Creamy Shrimp Scampi Pasta

Closeup of tongs grabbing Parmesan Garlic Shrimp Scampi with Linguine

5 from 2 votes

Looking for an effortless weeknight dinner? Look no further than this irresistible Creamy Shrimp Scampi Pasta. In under 30 minutes, you'll have a delectable meal featuring tender shrimp, flavorful linguine, and a harmonious blend of garlic and tomato. Gluten-free + Dairy-free Option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: dinner, food, garlic, lunch, parmesan, pasta, quick, savory, shrimp, weeknight meals

Servings: servings

Calories: 549kcal

Author: Shanika

Ingredients

PASTA:

1 (16 oz.) package linguine pasta

SHRIMP:

1 lb. wild-caught colossal shrimp, deveined (Season with 1 teaspoon salt + black pepper)
2 Tbsps unsalted butter + 1 Tbsp, for cooking
1-2 tsps sea salt + black pepper

SAUCE:

2 Tbsps Extra virgin olive oil
4 garlic cloves, minced
1 cup organic heavy cream
¼ cup organic chicken stock, low-sodium
2 Tbsps white cooking wine
1 tablespoon freshly-squeezed juice of lemon
1 teaspoon cajun seasoning blend (See Notes for Homemade!)
1 cup freshly-grated parmesan cheese
Pinch of red pepper flakes

OTHER:

2 cups Herb roasted tomatoes

US Customary - Metric

Instructions

ROAST THE TOMATOES:

To roast the tomatoes, follow this recipe for the steps.

BOIL THE PASTA:

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 tablespoon 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.
Bon Appetit!

Notes

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.

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