Creamy Shrimp Scampi
Creamy Shrimp Scampi
Ingredients
For the Creamy Shrimp Scampi
- 1/2 pound 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
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1 cup heavy cream
- 1/2 cup Parmesan Romano cheese, grated
For Serving
- 1 pound pasta, cooked according to package directions
Instructions
- 1
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
⏱️ 3 min
- 2
Add the cleaned shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 6 min
- 3
Stir in the lemon zest, lemon juice, chicken bouillon cubes, and fresh chopped parsley. Season with salt, 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. Let it simmer for 3-5 minutes, allowing the sauce to slightly thicken.
⏱️ 5 min
- 5
Just before removing the pan from the heat, stir in the grated Parmesan Romano cheese until melted and fully incorporated into the sauce.
⏱️ 2 min
- 6
Add the cooked pasta directly to the skillet with the creamy shrimp scampi. Toss well to coat the pasta evenly with the sauce.
⏱️ 2 min
- 7
Serve immediately, garnished with additional fresh parsley or Parmesan Romano cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Scampi
For the Creamy Shrimp Scampi
- 1/2 pound 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
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1 cup heavy cream
- 1/2 cup Parmesan Romano cheese, grated
For Serving
- 1 pound pasta, cooked according to package directions
Instructions
- 1
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
⏱️ 3 min - 2
Add the cleaned shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 6 min - 3
Stir in the lemon zest, lemon juice, chicken bouillon cubes, and fresh chopped parsley. Season with salt, 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. Let it simmer for 3-5 minutes, allowing the sauce to slightly thicken.
⏱️ 5 min - 5
Just before removing the pan from the heat, stir in the grated Parmesan Romano cheese until melted and fully incorporated into the sauce.
⏱️ 2 min - 6
Add the cooked pasta directly to the skillet with the creamy shrimp scampi. Toss well to coat the pasta evenly with the sauce.
⏱️ 2 min - 7
Serve immediately, garnished with additional fresh parsley or Parmesan Romano cheese if desired.