Garlic Butter Shrimp Scampi Pasta
Large, juicy shrimp in garlic butter tossed in a creamy pasta. The BEST shrimp recipe!
- 1 pound angel hair pasta
- 4 tablespoons butter, divided
- 12 ounces medium shrimp, peeled and deveined with the tails on
- 2 tablespoons Cajun seasoning
- ½ white onion, diced
- 5 cloves of garlic, peeled and sliced
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 1 cup heavy cream
Boil 6 cups of water in a large pot over high heat then salt it generously and add the pasta.
Boil the pasta according to the instructions on the package until al dente then reserve 1 cup of the water and drain the pasta and set aside.
Heat 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat then add the shrimp and Cajun seasoning and stir and cook until they start to curl and turn pink, about 5 minutes.
Remove the shrimp from the pan then melt the remaining butter in the skillet and add the onion and cook until it becomes translucent.
Stir in the garlic, salt and pepper and cook for another 2-3 minutes or until the garlic becomes fragrant.
Pour in the reserved pasta water and heavy cream and let it come to a boil then turn the heat down and let it simmer for 4-5 minutes then toss in the pasta.
Toss in the shrimp and serve immediately with freshly minced parsley if desired.
This pasta can be stored in an airtight container in the fridge for up to 4 days.