Enjoy a restaurant-quality meal at home  with this easy-to-make and delicious shrimp scampi alfredo recipe. Ready in just 30 minutes with garlic, white wine, and plenty of butter and cream, this dish will be a hit for your next dinner gathering.


Linguine Pasta | Unsalted Butter Olive Oil | Minced Garlic Raw Large Shrimp | Salt White Cooking Wine | Flour Heavy Cream | Parmesan Cheese Lemon | Pepper OPTIONAL Red Pepper Flakes | Parsley

Heat butter and olive in a large skillet until the butter is melted. Add the minced garlic and prepared shrimp to the skillet.  Cook the shrimp for 5 minutes flipping at the 2 minute mark or until the shrimp is completely pink. Remove the shrimp from the skillet and set aside.

Add the remaining butter to the skillet and melt. Whisk in the flour to the pan. Cook for 1 minute while whisking. Slowly drizzle the heavy cream in while whisking until the roux has dissolved. Add the white wine to the pan and whisk to blend. Whisk in the Parmesan Cheese.

Whisk in the white wine to the pan. Add the salt, ground pepper and red pepper flakes and whisk to combine. Once the sauce has thickened enough to coat the back of a spoon remove the pan from the heat. Add the cooked pasta to the pan and toss to coat the pasta with the alfredo sauce.

Add the shrimp to the skillet and toss with the alfredo sauce and pasta. Sprinkle with minced parsley, Parmesan cheese and more red pepper flakes to garnish. Serve immediately and squeeze a wedge of lemon over the pasta as desired.

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