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- 8 oz linguine or fettuccine - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced In this dish, the pasta acts as the base, soaking up all the delicious flavors. I love using linguine or fettuccine because they hold the creamy sauce so well. The shrimp brings a light and fresh taste, making every bite special. Butter and garlic create a rich, aromatic start that enhances the entire meal. - 1 teaspoon red pepper flakes - Fresh parsley for garnish For those who enjoy a bit of heat, red pepper flakes add a nice kick. A sprinkle of fresh parsley on top makes the dish look bright and inviting. - 1 cup chicken or vegetable broth - 1 cup heavy cream - 1 lemon, zested and juiced - 1 cup grated Parmesan cheese The broth provides a savory base for the pasta. Heavy cream makes the sauce rich and smooth. Lemon juice and zest add a burst of brightness. Parmesan cheese ties all these flavors together with its cheesy goodness. How to cook the shrimp correctly Start by heating a large pot over medium heat. Melt 4 tablespoons of unsalted butter in the pot. Once the butter is melted, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes if you like some heat. Sauté them for 1-2 minutes until fragrant. Next, add 1 pound of peeled and deveined shrimp. Season with salt and pepper. Cook the shrimp for about 3-4 minutes. They should turn pink. Remove the shrimp from the pot and set them aside. Properly sautéing garlic and red pepper flakes Sautéing the garlic and red pepper flakes together helps build flavor. The heat brings out their essence. Be careful not to let the garlic burn. Burnt garlic can taste bitter. Keep stirring to ensure even cooking. Adding broth and determining the right simmering point In the same pot, add 1 cup of chicken or vegetable broth. Bring the broth to a gentle simmer. This is key for cooking the pasta properly. You want to see small bubbles forming, not a rolling boil. Ensuring pasta cooks to al dente texture Add 8 ounces of linguine or fettuccine pasta into the simmering broth. Stir it to make sure the pasta is fully submerged. Cook it according to the package instructions, usually 8-10 minutes. You want the pasta to be al dente, meaning it should still have a slight bite when you chew it. How to create the creamy sauce Once the pasta is cooked, stir in the lemon zest, lemon juice, 1 cup of heavy cream, and 1 cup of grated Parmesan cheese. Mix everything until it becomes creamy. The heat will help the cheese melt smoothly into the sauce. Return of shrimp and final mixing steps Finally, return the cooked shrimp to the pot. Mix everything together gently for about one minute to heat the shrimp back up. Taste the dish and adjust the seasoning with more salt and pepper if needed. Your One-Pot Creamy Lemon Garlic Shrimp Pasta is now ready to enjoy! To cook shrimp perfectly, follow these steps: - Use large shrimp for the best texture. - Heat your pan well before adding shrimp. - Cook shrimp just until they turn pink, about 3-4 minutes. - Don’t overcrowd the pan; cook in batches if needed. To avoid overcooked pasta: - Cook pasta until it is al dente, firm but tender. - Stir pasta occasionally while cooking to prevent sticking. - Drain pasta immediately after cooking to stop cooking. To make the sauce extra creamy: - Use heavy cream; it gives the best texture. - Stir in the cheese slowly to avoid clumps. - For a richer flavor, add more butter if desired. Balancing acidity with lemon juice: - Add lemon juice gradually; taste as you go. - Lemon zest also boosts the lemon flavor without more acidity. - This balance enhances the dish and keeps it fresh. For garnishing, consider these ideas: - Use freshly chopped parsley for a pop of color. - Add a sprinkle of extra Parmesan on top for richness. - Serve with lemon wedges for a bright touch. For serving suggestions: - Pair with a simple green salad for a complete meal. - Serve with crusty bread to soak up the sauce. - A glass of white wine complements the flavors well. {{image_2}} For those who need gluten-free options, you can use gluten-free pasta. Many brands offer great alternatives that cook well. Look for pasta made from rice, quinoa, or chickpeas. They hold up nicely in this creamy dish. If you want to make this recipe dairy-free, you can swap the heavy cream for coconut milk. This adds a nice twist and keeps it creamy. You can also use a dairy-free cheese to keep that cheesy flavor. Adding vegetables can make this meal even better. Spinach is a fantastic choice. It wilts down and adds great color and nutrients. You can also throw in cherry tomatoes for a burst of sweetness. They pair well with the lemon and shrimp. If shrimp is not your thing, chicken or tofu works too. Chicken thighs add a rich taste when cooked. Tofu gives you a nice protein boost and soaks up the flavors of the dish. Just remember to cook it until it’s golden. Want more heat? Add extra red pepper flakes to the pot. This spice enhances the dish without overpowering the lemon. Start with a small amount and adjust to your taste. You can also try different herbs. Basil or oregano can change the flavor profile. Fresh herbs add brightness and depth. Experiment with what you love to find your perfect blend. To store leftovers in the fridge, let the pasta cool down first. Place it in an airtight container. This keeps it fresh for about 3 days. For longer storage, you can freeze it. Use a freezer-safe bag or container. Squeeze out as much air as possible before sealing. It can last up to 2 months when frozen. To reheat, use the stovetop for the best results. Add a splash of broth or water to the pan. Heat over low until warm, stirring gently. This helps keep the texture nice. You can also microwave it. Use a microwave-safe dish and cover it. Heat in short bursts, stirring in between. This method can sometimes dry out the pasta, so add liquid as needed. In the fridge, you can keep this dish for up to 3 days. If you see any mold or an off smell, throw it out. If the pasta looks dry or the sauce separates, it's a sign of spoilage. Always trust your senses when checking food freshness. I recommend using linguine or fettuccine for this dish. Both types hold the creamy sauce well. They have a nice texture that complements the shrimp and garlic. If you want a twist, try whole wheat or gluten-free pasta. Just adjust the cooking time according to the package. Yes, you can use frozen shrimp! Just make sure to thaw them first. You can place them in cold water for about 15 minutes. Once thawed, peel and devein them if needed. Frozen shrimp may have a bit more water, so cook them a little longer to ensure they are fully done. You can prepare the pasta and sauce in advance. Cook the pasta until it is just al dente. Store it separately from the sauce. When you’re ready to eat, combine them in a pot. Heat gently until warm, then add the shrimp. This keeps everything fresh and tasty. To add some heat, stir in extra red pepper flakes. You can also add fresh sliced jalapeños or a splash of hot sauce. Adjust the spice level to suit your taste. Start small and add more as needed. Remember, you can always add, but you can’t take away! Yes! If you want a lighter option, use half-and-half or whole milk. For a dairy-free choice, try coconut cream or cashew cream. These alternatives change the flavor a bit, so adjust seasoning if needed. Each option gives a unique twist to the dish! This blog post guides you through a simple and tasty shrimp pasta recipe. We covered essential ingredients, step-by-step cooking instructions, and valuable tips for perfecting the dish. You also learned about variations to fit dietary needs and preferences. Enjoy your cooking journey. With these steps, you can create a delicious meal that impresses everyone. Remember, practice makes perfect, so don’t hesitate to try new flavors and ingredients. Happy cooking!

