I enjoy shrimp scampi. You’ve got melted butter, garlic, lemon, and shrimp. What’s not to like? However, for some reason, every time I think of shrimp scampi I also envision pasta. So the last time that I felt like I wanted shrimp scampi I decided to make it into a pasta dish. This has since become one of our favorite dishes around here. I hope you enjoy it as much as we do.
Creamy Shrimp Scampi Pasta by Me
1 lb 31-40 count shrimp, peeled, deveined, and cut into thirds
2 tbsps butter
8 oz sliced mushrooms
1 small onion diced
1/3 cup white wine
2/3 cup heavy cream
1 1/2 tsp fresh thyme
1 tbsp minced garlic
1 tsp cayenne pepper
1/4 cup lemon juice
2/3 cup shredded parmesan cheese
salt to taste
1 lb pasta cooked per package directions- we used fusilli
Heat butter over medium high heat, add mushrooms, onion, thyme, and garlic and saute til mushrooms are soft and starting to brown. Add white wine, lemon juice, and shrimp and cook until shrimp are white. Add cream and cayenne and allow to very gently simmer for approx. 5 mins. Finally mix in the parmesan cheese and stir until cheese is completely melted and has become a part of the sauce.
Combine sauce and pasta, mix well, and ENJOY!!
