How To Make Easy Creamy Shrimp Scampi At Home
Shrimp scampi with lots of garlic, butter, and creamy wine sauce. Perfect for weeknights or for company too.
Servings 4 servings
Calories 529kcal
Ingredients
- 12 oz. spaghetti or linguini pasta
- 1 lbs. large shrimp, peeled and deveined, tail off
- 2 tbsp extra virgin olive oil
- 1 cup dry white wine, (pinot grigio or sauvignon blanc) sub. chicken broth
- 2 tsp. fresh thyme leaves
- 3 tbsp slivered garlic cloves, (6 cloves)
- 1/2 tsp red pepper flakes
- salt and black pepper as desired
- 1/4 cup fresh squeezed lemon juice
- 1 tsp cornstarch
- 1 tbsp chopped flat-leaf parsley, and more for garnish
- 4 tbsp butter, cut into 4 patties
- lemon zest (optional)
Instructions
- Prep the ingredients to have them readily available to make this recipe. Then, start boiling the water for the pasta and cook the pasta until al dente according to the package directions. Once done, drain and keep warm.
- While the pasta cooks, add 2 tbsp olive oil to a 12" skillet on medium heat and add the slivered garlic and pepper flakes. Cook for 1 minute to become fragrant.
- Add the wine and thyme leaves and bring to a simmer and cook for 3 minutes to reduce slightly.
- Then, stir the cornstarch into the lemon juice and add to the skillet. (Now would be the time to add lemon zest if you would like). Bring the sauce back to a simmer to thicken. Add the chopped parsley at this time too.
- Add the butter patties and stir them in to melt. Once all melted, taste the sauce and add salt and pepper as desired.
- Add the raw shrimp to the sauce to cook. Cook the first side of the shrimp for 2 minutes. Then, use tongs to flip the shrimp to the second side. Cook for another 2 minutes or until the shrimp are pink and fully opaque. Uncooked shrimp will have gray flesh so you want to make sure it is white or pink.
- Serve the hot shrimp scampi over the pasta. Or, you could also mix the pasta in the sauce in the skillet to fully coat and then serve. Sprinkle with some additional chopped parsley and maybe some grated parmesan cheese.
Notes
- This recipe is easiest by doing all the prep work first. Once that is done, it is a snap to make.
- For a lower-carb or gluten-free meal, substitute rice noodles or zucchini zoodles for the pasta. You could also serve it over cauliflower rice.
- For a richer sauce, you could add a small amount of heavy cream and grated parmesan cheese. See the blog post for other ideas.
- Any dry white wine pairs well with the shrimp scampi.
- Substitute chicken broth for the white wine if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave oven adding a splash of white wine or cream if desired to loosen the sauce.
Nutrition
Calories: 529kcal