How to make Creamy shrimp scampi pasta


How to make Creamy shrimp scampi pasta

Creamy shrimp scampi pasta is a rich and tasty seafood first course that will conquer even the most demanding palates.

Where does pasta with shrimp and scampi come from? It is a typical southern Italian pasta dish, but it is also cooked in the rest of our beautiful country.

The secret of its success lies in the choice of shellfish, which must be top quality and very fresh; if you want to buy them frozen it is important that they are frozen on board ships, this will guarantee excellent quality. The real taste of this Italian first course is given by the very fragrant fish stock that will enrich the sauce.

The final result is a fragrant and very creamy dressing, without the addition of cream. Creamy shrimp scampi pasta is a simple preparation that is within everyone’s reach, as long as you follow the directions carefully, perfect for a fish-based lunch or dinner, where you want to amaze your guests.

If you love fish first courses, try these easy and delicious recipes:

But now let’s see how to Creamy shrimp scampi pasta… Mamma mia che buono!

Recipe Difficulty Level: easy Servings: 4


  • 340 g (12 oz) of Pasta (Paccheri is the best for this recipe but you can use any other kind of pasta)
  • 650 g (23 oz) of scampi
  • 400 g (14 oz) of Shrimps
  • 1 leek
  • Parsley
  • 1 shallot
  • 2 liters (8⅓ cups plus 2 tbsp) of water
  • Fresh hot chili pepper (optional)
  • 1 clove of garlic
  • 180 g (6,3 oz) of tomato puree (passata)
  • Salt
  • Extra virgin olive oil
  • Black Pepper
  • White wine


1. Clean and cut the leek into slices. Keep apart.

2. Now, let’s clean the shellfish. Remove the head and the shell. Keep apart the cleaned shellfish as well as the head and the shell.

3. To finish cleaning the shellfish, remove the intestine (the black line in the back of the scampi and the shrimps).

4. In a pot, put a drizzle of extra virgin olive oil, the cut leek, the shell, and the head of the shellfish. Suffocate for a few minutes.

Cover with water and boil for at least 1 hour and a half. Once the crustacean broth is ready, filter it, and keep it apart.

Let’s prepare the sauce

1. Now, in a pan, add a little bit of extra virgin olive oil and the glove of garlic. Add the scampi and the shrimps and cook on high heat for 2-3 minutes.

2. Then, add some white wine and cook on high heat until the wine completely evaporates.

3. Once the wine evaporates the shellfish are ready. Keep apart.

4. Chop the hot chili pepper and the shallot. In the same pan where you have cooked the shellfish, pour a little bit of extra virgin olive oil, the chopped shallot, and hot chili pepper.

5. Cook for a few minutes and pour the tomato sauce into the pan. Add some salt and black pepper.

6. Cook for 20 minutes ( if necessary add some of the hot crustacean broth made).

7. Now, let’s prepare the cream. In a glass, pour half of the prawns, a big spoon of hot crustacean broth, and 40 g (1½ oz) of extra virgin olive oil.

8. Mix with an electric blender until you obtain a smooth cream.

9. Then, boil the pasta in the boiling salty water.

The pasta shall be very ‘al dente’ (for instance, if the pasta has 18 minutes of cooking time, then you will cook it for 10 minutes, so to finish cooking the pasta in the pan). 

10. Drain the pasta and put it directly in the pan to finish cooking the pasta, gradually adding a little hot crustacean broth.

11. Pour the cream into the pan and mix with the pasta.

12. When the pasta is cooked, add the other scampi and shrimps. Mix.

13. Add some chopped parsley and your pasta in ready!

Enjoy! Buon appetito!

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