This post may contain affiliate links. Please read our disclosure policy.
You’ve heard of shrimp scampi, haven’t you? I’m pretty sure it was made famous by Red Lobster, a restaurant I happened to work for during my college days. I always dreaded the time of year when they featured all-you-can-eat-shrimp because I’d always get the table with the guy who could put back 172 orders of shrimp scampi without blinking an eye. Okay, I kid. But you’d be surprised how many orders of shrimp a person can eat when they are in an all-you-can-eat type of situation. Out of all the shrimp Red Lobster offered, I think Shrimp Scampi was the most popular, by far. And I understand why. Shrimp. Garlic. Butter. More garlic. More butter. Yum!
Because of my love for Shrimp Scampi and my love for pasta, I decided to marry the two together to create this Shrimp Scampi Pasta. It features tender shrimp, and farfalle (that’s the fancy name for bow-tie pasta) in a buttery, garlicy, parmesan sauce. Seriously, does it get much better than this?
You’ll start with about 1/2 pound raw shrimp that have been peeled and deveined with the tails removed. I used 31-40 count shrimp. All this means is that there’s 31-40 shrimp per pound. If you like lots of shrimp, feel free to increase the amount to a full pound.
In a large non-stick skillet, you’ll heat about one tablespoon of olive oil over medium-high heat. Once the oil is hot, you will toss in the shrimp. Shrimp cook really fast, so it’ll only take a couple of minutes before the shrimp is cooked. Remove the shrimp from the pan when they are cooked through. While the shrimp are cooking, you will want to get the pasta cooked according to package directions, about 8 ounces.
Next, it’s time to make the sauce! You’ll need garlic, lots of it(about 6 gloves, minced!!!), some dry white wine (I used chardonnay), lemon juice, heavy cream, a little butter, Italian seasoning, and a little parsley. You’ll also need about a cup and a half of fresh grated parmesan cheese. You will start by tossing the garlic into the skillet that you used to cook the shrimp. Let the garlic cook until fragrant, about 2-3 minutes making sure that the garlic doesn’t start to brown.
Now it’s time for the wine. You’ll need about one and a half cups of dry white wine. I used chardonnay. You could also substitute chicken broth. Add in the juice from half a lemon. Bring this mixture to a rolling boil, then reduce the heat and simmer it until it’s reduced by about half.
To the sauce you will add in 1 cup heavy cream, 1 teaspoon Italian seasoning, and 1/2 teaspoon dried parsley. Simmer for about 5 minutes, reduce the heat to medium low, then stir in 1 and 1/2 cups grated parmesan cheese, and 2 tablespoons of butter. Toss the cooked shrimp back in, and allow the sauce to simmer for another 5-10 minutes over low heat. This particular sauce isn’t very thick, so don’t worry if it’s not thick like an alfredo sauce. Combine the pasta and the sauce together, garnish with a bit more parmesan cheese if you wish, and serve immediately! I like to serve this particular pasta with garlic bread and a fresh salad.
It’ll comfortably serve four people, unless you’re used to ginormous sized pasta portions that you’d get at a restaurant. Enjoy!
- 1/2 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 1/2 cups dry white wine
- Juice from 1/2 a lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 8 ounces pasta cooked according to package directions (I used Farfalle)
- Cook 8 ounces of pasta according to package directions.
- Heat 1 tablespoon olive oil over medium high heat. When the oil is hot, toss in the shrimp and cook until the shrimp are done (they should be pink when they are done cooking). Remove the shrimp from the pan.
- To the pan, add in 6 minced garlic cloves. Cook the garlic until it is fragrant, about 2-3 minutes.
- Pour in 1 and 1/2 cups dry white wine, along with the juice from half a lemon. Bring the mixture to a boil, then reduce the heat and allow this mixture to reduce down by about half ( about 10 minutes).
- To the pan add in Italian seasoning, dried parsley, salt, and black pepper.
- Stir in 1 cup heavy cream. Simmer for about 5 minutes, reduce the heat to medium-low and stir in 1 and 1/2 cups fresh grated parmesan cheese, and 2 tablespoons of butter. Toss the cooked shrimp back in and allow to simmer for about 5-10 minutes longer.
- Combine the sauce with the cooked pasta. Garnish with a bit more parsley and parmesan cheese if you wish. Serve immediately.
Please remember that all images shown here are copyrighted and may not be used without written permission from CenterCutCook.