Begin by bringing a large pot of salted water to a boil over high heat. Add your pasta, whether linguine or fettuccine, and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about ½ cup of the pasta water before draining the pasta to preserve that starchy goodness.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is bubbly, add 4 cloves of minced garlic and sauté for about 1 minute, until fragrant and golden. Then, add 1 pound of medium shrimp to the skillet, cooking for 1-2 minutes per side until they turn pink and opaque, signaling they’re ready.

Pour in ½ cup of white wine and the juice of 1 fresh lemon into the shrimp mixture. Allow this to simmer for about 2-3 minutes; this will reduce slightly and infuse flavors. Next, lower the heat and stir in 1 cup of heavy cream, mixing well to combine all the delightful elements of your creamy shrimp scampi pasta.

Once the cream is mixed in, sprinkle in ½ cup of freshly grated Parmesan cheese. Stir until melted and luxurious, taking care to check the thickness of the sauce. If it seems too thick, gradually add a bit of the reserved pasta water until you reach your desired consistency.

Add the drained pasta directly into the skillet with your creamy shrimp sauce. Toss gently, ensuring that every strand is evenly coated in that rich, buttery goodness.

Once everything is well combined, remove the skillet from heat. Divide the creamy shrimp scampi pasta among plates and garnish with extra grated Parmesan and a sprinkle of red pepper flakes for a hint of spice. Serve immediately.