Creamy Basque Shrimp Scampi
Indulge in the luxurious flavors of Creamy Basque Shrimp Scampi, a delightful twist on a classic dish that combines buttery, garlicky shrimp with the rich, smoky essence of piquillo peppers. This recipe is a perfect blend of Spanish flair and Italian comfort, featuring succulent shrimp simmered in a creamy white wine sauce, infused with fresh basil, parsley, and a bright hint of lemon zest. Tossed with al dente spaghetti and finished with a silky, savory sauce, this dish comes together in just 40 minutes, making it ideal for both weeknights and special occasions. Pair it with a crisp white wine and experience the perfect harmony of bold flavors and creamy textures—your dinner table just got a serious upgrade!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 small shallots (finely diced)
- 4 cloves garlic (minced)
- 1 cup piquillo peppers (thinly sliced)
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest
- 12 ounces spaghetti
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the shallots for 2 minutes until soft and translucent.
Add the minced garlic and sauté for another 30 seconds, until fragrant.
Stir in the thinly sliced piquillo peppers and cook for 1 minute.
Deglaze the skillet with the white wine, scraping any brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the heavy cream, stirring well to combine. Simmer the sauce for 3-4 minutes until it thickens slightly.
Stir in the basil, parsley, and lemon zest. Taste and adjust for seasoning with additional salt, pepper, or red pepper flakes if desired.
Return the cooked shrimp to the skillet and toss to coat them in the sauce.
Add the cooked spaghetti to the skillet, along with a splash of reserved pasta water to loosen the sauce if needed. Toss until the pasta is evenly coated.
Serve immediately, garnished with additional parsley or basil if desired.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1219 mg | 406% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.7 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
