Creamy Shrimp Scampi Recipe | Easy Garlic Lemon Pasta Dinner

If you’re craving something that feels restaurant-worthy but comes together easily at home, this Creamy Shrimp Scampi is exactly what you need. It’s rich and velvety with a bright lift from lemon, deeply savory from garlic and Parmesan, and packed with tender, juicy shrimp. Imagine twirling buttery, glossy pasta that clings to a silky sauce—each bite perfumed with garlic and a hint of white wine. This dish delivers comfort and elegance in under 40 minutes, so it’s a great choice for a cozy weeknight or an impromptu dinner with friends. You’ll find the method approachable, the ingredients familiar, and the results consistently impressive.

What Makes This Creamy Shrimp Scampi Irresistible

This recipe is all about harmony: briny-sweet shrimp, garlicky depth, and a lush cream sauce that still tastes lively, not heavy. The sauce balances richness with acidity from lemon and wine (or broth), so every forkful stays bright and satisfying. Plus, you can serve it over pasta, spoon it on creamy polenta, or tuck it beside a crisp green salad and crusty bread. It’s a showstopper with very little fuss—quick to cook, easy to love, and endlessly adaptable to your kitchen and preferences.

Gather Your Ingredients for Creamy Shrimp Scampi

• Large shrimp (1 to 1.25 lb, peeled and deveined): The star of the dish—sweet, tender, and quick to cook. Tail-on looks pretty, but tail-off is easier to eat.
• Olive oil (2 tablespoons): Helps sear the shrimp and adds fruity richness to the sauce.
• Unsalted butter (3–4 tablespoons): Classic scampi flavor; it enriches the sauce and helps carry the garlic aroma.
• Garlic (4–6 cloves, minced): The backbone of scampi—its savory warmth infuses the entire dish.
• Shallot (1 small, finely chopped): Adds gentle sweetness and complexity without overpowering the garlic.
• Crushed red pepper flakes (pinch to 1/2 teaspoon): A subtle kick that wakes up the creaminess; adjust to your heat preference.
• Dry white wine (1/2 cup) or low-sodium chicken broth: Deglazes the pan and adds acidity; broth keeps it family-friendly and alcohol-free.
• Lemon (zest and 2–3 tablespoons juice): Brightens the sauce and balances the butter and cream.
• Heavy cream (3/4 to 1 cup): Creates the luscious, silky texture that defines the dish.
• Grated Parmesan cheese (1/3–1/2 cup): Adds salty-savory depth and helps the sauce emulsify.
• Fresh parsley (2–3 tablespoons, chopped): A fresh finish that adds color and herbal lift.
• Linguine or fettuccine (10–12 oz, optional): The classic pairing that catches every drop of sauce; substitute zucchini noodles or gluten-free pasta if desired.
• Salt and freshly ground black pepper: Essential seasoning to bring all the flavors into focus.
• Lemon wedges, for serving: A final squeeze right at the table brightens each bowl.

How to Make Creamy Shrimp Scampi, Step by Step

1. Prep the shrimp. Pat the shrimp very dry with paper towels; moisture prevents a good sear. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
2. Boil the pasta (if using). Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of starchy pasta water, then drain.
3. Sear the shrimp. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate; repeat with remaining shrimp, adding more oil if needed. Do not overcook—their centers should be just opaque.
4. Sauté aromatics. Reduce heat to medium. Add remaining butter to the skillet. Stir in shallot and a pinch of salt; cook 1–2 minutes until translucent. Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant, not browned.
5. Deglaze with wine (or broth). Pour in the wine and scrape up any browned bits from the pan—this is flavor gold. Simmer 2–3 minutes to reduce by about half, concentrating its brightness.
6. Add lemon and cream. Stir in lemon zest and 2 tablespoons lemon juice. Lower heat to medium-low and gently whisk in the heavy cream. Simmer 2–3 minutes until slightly thickened. Keep it to a gentle bubble to prevent curdling.
7. Emulsify with Parmesan. Sprinkle in the Parmesan a little at a time, whisking until smooth. If the sauce looks too thick, add a splash of reserved pasta water to loosen and make it glossy.
8. Return shrimp to the pan. Add the shrimp and any accumulated juices to the sauce. Warm through 1–2 minutes—just enough to heat without overcooking.
9. Toss with pasta (optional). Add the drained pasta to the skillet and toss gently until every strand is coated. Use splashes of reserved pasta water to achieve a silky, clinging sauce that’s not heavy.
10. Finish and taste. Stir in parsley and taste for seasoning. Add more salt, pepper, and an extra squeeze of lemon if you want a brighter note.
11. Serve immediately. Plate the creamy shrimp scampi with lemon wedges. Garnish with extra parsley and a light dusting of Parmesan if you like.

