Creamy Shrimp Scampi with Half-and-Half Recipe

Name: Creamy Shrimp Scampi with Half-and-Half
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 0.5 (16 ounce) package linguine pasta; 4 tablespoons butter; 2 cloves garlic, minced; 1 pound jumbo shrimp, peeled and deveined; 2 tablespoons Pinot Grigio wine; 2 teaspoons lemon juice, or to taste; 0.5 cup half-and-half; 0.25 cup finely shredded Parmesan cheese; 2 tablespoons chopped fresh parsley, or to taste

Cook Time: 15 minutes

Ingredients

(16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
cup half-and-half
cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook the linguine until tender yet firm to the bite, about 8 minutes.
While the pasta cooks, melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and cook until fragrant and lightly browned, about 1 minute.
Add the shrimp to the skillet and cook until the tails start curling in, about 2 minutes per side.
Once the shrimp are cooked, add the remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate all ingredients.
Drain the cooked linguine and divide it between 2 bowls. Top the pasta with the shrimp mixture and garnish with freshly chopped parsley before serving.

Nutrition Facts (per serving)

Calories: 1175
Total Fat: 57g (73% Daily Value)
Saturated Fat: 25g (125% Daily Value)
Cholesterol: 406mg (135% Daily Value)
Sodium: 959mg (42% Daily Value)
Total Carbohydrate: 107g (39% Daily Value)
Dietary Fiber: 5g (17% Daily Value)
Total Sugars: 4g
Protein: 59g (118% Daily Value)
Vitamin C: 12mg (13% Daily Value)
Calcium: 335mg (26% Daily Value)
Iron: 6mg (33% Daily Value)
Potassium: 756mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

History of Shrimp Scampi

Shrimp scampi, or "gamberi alla scampi" in Italian, is a dish with origins in the coastal regions of Italy, particularly in the southern areas like Campania. The word "scampi" refers to a type of langoustine (a small lobster-like crustacean), and in the classic Italian dish, the shrimp is cooked with garlic, butter, and wine. Over time, especially in the United States, the recipe evolved, incorporating more butter and cream, leading to the rich and creamy versions we know today.

Regional Features

In Italy, the traditional preparation of shrimp scampi focuses on simplicity, with a delicate balance of garlic, olive oil, lemon, and white wine. The American variation, however, often involves a creamy sauce made with butter, heavy cream, and Parmesan cheese. This richer version has become a staple in many Italian-American restaurants, offering a comforting and indulgent alternative to the more classic Mediterranean-style recipe.

How it Differs from Similar Dishes

While shrimp scampi is often compared to other shrimp pasta dishes, such as shrimp Alfredo or garlic butter shrimp, the key distinction lies in the sauce. Shrimp scampi uses a combination of wine and lemon juice, creating a tangy, flavorful base that contrasts with the creaminess of dishes like Alfredo. Additionally, scampi typically features garlic as a primary flavor, while other shrimp pasta recipes might focus more on cheese or herbs.

Where is it Usually Served?

This dish is commonly served in both casual and fine dining settings. In Italy, it might appear in seafood restaurants, especially in coastal regions where fresh shrimp or langoustines are abundant. In the United States, shrimp scampi is a popular menu item at Italian-American restaurants, often paired with pasta like linguine or spaghetti. Its also a frequent choice for home cooks looking for a quick yet indulgent dinner.

Interesting Facts

Shrimp scampi has been adapted to various culinary traditions, with versions found in both Italian-American and French cuisine, where it may use different ingredients like brandy or shallots.
Despite its name, the "scampi" in the dish doesnt always refer to shrimp. In some regions, it refers to the langoustine, a small crustacean closely related to lobster.
The American version of shrimp scampi gained immense popularity in the 1950s and 1960s, largely due to the rise of Italian-American cuisine and the convenience of frozen shrimp.
This dish is incredibly versatile, with many variations that include adding vegetables like spinach or mushrooms, or even switching the protein to other seafood like scallops or lobster.

