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- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped, for garnish To make this creamy lemon garlic shrimp pasta, you need a few key ingredients. First, the fettuccine pasta serves as the base. It offers a nice bite and holds the sauce well. You will also need large shrimp that are peeled and deveined. This makes them easy to eat and quick to cook. Don’t forget the garlic! It adds a strong and fragrant flavor that shines in this dish. Next, we have the secondary ingredients. Heavy cream makes the sauce rich and silky. Grated Parmesan cheese adds depth and a savory note. Olive oil and unsalted butter provide a great base for sautéing. For a zesty kick, we use lemon zest and juice. They brighten the dish and balance the creaminess. Lastly, salt and pepper help enhance all the flavors. You can sprinkle fresh parsley on top for a burst of color and freshness. Using these ingredients, you will create a delightful meal that tastes gourmet but remains simple to prepare. 1. Start by bringing a large pot of salted water to a boil. This adds flavor to the pasta. 2. Add 8 oz of fettuccine and cook until al dente, about 8-10 minutes. This means it should still have a slight bite. 3. Once done, drain the pasta and reserve 1 cup of pasta water. This water helps with the sauce later. 1. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. 2. Once the butter melts, add 4 cloves of minced garlic. Sauté for about 1 minute until it smells great. 3. Next, add 1 lb of large shrimp. Cook for 3-4 minutes, until they turn pink and opaque. Season with salt and pepper. 4. Pour in 1 cup of heavy cream. Bring it to a gentle simmer. 5. Stir in 1/2 cup of grated Parmesan cheese, the zest of 1 lemon, and the juice of 1 lemon. Mix until the cheese melts and the sauce is creamy. 1. If the sauce is too thick, gradually add your reserved pasta water. This helps you reach your desired sauce consistency. 2. Toss the cooked fettuccine into the skillet with the sauce. Make sure all the pasta is well-coated. 3. Taste the dish. Adjust seasoning with more salt, pepper, or lemon juice if needed. 4. Serve immediately, garnished with freshly chopped parsley for a pop of color. To make a great sauce, you need the right thickness. Start with heavy cream. As it cooks, it thickens and gets creamy. If your sauce gets too thick, add a bit of reserved pasta water. This will help it become smooth again. Want more lemon flavor? Add extra lemon juice and zest. This brightens the dish and balances the creaminess. Just a little can make a big difference. Taste as you go to find your perfect balance. Fettuccine is a great choice, but you can use other pasta types too. Try spaghetti, penne, or even gluten-free options. Just make sure to adjust the cooking time based on the pasta you choose. You can also switch up the protein. If you don't like shrimp, try chicken or scallops. Both cook quickly and work well with this creamy sauce. Just make sure to season them properly as they cook. This dish pairs well with fresh side salads. A simple green salad with lemon vinaigrette complements the pasta nicely. You can also serve it with garlic bread for a hearty meal. Wine can enhance your meal too. A crisp white wine, like Sauvignon Blanc, goes well with lemon and shrimp. It adds a refreshing touch to the rich flavors of the dish. Enjoy your meal with these tasty pairings! {{image_2}} You can make this dish without shrimp. Use mushrooms or zucchini instead. They soak up flavors well. Slice mushrooms or zucchini into bite-sized pieces. Sauté them just like you would shrimp. You can also choose plant-based cream. Look for options like cashew or soy cream. They give a nice richness without dairy. Want a kick? Add red pepper flakes to the sauce. Start with a pinch and adjust to taste. For more heat, try sriracha or your favorite hot sauce. Just stir it in with the heavy cream. This adds zest and makes the dish exciting. Love creaminess? You can boost it with extra cheese. Add more grated Parmesan or try mozzarella. Mixing cheeses can give great flavor. Just make sure to melt them in the sauce. This creates a rich, velvety texture that everyone will love. To store leftovers in the refrigerator, let the pasta cool first. Place it in an airtight container. This keeps the creamy sauce fresh and tasty. The pasta can stay in the fridge for up to three days. When you are ready to eat, reheat it gently. You can use the microwave or a skillet. Add a splash of water or cream to help it warm up without drying out. For long-term storage, you can freeze the creamy sauce. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out any air before sealing. The sauce can last for about two months in the freezer. When you want to use it, thaw it overnight in the fridge. Reheat it slowly on the stove, adding a bit of cream or water to restore its creamy texture. In the fridge, Creamy Lemon Garlic Shrimp Pasta lasts about three days. If you spot any changes in color or smell, it's best to throw it away. Always check for signs of spoilage before eating leftovers. If the pasta looks slimy or the sauce separates too much, don’t take the risk. Food safety is important! Yes, you can make this dish ahead of time. To do this, follow these best practices: - Cook the pasta until just al dente. - Prepare the shrimp and sauce separately. - Store the pasta, shrimp, and sauce in airtight containers. - When ready to serve, reheat the sauce gently and add the shrimp. - Toss in the pasta just before serving. This method helps keep your pasta from getting mushy and ensures fresh flavors. If you want a lighter version, consider these substitutes: - Half-and-half: This will cut the fat but still give creaminess. - Coconut milk: It adds a unique flavor and is dairy-free. - Greek yogurt: Mix it with a bit of milk for a creamy texture. These options can help reduce calories without losing taste. To check if shrimp are done, look for these signs: - Color: They should be pink and opaque. - Shape: Cooked shrimp curl into a “C” shape. - Texture: They should feel firm, not rubbery. Cooking shrimp takes about 3 to 4 minutes over medium heat, so watch closely. Absolutely! You can swap shrimp for other seafood if you prefer: - Scallops: They cook quickly and add a sweet taste. - Salmon: Flake it into the sauce for a rich flavor. - Crab meat: Use it for a luxurious twist. Feel free to mix and match based on your taste! This blog post shared a simple recipe for Creamy Lemon Garlic Shrimp Pasta. You learned about key ingredients, from pasta to shrimp, and how to make a rich sauce. I provided tips to perfect the dish and offered tasty variations. You can also store leftovers easily. Enjoy making this dish your own. The flavors please everyone and the steps are clear. Don’t hesitate to get creative with your ingredients or share it with others. Cooking is all about having fun and trying new things!

Creamy Lemon Garlic Shrimp Pasta

Indulge in a deliciously creamy lemon garlic shrimp pasta that’s perfect for any dinner occasion! This quick recipe showcases succulent shrimp, a rich creamy sauce, and zesty lemon flavors, all tossed with fettuccine for an unforgettable meal. Ready in just 25 minutes, it's ideal for busy weeknights. Click through to explore this mouthwatering recipe and impress your family or guests with this delightful dish!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

Zest of 1 lemon

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

    In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.

      Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Season with salt and pepper.

        Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, and lemon juice, mixing well until the cheese has melted and the sauce is creamy.

          If the sauce is too thick, gradually add reserved pasta water until you achieve your desired consistency.

            Toss the cooked fettuccine into the skillet with the shrimp and creamy sauce, ensuring all the pasta is well-coated.

              Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.

                Serve immediately, garnished with freshly chopped parsley.

                  - Prep Time: 10 min | Total Time: 25 min | Servings: 4