Garlic Parmesan Shrimp Scampi

$- 1 lb large shrimp, peeled and deveined - 4 tablespoons olive oil - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - 1 cup chicken broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 tablespoon lemon juice - 1 tablespoon chopped fresh parsley (for garnish) - Salt and pepper to taste - 8 oz linguine or spaghetti Gathering the right ingredients is key for great flavor. The shrimp gives the dish its main protein. I use large shrimp, peeled and deveined for easy eating. Olive oil and butter blend well for cooking, adding richness to the dish. Garlic brings a punch of flavor, and I use six cloves for a strong taste. If you like some heat, the red pepper flakes add a nice kick. Chicken broth boosts the sauce's depth, while heavy cream makes it smooth and rich. Freshly grated Parmesan cheese adds a cheesy flavor that melts perfectly. A dash of lemon juice brightens everything up. Don't forget salt and pepper to season. Finally, the linguine or spaghetti ties the whole meal together. Choose your favorite pasta to make it your own! {{ingredient_image_1}} Start by boiling a large pot of salted water. The salt helps flavor the pasta. Once the water is bubbling, add 8 ounces of linguine or spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Keep an eye on it to avoid overcooking. When done, drain the pasta but save about 1/2 cup of the cooking water. This water will help later with the sauce. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once hot, add 1 pound of peeled and deveined shrimp in a single layer. Season them with salt and pepper. Cook for about 2 to 3 minutes on one side until they turn pink. Flip the shrimp and cook for another 2 to 3 minutes. They should be opaque and cooked through. Remove the shrimp from the skillet and set them aside for later. In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Next, add 6 cloves of minced garlic and, if you like some heat, 1/2 teaspoon of red pepper flakes. Sauté the garlic for about 1 minute until it smells great but be careful not to burn it. Pour in 1 cup of chicken broth and let it simmer for about 5 minutes. This helps to reduce the liquid a bit. Then, stir in 1 cup of heavy cream, 1 cup of freshly grated Parmesan cheese, and 1 tablespoon of lemon juice. Mix well until the cheese melts and the sauce is smooth. If it seems too thick, add some of the reserved pasta water to get the right consistency. Now, return the cooked shrimp to the skillet. Toss them in the sauce for about 2 to 3 minutes to coat them well. Then, add the drained pasta to the skillet. Mix everything together, ensuring the pasta is well-coated. Taste it and adjust the seasoning with salt and pepper if needed. Once everything is well mixed, remove the skillet from heat. Serve the pasta in deep bowls for a nice presentation. For a gourmet look, sprinkle more Parmesan cheese and chopped fresh parsley on top. A slice of lemon on the side adds a pop of color and a bit of extra flavor. Enjoy your meal! Sautéing garlic can be tricky. Here are some tips to get it right: - Use medium heat. This helps keep garlic from burning. - Add garlic to the pan only when oil is hot. - Stir it often. This keeps it from sticking and burning. If you want a different flavor, you can try these options: - Garlic powder: Use 1 teaspoon in the sauce. - Roasted garlic: Mash 2-3 cloves into the sauce for a sweet taste. The sauce should be smooth and creamy. If it’s too thick, try this: - Add reserved pasta water a little at a time. This helps thin it out. - For a creamier sauce, make sure the heavy cream is well mixed. A good sauce coats the pasta nicely. It should stick without being runny. Leftovers can be tasty if stored right. Here’s how to keep them fresh: - Place leftovers in an airtight container. This helps prevent drying out. - Store in the fridge for up to 3 days. Reheating is key to keeping your dish nice: - Heat in a skillet over low heat. This warms it evenly. - Add a splash of chicken broth or cream to keep it moist. Pro Tips Use Fresh Shrimp: Fresh shrimp will have a better texture and flavor compared to frozen. If using frozen shrimp, ensure they are completely thawed and patted dry before cooking. Don’t Overcook the Shrimp: Shrimp cook very quickly, so keep an eye on them. They should be pink and opaque when done, usually taking only 2-3 minutes per side. Adjust the Spice Level: If you prefer a milder dish, reduce or omit the red pepper flakes. For more heat, consider adding sliced fresh chili peppers. Perfect the Sauce Consistency: If your sauce becomes too thick, gradually add reserved pasta