Shrimp Scampi Alfredo: Shrimp and linguine swimming in a lemon, garlic, white wine Alfredo sauce. The Alfredo sauce really sets this shrimp scampi apart from the rest!
Say hello to your new favorite main dish where lemon, garlic, white wine and Alfredo sauce meet hearty shrimp and pasta.
Shrimp scampi is one of our favorite dinners and I was always so intimidated by it…but once I made it…it was SO easy. And only took 30 minutes from start to finish!
This dish is also totally impressive, amiright?
Throwing (not literally) pasta and shrimp together and serving it with wine means you’ll have everyone falling in love with you.
The linguine noodles swim in the most buttery/garliky/lemony Alfredo sauce and the sauce is flecked with parsley and red pepper chili flakes for a pop of color and flavor.
I mean how could you resist? So tempting.Shrimp and linguine swimming in a lemon, garlic, white wine Alfredo sauce. The Alfredo sauce really sets this shrimp scampi apart from the rest! #krollskorner Click To Tweet
What is Shrimp Scampi?
Aside from it being my grandmother’s favorite meal, shrimp scampi is pretty simple. The classic recipe includes: garlic, white wine and a butter sauce that is either accompanied with a pile of pasta or with a hunk of crusty bread.
Pro tip: how to cook the shrimp for scampi:
Once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (yuck!)
What is the best pasta and best wine to use for this recipe?
Linguine or Angel Hair are my favorites. You can also keep this meal low carb and serve it with zucchini noodles or steamed cauliflower.
Use a dry white wine. A cheap Sauvignon Blank or Chardonnay works well.
How do I cook shrimp scampi?
The simple directions are below in the recipe, but it is easy peasy. If you are making with pasta, you’ll want to get the water boiling first. Then, in a separate saute pan, melt better with olive oil and shallots. Then, everything else for the sauce will come together (in this ONE pan!).
You’ll add the shrimp to the sauce towards the end, toss in your noodles and garnish with parsley and Parmesan cheese! Nothing fancy about Shrimp Scampi!
Save some time and buy shrimp that is frozen (already cooked) and that has already been peeled with the tails off! Some people think leaving the tails on results in a prettier dish, but taking the tails off while eating can be such a hassle!
A swirl of this pasta and juicy shrimp is everything you want from shrimp scampi Alfredo: a buttery, lemony garlic Alfredo sauce coats linguine and shrimp, and the bright bite of red pepper and parsley balances everything.
Let me know what you think of the recipe by dropping a comment below! xo
Shrimp Scampi Alfredo
A swirl of this pasta and juicy shrimp is everything you want from shrimp scampi Alfredo: a buttery, lemony garlic Alfredo sauce coats linguine and shrimp, and the bright bite of red pepper and parsley balances the entire dish!
- 1 lb. linguini noodles
- 1 Tbsp. olive oil
- 4 tbsp. butter, divided
- 1 shallot
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. red pepper chili flakes (optional)
- 2 lemons juiced (about 1/4 cup lemon juice)
- 1/2 cup white wine
- 16 oz. shrimp, 91/110 size, frozen (cooked) tails off, shell off
- 15 oz jar Alfredo sauce
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup grated Parmesan
In a large pot, bring water to a boil and cook pasta according to package directions (Linguini usually takes around 9 minutes).
Meanwhile, in a saute pan, add 2 Tbsp butter, olive oil and the diced shallot over medium heat. Let this cook for about 2 minutes, stirring occasionally. You’ll need to thaw the frozen shrimp by placing in a strainer and running cold water over them.
Then, add in the garlic, salt, pepper, chili flakes and stir. Then add in the lemon juice and wine – simmer for 2 minutes. (Should be smelling sooo good at this point!)
Next you will add in the thawed shrimp, add in the remaining 2 Tbsp. butter and Alfredo sauce. Let this simmer again, but not too long so the shrimp doesn’t become rubbery. Lastly, add in the parsley and Parmesan. Mix with noodles and enjoy!