This 25 minute Shrimp Scampi Pasta recipe is so easy and bursting with flavor. Fresh shrimp are coated in a rich, creamy lemon sauce. Paired with pasta, it’s hearty and filling, but still light!
Bathing in milk has been a popular beauty regimen among women for thousands of years. But what about bathing in a pool of butter, olive oil, white wine, garlic, and lemon juice? Now we’re talking!
Those are some of the sauce ingredients in this shrimp scampi recipe. Added creme fraiche makes it creamy and even more luscious.
Can I leave out the white wine?
Wine in cooking is used to enhance the flavor and aroma of food. The alcohol content completely burns off in this shrimp scampi pasta recipe, leaving nothing but additional great flavor. But if you are 100% against using it, you can substitute it with chicken broth. Just know that the recipe won’t be optimal or as it was intended.
Can I replace the crème fraîche with sour cream?
You can use sour cream, but because it has less fat and more protein than crème fraîche, simmering or boiling it will result in curdling, so you’ll need to stir it into the sauce once it’s off the heat.
Whether the temperatures in your neck of the woods are hot or cool, there is never ever a wrong time to make shrimp scampi or anything with lemon!
Got 25 minutes? Then put this shrimp scampi pasta recipe on your weekly menu. I could curl up with this dish!
Other Shrimp Recipes We Love!
How To Make This Shrimp Scampi Pasta Recipe
Shrimp Scampi Pasta with Lemon Cream
- 12 ounces angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 small sweet onion , diced small
- 4 cloves garlic , minced
- 1/3 cup white wine
- 1 pound medium shrimp , peeled and deveined
- lemon zest and juice from 1 large lemon
- salt and pepper , to taste
- pinch of cayenne pepper , optional
- 1/3 cup creme fraiche
- 2 tablespoons finely chopped parsley
- Bring a large pot of water to boil. Cook pasta until al dente according to package directions, about 4-5 minutes.
- In the meantime, warm butter and olive oil in a nonstick skillet over medium-high. Saute onion and garlic. Cook, stirring occasionally until onions are soft and translucent, about 3 minutes.
- Add in the wine and cook until reduced, about 1 minute.
- Add in the shrimp and cook until pink, about 2 minutes.
- Toss in the lemon zest and season with salt and pepper.
- Add in the creme fraiche and stir until smooth.
- Remove from heat and stir in the parsley and lemon juice.
- Place some pasta on individual plates and top with some of the shrimp and pan sauce. Serve immediately.
- The alcohol content completely burns off in this dish, leaving nothing but additional great flavor. But if you are 100% against using wine, you can substitute it with chicken broth. Just know that the recipe won’t be optimal or as it was intended.
- Crème fraîche does not contain any added thickeners like sour cream does, and in terms of flavor, crème fraîche has a richer and tangier flavor, so I do prefer it for this recipe. You can use sour cream, but because it has less fat and more protein than crème fraîche, simmering or boiling it will result in curdling, so you’ll need to stir it into the sauce once it’s off the heat.