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Who doesn’t love a good buttery, lemony, garlicky pasta studded with big, fresh, succulent shrimp? This Creamy Shrimp Scampi has all the good stuff…plus it’s on the table in under 30 minutes.
Not only are we having creamy shrimp scampi, which on its own is just incredible, but we are serving it over cheese tortellini which, IMO is the best thing ever.
At least this week it is. I have just fallen head over heels in love with this easy shrimp scampi recipe. So creamy and buttery but also light and fresh (can that be a thing?? it is in my world).
And guys…it all comes together in about 20 minutes. I mean, come on, what is your excuse for not making this right now? It’s absolute perfection for a quick and easy weeknight meal.
And did I mention how the creamy goodness makes me feel? When I eat it it’s like the world makes sense again. I’m re-centered. I feel just plain HAPPY.
Feel good dishes recipes are the best – try these Creamy Braised Oxtails or my favorite ever Beef Stroganoff!
Why This Recipe Works
Using pre-made tortellini makes this recipe super easy to whip up quickly.
Fresh garlic makes all the difference in the flavor of the cream sauce.
Using a good quality olive oil really makes the flavors in the dish pop.
A touch of coconut sugar adds the perfect amount of sweet to counterbalance the heavy citrus flavors.
How to Make Creamy Shrimp Scampi
In case you missed my rant at the beginning of my post, it takes less than 20 minutes to make this. For real. It’s so easy.
Heat the olive oil and butter in a large saute pan over medium heat. Add the tomato, garlic and red pepper flakes. Cook for 2-3 minutes.
Add the white wine and lemon and simmer for 4-5 minutes. Add the shrimp and cook for 1 minute.
Add the coconut sugar, salt, pepper, and cream and simmer for 3-4 minutes, until thickened slightly. Sauce should stick the the back of a spoon.
Then add the cooked tortellini, stir and heat to boiling. Let simmer for about 2 minutes, until sauce thickens from the starch in the pasta.
Remove from heat, garnish with parsley and serve with crusty bread. Don’t forget the crusty bread! You will thank me as your sopping up all that delicious sauce….
Cook’s Tips
All simple, all the time. I highly recommend using large shrimp for this creamy shrimp scampi – go for the 21/30 count shrimp. I find these to be the perfect size.
Any kind of fresh or frozen tortellini will do. You can even substitute different kinds if you don’t want cheese. But really, who doesn’t want cheese????
Sometimes I cheat and used jarred garlic for recipes, but you definitely want to use fresh garlic in this shrimp scampi recipe – it makes all the difference!
And lastly, use the best olive oil you have. The olive oil will really shine here, so the better the olive oil, the better the dish.
P.S. you’re going to want to buy some good crusty French bread to sop up all the delicious sauce.
How Do You Thicken Shrimp Scampi Sauce?
Typically, the starch from the pasta acts as a great thickening agent. However, if you are still struggling with thin sauce, you can make a cornstarch slurry from 1 tbsp. of cornstarch mixed with 1 tbsp. of water in a small bowl. Pour the slurry into the sauce, stirring continuously, a little at a time, until the sauce is as thick as you’d like.
Can Shrimp Scampi be Made in Advance?
You can make the shrimp scampi sauce in advance and store in an airtight container in the fridge for up to 3 days. Follow all instructions except adding the pasta. When you’re ready to make the shrimp scampi, heat the sauce in a large skillet over medium heat. Add the cooked tortellini, simmer for 2-3 minutes then serve.
Can Shrimp Scampi be Frozen?
You can actually make this creamy shrimp scampi a freezer meal. Combine all the ingredients except the cream, lemon and tortellini in a freezer safe bag. Freeze for up to 1 month. Thaw bag in the fridge overnight then heat a skillet over medium high heat. Add the contents of the bag to a skillet and cook until shrimp is no longer pink. Add the cream and lemon and simmer for 2-3 minutes. Add the cooked tortellini, heat to a simmer, cook 1-2 minutes then remove from heat and serve.
You can also freeze leftover shrimp scampi. Store in a freezer safe container in the freezer for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or in a skillet on the stove top until heated through.
Tools Used to Make Creamy Shrimp Scampi
– Large skillet
– Pasta strainer
– Wooden spoon
More Pasta Recipes from Went Here 8 This…
One Pot Chicken Cordon Bleu Pasta
The Ultimate Baked Chili Mac
Thai Red Curry Mac and Cheese
Rate the recipe and leave a comment to let me know how it turned out!
Did you make this creamy shrimp scampi? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!
Creamy Shrimp Scampi with Tortellini
Ingredients
- 1 lbs. shrimp, peeled and deveined
- 16 oz. cheese tortellini, cooked and drained
- 1 tbsp. olive oil
- 2 tbsp. butter
- 1 tomato, diced
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp. coconut sugar
- 3/4 cup white wine
- Juice of half lemon
- 1/4 cup heavy cream
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 tbsp. fresh parsley, minced
Instructions
- Heat the olive oil and butter in a large saute pan over medium heat. Add the tomato, garlic and red pepper flakes. Cook for 2-3 minutes.
- Add the white wine and lemon and simmer for 4-5 minutes. Add the shrimp and cook for 1 minute.
- Add the coconut sugar, salt, pepper, and cream and simmer for 3-4 minutes, until thickened slightly. Sauce should stick the the back of a spoon.
- Then add the cooked tortellini, stir and heat to boiling. Let simmer for about 2 minutes, until sauce thickens from the starch in the pasta.
- Remove from heat, garnish with parsley and serve with crusty bread.
Expert Tips:
- I highly recommend using large shrimp for this creamy shrimp scampi - go for the 21/30 count shrimp. I find these to be the perfect size.
- Any kind of fresh or frozen tortellini will do, however, I prefer the cheese.
- You definitely want to use fresh garlic in this recipe - it makes all the difference!
- Use the best olive oil you have. The olive oil will really shine here, so the better the olive oil, the better the dish.
- Buy some good crusty French bread to sop up all the delicious sauce.
- To thicken a too thin sauce: Typically, the starch from the pasta acts as a great thickening agent. However, if you are still struggling with thin sauce, you can make a cornstarch slurry from 1 tbsp. of cornstarch mixed with 1 tbsp. of water in a small bowl. Pour the slurry into the sauce, stirring continuously, a little at a time, until the sauce is as thick as you'd like.
Nutrition
[nutrifox id=”59423″]
