Creamy Shrimp Scampi Pasta is one of those dinners that always disappears fast. The rich, garlicky sauce clings to every strand of angel-hair pasta while tender shrimp soak up all that buttery flavor. It’s simple enough for a weeknight yet fancy enough to make you feel like you’re eating out. I first made this for my family on a rainy New York evening when the kids wanted “something creamy but not boring.” One bite, and everyone was hooked.
Over the years, this creamy shrimp scampi pasta became our go-to comfort meal. It starts with juicy shrimp sautéed in butter and garlic, then finished in a silky sauce made with lemon juice, a splash of chicken broth, and heavy cream. The result is flavor-packed and cozy without being heavy.
If you love that classic garlic-butter taste, you might also enjoy my garlic butter shrimp dinner or try a lighter twist like lemon shrimp scampi with zoodles for busy nights.
Table of Contents
Why This Creamy Shrimp Scampi Pasta Works
- Fast: 40 minutes from start to finish
- Family-friendly: Creamy, comforting, and kid-approved
- No complicated ingredients: Uses pantry staples
- Restaurant-quality flavor: Garlic, butter, and fresh lemon make it shine
- Perfect texture: Angel-hair pasta absorbs the sauce beautifully
This dish is all about balance. The cream smooths out the garlic and lemon while the shrimp add a touch of sweetness. The smell alone brings everyone running to the kitchen.
Creamy Shrimp Scampi Pasta
Equipment
- large skillet
- large pot
- colander
- wooden spoon or spatula
- serving bowl
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb angel hair pasta
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp to the skillet and cook 2 minutes per side until pink and opaque. Remove and set aside.
- Pour chicken broth into the same skillet and scrape up any browned bits for extra flavor.
- Stir in lemon juice and heavy cream. Simmer for 2 to 3 minutes until slightly thickened.
- Whisk in Parmesan cheese until smooth and creamy.
- Return shrimp to the pan, toss with sauce, and add the cooked pasta.
- Season with salt and pepper. Mix until evenly coated and heated through.
- Garnish with fresh parsley and serve immediately.
Notes
- Use half and half instead of heavy cream for a lighter texture and fewer calories.
- Always reserve ½ cup of pasta water before draining to adjust sauce consistency later.
- For more flavor, sauté a pinch of red pepper flakes with the garlic.
- Avoid overcooking shrimp — remove them from the heat as soon as they turn pink.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm slowly on low heat with a splash of chicken broth or milk to keep the sauce creamy.
- Do not freeze, as cream-based sauces tend to separate when thawed.
- Garnish with fresh parsley and lemon zest just before serving for color and brightness.
Nutrition Information (Per Serving)
Nutrition Facts:- Calories: 469 kcal
- Protein: 30 g
- Carbohydrates: 57 g
- Fat: 12 g
- Saturated Fat: 6 g
- Cholesterol: 275 mg
- Sodium: 766 mg
- Fiber: 2 g
- Sugar: 2 g
- Calcium: 238 mg
- Iron: 3.2 mg
- Vitamin C: 7.5 mg
- Vitamin A: 270 IU
Love creamy shrimp pasta? You’ll find more cozy, satisfying meals like this in my collection of shrimp scampi recipes to try this week, they’re all quick, rich, and full of comfort.
The Key Ingredients for Creamy Shrimp Scampi Pasta
Creamy Shrimp Scampi Pasta starts with a few simple ingredients that bring big flavor. You don’t need anything fancy to make this dish taste like something from a restaurant. The secret is using fresh shrimp, good butter, and the right balance of lemon and cream.
Choosing the Best Shrimp and Pasta
Fresh shrimp make all the difference in this recipe. They add sweetness and texture to the creamy sauce. I usually buy raw shrimp, peel them myself, and leave the tails on for a little presentation flair.
Here’s what to keep in mind:
- Shrimp: Go for large or jumbo shrimp. They stay juicy and firm after cooking.
- Cleaning tip: Remove the vein for a cleaner taste. If using frozen shrimp, thaw them completely before cooking.
- Cooking tip: Shrimp cook fast. When they turn pink and opaque, they’re done.
For the pasta:
- Angel hair pasta is my go-to. It soaks up the sauce and feels light.
- You can also use linguine or fettuccine if you prefer a thicker bite.
- Always salt your pasta water well—it’s the base of good flavor.
If you enjoy creamy pasta dishes, try the easy shrimp scampi pasta recipe next. It uses the same flavor foundation but skips the cream for a lighter feel.
Building the Creamy Garlic Sauce
The sauce is where the magic happens. It’s rich, garlicky, and smooth with a hint of lemon brightness. Each element plays a role in that signature texture.
- Butter: Use unsalted butter to control the salt level. It creates a velvety base for the garlic and shrimp.
- Garlic: Freshly pressed cloves give a sharper, cleaner taste. Avoid jarred garlic for this one.
- Chicken broth: This replaces traditional white wine, keeping the flavor deep and balanced.
- Lemon juice: Adds brightness and lifts the creamy sauce without overpowering it.
- Heavy cream: Gives the sauce its luxurious texture. You can also use half and half for a lighter version.
- Parmesan cheese: Freshly grated Parmesan melts beautifully into the sauce, thickening it slightly and adding nutty depth.
Ingredient Substitution Table
| Ingredient | Substitution Option | Result |
|---|---|---|
| Heavy Cream | Half and Half | Lighter texture, less richness |
| Angel Hair Pasta | Linguine or Fettuccine | Thicker bite, holds more sauce |
| Chicken Broth | Vegetable Broth | Slightly lighter flavor |
How to Make Creamy Shrimp Scampi Pasta Like a Pro
Creamy Shrimp Scampi Pasta is all about timing and texture. You want the shrimp juicy, the pasta perfectly tender, and the sauce silky enough to coat every strand. Once you’ve prepped your ingredients, the rest comes together quickly.
