Quick Scampi with Cream Sauce
Get ready to elevate your weeknight dinners with this irresistible Quick Scampi with Cream Sauce recipe! Featuring succulent, pan-seared shrimp bathed in a luscious garlic cream sauce, this dish brings decadent flavor to your table in just 25 minutes. Crafted with a fusion of butter, olive oil, white wine, heavy cream, and freshly grated Parmesan, the sauce offers a tangy richness that's perfectly balanced by hints of fresh lemon juice and a touch of spice from optional red pepper flakes. Finished with vibrant parsley and served over pasta, rice, or alongside crusty bread, this versatile recipe is an absolute indulgence ideal for busy schedules. Whether you're craving comfort food or hosting a special dinner, this quick seafood classic is sure to impress! Perfect for shrimp lovers, creamy sauce enthusiasts, and anyone hunting for an easy gourmet recipe to add to their repertoire.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Butter, unsalted
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine (optional, can substitute chicken broth)
- 0.75 cup Heavy cream
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Pat the shrimp dry with a paper towel and season lightly with a pinch of salt and black pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Once the butter is melted and sizzling, add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 30 seconds, until fragrant, being careful not to burn it.
Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes, reducing slightly.
Stir in the heavy cream, Parmesan cheese, lemon juice, salt, black pepper, and optional red pepper flakes. Simmer the sauce for 3-5 minutes, stirring occasionally, until slightly thickened.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Allow them to heat through for about 2 minutes.
Garnish with fresh parsley and serve immediately over pasta, rice, or with crusty bread for dipping.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1685 mg | 130% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1623 mg | 35% | |
*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.