FAQ about Creamy Shrimp Scampi with Half-and-Half Recipe

Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days. Make sure the shrimp and pasta are cooled before refrigerating. To reheat, you can warm it in a skillet on low heat with a splash of water or broth to prevent it from drying out.

Yes, you can use frozen shrimp. Make sure to thaw them thoroughly before cooking to avoid excess water in the dish. Thaw shrimp overnight in the refrigerator or use the quick-thaw method by placing them in a colander under cold running water.

If you don’t have half-and-half, you can substitute it with a mix of equal parts whole milk and heavy cream. Alternatively, you can use just heavy cream for a richer texture, or milk for a lighter version.

While shrimp scampi is best served fresh, you can prepare the sauce and cook the pasta ahead of time. Store the sauce and pasta separately in the fridge for up to a day. Reheat gently before serving. However, the shrimp may lose some of their texture if stored and reheated.

Yes, you can use any type of pasta you prefer. Linguine is traditional, but spaghetti, fettuccine, or even penne would work well with this dish.

To make this recipe dairy-free, you can substitute the butter with a plant-based butter, use a dairy-free half-and-half alternative, and opt for vegan Parmesan cheese. Make sure to double-check the wine and other ingredients for any hidden dairy.

Yes, if you prefer a spicier dish, you can increase the amount of red pepper flakes, add a pinch of cayenne pepper, or even stir in a little hot sauce or chili paste.

Shrimp scampi pairs well with a simple side salad, garlic bread, or roasted vegetables. You can also serve it with a light soup or a side of sautéed greens like spinach or kale.

To prevent overcooking the shrimp, remove them from the skillet as soon as they turn pink and the tails curl. You can finish cooking the sauce separately, then add the shrimp back in to heat through at the end.

Yes, if you prefer not to use wine, you can substitute it with additional lemon juice or chicken broth. The wine adds depth of flavor, but it can be omitted without compromising the dish too much.

Comments

dreamer

10/06/2025 01:52:54 PM

Love this recipe. I have been making a similar dish for awhile and decided to try this one because I thought the addition of the half and half would be a good fit. I was right. I have to say that shrimp without garlic just is a letdown. I love garlic so I used a whole garlic and I marinated the shrimp in garlic powder as well. Added about a tablespoon of red pepper flakes as well as 2 tablespoons of paprika. I also used olive oil along with the butter and used my homemade blueberry wine because it was all I had on hand. This one is my new go to. Thanks for the great recipe.

kaz

05/09/2023 11:36:27 AM

VERY tasty and easy. I made it exactly as written but will make a few changes next time including: * Removing the shrimp from the garlic butter before adding the sauce to allow the sauce to thicken without overcooking the shrimp. * Adding a bit of lemon zest and a 1/2 tsp. of red pepper flakes. * Adding a TBSP. of corn starch to thicken the sauce THEN returning the shrimp to the sauce. Very nice recipe!!

Eastern Shore Cat

10/12/2022 11:20:37 PM

Great, easy recipe! Others had commented on there not being enough sauce, so I increased the half-n-half to 2/3 cup, used some olive oil with the 2 tbsp. butter to sauté and increased the wine to a little over 1/4 cup. Increased the Parmesan also, a few red pepper flakes too. Turned out perfect! Served with freshly grated pepper. Thank you so much for such a versatile recipe!

LMichelle

02/17/2024 02:51:38 AM

Yum! This recipe is great! Like others in the ratings/comments, I increased the sauce by using half and half and heavy cream. I doubled the garlic (but I do that with any recipe that calls for it LOL), added a little more vino and parmesan, and put in cracked black pepper, Sazón, garlic and onion powders, Old Bay, and crushed red pepper. I used a little cornstarch to thicken it, and tossed the pasta in (pasta was cooked in half water half chicken broth). Very savory! Will make again!

