Creamy Shrimp Scampi with Half-and-Half – A Luxurious Garlic Butter Pasta Delight
Creamy Shrimp Scampi with Half-and-Half is a rich pasta dish.It features tender shrimp sautéed in garlic butter.The sauce is made with half-and-half for smooth creaminess.Lemon juice adds brightness and balance.Perfect over linguine or fettuccine.Ready in about 30 minutes.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- Salt and black pepper (to taste)
- 8 oz linguine or fettuccine
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- 1 cup half-and-half
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon slices (for garnish)
Instructions
- Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Season shrimp with salt and pepper.Heat butter and olive oil in a large skillet over medium heat.Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
- In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.Pour in white wine and simmer for 2–3 minutes to reduce slightly.
- Stir in half-and-half and bring to a gentle simmer.Add Parmesan cheese and stir until smooth and slightly thickened.
- Return shrimp to the skillet.Add cooked pasta and toss to coat evenly.If needed, add reserved pasta water for desired consistency.
- Stir in lemon juice and parsley. Adjust seasoning and serve immediately.
Notes
- Use fresh shrimp for best flavour.
- Do not overcook shrimp — they cook quickly.
- Half-and-half keeps the sauce lighter than heavy cream.
- Freshly grated Parmesan melts better.
- Lemon juice brightens the creamy sauce.
- Reserve pasta water for sauce consistency.
- Serve immediately for best texture.
- Store leftovers up to 2 days in refrigerator.