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Shrimp Scampi Garlic Cream Pasta Recipe

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★★★★★

4.3 from 89 reviews

This Shrimp Scampi Garlic Cream Pasta is a decadent and flavorful dish featuring tender large shrimp sautéed in a garlic-butter sauce with a zesty lemon touch, served atop perfectly cooked linguine and finished with melted mozzarella and Parmesan cheese baked to golden perfection. Ideal for a satisfying dinner, this recipe balances rich creaminess with bright, fresh herbs and a subtle kick of red chili flakes.

Ingredients

Scale

Pasta

  • 12 ounces dried spaghetti or linguine noodles
  • Kosher salt (to taste)

Shrimp and Sauce

  • 1 pound large shrimp (shells removed and deveined)
  • 4 tablespoons unsalted butter (separated into two portions)
  • 3 tablespoons extra virgin olive oil
  • 5 cloves fresh garlic (finely minced)
  • 1/4 teaspoon crushed red chili flakes (optional)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • Kosher salt (to taste)
  • 1/2 cup low-sodium chicken broth
  • Juice from one lemon (approximately 2 tablespoons)
  • 1 teaspoon finely grated lemon zest

Cheeses and Garnish

  • 1 cup low-moisture mozzarella (shredded)
  • 1/2 cup finely grated Parmesan cheese (divided)
  • 1/4 cup Italian flat-leaf parsley (chopped, divided)

Instructions

  1. Cook Pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than the package directions. Drain the pasta thoroughly and set it aside.
  2. Sear Shrimp: Heat the olive oil along with 2 tablespoons of the butter in a large skillet over medium heat. Pat the shrimp dry, then season both sides with salt and black pepper. Place shrimp in the hot skillet and sear for 1 to 2 minutes per side, until they turn opaque and develop a light golden color. Remove the shrimp and set them on a separate plate.
  3. Prepare Garlic Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red chili flakes (if using), sautéing briefly for about 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and lemon zest. Let the mixture simmer gently for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavors.
  4. Combine Pasta and Sauce: Return the drained pasta to the skillet, tossing thoroughly so the noodles are well coated with the garlic-butter sauce. Stir in half of the grated Parmesan cheese and half of the chopped parsley. Gently fold in the cooked shrimp to integrate the flavors.
  5. Assemble for Baking: Transfer the shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. Evenly scatter the shredded mozzarella and the remaining Parmesan cheese over the top of the pasta.
  6. Bake: Place the baking dish uncovered into a preheated oven at 375°F (190°C). Bake for about 15 minutes, or until the cheese is fully melted and bubbles up with a beautiful golden hue.
  7. Garnish and Serve: Remove the baking dish from the oven and sprinkle with the remaining chopped parsley. Optionally, finish with an extra squeeze of lemon juice for a fresh, vibrant touch before serving hot.

Notes

  • For a spicier kick, increase the amount of crushed red chili flakes according to your taste preference.
  • If preferred, substitute low-sodium vegetable broth instead of chicken broth to make this dish vegetarian-friendly by omitting shrimp.
  • Using freshly grated cheeses provides better melting and flavor than pre-shredded options.
  • Be careful not to overcook the pasta initially; it will continue cooking slightly when baked.
  • To prep ahead, you can assemble the dish and refrigerate it before baking, then add a few extra minutes to the baking time if baking cold.

Keywords: Shrimp Scampi, Garlic Cream Pasta, Baked Pasta, Italian Pasta Recipe, Seafood Pasta, Lemon Garlic Shrimp

Find it online: https://foodiecara.com/shrimp-scampi-garlic-cream-pasta-recipe/