Creamy Shrimp Scampi
Creamy Shrimp Scampi
Ingredients
For the Creamy Shrimp Scampi
- 1/2 pound unsalted butter
- 1/2 cup olive oil
- 2 tablespoons garlic, minced
- 2 pounds shrimp, 26–30 count, peeled and deveined
- 2 lemons, zested and juiced
- 2 chicken bouillon cubes, crushed
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup heavy cream
- 1/2 cup Parmesan Romano cheese, shredded
- 1 pound pasta, cooked according to package directions (e.g., penne, rotini)
Instructions
- 1
In a large skillet or Dutch oven, melt the butter over medium heat. Add the olive oil and minced garlic, cooking until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
⏱️ 3 min
- 2
Add the cleaned shrimp to the skillet. Cook for 2-3 minutes per side, or until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 6 min
- 3
Stir in the crushed chicken bouillon cubes and chopped fresh parsley. Season with salt, freshly ground black pepper, and red pepper flakes to your taste.
⏱️ 2 min
- 4
Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 5
Add the zest and juice from both lemons to the simmering sauce. Stir well to combine.
⏱️ 2 min
- 6
Just before removing the skillet from the heat, stir in the shredded Parmesan Romano cheese until it is melted and fully incorporated into the sauce.
⏱️ 2 min
- 7
Add the cooked pasta directly to the skillet with the creamy shrimp scampi sauce. Toss thoroughly to coat all the pasta evenly.
⏱️ 3 min
- 8
Serve immediately, garnished with extra fresh parsley or red pepper flakes if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Scampi
For the Creamy Shrimp Scampi
- 1/2 pound unsalted butter
- 1/2 cup olive oil
- 2 tablespoons garlic, minced
- 2 pounds shrimp, 26–30 count, peeled and deveined
- 2 lemons, zested and juiced
- 2 chicken bouillon cubes, crushed
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup heavy cream
- 1/2 cup Parmesan Romano cheese, shredded
- 1 pound pasta, cooked according to package directions (e.g., penne, rotini)
Instructions
- 1
In a large skillet or Dutch oven, melt the butter over medium heat. Add the olive oil and minced garlic, cooking until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 2
Add the cleaned shrimp to the skillet. Cook for 2-3 minutes per side, or until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 6 min - 3
Stir in the crushed chicken bouillon cubes and chopped fresh parsley. Season with salt, freshly ground black pepper, and red pepper flakes to your taste.
⏱️ 2 min - 4
Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 5
Add the zest and juice from both lemons to the simmering sauce. Stir well to combine.
⏱️ 2 min - 6
Just before removing the skillet from the heat, stir in the shredded Parmesan Romano cheese until it is melted and fully incorporated into the sauce.
⏱️ 2 min - 7
Add the cooked pasta directly to the skillet with the creamy shrimp scampi sauce. Toss thoroughly to coat all the pasta evenly.
⏱️ 3 min - 8
Serve immediately, garnished with extra fresh parsley or red pepper flakes if desired.
⏱️ 1 min