Creamy shrimp scampi is rich with garlic, lemon, and cheese. Have it on the table in under 30 minutes.

Creamy Shrimp Scampi Recipe

 

When you’re running short on time, look no further than Creamy Shrimp Scampi. It’s so easy to make with minimal ingredients. Best of all, you can have this restaurant-worthy dish on the table in less than 30 minutes. Traditional flavors of garlic, onions, Parmesan cheese, and wine are swirled together in a creamy sauce for shrimp. Serve it over pasta with garlic bread and a side salad for the win.

Creamy Shrimp Scampi Recipe

4 Tablespoons (1/4 cup or 1/2 stick) butter, divided use
1/2 half of a medium sweet onion
6 to 8 cloves garlic
Juice of 1 lemon (about 2 Tablespoons)
1/2 cup white wine
1/2 cup heavy cream
1/4 cup fresh-grated Parmesan cheese
1/4 teaspoon red pepper flakes, optional
1 pound raw large shrimp, thawed and peeled (see Notes)
1/4 cup minced parsley
Salt to taste
Cooked pasta of choice (thin spaghetti, angel hair pasta, linguine, etc.)
Additional grated Parmesan or asiago cheese for garnish, optional

Prep all ingredients: Mince the onion (about 1/2 cup) and garlic; set aside separately in different containers. Juice the lemon and measure out the juice. Measure the wine and cream, and have the shrimp peeled and ready to go. (This goes together fast!)

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Bring a large pot of water to the boil. Salt heavily and add the pasta. Cook until al dente. Timing will depend upon which pasta you choose.

Place a large, heavy hard-anodized skillet over medium heat. When the pan is hot, add 2 tablespoons of the butter and swirl to coat the pan. Add the minced onions and saute until limp and opaque, but not browned. Stir in the minced garlic and lemon juice. Saute, constantly stirring, for about 1 minute.

Carefully pour in the white wine. Stir until the wine has reduced by half, then add the heavy cream, Parmesan cheese, and red paper flakes, if using. Return to a low boil, then swirl in remaining 2 tablespoons of butter. When bubbly and thickened, add the shrimp. Stir gently until the shrimp has turned opaque and pinkish. Do not overcook or the shrimp will become tough. Add salt to taste. Remove the skillet from the heat and stir in the minced parsley.

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Serve the creamy shrimp scampi over the cooked pasta and sprinkle with additional grated Parmesan or asiago cheese, if desired. A side salad and garlic bread makes the perfect accompaniment this meal.

Yield: 4 servings

Notes:
• You may leave the tails on the shrimp for a more eye-appealing presentation, but it does make the dish messier to eat.

Creamy Shrimp Scampi Recipe Photo ©2018 Peggy Filippone

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