Creamy Lemon Shrimp Scampi Pasta
User Reviews
5
Creamy Lemon Shrimp Scampi Pasta
Description
This dish combines large peeled and deveined shrimp cooked briefly in a butter sauce infused with minced garlic, chopped parsley, and capers, setting a bright and herbaceous foundation. Lemon juice adds fresh acidity while heavy cream enriches the sauce, creating a luxurious texture that coats the pasta. Angel hair pasta, cooked al dente, is tossed in the skillet and combined with reserved pasta water as needed to maintain a smooth, cohesive sauce consistency. The shrimp are cooked just until pink and tender, preserving their juiciness. The dish can be garnished with lemon zest to enhance the citrus aroma.
Serve promptly to enjoy the contrast of warm shrimp and pasta with the creamy lemon sauce. This pasta works well as a main course for dinner. The flavors harmonize without overpowering each other, allowing the seafood to shine.
Leftover pasta can be stored in the refrigerator for up to three days and reheated gently with a splash of water or cream to restore sauce consistency without drying.
Ingredients
- 1 pound Shrimp large, peeled, tails off and deveined
- 1 pound angel hair pasta
- 2 tablespoons garlic minced garlic
- 8 tablespoons butter unsalted
- ½ cup flat-leaf parsley chopped
- 2 tablespoons capers chopped
- ½ cup lemon juice
- ¼ cup heavy cream
- salt
- black pepper
Instructions
- Bring a large pot of salted water to a boil add the angel hair pasta and cook until al dente according to packaging manufacturing instructions.
- In a large skillet over medium-high, add the unsalted butter. Once melted, add the finely chopped garlic, parsley, and capers. Cook for a couple of minutes.
- Add the lemon juice and swirl around the pan and mix well. Add the cream and integrate it well.
- Season generously with salt, and pepper the shrimp and add them to the skillet.
- Cook, turning once the shrimps are pink and cooked through, for about 3 minutes.
- Reserve 1 cup of the cooking water and set aside.
- Using tongs, transfer the pasta from the water to the skillet and toss to coat. Add cooking water if the pasta is too dry.
- Serve immediately.
- Sprinkle lemon zest, optional.
Notes
- Store in the refrigerator for up to three days.
- Reheat gently over medium-low heat with added water or heavy cream to maintain sauce creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 123mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1558IU | 31% |
| Vitamin C | 23mg | 26% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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