbsp butter
- 6-7 garlic cloves minced
- Pinch of red pepper flakes optional
- Salt & pepper to taste
- 1 cup heavy cream
- 1/3 cup white wine
- 3/4 cup freshly grated parmesan cheese
- Juice from 1 lemon
- Handful fresh parsley chopped
- 12 oz pasta of choice linguine recommended
Instructions
- Boil pasta in salted water until al dente. Save 1/2 cup of pasta water before draining.
- Melt 2 tbsp butter in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 1-2 minutes per side. Remove shrimp and set aside.
- Lower heat to medium. Add remaining butter and garlic to the skillet. Stir for 30 seconds until fragrant.
- Pour in white wine, deglaze the pan, and let it bubble for 1-2 minutes.
- Lower heat to medium-low. Gradually add heavy cream and simmer for a few minutes until it thickens.
- Stir in parmesan cheese until melted and smooth.
- Add shrimp back to the skillet, squeezing lemon juice over the top. Toss to coat in the sauce.
- Add the drained pasta to the skillet and toss to combine, adding pasta water as needed.
- Garnish with fresh parsley and serve immediately.
Notes
Nutrition
Your Burning Questions Answered
What is creamy scampi sauce made of?
Creamy scampi sauce combines butter, garlic, white wine, heavy cream and parm cheese. Traditional scampi is just butter, garlic, wine and lemon juice, but adding cream takes it to whole other level. The combo gives you rich sauce that’s not too heavy with nice flavor balance. Some recipes for shrimp scampi alfredo also add touch of nutmeg but that’s optional.
How to thicken up scampi sauce?
Few ways to fix thin sauce! First try just simmering longer – cream naturally reduces and thickens. My go-to trick is adding more parm cheese which thickens as it melts. If still too runny, mix 1 tsp cornstarch with splash of cold water, then stir into sauce. Last resort – reserved pasta water actually helps sauce cling better to pasta cuz of starch. Just add splash at time.
What is the difference between scampi and alfredo?
Main difference is the flavor profile. Traditional scampi sauce has wine and lemon which alfredo doesn’t. Alfredo is mostly just cream, butter and cheese – super rich but one-note. This creamy shrimp scampi is kinda perfect middle ground – you get brightness from lemon and wine but creaminess from heavy cream. Some ppl call it shrimp scampi alfredo cuz it borrows from both styles.
What is a substitute for white wine in scampi?
Best swap is chicken broth mixed with 1 tbsp lemon juice or 1 tsp white wine vinegar. Adds similar acidity and depth. Another option? Believe it or not, mild white grape juice works if you add extra lemon juice to cut sweetness. Even just extra lemon juice with bit of water works fine. Wine adds complexity to creamy shrimp scampi but definitely not deal-breaker if you don’t have it.
What is a good cheap white wine for shrimp scampi?
Don’t waste money on fancy stuff! Any dry white under $10 works great. Pinot Grigio is my go-to for cooking this creamy garlic and shrimp pasta. Sauvignon Blanc works too. Just avoid sweet wines like Moscato. Pro tip – those mini 4-pack wines perfect for cooking! Use one bottle, drink the rest. Or boxed wine lasts forever in fridge and totally fine for cooking.
Can I make this ahead for dinner party?
Kinda yes, kinda no. You can make sauce ahead and cook shrimp separately, store both in fridge. Then cook fresh pasta right before serving, reheat sauce gently, toss in shrimp just long enough to warm through. Might need splash more cream since sauce thickens in fridge. Not as perfect as made-to-order but still damn good and saves you from cooking while guests there.
Can I use pre-cooked shrimp?
In pinch yes but not ideal for this creamy shrimp scampi recipe. If using pre-cooked, just add them at very end and heat through gently for maybe 1 min max. Cooking them longer makes them tough and rubbery. You also miss out on flavor that comes from searing raw shrimp and collecting those juices. But sometimes convenience wins!
Had enough shrimp? Try our Chipotle Bowl Recipe next time you want something totally different but equally delish.
Why This Recipe Became My Go-To
Let me tell ya bout first time I made this creamy shrimp scampi. Was after crazy day at work, everyone was hangry, and I had bag of frozen shrimp. Wasn’t planning anything special but wanted something comforting.
The way my picky teenager went back for seconds told me everything. Now it’s what I make when I want feel like I’m treating myself without ton of effort. The balance of rich cream, zingy lemon, and plenty garlic hits all right notes.
Don’t be afraid to play with recipe – more garlic, less lemon, whatever makes your tastebuds happy. Just promise me you’ll have some crusty bread for soaking up that amazing sauce! Seriously nobody lets drop go to waste at our table.
Need breakfast idea for tomorrow? Try our Breakfast Burrito – you can even toss in leftover shrimp from this recipe!