Parmesan Garlic Shrimp Scampi with Linguine
This shrimp scampi is creamy + savory with loads of garlicky tomato flavor, hints of cajun flavor, and full of plump colossal shrimp. What's not to love?
Servings 4 servings
- 1 (16 oz.) package linguine pasta
- 1 lb. 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
- 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
- 2 cups Herb roasted tomatoes
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.
- 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.