Ingredients

1 lb large shrimp (peeled and deveined)

8 oz pasta (spaghetti, linguine, etc)

2 tbsp grapeseed oil

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp Bayou City Lemon Pepper

1 tsp old bay

Pinch of salt

4 tbsp unsalted butter

4 cloves garlic

1 shallot (minced)

1/2 cup white wine (or chicken stock)

1/2 cup heavy cream

1/4 cup parmesan (grated)

2 tbsp lemon juice

1 tsp lemon zest

Salt and pepper (to taste)

Fresh parsley (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2: Pat the shrimp dry with paper towels and season with onion powder, garlic powder, lemon pepper, old bay, smoked paprika, salt, and pepper.

Step 3: In a large skillet, heat grapeseed oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4: In the same skillet, add butter, shallot, and minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in white wine or chicken stock and bring to a simmer.

Step 5: Reduce heat to medium-low and add heavy cream, parmesan cheese, lemon juice, and lemon zest. Stir until the cheese melts and the sauce is well combined.

Step 6: Add the cooked pasta and shrimp to the skillet with some reserved pasta water, tossing to coat everything evenly in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

Step 7: Taste and adjust the seasoning with salt and pepper as needed.

Step 8: Transfer the creamy shrimp scampi to a serving platter or individual plates. Garnish with chopped fresh parsley.

Step 9: Serve immediately and enjoy the delicious combination of flavors.

Tips & Variations

Use gluten-free pasta if you prefer a gluten-free meal without sacrificing texture.

Swap grapeseed oil with olive oil for a more traditional flavor.

For extra heat, add a pinch of red pepper flakes when sautéing the garlic and shallot.

White wine can be replaced with chicken stock for a milder sauce.

To enhance the lemon flavor, add more lemon zest or a splash of fresh lemon juice just before serving.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat dry before seasoning and cooking for the best texture.

What can I substitute if I don’t have white wine?

You can substitute white wine with chicken stock or vegetable broth. This will keep the sauce flavorful without the alcohol content.

Dinner

Creamy Shrimp Scampi Recipe

Introduction