Shrimp Scampi Pasta Recipe
Jumbo shrimp sautéed with fresh garlic, butter, dill, tomatoes and scallions tossed in fettuccini pasta with a white wine lemon cream sauce and Parmesan cheese. Served with choice of toasted potato roll or sourdough bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the fettuccini pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Shrimp
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the jumbo shrimp and cook for about 3-4 minutes until they turn pink and opaque.
- 3
Add Vegetables
Stir in the cherry tomatoes, scallions, and chopped dill. Cook for another 2-3 minutes until the tomatoes soften.
- 4
Make the Sauce
Pour in the white wine and bring to a simmer. Let it cook for 2 minutes to reduce slightly, then add the heavy cream and lemon juice. Stir to combine and let it simmer for an additional 3-5 minutes until the sauce thickens.
- 5
Combine Pasta and Sauce
Toss in the cooked fettuccini pasta, Parmesan cheese, salt, and black pepper. Mix until the pasta is well coated with the sauce.
- 6
Serve
Serve the shrimp scampi pasta hot, garnished with additional dill and Parmesan cheese if desired, alongside toasted potato rolls or sourdough bread.
