Shrimp Scampi Garlic Cream Pasta
A quick and creamy dish with succulent shrimp, garlic, and pasta that's perfect for busy nights.
Ingredients
Pasta and Protein
- 8 oz fettuccine or pasta of your choice
- 1 lb large shrimp, peeled and deveined frozen shrimp can be used, just thaw them
Sauce Ingredients
- 4 cloves garlic, minced essential for flavor
- 1 cup heavy cream for a rich sauce
- 1/2 cup chicken broth can substitute with vegetable broth
- 1/4 cup white wine optional; substitute with more broth if desired
- 1/4 cup freshly grated Parmesan cheese adds richness and creaminess
- 2 tbsp olive oil for sautéing the shrimp
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped for garnish and added freshness
Instructions
Cook the Pasta
- In a large pot, bring salted water to a boil. Add your fettuccine and cook according to the package instructions until al dente. Drain, and set aside, reserving some pasta water.
Sauté Shrimp
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
Make the Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine and let it simmer for a couple of minutes. Add chicken broth and heavy cream, simmer gently, stirring occasionally until thickened (about 3-4 minutes).
Combine Everything
- Stir in the Parmesan cheese until melted, then return shrimp to the skillet and add the cooked pasta. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
Garnish and Serve
- Sprinkle with chopped parsley and serve. Enjoy with crusty bread to soak up the sauce.
Notes
Add red pepper flakes for extra kick. If the sauce looks lumpy at first, don't worry; it will smooth out as it cooks. Feel free to swap out fettuccine for your favorite pasta.