Oh, pasta! Is there anything more comforting, right? And when you’re craving something a little bit special, something that feels fancy but is honestly a breeze to whip up, you absolutely HAVE to try my Creamy Shrimp Scampi Pasta. Seriously, this isn’t just dinner; it’s a little bowl of happiness. Imagine tender, perfectly cooked linguine swimming in this incredibly luscious, garlicky, buttery sauce, all studded with plump, juicy shrimp. It hits all the right notes – rich, savory, and just a touch decadent. I’ve made hundreds of pasta dishes over the years, and this creamy shrimp scampi is one of my absolute go-to recipes when I want to impress without the stress. It’s on the table in under an hour, and trust me, everyone you serve it to will be singing your praises!

Why You’ll Love This Creamy Shrimp Scampi Pasta

Honestly, why *wouldn’t* you love this dish? It’s a total win-win-win:

Super Speedy: We’re talking about a gorgeous, restaurant-worthy meal that’s ready in about 35 minutes total. Perfect for busy weeknights when you still want something amazing.
Incredibly Flavorful: The combination of garlic, butter, white wine, and cream is just divine. It coats every strand of pasta and every shrimp beautifully. You’ll be scraping the bowl clean, guaranteed!
So Easy to Make: Don’t let the fancy restaurant vibe fool you. This recipe uses simple steps and common ingredients. I’ve broken it all down so anyone can make it perfectly.
Versatile & Adaptable: You can tweak it! Add veggies, use a different pasta shape, or even adjust the spice level. It’s a fantastic base for making it your own.

Ingredients for Creamy Shrimp Scampi Pasta

Alright, here’s what you’ll need to make this dreamy pasta come to life. Don’t be intimidated by the list; it all comes together super fast! First off, you’ll want about a pound of linguine – that’s my usual go-to because it holds the sauce so well. For the star of the show, grab 1 pound of large shrimp; make sure they’re peeled and deveined so you don’t have to fuss with that later. You’ll need 4 cloves of garlic, minced nice and fine – this is where all that amazing savory flavor starts! To build our luscious sauce, we’ll use 1/2 cup of dry white wine (like a Pinot Grigio or Sauvignon Blanc) and 1 cup of heavy cream. And, of course, you can’t have scampi without that cheesy goodness, so get 1/4 cup of grated Parmesan cheese ready. A couple tablespoons of fresh parsley, chopped, adds a lovely bit of freshness right at the end. And don’t forget your salt and pepper to taste – those are your best friends for tweaking the flavor! If you ever run out of heavy cream, I’ve got a little trick for making your own heavy cream right at home.

Essential Equipment for Making Creamy Shrimp Scampi Pasta

Okay, so you don’t need a fancy Italian kitchen to make this pasta magic happen! A few simple tools will do the trick. You’ll definitely want a large skillet – big enough to hold all that glorious sauce and pasta without making a mess. A good colander is a must for draining your pasta. Then, just your basic measuring cups and spoons, a cutting board, and a sharp knife for mincing garlic and chopping parsley. Oh, and a sturdy wooden spoon or spatula is great for stirring everything together. That’s pretty much it, see? Super simple!

Step-by-Step Guide to Creamy Shrimp Scampi Pasta

Alright, let’s get this party started in the kitchen! Making this Creamy Shrimp Scampi Pasta is honestly quite simple once you get the hang of it, and I promise, the results are so worth it. Just follow along with these steps, and you’ll have a heavenly pasta dish in no time.

Cooking the Pasta Perfectly

First things first, get your pasta going! Boil a big pot of salted water and cook your linguine according to the package directions until it’s perfectly al dente – you know, with just a tiny bit of chew. Before you drain it, scoop out about half a cup of that starchy pasta water. This liquid gold is going to help thicken our sauce later, so don’t forget it!

Searing the Shrimp for Creamy Shrimp Scampi Pasta

While the pasta is bubbling away, grab your big skillet and heat up a splash of olive oil over medium-high heat. Once it’s shimmering, toss in your shrimp. We want to cook them just until they turn pink and opaque, which only takes a couple of minutes per side. Trust me, overcooked shrimp is a tragedy! Cook them in batches if you need to, so the pan doesn’t get too crowded. Remove the perfectly seared shrimp from the skillet and set them aside for a bit. You can check out how I do shrimp in my Slow Cooker Shrimp Delight recipe too!

Building the Creamy Garlic Sauce

Now, into that same skillet (don’t clean it, all those little bits are flavor!), toss in your minced garlic. Sauté it for just about a minute until it smells amazing and fragrant – be super careful not to burn it, okay? Burnt garlic is bitter. Then, pour in your white wine, and use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let that simmer for two minutes to let the alcohol cook off a bit. Now for the magic: pour in that glorious heavy cream and let it gently simmer. It’ll start to bubble and thicken up nicely in about 3 to 5 minutes. For more garlicky goodness, you might want to peek at my Cajun Garlic Butter Sauce! It’s got that amazing depth that I love, and if you want something a little different, my Creamy Cajun Sauce is also fabulous. If you’re looking for creamy sauce inspiration, my Homemade Alfredo Sauce is a winner!

Combining Everything for the Perfect Creamy Shrimp Scampi Pasta

Okay, moment of truth! Stir your grated Parmesan cheese and fresh parsley into the simmering cream sauce. Season with salt and freshly ground black pepper to your liking. Now, bring back those beautiful cooked shrimp to the skillet and give them a nice coating in the sauce. Finally, add your drained linguine right into the skillet. Toss everything together gently until every strand of pasta and every shrimp is coated in that dreamy sauce. If it looks a little too thick, just add a splash or two of that reserved pasta water you saved earlier until it’s just perfect. You’ve just made an incredible Creamy Shrimp Scampi Pasta – high five!

