Creamy Shrimp Scampi with Half-and-Half

Recipe View 8 mins Bring a large pot of lightly salted water to a rolling boil. Add linguine and cook until al dente, about 8 minutes.

Recipe View 2 mins While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, being careful not to burn, about 1 minute. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet and set aside.

Recipe View 1 mins Add the remaining 2 tablespoons of butter, Pinot Grigio, lemon juice, and lemon zest (if using) to the skillet. Stir to deglaze the pan, scraping up any browned bits. Simmer for 1 minute.

Recipe View 2 mins Stir in the half-and-half and Parmesan cheese. Reduce heat to low and simmer until the sauce thickens slightly, about 2 minutes.

Recipe View 1 mins Return the shrimp to the skillet and toss to coat in the creamy sauce. Simmer for another minute to heat through.

Recipe View 0 mins Drain the linguine, reserving about 1/2 cup of pasta water. Add the drained linguine to the skillet with the shrimp and sauce. Toss to combine, adding a little pasta water if needed to achieve desired consistency.

Recipe View Divide the Creamy Shrimp Scampi between two bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.