Creamy Shrimp Scampi

Ingredients

• 12 oz Linguine (dry, broken in half if long)
• 1 lb Large Shrimp (peeled and deveined, tails on or off per preference)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Oregano
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Cayenne Pepper (adjust to heat preference)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 4 cloves Garlic (minced)
• 1/2 cup Dry White Wine (choose a dry Sauvignon Blanc or Pinot Grigio)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/4 tsp Red Pepper Flakes
• 2 Tbsp Fresh Parsley (chopped, plus extra for garnish)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 Tbsp Lemon Juice (freshly squeezed)
• to taste Salt (for pasta water and final seasoning)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: high boil

2. Cook Linguine

   Add the linguine to the boiling water and cook until al dente, about 9‑10 minutes. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: high boil

3. Season Shrimp

   While the pasta cooks, place the shrimp in a bowl. Drizzle with olive oil, then sprinkle dried oregano, black pepper, and cayenne pepper. Toss to coat evenly.

   Time: PT3M

4. Sear Shrimp

   Heat the skillet over medium‑high heat. Add the seasoned shrimp in a single layer and cook 2‑3 minutes, turning once, until pink and just cooked through. Transfer shrimp to a plate and set aside.

   Time: PT3M

   Temperature: medium‑high

5. Make Garlic‑Butter Base

   In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown.

   Time: PT1M

   Temperature: medium

6. Deglaze with White Wine

   Pour in the white wine, scraping up any browned bits from the pan. Let it reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: medium

7. Add Cream and Seasonings

   Stir in the heavy cream, red pepper flakes, and chopped parsley. Simmer gently for 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: medium‑low

8. Emulsify with Pasta Water & Parmesan

   Add the reserved pasta water and freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: medium‑low

9. Finish the Dish

   Add the cooked linguine and the seared shrimp back into the skillet. Toss everything together, then finish with a splash of lemon juice. Taste and adjust salt if needed.

   Time: PT2M

   Temperature: medium

10. Plate and Garnish

    Serve the creamy shrimp scampi on warmed plates. Garnish with extra chopped parsley and a sprinkle of Parmesan.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Linguine: Spaghetti, Fettuccine
• Instead of Large Shrimp: Scallops, Chicken breast strips
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Dried Oregano: Italian seasoning, fresh oregano (1 tbsp)
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: red pepper flakes, hot sauce (1 tsp)
• Instead of Unsalted Butter: olive oil, ghee
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Dry White Wine: chicken broth (1/2 cup)
• Instead of Heavy Cream: half‑and‑half (1 cup), creme fraiche (3/4 cup)
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Fresh Parsley: fresh basil (1 Tbsp)
• Instead of Parmesan Cheese: Pecorino Romano (1/2 cup)
• Instead of Lemon Juice: white wine vinegar (1 tsp)
• Instead of Salt: sea salt

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Sauté Pan
• Wooden Spoon or Silicone Spatula
• Measuring Cups
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Microplane or Fine Grater
• Tongs
• Ladle or Small Measuring Cup (optional)

Critical Steps — Do Not Skip

• Cooking the shrimp only until pink to avoid rubbery texture.
• Deglazing the pan with white wine and reducing it properly.
• Emulsifying the sauce with pasta water and Parmesan for a silky texture.

Chef Tips from the Video

• Use a dry white wine with good acidity; it brightens the sauce without adding sweetness.
• For extra depth, add a pinch of smoked paprika with the cayenne.
• Finish with a drizzle of high‑quality extra‑virgin olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth.

Freezer: Not recommended due to the cream sauce; texture may separate.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the Parmesan and chop the parsley ahead of time; keep refrigerated.
• You can cook the shrimp a few minutes early and keep them warm in a low oven (200°F).
• Reserve pasta water before draining; it’s essential for the sauce.

Frequently Asked Questions