Creamy Basque Shrimp Scampi

Indulge in the luxurious flavors of Creamy Basque Shrimp Scampi, a delightful twist on a classic dish that combines buttery, garlicky shrimp with the rich, smoky essence of piquillo peppers. This recipe is a perfect blend of Spanish flair and Italian comfort, featuring succulent shrimp simmered in a creamy white wine sauce, infused with fresh basil, parsley, and a bright hint of lemon zest. Tossed with al dente spaghetti and finished with a silky, savory sauce, this dish comes together in just 40 minutes, making it ideal for both weeknights and special occasions. Pair it with a crisp white wine and experience the perfect harmony of bold flavors and creamy textures—your dinner table just got a serious upgrade!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 small shallots (finely diced)
• 4 cloves garlic (minced)
• 1 cup piquillo peppers (thinly sliced)
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons fresh basil (chopped)
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon lemon zest
• 12 ounces spaghetti
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the shallots for 2 minutes until soft and translucent.

Step 5

Add the minced garlic and sauté for another 30 seconds, until fragrant.

Step 6

Stir in the thinly sliced piquillo peppers and cook for 1 minute.

Step 7

Deglaze the skillet with the white wine, scraping any brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 8

Pour in the heavy cream, stirring well to combine. Simmer the sauce for 3-4 minutes until it thickens slightly.

Step 9

Stir in the basil, parsley, and lemon zest. Taste and adjust for seasoning with additional salt, pepper, or red pepper flakes if desired.

Step 10

Return the cooked shrimp to the skillet and toss to coat them in the sauce.

Step 11

Add the cooked spaghetti to the skillet, along with a splash of reserved pasta water to loosen the sauce if needed. Toss until the pasta is evenly coated.

Step 12

Serve immediately, garnished with additional parsley or basil if desired.

Nutrition Facts

Serving size	(1652.3g)

Amount per serving	% Daily Value*
Calories	2683.5

Total Fat 149.4g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1218.8mg	0%
Sodium 3351.7mg	0%
Total Carbohydrate 146.0g	0%
Dietary Fiber 13.3g	0%
Total Sugars 19.7g
Protein 133.9g	0%

Vitamin D 0IU	0%
Calcium 312.5mg	0%
Iron 10.7mg	0%
Potassium 2239.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 21.7%

Carbs: 23.7%