This creamy shrimp scampi is a delicious dinner, ready in 30 minutes! You'll love the lemon, white wine and garlic infused Alfredo sauce. Serve with angel hair pasta, spaghetti or fettuccine.
Prepare pasta according to package. Drain and set aside.
Rinse frozen shrimp under luke warm water until separated. Pat dry with paper towel.
Melt 2 tablespoon butter in large skillet over medium heat. Stir and cook just until the shrimp turns pink, about 4-6 minutes. Remove from pan and set aside.
Add and melt 4 tablespoon butter to skillet. Whisk in flour. Let bubble for 2 minutes then add white wine, lemon juice, milk and Parmesan cheese. Bring to a boil then reduce to simmer. Stir until thick. Add garlic salt to taste.
Add shrimp and noodles to Parmesan Alfredo sauce and gently toss to coat. Add fresh parsley as a garnish to your plates or toss it in with everything in the pan. Your choice! Serve hot.
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Notes
Be sure your cast iron skillet is well seasoned. If not, the acidity of the lemons can eat away at the iron and at a metallic taste to your dish. Alternatively you can prepare this is a large pot or dutch oven.