Creamy Shrimp Scampi

Ingredients

• 0.5 lb unsalted butter
• 0.5 cup extra virgin olive oil
• 2 tbsp garlic (minced)
• 2 lb shrimp (cleaned, 26–30 count)
• 2 lemons (zested and juiced)
• 2 chicken bouillon cubes
• 2 tbsp fresh parsley (chopped)
• salt (to taste)
• black pepper (to taste)
• red chili flakes (to taste)
• 1 cup heavy cream
• 0.5 cup Parmesan Romano cheese (grated)
• 1 lb pasta (such as linguine or spaghetti, cooked according to package directions)

Steps

1. 1

   In a large skillet or pan over medium heat, melt 1/2 lb of butter with 1/2 cup of olive oil.

2. 2

   Add 2 tablespoons of minced garlic to the pan and sauté until fragrant, being careful not to burn it.

3. 3

   Add 2 lbs of cleaned shrimp (26–30 count) to the garlic butter mixture.

4. 4

   Zest and juice 2 lemons directly into the pan.

5. 5

   Add 2 chicken bouillon cubes and 2 tablespoons of fresh parsley.

6. 6

   Season the mixture with salt, pepper, and red chili flakes to taste.

7. 7

   Pour in 1 cup of heavy cream and stir to combine; let the sauce simmer until the shrimp are cooked through and the sauce has thickened slightly.

8. 8

   Right before removing the pan from the heat, stir in 1/2 cup of Parmesan Romano cheese until melted and smooth.

9. 9

   Toss the sauce with your prepared pasta and serve immediately while hot.

Notes

The 26-30 count refers to the number of shrimp per pound. Ensure your pasta is timed to be ready just as the sauce finishes for the best texture.

Nutrition per serving

• main
• dinner
• seafood
• shrimp
• pasta
• creamy
• garlic butter