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Shrimp Scampi Garlic Cream Pasta Recipe

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★★★★★

4.6 from 52 reviews

A rich and flavorful Shrimp Scampi Garlic Cream Pasta featuring succulent seared shrimp tossed in a garlic-butter and white wine sauce, baked with melted mozzarella and Parmesan cheese for a creamy, cheesy finish. Perfect for a comforting yet elegant dinner.

Ingredients

Scale

Pasta

  • 12 ounces dried spaghetti or linguine noodles
  • Kosher salt to taste (for pasta water)

Shrimp and Sauce

  • 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

Cheese and Garnish

  • 1 cup low-moisture mozzarella, shredded
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1/4 cup Italian flat-leaf parsley, chopped, divided

Instructions

  1. Cook the pasta: 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 instructions. Drain the pasta and set aside.
  2. Sear the shrimp: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Pat shrimp dry, season with salt and black pepper. Add shrimp and sear for 1 to 2 minutes per side until opaque and lightly golden. Remove shrimp and set aside.
  3. Prepare the garlic sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and crushed red chili flakes, sauté for about 30 seconds until fragrant. Pour in the white wine (or broth), lemon juice, and lemon zest. Let simmer for 2 to 3 minutes until slightly reduced.
  4. Toss pasta and shrimp: Return drained pasta to the skillet, tossing well to coat with the garlic-butter sauce. Stir in half the Parmesan cheese and half the parsley. Gently fold in the cooked shrimp.
  5. Assemble and bake: Transfer the shrimp and pasta mixture to a lightly greased 9×13-inch baking dish. Sprinkle shredded mozzarella and remaining Parmesan evenly on top.
  6. Bake: Place the baking dish uncovered in a preheated oven at 375°F (190°C). Bake for 15 minutes or until the cheese is fully melted and golden.
  7. Garnish and serve: Remove from oven, garnish with remaining parsley, and optionally add an extra squeeze of fresh lemon juice. Serve hot.

Notes

  • For more heat, increase the crushed red chili flakes.
  • Use low-moisture mozzarella for best melting and texture.
  • Dry white wine enhances flavor, but low-sodium chicken broth is a good non-alcoholic substitute.
  • Be careful not to overcook pasta; it will finish cooking in the sauce and oven baking.
  • Fresh parsley adds brightness—do not omit.

Keywords: Shrimp Scampi, Garlic Cream Pasta, Baked Pasta, Italian Seafood Pasta, Mozzarella, Parmesan, Lemon Garlic Shrimp

Find it online: https://yumwithmia.com/shrimp-scampi-garlic-cream-pasta-recipe/