Creamy Shrimp Scampi with Half-and-Half recipe

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Ingredients

½ (16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
½ cup half-and-half
¼ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

1175.1 calories
carbohydrate: 106.9 g
cholesterol: 405.5 mg
fat: 57.2 g
fiber: 4.7 g
protein: 59 g
saturatedFat: 24.9 g
servingSize: -
sodium: 959.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.

  2. While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.

  3. Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Recipe Yield

2 servings

Recipe Note

Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

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