• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Modern Farmhouse Eats logo

  • Recipes
  • About
  • Portfolio
    • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes

    August 9, 2017

    30-Minute Creamy White Wine Shrimp Scampi

    • Share Recipe
    Jump to Recipe

    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.

    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.

    Creamy White Wine Shrimp Scampi

    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.

    Creamy White Wine Shrimp Scampi

    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 ½ 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!

    Creamy White Wine Shrimp Scampi
    Creamy White Wine Shrimp Scampi

    30-Minute Creamy White Wine Shrimp Scampi

    Rachel Riesgraf
    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.
    5 stars
    Print Recipe Pin Recipe
    Cook Time 30 mins
    Total Time 30 mins
    Course Dinner
    Servings 4 servings

    Ingredients
      

    • 12 ounces linguine
    • 3 tablespoons butter
    • ½ yellow onion diced
    • 8 ounces cherry or grape tomatoes*
    • 2 cloves garlic pressed
    • ½ teaspoon red pepper flakes
    • ⅓ 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
    • ⅓ cup shredded Parmesan
    • Fresh parsley finely chopped for garnishing

    Instructions
     

    • 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.

    Notes

    *I used NatureSweet Constellation Tomatoes – I really like the variety of color and flavor.
    Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats

    « Hawaiian Pork Chop Pizza
    Honey Lime Cilantro Chicken Sheet Pan Dinner »
    • Share Recipe

    Recent Recipes

    scooping the mashed potato bake
    pork tenderloin medallions and roasted potatoes served over whipped goat cheese spread on a plate and topped with cranberry sauce
    dutch baby in a skillet topped with powdered sugar, spiced cranberries, and whipped cream
    bourbon bbq bison meatballs in a skillet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ken says

      December 12, 2022 at 12:45 pm

      5 stars
      Taste awesome! My wife wants me to make this again

      Reply
      • Modern Farmhouse Eats says

        December 12, 2022 at 3:10 pm

        Ken, that's so great to hear! Thank you for giving my recipe a try!

        Reply

    Primary Sidebar

    Rachel Riesgraf

    Hey There!

    I’m Rachel Riesgraf, a recipe developer and food photographer. Welcome to my modern farmhouse! Growing up on a farm, I learned how to create the best homestyle recipes using fresh, seasonal ingredients. I carry that same style of cooking and baking with me as I develop easy, from scratch, comfort food recipes for the busy, modern cook.

    Learn more about me →

    Join Our Community!

    I provide the delicious homestyle recipes. You do the cooking and eating!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About Me

    Contact

    Recipe Index

    Let's Connect!

    Facebook

    Instagram

    TikTok

    Pinterest

    Copyright © 2022 Modern Farmhouse Eats | Privacy Policy

    • Facebook
    • Pinterest