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- 12 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 lemon, zested and juiced - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup freshly grated Parmesan cheese - Fresh parsley for garnish For this creamy lemon garlic shrimp pasta, you need simple yet fresh ingredients. Fettuccine pasta gives a nice, thick base. The large shrimp add a sweet and tender touch. Using unsalted butter helps control the salt in the dish. Minced garlic brings in a rich flavor. Next, the liquid ingredients are key. The heavy cream creates a smooth sauce. Chicken broth adds depth and richness. Lemon zest and juice brighten the dish with a fresh kick. For seasoning, dried thyme adds a lovely herbal note. Don’t forget salt and pepper to taste. Lastly, freshly grated Parmesan cheese melts into the sauce, enhancing the flavor. Fresh parsley not only adds color but also freshness to each bite. With these ingredients, you will create a dish that shines with flavor and comfort. To cook fettuccine pasta al dente, fill a large pot with water. Add a pinch of salt. Bring the water to a boil. Add the fettuccine and cook as per package instructions, usually about 8-10 minutes. You want the pasta to be firm but not hard. Once cooked, drain the pasta in a colander. Reserve a cup of pasta water. This water helps adjust the sauce later if needed. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic. Sauté for about 1 minute or until the garlic smells amazing. Next, add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook for 3-4 minutes. The shrimp should turn pink and opaque. Once cooked, take the shrimp out and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Pour in 1 cup of chicken broth and let it simmer for about 2-3 minutes. Then, stir in 1 cup of heavy cream, the zest of 1 lemon, and the lemon juice. Sprinkle in 1 teaspoon of dried thyme. Let the sauce simmer for another 3-4 minutes. This allows it to thicken up. Once thick, mix in 1 cup of grated Parmesan cheese until it melts into the sauce. If the sauce feels too thick, add some reserved pasta water to get the right consistency. Now it's time to bring everything together. Add the cooked shrimp back into the skillet. Then, toss in the fettuccine pasta. Mix everything until the pasta is well coated in that creamy sauce. Taste the dish and adjust the seasoning with salt and pepper as needed. This step is key to making the flavors pop. - Best practices for cooking shrimp: Start with fresh or thawed shrimp. Cook them quickly in a hot pan. They should turn pink and opaque in about 3-4 minutes. Overcooking makes them tough. - Ensuring the sauce's consistency: After adding cream and cheese, stir well. If the sauce is too thick, add a bit of reserved pasta water. This will help it coat the pasta nicely. - Garnishing with parsley and lemon zest: Use fresh parsley for a pop of color. Grate some lemon zest on top for a fresh aroma. These small touches make the dish look restaurant-worthy. - Serving suggestions and accompaniments: Pair this dish with a light salad or garlic bread. A crisp white wine complements the flavors well. - Recommended cookware for optimal results: A large skillet works best for this dish. It allows even cooking and easy mixing. A pasta pot is also key for boiling the fettuccine. - Tools to make the cooking process easier: Use a garlic press for quick mincing. A microplane grater helps with lemon zest. Keep measuring cups handy for precise ingredients. {{image_2}} You can switch up the pasta for different diets. Whole wheat pasta adds fiber. Gluten-free pasta works well for those with allergies. Both options taste great with the creamy sauce. For heavy cream, try using half-and-half. Coconut cream can also give a nice flavor. Both options keep the dish rich and creamy. They make it lighter but still tasty. Want a little kick? Add red pepper flakes to the sauce. Just a pinch can make a big difference. It gives the dish a nice warmth without overwhelming it. Incorporate fresh veggies like spinach or asparagus for a pop of color. Spinach wilts nicely and adds nutrients. Asparagus gives a nice crunch and pairs well with the shrimp. If shrimp isn’t your thing, chicken is a great substitute. Simply cook it until golden brown before adding the sauce. Scallops also work well and bring a sweet flavor. For a vegetarian version, use mushrooms or tofu. Sauté mushrooms until they are browned and tender. Tofu can be cubed and added for protein, making it a hearty meal. To keep your creamy lemon garlic shrimp pasta fresh, you should store it right. Let the pasta cool down before putting it away. Place it in an airtight container. This helps it stay tasty and prevents it from drying out. You can refrigerate it for up to three days. Just remember to label the container with the date so you know when you made it! When it's time to eat leftovers, you want to heat them well. The best way to reheat creamy pasta is on the stove. Use low heat to avoid burning. Add a splash of chicken broth or water to keep it moist. Stir gently until it’s warm. This keeps the sauce creamy and the shrimp tender. Avoid microwaving if you can; it can change the texture. You can freeze creamy pasta, but it’s a bit tricky. First, make sure it cools completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. Label it with the date and freeze for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat slowly on the stove, adding a little liquid to help it regain its creamy texture. You can use either frozen or fresh shrimp. Fresh shrimp tastes great, but it may be hard to find. Frozen shrimp works well and is often easier to get. If you choose frozen, thaw it before cooking. Just place it in cold water for 15-20 minutes. This helps keep the shrimp juicy and tender. Look for large shrimp, as they hold up better in the dish. Yes, you can prep ahead! Cook the fettuccine and shrimp early in the day. Store them separately in the fridge. You can make the sauce too. Keep it in a jar or bowl. When you're ready to eat, just heat the sauce on low. Then add the shrimp and pasta back in. This saves time and helps with cleanup. Balancing lemon and garlic is key for great taste. Start with less lemon juice, about half. Then, add more to taste. For garlic, stick with four cloves, as the recipe suggests. If you love garlic, try adding a bit more. Remember, the cheese adds creaminess, so it helps balance strong flavors too. Taste as you go, and adjust until it’s just right! This blog post covered the key ingredients and steps to make a delicious creamy shrimp fettuccine. I shared cooking tips to help you achieve the best results. Remember, using fresh shrimp and quality cheese makes a big difference. You can also customize the dish with your favorite flavors. Try variations to keep it exciting and don’t forget to store leftovers properly. Enjoy cooking and impressing others with your tasty meal! Your kitchen adventure starts here.

Creamy Lemon Garlic Shrimp Pasta

Indulge in a delicious creamy lemon garlic shrimp pasta that’s simple to make and perfect for any occasion! This dish features succulent shrimp, rich cream, and zesty lemon for a burst of flavor that will impress your family or guests. Follow our easy step-by-step recipe to bring this mouthwatering meal to your table in just 30 minutes. Click through now to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

12 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 lemon, zested and juiced

1 teaspoon dried thyme

Salt and pepper to taste

1 cup freshly grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

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 over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the shrimp to the skillet, season with salt and pepper, and cook for about 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

        In the same skillet, add the remaining 2 tablespoons of butter, followed by the chicken broth. Allow to simmer for 2-3 minutes, then stir in the heavy cream, lemon zest, and lemon juice.

          Sprinkle in the dried thyme and simmer the sauce for another 3-4 minutes, allowing it to thicken slightly.

            Stir in the grated Parmesan cheese until melted and well combined. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

              Return the cooked shrimp to the skillet, and add the cooked fettuccine pasta. Toss everything together until the pasta is well coated in the creamy sauce.

                Taste and adjust seasoning with salt and pepper as needed.

                  - Presentation Tips: Divide the pasta among plates; garnish with chopped fresh parsley and additional lemon zest for color. Serve with extra Parmesan on the side.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4