One-Pot Creamy Lemon Garlic Shrimp Pasta

Indulge in a burst of flavor with this One-Pot Creamy Lemon Garlic Shrimp Pasta! This quick and easy recipe combines succulent shrimp, zesty lemon, and rich cream for a satisfying meal ready in just 25 minutes. Perfect for a weeknight dinner or entertaining guests, it's sure to impress! Dive in for step-by-step instructions and make this delicious dish tonight. Click to explore the recipe! #ShrimpPasta #OnePotMeals #EasyRecipes #DinnerInspo
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Ingredients
  

8 oz linguine or fettuccine

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional)

1 cup chicken or vegetable broth

1 cup heavy cream

1 lemon, zested and juiced

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, melt the butter over medium heat.

    Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.

      Stir in the shrimp and season with salt and pepper. Cook until the shrimp turns pink, about 3-4 minutes. Remove shrimp and set aside.

        In the same pot, add the chicken or vegetable broth and bring to a simmer.

          Add the linguine or fettuccine pasta to the pot, stirring to ensure it is submerged in the liquid. Cook according to package instructions, typically 8-10 minutes, until pasta is al dente.

            Stir in the lemon zest, lemon juice, heavy cream, and Parmesan cheese until well combined and creamy.

              Return the shrimp to the pot, mixing to combine and heat through for another minute. Adjust seasoning with additional salt and pepper as needed.

                Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4