water until you achieve the desired creaminess and consistency. {{image_2}} You can make this dish even better by adding some veggies. Good choices are: - Spinach - Cherry tomatoes - Zucchini - Asparagus For cooking times, add these tips: - Spinach cooks quickly; add it in the last minute. - Cherry tomatoes need about 3-4 minutes to soften. - Zucchini should cook for about 5 minutes. - Asparagus takes around 5-7 minutes to become tender. If you want to switch from shrimp, try these options: - Chicken breast, diced - Scallops - Firm tofu For chicken, cook it for about 6-8 minutes until fully done. Scallops need just 2-3 minutes on each side. Tofu should be cooked for about 5-7 minutes until golden. To make this dish gluten-free, replace the pasta with these choices: - Gluten-free linguine - Zucchini noodles - Spaghetti squash You can follow the same cooking steps but check the package for cooking times on gluten-free pasta. Adjust the sauce by using gluten-free chicken broth for dietary needs. The Garlic Parmesan Shrimp Scampi lasts up to three days in the fridge. To keep it fresh, store it in airtight containers. This prevents the dish from drying out or absorbing other odors from the fridge. If you want to freeze this dish, use freezer-safe containers. Make sure to let the dish cool completely before sealing. It will stay good for about two months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it gently on the stove over low heat. Add a splash of chicken broth or cream to bring back its creamy texture. Stir well to mix all the flavors again. For scampi, I recommend using large shrimp. They have a nice size that cooks well. You can choose fresh or frozen shrimp. Fresh shrimp can taste sweeter and have a firmer texture. However, frozen shrimp are just as good, especially when you thaw them properly. Always look for shrimp that are peeled and deveined for ease. Yes, you can make this dish in advance! To prep, cook the shrimp and sauce but leave the pasta out. Store the shrimp and sauce in airtight containers in the fridge. When you're ready to eat, cook the pasta and mix everything together. This way, the shrimp stays juicy and the pasta won't get mushy. If you like heat, add more red pepper flakes. Start with a teaspoon for a mild kick. You can also try crushed red pepper or diced jalapeños for a fresh heat. For a unique twist, add a splash of hot sauce to the sauce. Always taste as you go to find your perfect heat level! Absolutely! While linguine or spaghetti works great, you can use any pasta you like. Penne, fettuccine, or even gluten-free pasta are all good options. Just cook the pasta according to package instructions. The key is to ensure the pasta can hold the creamy sauce well. This blog post shared a simple shrimp scampi recipe, from ingredients to serving tips. You learned how to cook pasta, sauté shrimp, and make a rich garlic sauce. I also included variations for veggies, proteins, and gluten-free options. Cooking is fun and rewarding. You can impress family and friends with this dish. Enjoy experimenting with flavors and ingredients. Use this guide to spark your love for cooking!$

Garlic Parmesan Shrimp Scampi

A delicious shrimp scampi dish with garlic, butter, and Parmesan cheese served over pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 lb large shrimp, peeled and deveined
4 tablespoons olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley (for garnish)
to taste Salt and pepper
8 oz linguine or spaghetti

Instructions

In a large pot of salted boiling water, cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once hot, add the shrimp in a single layer. Season with salt and pepper. Cook for about 2-3 minutes on one side until they turn pink and opaque, then flip them and cook for another 2-3 minutes. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
Pour in the chicken broth and let it simmer for about 5 minutes, allowing it to reduce slightly.
Stir in the heavy cream, Parmesan cheese, and lemon juice, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, you can add some reserved pasta water to reach your desired consistency.
Return the shrimp to the skillet, tossing them in the sauce for about 2-3 minutes to coat well. Add the cooked pasta, mixing everything together. Adjust seasoning with salt and pepper if necessary.
Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Serve the pasta in deep bowls, and sprinkle additional Parmesan and parsley on top for an inviting, gourmet look. Add a slice of lemon on the side for an extra pop of color and flavor!

Keyword garlic, Parmesan, pasta, scampi, shrimp