Creamy Garlic Shrimp Scampi Pasta
Equipment
Ingredients
Main Ingredients
shrimp (peeled, deveined)
360 g
olive oil
30 ml
butter
28 g
garlic (finely chopped)
38 g
spaghetti (dry)
140 g
chicken stock
80 ml
heavy cream
120 ml
pasta water (reserved)
120 ml
parsley (chopped)
5 g
parmesan (grated)
20 g
salt
1.5 g
black pepper
1.2 g
smoked paprika
1.2 g
lemon juice
5 ml
Instructions
Cook the pasta
Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve ½ cup pasta water before draining.
Season the shrimp
Pat the shrimp dry and season with 1 tbsp olive oil, salt, black pepper, and smoked paprika.
Sear the shrimp
Heat a large skillet over medium-high heat. Add the shrimp and sear for about 2 minutes per side until fully cooked and opaque. Remove and set aside.
Make the garlic sauce
Reduce heat to medium-low. Add remaining olive oil and butter. Add chopped garlic and sauté for 30–60 seconds until fragrant without burning.
Add stock and cream
Pour in the chicken stock, scraping up browned bits. Stir in heavy cream and simmer 2–3 minutes until slightly thickened. Add Parmesan and lemon juice.
Combine pasta and shrimp
Add cooked spaghetti and reserved pasta water to the sauce. Toss until coated. Return shrimp to pan, toss 1 minute to warm. Stir in parsley. Adjust seasoning if needed.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored – add a splash of water or cream when reheating.
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