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Parmesan Garlic Shrimp Scampi with Linguine
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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?
Course Main Course
Keyword dinner, food, garlic, lunch, parmesan, pasta, quick, savory, shrimp, weeknight meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

PASTA:

  • 1 (16 oz.) package linguine pasta

SHRIMP:

  • 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

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

Instructions

ROAST THE TOMATOES:

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.