Name: Shrimp Scampi Garlic Cream Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 ounces dried spaghetti or linguine noodles; Kosher salt to taste (for pasta water); 1 pound large shrimp, shells removed and deveined; 3 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter, separated into two portions; 5 cloves fresh garlic, finely minced; 1/2 teaspoon freshly ground black pepper or to taste; Kosher salt to taste; 1/4 teaspoon crushed red chili flakes (optional); 1/2 cup dry white wine or low-sodium chicken broth; Juice from one lemon (approximately 2 tablespoons); 1 teaspoon finely grated lemon zest; 1 cup low-moisture mozzarella, shredded; 1/2 cup finely grated Parmesan cheese, divided; 1/4 cup Italian flat-leaf parsley, chopped, divided

Ingredients

1 cup low-moisture mozzarella, shredded

Juice from one lemon (approximately 2 tablespoons)

1/4 teaspoon crushed red chili flakes (optional)

4 tablespoons unsalted butter, separated into two portions

1/2 teaspoon freshly ground black pepper, or to taste

1 pound large shrimp, shells removed and deveined

1 teaspoon finely grated lemon zest

12 ounces dried spaghetti or linguine noodles

1/2 cup dry white wine or low-sodium chicken broth

3 tablespoons extra virgin olive oil

5 cloves fresh garlic, finely minced

1/4 cup Italian flat-leaf parsley, chopped

1/2 cup finely grated Parmesan cheese

Kosher salt, to taste

Instructions

Step 1: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—about 1 to 2 minutes less than the package directions. Drain and set aside.

Step 2: Heat the olive oil with 2 tablespoons of butter in a large skillet over medium heat. Pat the shrimp dry, season both sides with salt and black pepper, then sear for 1 to 2 minutes per side until opaque and lightly golden. Transfer shrimp to a plate.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and crushed red chili flakes, sautéing briefly for 30 seconds until fragrant. Pour in the white wine or broth, lemon juice, and lemon zest, simmering for 2 to 3 minutes until slightly reduced.

Step 4: Return the drained pasta to the skillet, tossing to coat in the garlic-butter mixture. Stir in half the Parmesan and half the parsley. Gently fold in the cooked shrimp.

Step 5: Transfer the shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. Evenly scatter the shredded mozzarella and remaining Parmesan on top.

Step 6: Bake uncovered in a preheated oven at 375°F (190°C) for 15 minutes, or until the cheese is fully melted and golden.

Step 7: Remove from the oven, garnish with the remaining parsley, and optionally finish with an extra squeeze of lemon before serving hot.

Tips & Variations

Use fresh shrimp for the best flavor and texture, and pat them dry to ensure a good sear.

Replace white wine with low-sodium chicken broth if you prefer a milder taste or avoid alcohol.

Add sautéed spinach or cherry tomatoes before baking for a vegetable boost.

For extra creaminess, stir in a splash of heavy cream before baking.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to achieve a good sear and avoid excess moisture in the dish.

What can I substitute if I don’t have mozzarella cheese?

You can replace mozzarella with provolone or fontina for a similar melt and mild flavor. Alternatively, use extra Parmesan for a more pronounced cheesy taste.