Tips for the Best Creamy Shrimp Scampi Pasta

You’ve made it this far, and you’re going to create an absolutely stellar Creamy Shrimp Scampi Pasta! Here are a couple of my best little secrets to make it truly shine. First, and I can’t stress this enough, use really good quality ingredients. Fresh shrimp make a world of difference compared to frozen, and real Parmesan cheese beats the pre-grated stuff any day. Also, don’t shy away from that splash of white wine! It adds a layer of complexity that’s hard to get any other way, and yes, it cooks off so you don’t have to worry about it. If you’re making this for a crowd and want another amazing pasta dish, check out my Garlic Parmesan Chicken Pasta Bake – it’s a family favorite!

Ingredient Notes and Substitutions

Let’s chat for a second about a few things that make this Creamy Shrimp Scampi Pasta recipe sing, and what you can do if you’re in a pinch. That dry white wine? It totally adds a subtle brightness that cuts through the richness, but if you’re not into wine or just don’t have any, a little bit of low-sodium chicken broth or even just extra pasta water will work in a pinch – just don’t skip that deglazing step! And about the pasta shape, linguine is my favorite because those long strands cradle the sauce and shrimp just perfectly, but honestly, any long pasta like spaghetti or fettuccine is fantastic. You could even use shorter shapes like penne or rotini if that’s what you have. For another creamy, dreamy pasta idea, you’ve got to try my Tuscan Chicken with Creamy Broccoli Alfredo – Mmm, so good!

Serving Suggestions for Creamy Shrimp Scampi Pasta

This Creamy Shrimp Scampi Pasta is such a satisfying meal on its own, but serving it with a few simple sides really takes it over the top! A crisp green salad with a light vinaigrette is always a winner – it cuts through the richness of the pasta perfectly. And who doesn’t love garlic bread or crusty Italian bread for soaking up every last drop of that amazing sauce? For a more complete meal, some steamed asparagus or roasted broccoli would be fantastic. If you’re looking for another crowd-pleasing pasta dish, you might want to check out my Tuscan Chicken with Creamy Broccoli Alfredo!

Storage and Reheating Instructions

Got leftover Creamy Shrimp Scampi Pasta? Lucky you! Let it cool down a bit, then pop it into an airtight container and stash it in the fridge. It generally tastes best within 2-3 days. When you’re ready to reheat, the stovetop is your best friend. Gently warm it in a skillet over low heat, maybe adding a tiny splash of milk or reserved pasta water to loosen up that glorious sauce. Microwaving works too, just be sure to heat it in short bursts and stir to avoid any hot spots!

Frequently Asked Questions about Creamy Shrimp Scampi Pasta

Can I make this Creamy Shrimp Scampi Pasta ahead of time?

While it’s best eaten fresh, you can certainly prep parts of this Creamy Shrimp Scampi Pasta ahead! You can cook the pasta and store it separately, and make the sauce without the shrimp. Then, when you’re ready to serve, quickly sear the shrimp, combine with the sauce and pasta, and toss everything together. The sauce might thicken up a bit as it cools, so just loosen it with a splash of pasta water or milk when reheating.

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work just fine for this Creamy Shrimp Scampi Pasta. Just make sure to thaw them completely before cooking. You can do this by placing them in a colander in the sink and running cool water over them for a few minutes, or thawing them overnight in the refrigerator. Pat them very dry with paper towels before adding them to the skillet; this helps them sear nicely instead of steaming.

What kind of white wine is best for scampi?

You want a dry white wine that you’d actually enjoy drinking! Something like a Pinot Grigio, Sauvignon Blanc, or even a dry unoaked Chardonnay works wonderfully. It adds a lovely brightness to the sauce. If you don’t want to use wine, don’t worry! You can substitute it with a little extra pasta water or some low-sodium chicken broth, and maybe a tiny squeeze of lemon juice for a hint of acidity. For more shrimp inspo, check out this yummy Shrimp Fajita Bowl!

Can I add vegetables to this dish?

Of course! This Creamy Shrimp Scampi Pasta is fantastic with added veggies. Asparagus spears, halved cherry tomatoes, or even some spinach wilted into the sauce at the very end would be delicious. You can also sauté some broccoli florets or peas with the garlic before adding the wine. Just think about what veggies you love and toss them in!

Nutritional Information Disclaimer

Just a little heads-up about the nutritional info you might see for this Creamy Shrimp Scampi Pasta: think of it as a friendly estimate! Since everyone uses slightly different ingredients, brands, and measures their portions a *little* differently, the exact numbers can totally vary. This information is just a guide to give you a general idea, not a strict rulebook!

Creamy Shrimp Scampi Pasta

Author: memorecipes.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy pasta dish featuring tender shrimp in a garlic butter sauce.

Ingredients

Scale

1 pound linguine
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

Instructions

Cook linguine according to package directions. Drain, reserving about 1/2 cup of pasta water.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Stir in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, or until the sauce has slightly thickened.
Stir in Parmesan cheese and parsley. Season with salt and pepper to taste.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the drained linguine to the skillet and toss to combine with the shrimp and sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes with the garlic.
You can substitute other pasta shapes like fettuccine or spaghetti.

Prep Time: 15 min
Cook Time: 20 min
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 700mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 35g
Cholesterol: 250mg

Keywords: shrimp scampi pasta, creamy pasta, garlic shrimp, seafood pasta, easy dinner, quick pasta