This homemade Shrimp Scampi is the ultimate Olive Garden copycat! It’s a quick, easy, and healthier take on your favorite restaurant classic.
Ingredients
- 2 tbsp butter
- 1 lb shrimp, peeled and deveined
- Salt & pepper to taste
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 lb angel hair pasta
- 1/2 lb asparagus, trimmed and chopped
- 2 plum tomatoes, diced
- 1/4 cup fresh parsley, chopped
Instructions
- Cook Pasta and Asparagus: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes, adding the asparagus during the final minute. Drain and set aside.
- Sauté Shrimp: Melt butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1 minute per side or until pink and opaque. Remove shrimp, leaving the butter in the pan.
- Prepare Sauce: Add minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in the white wine and cook for 1–2 minutes until reduced by half. Stir in chicken broth, heavy cream, and parmesan cheese, cooking until the sauce thickens.
- Combine Ingredients: Return the shrimp to the pan along with the cooked pasta and asparagus. Add the diced tomatoes and toss everything together until well coated.
- Serve: Garnish with fresh parsley and serve immediately. Enjoy!
Notes
- Opt for a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor.
- Swap the wine with extra chicken broth if preferred.
- Customize with additional vegetables such as bell peppers, zucchini, or broccoli.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave for 1–2 minutes.