Cooking Shrimp Perfectly Every Time
Shrimp can go from tender to tough in seconds, so keep your eye on the pan.
Here’s how to get them just right:
- Heat the pan first: Start with medium heat and melt your butter until it’s foamy.
- Add garlic early: Let it release its aroma before adding shrimp, but don’t let it brown.
- Cook in batches: Overcrowding drops the pan temperature and causes steaming instead of searing.
- Watch the color: When shrimp turn pink and opaque, they’re ready. This usually takes about 2 minutes per side.
- Remove and set aside: Take them off the heat to prevent overcooking while you make the sauce.
If you want another way to enjoy this seafood favorite, check out my classic garlic shrimp scampi recipe. It uses the same garlic-butter foundation but with a lighter, non-creamy finish.
Making the Creamy Garlic Sauce
The sauce is where the magic happens. It’s thick enough to cling to the pasta yet smooth enough to feel elegant.
Follow these steps for that restaurant-style texture:
- Start with butter and garlic: Melt butter in the same pan used for the shrimp. Scrape up the browned bits for flavor.
- Deglaze with chicken broth: Pour in a bit of broth to loosen the pan. This gives your sauce depth without using wine.
- Add lemon juice: Just a small squeeze brightens the flavor and balances the cream.
- Pour in heavy cream: Stir constantly while it simmers gently for a few minutes. Don’t let it boil or it may separate.
- Mix in Parmesan: Whisk in freshly grated Parmesan to thicken the sauce naturally.
- Add the shrimp back: Toss the cooked shrimp into the sauce, coating them evenly.
Now that you’ve got the base ready, it’s time to bring everything together. The final step is combining your pasta and sauce to create that luscious texture.
Pro Tips for the Perfect Creamy Shrimp Scampi Pasta
- Cook pasta al dente: It will finish cooking in the sauce and absorb more flavor.
- Reserve some pasta water: Add a splash if the sauce feels too thick.
- Finish with fresh herbs: Parsley or basil adds color and a pop of freshness.
- Serve immediately: This dish tastes best hot and creamy straight from the pan.
Each step builds flavor and texture. By the end, you’ll have a plate of Creamy Shrimp Scampi Pasta that feels comforting, indulgent, and balanced all at once.
Serving Ideas, Variations, and Storage Tips for Creamy Shrimp Scampi Pasta
Creamy Shrimp Scampi Pasta is one of those meals that looks impressive but feels effortless. Whether it’s a cozy family dinner or a weekend get-together, this dish fits right in. The creamy garlic sauce and tender shrimp turn a simple pasta into something everyone remembers.
Serving Ideas and Perfect Pairings
This creamy pasta pairs beautifully with light, fresh sides that balance its richness. A few smart choices make the meal complete.
- Crusty bread: Perfect for soaking up every last drop of sauce.
- Simple salad: Try a green salad with lemon vinaigrette to cut through the creaminess.
- Roasted vegetables: Asparagus, zucchini, or broccoli make colorful, healthy additions.
- Grated cheese: A sprinkle of extra Parmesan adds a touch of salt and nuttiness.
- Fresh herbs: Finish with chopped parsley or basil for a bright finish.
When serving for guests, I like to plate the pasta first, then arrange the shrimp on top so every portion looks inviting.
If you enjoy lighter seafood dishes, try my lemon shrimp scampi with zoodles next. It’s fresh, quick, and perfect for weeknights.
Variations You Can Try
This dish is flexible, and you can easily adjust it to your preferences or dietary needs.
Here are some easy swaps to make it your own:
- For a lighter sauce: Use half and half instead of heavy cream.
- For a cheesier version: Add an extra tablespoon of grated Parmesan.
- For a hint of spice: Sprinkle in red pepper flakes while sautéing the garlic.
- For gluten-free pasta: Swap in rice noodles or chickpea pasta.
- For extra veggies: Add spinach, cherry tomatoes, or mushrooms for more texture and nutrition.
Each variation still delivers that creamy, garlicky goodness that makes Creamy Shrimp Scampi Pasta so satisfying.
Storage and Reheating Tips
This pasta stores well and reheats beautifully with the right technique.
- Refrigerate: Let the pasta cool, then store it in an airtight container for up to 3 days.
- Reheat gently: Warm it in a pan over low heat with a splash of chicken broth or milk to loosen the sauce.
- Avoid microwaving on high: It can overcook the shrimp and thicken the sauce too much.
- Freeze: Not recommended, as the cream sauce can separate when thawed.
For busy nights, prep the sauce ahead of time and store it separately. Toss it with freshly cooked pasta when you’re ready to serve.
FAQs About Creamy Shrimp Scampi Pasta
1. Can I use frozen shrimp for this recipe?
Yes, just thaw them completely and pat dry before cooking. Frozen shrimp work perfectly when prepared this way.
2. What’s the best pasta for creamy shrimp scampi?
Angel hair pasta soaks up the sauce beautifully, but linguine or fettuccine also work well.
3. How can I make this recipe lighter?
Swap heavy cream for half and half and reduce the butter slightly.
4. How long does shrimp scampi pasta last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.
Creamy Shrimp Scampi Pasta is comfort food made simple. The garlic, butter, lemon, and cream create a harmony of flavors that’s both rich and bright. It’s a dish you’ll come back to again and again, especially when you need something easy but special.