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Shrimp Scampi Alfredo

Shrimp Scampi Alfredo

Arlene Mobley - Flour On My Face
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. Try this shrimp scampi alfredo tonight!
5 from 1 vote
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 774 kcal

Ingredients  

  • 8 oz. Linguine pasta (cooked)
  • 6 tablespoons unsalted butter (divided)
  • ¼ cup Extra virgin olive oil
  • 2 tablespoons minced garlic
  • 16 oz. frozen or fresh raw large shrimp (peeled and de-veined (25 shrimp))
  • ¼ cup white cooking wine
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream (or whole milk or half and half)
  • 1 ½ cups finely shredded real Parmesan cheese
  • 1 large lemon (cut into wedges)
  • ½ teaspoon Salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh minced parsley (optional)
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Instructions 

Recipe Prep

  • Cook the pasta following the directions on the package and drain. Rinse with cold water, drain again and set aside until needed.
  • Peel and devein the shrimp. Rinse with cold water, drain and pat dry with a paper towel. Set aside until needed.

Shrimp Scampi Alfredo Sauce

  • Heat 2 tablespoons butter and ¼ cup of olive in a large skillet until the butter is melted.
  • Add the minced garlic and prepared shrimp to the skillet. Cook the shrimp for 3 minutes on the first side. Flip the shrimp over and cook 2 minutes or until the shrimp is completely pink.
  • Remove the shrimp from the skillet to a plate and set aside until needed.
  • .Add the remaining 4 tablespoons butter to the skillet and melt. Add the flour to the pan and whisk to combine with the butter and olive oil. 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.
  • Add the shredded Parmesan cheese to the sauce and whisk until the cheese has melted and the sauce starts to thicken.
  • Add the white wine to the pan and whisk to blend. 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 with the sauce 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 is desired.
  • Makes four to six servings.

Recipe Expert Tips

  • pasta: fettuccine, linguine, or penne pasta can be used.
  • garlic: fresh or jarred minced garlic can be used. I like using fresh garlic because the flavor always tastes better.
  • shrimp: frozen shrimp or fresh pink shrimp. Do not overcook the shrimp or it will become tough.
  • Making a roux. Cooking the flour and butter together until a light golden color cooks the flour just enough so the alfredo sauce tastes rich and creamy.
  • Add red pepper flakes to make it spicy

Nutrition

Serving: 1ServingCalories: 774kcalCarbohydrates: 38gProtein: 27gFat: 57gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 232mgSodium: 1051mgPotassium: 326mgFiber: 2gSugar: 4gVitamin A: 1933IUVitamin C: 12mgCalcium: 414mgIron: 1mg
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