Kim Steadman

04/23/2022 11:09:08 PM

I made this tonight but made some subs. I added regular milk with a little bit of cream cheese. Use angel hair pasta and added italian cheese mix, spinach and mushrooms! It was delish!

Julie E

01/04/2025 04:58:19 PM

I made this last night and it turned out really good! I did make a few tweaks. I added an extra clove of garlic and red pepper flakes, pulled the shrimp before I added the rest of the ingredients so it wouldn't overcook, and added the shrimp and pasta back in the pan at the end and stirred it all together. It came out restaurant quality. Will definitely make again!

BLUEGIRL5

08/12/2022 09:43:37 PM

I don’t eat shrimp, but my husband loves it, so I make this for him often. I use frozen jumbo shrimp, thawed, and add it to the butter, lemon, garlic, wine sauté, being careful not to overcook the already cooked shrimp. Then I add the 1/2 & 1/2, cheese, and plenty of cracked black pepper and let it heat through. Husband loves this recipe. Thanks so much!

Nina83

07/03/2024 09:55:43 PM

I was afraid the sauce would be too runny so I cut it down some to get a little thicker. I also cooked the shrimp separately so it would not overcook while I was making the sauce, then I incorporated the two together. I used more garlic as suggested by other reviews, and I doubled the sauce, which I'm glad I did. It was creamy and tasty, but I felt like it needed more salt. I may try again.

Maggie

03/09/2019 11:27:15 AM

This is so good and so easy! I did liberally sprinkle the shrimp with Old Bay seasoning and let set for 1/2 hr. before cooking. Also added more garlic. Can’t thank you enough for posting this great recipe! It’s a keeper.

CH

10/02/2024 07:22:20 AM

I am dairy-sensitive so made it with non dairy half and half and vegan parmesan cheese . at the table, I added a little pepper to brighten it. It was quit nice and very easy and qyck. would ake it again.

Lusciouspots

01/05/2025 05:35:52 AM

Made a few changes: used kerrygold garlic and herb butter, two sticks, about a cup of heavy cream, 1/2 cup Cupcake Pinot Grigio, dash of cayenne pepper, took the tails off jumbo shrimp, and a squeeze of lemon...perfect sauce with a lil bite and works with either angel hair or linguini. For a veggie option, I use French cut green beans and fresh diced tomatoes

Mother Mary

08/04/2025 04:08:48 PM

Easy,quick and delicious!

David Koch

06/26/2025 01:44:01 AM

Very good. Would cut back in amount of pasta. Sauce was fairly soupy. Will try a bit of cornstarch next time.

Veena Mayhak

06/08/2025 02:01:53 PM

Used jumbo shrimp. After taking shrimp out I added a little flour to make a roux before adding half & half. Used angel hair pasta. It was very good & will definitely make again.

CaroleCooks

02/06/2025 07:58:56 PM

Soooo good and easy to make as well! I did change the amount of Pino to 1/2 cup and added more parmesan as well. also added mini portobella mushrooms My husband loved it too!

Janet Anderson

02/01/2025 07:23:47 PM

So comforting, simple, and delicious.

Kelly Bee

01/08/2025 12:04:48 AM

Really easy and super good. Will definitely make again. Added red pepper flakes. Lots of garlic. Added extra fat (butter and parm) because it’s delicious. Highly recommend. Will add lemon zest next time.

Jhorrall

01/06/2025 02:50:44 AM

I followed some suggestions from other reviewers and made a couple changes on my own. I used 2 T butter and 1 T olive oil. I took the shrimp out of the pan after 2 min per side, finished the sauce with 2 or 3 T heavy cream and parsley. Added the Parmesan when I returned the shrimp to the pan. Excellent! We only used .4 lb of shrimp for 2 people.

Maria Miller

01/06/2025 12:58:49 AM

I love how quick this was to make.

Lusciouspots

01/05/2025 05:35:52 AM

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