Olive Garden Shrimp Scampi Recipe
Shrimp scampi should never feel fussy, and Olive Garden's version keeps things straightforward while still tasting like you paid attention to the details!Let the pasta finish cooking in the pan with the sauce—not in the pot—so it takes on more of that garlicky olive oil.I press the garlic instead of mincing it, which makes it melt into the sauce better and leaves no harsh pieces behind.Don’t walk away once you start this recipe—it moves fast and that’s part of the reason I enjoy making it.Fresh parsley gives it a clean finish at the end, and I like to use linguine for a better bite than spaghetti!
Servings: 4
Ingredients
- 8 oz Angel Hair Pasta
- 1 lb Shrimp peeled and deveined
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 2 tsp Garlic minced
- 1 cup Cherry Tomatoes halved
- 1 cup Asparagus cut into 1-inch pieces
- 1/2 cup Cream
- 1/4 cup Parmesan Cheese grated
- 2 tbsp Lemon Juice
- Salt and Pepper to taste
- Parsley chopped, for garnish
Instructions
- Boil a pot of salted water and cook the angel hair pasta until al dente.
- Reserve 1/2 cup of the cooking water before you drain the pasta.
- In a large pan, heat olive oil and butter over medium heat.
- Add the shrimp in a single layer and cook until they turn pink (about 2-3 minutes per side).
- Remove the shrimp and set aside.
- In the same pan, add asparagus and sauté until tender-crisp.
- Stir in minced garlic and cherry tomatoes, cooking for an additional 2 minutes until fragrant.
- Reduce the heat, and add cream to the pan while gently stirring.
- Let it simmer for a few minutes until slightly thickened.
- Mix in the reserved pasta water, Parmesan cheese, and lemon juice.
- Return the cooked shrimp and pasta to the pan.
- Toss everything together, adding salt and pepper to enhance the flavor.
- Garnish with chopped parsley before serving.