Description
A rich and indulgent creamy garlic butter shrimp scampi pasta designed specifically for meal prep. This recipe ensures texture integrity and flavor depth, holding up beautifully in the fridge for up to four days or freezing for up to three months.
Ingredients
Scale
- 12 oz (340g) linguine pasta
- 1 lb (450g) jumbo shrimp, peeled and deveined
- 4 tbsp (56g) unsalted butter
- 1 cup (240ml) heavy cream
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese
- 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 tbsp (30ml) fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil (for tossing pasta)
Instructions
- Thaw frozen shrimp in cold water for 15 minutes if using frozen, then pat completely dry with paper towels. Season lightly with salt and pepper.
- Bring a large pot of salted water to a boil. Add linguine and cook for 2 minutes less than package directions. Drain and toss with a little olive oil to prevent sticking.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons of butter. Once melted, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Pour in white wine and simmer for 1 minute to reduce slightly.
- Reduce heat to low. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and smooth.
- Add cooked pasta and seared shrimp back into the skillet. Toss gently to coat.
- Remove from heat and stir in fresh lemon juice and chopped parsley. Adjust seasoning with salt and pepper.
- Let mixture cool for 10 minutes, then divide evenly into four glass containers.
Notes
Undercook the pasta by 2 minutes to prevent mushiness upon reheating. Cool the mixture completely before sealing containers to prevent condensation. For storage longer than 3 days, consider storing shrimp separately from the sauce to maintain texture. If the sauce separates upon reheating, heat gently on low power and stir frequently.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/4 of the r
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 70
- Fiber: 3
- Protein: 35
Keywords: shrimp scampi, meal prep, creamy pasta, garlic butter shrimp, linguine, batch cooking, easy dinner, high protein meal