Timing, Prep, and When It’s Ready

This dish is delightfully weeknight-friendly and entertaining-worthy. Plan for the following:

• Prep time: 15 minutes (peeling shrimp, chopping garlic and shallot, zesting/juicing lemon)
• Cook time: 18–22 minutes (boiling pasta, searing shrimp, building the sauce)
• Total time: About 35 minutes
• Serves: 4

You’ll know the scampi is ready when the sauce coats the back of a spoon, the shrimp are pink and just opaque, and the pasta is tender with the slightest bite. If serving without pasta, pair with warm bread or spoon over polenta or rice and serve as soon as the shrimp are heated through in the sauce. Cream sauces are best enjoyed right away, while they’re at their silkiest.

Pro Tips for Foolproof Results

• Pat shrimp dry. Water is the enemy of browning. Dry shrimp sear quickly, locking in juiciness and preventing rubbery texture.
• High heat, short cook. Sear shrimp over medium-high heat in batches. Overcrowding steams them; cooking in two rounds keeps them tender.
• Mind the garlic. Garlic burns easily, turning bitter. Add it after the shallot softens and cook just until fragrant.
• Zest before juicing. It’s much easier to zest a whole lemon than a squeezed half. The zest adds aromatic brightness without extra acidity.
• Control the cream. Keep the sauce at a gentle simmer, not a rapid boil, after adding cream to maintain a velvety texture.
• Emulsify like a pro. Add Parmesan gradually and whisk well; use a splash of pasta water to keep the sauce glossy and smooth.
• Season in layers. A little salt with the shrimp, a pinch with the shallots, and a final taste at the end builds depth without oversalting.
• Finish with lemon. A final squeeze right before serving wakes up the richness and keeps the dish vibrant.
• Choose the right pan. A wide stainless-steel or enameled skillet helps the wine reduce quickly and gives the shrimp room to sear.
• Customize the heat. For a mellow dish, skip the red pepper flakes; for a kick, add a touch more at the end with the parsley.

Nutrition at a Glance

Nutrition will vary based on pasta choice and exact measurements. The following is an approximate snapshot per serving for a batch that serves 4, including pasta:

• Calories: ~800–850
• Protein: ~35–40 g
• Carbohydrates: ~60–70 g (primarily from pasta)
• Total fat: ~45–50 g
• Saturated fat: ~22–26 g
• Fiber: ~3–4 g
• Sugar: ~4–6 g
• Sodium: ~800–1000 mg

For a lighter plate, serve over zucchini noodles or steamed vegetables, use half-and-half instead of heavy cream (reduce heat and simmer longer), and reduce butter by 1 tablespoon. You’ll still get lovely flavor with fewer calories.

Questions & Helpful Answers

Can I make creamy shrimp scampi without wine?

Absolutely. Use low-sodium chicken broth plus a little extra lemon juice for brightness. The broth adds savory depth, and the lemon keeps the sauce lively.

Can I use frozen cooked shrimp?

You can, but the texture is best with raw shrimp. If using cooked shrimp, thaw, pat dry, and skip the initial sear—just warm them gently in the sauce at the end for 1–2 minutes to avoid overcooking.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of water or broth, stirring until the sauce loosens. Avoid boiling so the shrimp stay tender and the cream doesn’t split.

A Warm Send-Off

There’s something special about a dish that feels luxurious yet remains beautifully simple. Creamy Shrimp Scampi is exactly that—comforting, bright, and undeniably crowd-pleasing. Whether you’re pulling it together on a weeknight or setting the table for a small celebration, you’ll find the process soothing and the results generous. Share it with people you love, add a green salad and a crusty loaf, and enjoy the clink of forks and happy conversation. Cooking is a gift you give at the table, and this creamy scampi has a way of turning an ordinary evening into something memorable. Here’s to good food, warm kitchens, and seconds for everyone.