Shrimp is cooked in a creamy white wine sauce and tossed with cooked linguine.
1/2 pound dry linguine pasta
1/2 cup olive oil
1/2 cup dry white wine
8 cloves garlic, finely chopped
2 dashes soy sauce
2 cups heavy cream
3/4 pound shrimp, peeled and cleaned
salt and pepper, to taste
Cook the pasta as directed on the package; drain well.
While the pasta is cooking, combine the olive oil, wine, garlic, soy sauce, and heavy cream in a large saucepan over medium-high heat. Bring just to a boil then immediately reduce the heat to medium-low.
Add the shrimp and cook over medium-low heat for 5-10 minutes or until the shrimp is cooked and the sauce has thickened.
Stir the cooked pasta into the sauce. Toss well to combine, season to taste with salt and pepper, then serve the creamy shrimp scampi hot.
Use freshly grated Parmesan cheese on top for added flavor.
Add a pinch of red pepper flakes to the sauce for a bit of heat.
Garnish with chopped parsley or basil for a fresh touch.
If using frozen shrimp, make sure they are thoroughly defrosted before cooking.
Cook the pasta al dente, as it will continue to cook slightly when tossed with the hot sauce.
Reserve some pasta water to adjust the sauce consistency if needed.
Saute the garlic until just golden to enhance the flavor without burning it.
For a lighter version, use half-and-half instead of heavy cream.
Pair the dish with a glass of the same white wine used in cooking for a complementary taste.
Make sure not to overcrowd the shrimp in the pan for even cooking.
Taste and adjust seasoning before serving, as the reduction of the sauce can concentrate flavors.
Medium to large-sized shrimp, either fresh or frozen, work well for shrimp scampi. Ensure they are peeled and cleaned before cooking.
Yes, spaghetti, fettuccine, or any long pasta can be used. The sauce will cling well to these types.
Chicken or vegetable broth with a squeeze of lemon juice can be used as a substitute for white wine.
Shrimp is cooked when it turns pink and opaque, which usually takes about 5-10 minutes. Avoid overcooking to prevent rubbery shrimp.
Substitute the heavy cream with coconut cream or a dairy-free cream alternative for a dairy-free version.
Tamari, liquid aminos, or a small amount of Worcestershire sauce can be used as substitutes for soy sauce.
Simmer the sauce longer to reduce or mix a teaspoon of cornstarch with water and add it to the sauce.
Adding vegetables like spinach, asparagus, or bell peppers can enhance the flavor and nutrition.
Reheat gently on the stove over low heat to prevent the shrimp from becoming overcooked.
Cook the pasta and prepare the sauce ahead of time, then reheat and combine when ready to serve.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 13, 2020
The flavor is there as it didn't thicken up because I used spaghetti squash and I don't recommend that. My husband sure slurped it down! We are still going to make this with spaghetti squash and just use the sauce for dipping the garlic bread.
June 21, 2007
i htought this dish was yummy I tasted better though.