Shrimp Scampi meets alfredo! This delicious pasta is ready in 30 minutes and is packed with flavor from burst tomatoes, garlic, fresh squeezed lemon and parmesan.
Dinner can’t go wrong with pasta. Mmm carbs, my favorite. This dinner is so quick and easy to make, and only requires two pans – one for the noodles and the other for the sauce.
I always have shrimp in the frozen because it’s so versatile, takes hardly any time to thaw and cooks quickly. In my opinion, it’s the easiest protein to make dinner out of. Did you know that shrimp is packed with protein and key nutrients and contains very little fat – just a win all around.
Growing up, my mom made a lot of pasta dishes – typically in hotdish/casserole form (I mean, we are from Minnesota), but also on the stovetop with cream or tomato sauce. This is probably because pasta and pasta sauce is pretty much a staple in every kitchen pantry and you can throw pretty much any protein or vegetables in with it to make a quick and tasty dinner that feeds a crowd.
Being a farm family, there are always many hungry mouths to feed. When I’m at the farm, I love for everyone to come over for dinner and use them as my victims for experimenting with recipes. My Uncle Bill always likes to complain – “can’t you just make meat and potatoes?” Lol no, Uncle Bill, I can’t. I just love trying to create new recipes, and sometimes they turn out, other times they don’t. So when you come over for dinner, you never know what you’re going to get 😉
About 6 years ago, my parents moved their farming operation to Wisconsin, and since that time, 3 out of 4 of my siblings (all brothers) have moved there as well. My family is really close, I mean literally. All of their homes are within a 1 1/2 of each other – no joke. The last time I was out there, I went for a jog starting at the farm, and stopped to say hello to two of my siblings at their two separate houses on my way lol.
But it’s not all fun and games – I’m always put to work when I’m at the farm, but almost always by choice. The last time I was at the farm, I was recruited to help pick up hay. Meaning I drove our F450 truck while hauling our massive hay wagon (custom built my our neighbor) stacked with 12 round hay bales, and I almost took out the neighbors mailbox. No big deal.
But, I love helping out on the farm because it allows me to be outside and spend time with my family, which is the best part!
30-Minute Creamy White Wine Shrimp Scampi
- 12 ounces linguine
- 3 tablespoons butter
- 1/2 yellow onion diced
- 8 ounces cherry or grape tomatoes*
- 2 cloves garlic pressed
- 1/2 teaspoon red pepper flakes
- 1/3 cup white wine
- 3 tablespoons lemon juice
- 2 cups heavy whipping cream
- 1 tablespoon flour
- Salt to taste
- Pepper to taste
- 1 pound shrimp peeled and deveined
- 1/3 cup shredded Parmesan
- Fresh parsley finely chopped for garnishing
- Cook pasta according to box instructions.
- Add 3 tablespoons of butter to a large and deep frying pan and heat to medium-high. Once butter is melted, add diced onion and tomatoes. Cook about 7-10 minutes until onion starts to caramelize and tomatoes burst. In the last minute, add garlic and red pepper flakes and cook for 1 minute.
- Add white wine and lemon juice to pan, and cook about 5-7 minutes until reduced by about half.
- Reduce heat to medium. Whisk flour into heavy whipping cream until dissolved; pour into pan. Add uncooked shrimp to pan, and season with salt and pepper; stir to combine with sauce. Let the heavy cream simmer, but not boil, for about 7-10 minutes until sauce thickens slightly and shrimp are pink.
- Stir in parmesan cheese until melted. Stir in cooked pasta, and garnish with chopped parsley.