Oh yes! Creamy garlic shrimp scampi is rich, buttery, garlicky, and perfect over pasta or rice. Here’s a simple, restaurant-style recipe you can make in about 20 minutes:
Ingredients (serves 2–4)
- 1 lb (450 g) large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes (optional, for a little heat)
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp lemon juice (fresh is best)
- 2 tbsp chopped parsley
- Pasta, rice, or crusty bread for serving
Instructions
- Season and cook the shrimp:
Season shrimp with salt and pepper. Heat oil or butter in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and just cooked. Remove from skillet and set aside. - Cook the garlic:
Reduce heat to medium. Add garlic (and red pepper flakes if using) to the skillet. Sauté for 30–60 seconds until fragrant. - Deglaze the pan:
Pour in white wine or chicken broth. Scrape up any brown bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. - Make it creamy:
Lower heat and stir in heavy cream and Parmesan cheese. Simmer for 3–4 minutes until sauce thickens slightly. - Add shrimp back:
Return the shrimp to the skillet and toss to coat in the sauce. Stir in lemon juice and chopped parsley. - Serve:
Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.
💡 Tips:
- Don’t overcook the shrimp—they cook very quickly and will become rubbery if overdone.
- You can swap heavy cream for half-and-half for a lighter version, but the sauce won’t be as thick.
- A sprinkle of extra Parmesan on top is heavenly.
If you want, I can also give a quick 15-minute version that uses just one skillet and minimal cleanup—perfect for a weeknight.
Do you want me to do that?
