Home » Recipes » Parmesan Garlic Shrimp Scampi with Linguine
Parmesan Garlic Shrimp Scampi with Linguine
Just as decadent as it’s classic version, this Parmesan Garlic Shrimp Scampi with Linguine dish is perfect for anyone who absolutely loves pasta and flavor combined! Absolutely creamy, this pasta uses tons and tons of delicious tomato + garlic flavors paired with nice handfuls of parmesan and a pinch of cajun seasoning! An easy weeknight meal for the entire family.
Eating any savory dish for me has to include pasta as one of the top things on my list. Seriously—-any type of pasta works for me.
I remember eating shrimp scampi with the pasta lightly coated in a garlic flavored olive oil sauce and while the classic version is SO GOOD, I must admit that I’m obsessed with creamier pastas.
That’s why I had to make this recipe creamier, but just as good. Trust me—-this recipe is sure to be a crown-pleaser.
My husband who isn’t an expert cook, but does rather well in the kitchen, loves to make this dish after I shared the recipe and he sometimes even makes it fancier with lobster. Talk about SWOONING. Haha.
This pasta is so easy to whip together and it’s rather quick, making it the perfect weeknight option too.
How to Make Shrimp Scampi Pasta
Start making this recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a sauce all on their own to coat your linguine noodles.
Next, cook the linguine pasta according to package instructions. And while the pasta cooks, you can make the simple garlic, parmesan, and tomato sauce on the stove top along with the shrimp.
What You’ll Love About This Shrimp Scampi
It’s easy to make.
Full of flavor.
Minimal ingredients required.
Easy to store leftovers and re-purpose.
The epitome of comfort food for those winter months.
Did I mention absolutely delicious?!
How to Make Parmesan Garlic Shrimp Scampi with Linguine
While the pasta cooks, you can quickly whip up the savory garlic, tomato, parmesan shrimp sauce in one skillet. Here are some things to keep in mind about the ingredients in this pasta recipe:
Linguine pasta. You can use any pasta you like. I think the medium, thinness of linguine is perfect for soaking up and holding onto the savory, creamy sauce without it being too thick.
Colossal shrimp. These are the biggest, meatiest shrimp you can find, and I highly recommend using them! Leaving the tail on adds more seafood flavor to your pasta sauce.
Herb Roasted Tomatoes. This enriches the dish a ton, especially by adding more flavor and bursts of tomato to the sauce.
Heavy cream. This thickens your sauce and adds a delicious creamy dimension to the dish.
White wine. You can omit the wine to make this recipe alcohol-free. You may want to substitute it with lemon juice for some acid.
Parmesan cheese. This enriches the dish a ton. You can also use another savory cheese like pecorino romano or ricotta salata.
Cajun seasoning blend. This adds a nice kick of spicy and savory flavor to this dish.
CAJUN SEASONING BLEND
To make your seasoning, combine:
Together, these herbs and spices strike the perfect balance of savory and fresh with a bit of smoky heat.
What Can I Serve This Pasta With?
When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:
An easy delicious Salad
If you want to add some greens to this pasta, you certainly can. My article, Our Top 12 Favorite Healthy Green Leafy Vegetables shares a list of great greens! Off the top—-kale, spinach, or collard greens make great additions. Also, roasted broccolini is one of my faves to add.
You can store leftover shrimp scampi pasta in an airtight container for 3 to 4 days. I don’t recommend freezing the pasta, as it won’t defrost well.
Cook pasta according to packaging. NOTE: Linguine pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 7-9 minutes or so—‘al dente’).
SAUTE THE SHRIMP:
In a large 12-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the shrimp (seasoned w/ salt + pepper) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
MAKE THE SAUCE:
In the same skillet, add the remaining 1 tbsp of butter and the olive oil and add minced garlic to sauté frequently about 1-2 minutes until fragrant. Add in the cajun seasoning and red pepper flakes and whisk until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, and white wine, stirring until incorporated. Let it bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add salt to taste, if needed.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Toss in the shrimp and roasted tomatoes until fully coated. Remove from heat and serve immediately with your favorite side, if desired.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use other long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, collards, or asparagus.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
CAJUN SEASONING (STORAGE): Any leftover cajun seasoning mix can be stored in a ziplock bag for later use or used as garnish. For homemade cajun seasoning, head over to my One-Pot Cajun Pasta recipe.